{"id":24390,"date":"2025-03-20T14:57:58","date_gmt":"2025-03-20T15:57:58","guid":{"rendered":"https:\/\/medexperts.pro\/?p=24390"},"modified":"2025-03-20T16:25:24","modified_gmt":"2025-03-20T16:25:24","slug":"how-beef-tallow-made-a-comeback","status":"publish","type":"post","link":"https:\/\/medexperts.pro\/?p=24390","title":{"rendered":"How Beef Tallow Made a Comeback"},"content":{"rendered":"
<\/div>\n

When McDonald\u2019s stopped frying with beef tallow in the 1990s, most people saw it as a win for America\u2019s health. What changed?<\/p>\n

\n
\n
\n

Will Burgess thinks his French fries taste better now that he fries them in beef tallow. But he isn\u2019t using the animal fat for its taste.<\/p>\n

Mr. Burgess, 36, who owns a small restaurant that serves tacos and street food in Middletown, R.I., said he felt a \u201cmoral and ethical obligation\u201d to change his menu earlier this year. He came to that conclusion after reading that seed oils, like the canola oil he used to cook his fries and tortilla chips, carried potential harms<\/a>.<\/p>\n

Tallow, he said, made for a healthier, more \u201cnatural\u201d frying oil.<\/p>\n

Beef tallow, a type of rendered fat, was a staple in America\u2019s home and fast-food kitchens for much of the 20th century before falling out of favor because of its high levels of saturated fat. Now, it\u2019s making a comeback.<\/p>\n

In a Fox News segment<\/a> on March 11, the health secretary, Robert F. Kennedy Jr., celebrated the Midwest-based food chain Steak \u2019n Shake for committing to frying its onion rings, chicken tenders and fries in 100 percent beef tallow. Upscale grocers stock products like tortilla chips and protein bars made with beef tallow. On social media, influencers render beef tallow in their kitchens<\/a>, make tallow chocolates<\/a> and even rub it on their faces<\/a>.<\/p>\n<\/div>\n<\/div>\n

<\/div>\n
\n
\n

But doctors and nutrition experts widely agree that using beef tallow in place of vegetable oil is misguided.<\/p>\n