Why do we use grassfed tallow?
Why grassfed and grassfinished tallow?
Data taken from three decades of research has shown that grassfed and grassfinished beef has a better saturated fatty acid lipid profile, and is also higher in total CLA (conjugated linoleic acid) and Omega 3 fatty acids. It also contains higher concentrations of Vitamin A, Vitamin D, Vitamin K, glutathione and Vitamin E (which is not present in grain fed beef).
- Vitamin A: Anti-aging
- Vitamin D: Improves skin cell growth, repair, and metablolism; helps destroy free radicals aka prevent premature aging
- Vitamin E: Anti-oxidant and anti-inflammatory
- Vitamin K: Anti-inflammatory, boosts collagen production, reduces dark circles
- Glutathione: An extremely powerful antioxidant that neutralizes cellular and tissue damage caused by various free radicals (free radicals destroy cell membranes resulting in damage to DNA and mitochondria)
- Palmitic Acid (Omega 6) - The most common fatty acid found in the human body; crucial to the structural integrity and barrier function of the skin (palmitic acid also accounts for 20-30% in breastmilk - so you know it's good for you!)
- Palmitoleic Acid (Omega 7) - Anti-microbial, anti-microbial
- CLA (conjugated linoleic acid) - Anti-inflammatory, anti-microbial. Can improve certain types of dermatitis (eczema)
Sourcing Fatskn's grassfed tallow:
Our grassfed tallow is locally sourced from an Albertan ranch that practices the highest standards of animal care and feeding practices. They are Certified Animal Welfare Approved and Certified Grassfed, both by AGW (A Greener World).
"Fatty acids penetration into human skin [...]" https://avs.scitation.org/doi/pdf/10.1116/1.4977941
"A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef" (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2846864/
"Essential fatty acids and skin health" https://lpi.oregonstate.edu/mic/health-disease/skin-health/essential-fatty-acids
"Palmitic Acid: Physiological Role, Metabolism and Nutritional Implications" https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5682332/