Seed Oils vs Beef Tallow: The Battle That's Changing the Food Industry with Steven Rofrano

Dr. Jockers Functional Nutrition

Dr. Jockers

Autoimmuneeliminationdigestivehealthrestoration, Cancercleanse, Sugardetox, Health & Fitness, Correctivecarechiropractic, Naturalmedicine, Functionalnutrition, Nutrition, Alternative Health, Fastingtransformation

4.8 • 688 Ratings

🗓️ 4 November 2025

⏱️ 50 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this episode, Dr. Jockers uncovers the real story behind red meat and cholesterol. He breaks down why processed carbs, seed oils, and insulin resistance—not red meat—are driving heart disease. You'll also learn how cholesterol actually supports cell health and hormone balance.

You'll discover how grass-fed red meat fuels your body with essential nutrients like carnitine, zinc, and vitamin B12 while reducing inflammation. Dr. Jockers explains why nutrient quality matters more than quantity and how modern research challenges old diet myths.

If you've ever felt bloated, sluggish, or uneasy after eating meat, this episode shows what's really going on. Learn how low stomach acid, sluggish bile, or gut imbalances may be the issue—and the simple, natural ways to fix them for better digestion and energy.

In This Episode:

00:00 Introduction to Beef Tallow and Seed Oils

00:41 Interview with Steven Rofrano: The Journey of Ancient Crunch

05:39 The Birth of Masa Chips

10:26 Challenges in Perfecting the Recipe

14:14 The Importance of Organic Ingredients

19:37 The Rise of Vandy Crisps

26:39 The Vicious Cycle of Non-Organic Farming

27:58 The Benefits and Drawbacks of Avocado Oil

28:40 Comparing Cooking Oils: Olive Oil, Coconut Oil, and Beef Tallow

30:40 The Science Behind Cooking Oils and Their Properties

37:57 Challenges and Innovations in Healthy Snack Production

40:09 Expanding Product Lines and Future Plans

41:41 The Philosophy of Real Food and Health

45:00 Conclusion and Final Thoughts

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"Seed oils force your body into sugar-burning mode, damage mitochondria, and accelerate aging."

~ Dr. Jockers

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Resources:

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Connect with Steven Rofrano:

Website - Save 20% on MASA Chips and Vandy Crisps: https://www.masachips.com/DRDAVID-JOCKERS

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If you are interested in being a guest on the show, we would love to hear from you! Please contact us here! - https://drjockers.com/join-us-dr-jockers-functional-nutrition-podcast/

Transcript

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0:00.0	Beef tallow from a nutritional perspective, it's highly saturated fat.
0:03.7	And of course, we've been taught saturated fats bad for us, but when it comes to cooking,
0:07.8	saturated fat is really stable.
0:10.4	And when we're cooking with these polyunsaturated fatsy seed oils, they're highly reactive.
0:16.6	And when they're reactive, they actually combusts.
0:18.7	They create trans fats.
0:20.6	They create all different types of highly reactive molecules that drive up inflammation and oxidative stress in our system.
0:28.4	So all of your typical chips and fried foods that you see out there on the market, they're all using these seed oils.
0:36.5	And so they're highly, highly toxic for your body. Welcome back to the market. They're all using these seed oils, and so they're highly, highly toxic for
0:38.5	your body. Welcome back to the podcast. Today I'm interviewing Stephen Refrono, who is the co-founder and
0:45.2	CEO of Ancient Crunch. And we're talking all about seed oils versus beef tallow, the battle
0:52.6	that's changing snack foods. And so a little bit about stephen again
0:57.2	he's the CEO of ancient crunch and his team they are building the frito lay of real food
1:02.4	focused on developing classic snacks how they're supposed to be their products consists of no
1:08.5	seed oils fully organic ingredients and are traditionally prepared.
1:12.4	Their first product, Masa chips, launched in July of 2022 and reset the tallow-fried snack industry.
1:19.9	They make them with organic corn, grass-fed tallow and sea salt.
1:24.4	So they're a tortilla chip perfected.
1:26.6	And they also have a kind of a unique way of
1:28.8	preparing the corn as well that we're going to go through here as well, where they boil the corn
1:34.5	in a certain way. And Stephen and his team remain committed to growing ancient crunch. And their
1:39.8	newest product is called Vandy Crisps, which they deem the potato chip perfected, and they're
	...

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