Why Nutrient-Dense Fats Are Better Than Seed Oils

Graham Honig, founder of Talo Organic, explains why the restaurant swapped refined seed oils for alternatives like beef tallow, coconut oil, and extra virgin olive oil. He discusses the health risks of seed oils, the nutrient density and historical use of tallow, and why different fats are chosen for specific purposes—like coconut oil for rice and olive oil for dressings. Graham also highlights the importance of quality, satiety, and the practical considerations behind creating a healthier, non-toxic cooking approach in a modern restaurant.

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