""" Tallow is more oxidatively stable due to its high saturated and monounsaturated fat content. It resists breakdown when exposed to high frying temperatures, producing fewer harmful compounds (e.g., lipid peroxides or aldehydes).
Seed Oils are more prone to oxidation and breakdown at high heat due to their high PUFA content. This can produce trans fats, aldehydes, and other inflammatory byproducts. """
12/14/2024 (Sat) 20:45
Id: 53a013
No.81165
del
