The time to fear fat is long gone. Once demonised, fat is making a comeback.
In this eye-opening feature for The Independent, Lucas Oakeley explores the rise of beef tallow, from high-end restaurant dishes to homemade balms, and questions long-held beliefs about saturated fat.
With insights from experts like nutritional therapist Natalie Burrows, the article highlights a shift towards whole-food fats and away from ultra-processed low-fat alternatives. Discover how brands like GOOD PHATS are championing tallow’s health and culinary benefits. If you’re ready to rethink fat’s role in your diet and lifestyle, this read is a must.
