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EVERYTHING We Learned About Butter And Beef Fat Is Not True Anymore

Discussion in 'Diet' started by methylenewhite, Mar 20, 2020.

  1. methylenewhite

    methylenewhite Member

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    Dairy makes your fat? Chronometer shows 2 grams of PUFA only? Still inflamed? Fishy beef or lamb? Butter tastes funny? Peating doesn't give any results?

    We all know that GI tract of cow is able to hydrogenate unsaturated fat. Bacteria bla bla bla.

    Sorry, It's not true anymore.

    FAT BYPASS FEED is soybean, flaxseed and rapeseed protected from hydrogenation. They call it RUMEN-PROTECTED oil.

    Mega-Pro is a combination of Megalac rumen-protected fat and rumen-bypass protein to supply energy and high-quality protein to meet the needs for milk production.

    • Contains Megalac rumen-protected fat to improve milk yield and fertility
    • Energy and protein supplied in the recommended balance for maximum milk production
    • Contains an ideal balance of lysine and methionine amino acids for milk protein production
    • Fat not fermented in the rumen - energy without risk of acidosis
    Mega-Flax is a unique combination of Megalac rumen-protected fat and processed linseed to supply energy and the essential omega-3 fatty acids which can improve cow fertility.

    Products | Animal Feed Suppliers | Megalac

    26-36% of C18:1 that are never hydrogenated and go straight to your table.

    Screenshot_20200320-224813.png
     
  2. Noodlz2

    Noodlz2 Member

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    Wow. Is there a way to test fat composition of foods at home? It would be the only reliable way to know what you are eating.

    Please send this to Ray. Would like to hear his opinion,
     
  3. Rafael Lao Wai

    Rafael Lao Wai Member

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    If that amount of alfa- linoleic acid( 32%) doesn't get hydrogenated, that would be really bad news.
     
  4. JanP

    JanP Member

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    Whoa. Is this allowed to be fed to organic cattle?
     
  5. Kammas

    Kammas Member

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    yea, we are fcked
     
  6. yerrag

    yerrag Member

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    Shouldn't be allowed as the bypass oil is man-made. But it all depends on how the USDA allows standards to be watered down.
     
  7. Bogdar

    Bogdar Member

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    If the fat desaturate I think it will be visible, so no worries
     
  8. Vinny

    Vinny Member

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  9. milkboi

    milkboi Member

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    Yeah I thought that too
     
  10. Spud

    Spud Member

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    Could test the composition with iodine.
     
  11. yerrag

    yerrag Member

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    I don't understand. I can't visualize it. How does a fat desaturate?
     
  12. Bogdar

    Bogdar Member

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    I mean, if you buy some beef which appears to have high O3/O6 content and less saturated fats, it will be visible. As duck fat, it will be less solid, will melt easier and could even change in taste
     
  13. yerrag

    yerrag Member

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    Perhaps, but pork fat is pretty solid even if it has PUFAs. I'm afraid beef fat may just appear as firm as pork fat though, and I won't be able to tell the difference.
     
  14. Rafael Lao Wai

    Rafael Lao Wai Member

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    The beef fat that I render gets very solid when I put it in the fridge. Lard has a creamy texture( at least the last lard that I saw), and it's easy to press a hole in it with your fingers. I can't do that with beef tallow easily.
     
  15. schultz

    schultz Member

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    They've been studying this for a while now, but I've never seen it utilized in a commercial feed. I didn't think it would ever really take off because I assumed it would make the product taste different and people would object (like adding fish oil to dairy products, or omega-3 eggs) and also that it would affect the health of the animal in a negative way. However, detecting omega-3 is one thing as it's quite obviously fishy, but omega-6 might be more difficult so maybe the consumer wouldn't object. Flax should be easy enough though.

    If this becomes common in Canada I will be quite upset about it. I will 100% buy a cow. Do they have to ruin everything?! Can't people just eat pork if they want PUFA, and drink pig milk...? :shock:
     
  16. yerrag

    yerrag Member

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    You're comparing rendered beef fat and pork lard, but when we buy meat, we don't get to do that.
     
  17. maillol

    maillol Member

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    How?
     
  18. Rafael Lao Wai

    Rafael Lao Wai Member

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    Right. I guess I was thinking more about a situation where the meat fat was already cooked. If I cook beef, and put some on my plate, the fat that remains on the plate turns solid- ish( at room temperature).

    Raw chicken fat is much more tender than raw beef fat, but I don't know if the same applies to pork fat. In your experience, is raw pork fat more tender than beef fat?
     
  19. Rafael Lao Wai

    Rafael Lao Wai Member

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    I'm interested in knowing as well.
     
  20. somuch4food

    somuch4food Member

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    It's feed for cows that aims to optimize cow health for better milk production.

    It shouldn't matter for beef... and the milk composition change would be easy to spot on nutrition labels if it happens.
     
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