It's kind of mentioned in the article, but I'm more comfortable cooking with lard than either tallow or oil based on the current evidence. Avoiding UPF is probably the most important factor though.
Pretty much all, if not all, cooking oils/fats when heated past the smoke point create this problem.
Avocado oil has a smoke point of 500F, which is what I use for high heat cooking. By contrast lard is only 370F, which means it supplies less flexibility than avocado oil.
sadly one of the most frustrating things is that everyone groups saturated fats in one big group. there is lots of evidence that only specific types of saturated fats actually cause CVD, in particular some specific configurations of palmitic acid. the other saturated fats are not nearly as problem causing.
Lard is a different mix of the oils from the others. Much less saturated fat than tallow (but still a lot). You can look up the proportions if you want to.
UPF as in ultra-processed food? UPF designations are farcical; they're a modern formally-ratified instance of the naturalist fallacy. There are attributes of ultra-processed foods that are bad, but it's not the ultra-processing that makes it so; it's a very "correlation is causation" situation.
The fundamental problem with UPF isn't the nutritional qualities of the food. It's the _process_ itself. UPF is basically derived from A/B testing food continuously to making it (a) highly consumable and (b) low cost. Repeat that process over decades and thousands of times and you get overconsumption of shit food.
I think you mean highly palatable. Hyperpalatability is a real problem. But that's not intrinsic to "ultra-processing"; there are lots of reasons to "ultra-process" foods that aren't about maximizing caloric input.
I mean, that's not as far as I know an actual commonly-used metric but it's closely enough aligned with hyperpalatability that I think the distinction doesn't matter.
Those atoms were made in supernova, but the molecules themselves probably didn’t. It’s like saying "my car was made in a supernova" because it’s made of atoms. Sure…
