i just bought 25 pounds of beef fat trimmings from a local butcher for 25 dollars today. I am rendering it now.
In my opinion Tallow/beef fat is the only real zero toxin food. Aside from your protein needs and ideal carb dose, you could literally get all of the rest of your calories from beef fat and tallow. It is almost impossible to oxidize in or out of the body so it can not form oxidized triglyceride particles (which cause cell death and ageing and arterial scarring).
I think that you can get too much butter, and even Ghee, though you can eat a lot of it.
Beef fat/tallow for one is about 25% oleic acid (the good thing in plant/olive oils).
It also has stearic acid which is like the saturated fat variation of linoleic (omega 6) and llnoolenic (omega 3) so I think it might compete with lineoleic for enzymes and prevent some inflammatory end products. Of course it replaces other oils which may have negative points.
It is also high in butyric acid which protects the gut and gut flora.
According to wiki, here is the fat breakdown of butter:
Saturated fatty acids:
Palmitic acid: 31%
Myristic acid: 12%
Stearic acid: 11%
Lower (at most 12 carbon atoms) saturated fatty acids: 11%
pentadecanoic acid and heptadecanoic acid: traces
Butterfat is a triglyceride (a fat) derived from fatty acids such as myristic, palmitic, and oleic acids.
Unsaturated fatty acids:
Oleic acid: 24%
Palmitoleic acid: 4%
Linoleic acid: 3%
alpha-Linolenic acid: 1%
Here is tallow or beef fat:
Saturated fatty acids:
Palmitic acid (C16:0): 26%
Stearic acid (C18:0): 14%
Myristic acid (C14:0): 3%
Monounsaturated fatty acids:
Oleic acid (C18-1, ω-9): 47%
Palmitoleic acid (C16:1)]: 3%
Polyunsaturated fatty acids:
Linoleic acid: 3%
Linolenic acid: 1%
I will point out a few things here.
1) There is some concern that myristic acid is a little too high in butterfat to make it a 100% go-to fat. Butterfat has 12% myristic while tallow just 3%. Other than the relatively high myristic of butter these are two great food sources.
2) They both contain palmitoleic monounsaturated fatty acids which improve insulin sensitivity and reduce inflammation.
I don't believe that coconut has palmitoleic
3) They both have good stearic acid content. Stearic acid in addition to possibly being anti-inflammatory also lowers LDL.
4) Butter is about 1/4 oleic and beef fat is almost 50%! That's right is is basically like half olive oil with added good saturated fat.
5) Isolated palmitic has been shown to cause insulin resistance. Some vegan researches used this to basically scare people away from butter and beef fat, however by adding a small amount of oleic acid, the insulin resisting effects are completely cancelled out! Yes, animals evolved in a way to store the RIGHT combination of fatty acids on their bodies.
6) Butter and Beef both have about 3:1 linoleic to linolenic (omega 6 to 3). Some of the lineleic is CLA as well. So if you got 60% of your daily calories from beef fat you would have about: 7.5 grams of non-CLA linoleic and about 3 grams of omega-3 linolenic, basically the exact perfect amount and ratio of omega 6 and 3. Grass fed is actually more like 5 to 3. Again, animals store the RIGHT not the WRONG combination of fats on their bodies.
Coconut I think has a lot of myristic (19%) and not nearly as much oleic (8%) to balance it out so I would not use it all the time. It DOES have MCTs which have benefits of giving energy and go to the liver directly I think. It also has a LOT of Lauric acid (50%). It is known to raise HDL better than any other fatty acid. It also may be an antiviral.
Myristic, Lauric and palmitic also raise LDL. They are present in all three of these fat sources. Only Beef and butter have the stearic acid to balance out with its LDL reduction capacity.
So beef and butter both have a balance of Palimitic to Oleic to negate insulin desensification. They both have stearic to M-L-P (myrisitc, Lauric, palmitic) to negate the LDL raising effect, and they both have omega 6 and 3 amounts that would have you on a healthy track if they made up the bulk of your calories (you still need to avoid high omega 6 oils).