Your cooking fats are sabotaging your health

About this video

In a short fridge-side clip, Brecka and an off-camera guest discuss cooking fats. The guest argues that ghee’s clarified milk solids give it a higher usable cooking heat than butter and suit people sensitive to milk solids, and that tallow is another high-smoke-point, more saturated option for cooking. He further claims the data does not show increased cardiovascular risk from these saturated fats and suggests stearic acid in butter and tallow may support satiety and fat burning.

Key takeaways

• The guest states ghee tolerates heat better than butter because its milk solids have been removed
• He presents tallow as a high-smoke-point saturated fat he prefers for cooking eggs and other heated foods
• The guest claims saturated fats like butter and tallow have been unfairly blamed for cardiovascular risk
• He argues stearic acid may increase satiety and support fat burning

Episode details: published June 22, 2025 · 12.5K views · 1:03 long. Summary written by Self Growth Videos from the episode itself. Gary Brecka is a commercial health figure, not a physician. The claims described are Brecka’s or his guests’, presented for education — not medical advice and not endorsed by Self Growth Videos. Consult a qualified professional before changing your own health practices.

← Previous: Why Your Eczema Isn’t Just Skin Deep…Here’s the REAL Cause! | TUH #176 · Next: The Ultimate Detox Challenge Day 1 →

All Gary Brecka videos · Gary Brecka profile · The Ultimate Human (official site)