I can't eat butter and ghee due to my dairy allergy. Coconut oil and olive oil both give my digestion real trouble. So the only source of fat for me currently is lard and goose fat - but they do not have such a great omega 3/6 profile. Tallow would be a solution, but since I'm cross-allergic to beef, I'm not positive this will work for me.
Is there anybody with dairy and/or beef allergy who tolerates beef tallow well? And can anyone name a fat alternative in my case, which has a healthy omega profile? (I cant think of any)
I don't tolerate any dairy, even ghee, but I do well with beef. I think if you're allergic to beef, you need to avoid tallow until you can tolerate beef again. My sister is allergic to pork and can tell if she has eaten lard within 2 bites, so an allergy to the protein can still come through in the fat. My advice to you would be to source the best pork fat you can: some farmers do have pigs that eat mostly grass, and very little grain. That would be a good source from which to render your lard. Then make sure to eat fatty fish or take omega-3 supplements to balance out the omega-6.
What about pastured chicken eggs?
"Most of the eggs currently sold in supermarkets are nutritionally inferior to eggs produced by hens raised on pasture and in backyards across the country. That’s the conclusion of a 2007 Mother Earth News egg testing project. The testing found that, compared to official U.S. Department of Agriculture (USDA) nutrient data for commercial eggs, eggs from hens raised on pasture contain:
• 1/3 less cholesterol • 1/4 less saturated fat • 2/3 more vitamin A • 2 times more omega- 3 fatty acids • 3 times more vitamin E • 7 times more beta carotene
These amazing results come from egg samples collected from 14 flocks around the country that range freely on pasture or are housed in portable chicken coops that are rotated frequently to maximize access to fresh pasture and protect the birds from predators. The Mother Earth News research team sampled six eggs from each of the 14 pastured flocks tested by an accredited laboratory in Portland, Ore. The egg samples were analyzed for nutrient content and then those results were compared with the official egg nutrient data from the USDA for “conventional” (i.e. factory hens) eggs."
Since you're allergic, I'm a little uncomfortable offering advice as I'm only lactose intolerant. I have no problem at all with beef tallow. Any serving of beef includes a small amount of tallow, so using tallow for cooking just restores the typical fat content in extra-lean meat.
For eggs, for some reason, I prefer butter. That used to give me a little trouble too, so I used to make ghee, but these days I tolerate occasional servings of Kerrygold pretty well.
Have you tried more processed oils? Refined coconut, non-virgin olive oils? Allergies and sensitivities aren't due to the fat, it's the traces of organics, proteins, carbohydates, etc in the fat. I know paleo dogma says stick to unrefined oils, but in your case you might have to make the compromise.
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