Is beef tallow healthier than seed oils? Unpacking RFK Jr.'s views
Trump selects RFK Jr. to lead HHS
President-elect Trump selected Robert F. Kennedy Jr. to lead the U.S. Department of Health and Human Services (HHS). "I am thrilled to announce Robert F. Kennedy Jr. as The United States Secretary of Health and Human Services (HHS). For too long, Americans have been crushed by the industrial food complex and drug companies who have engaged in deception, misinformation, and disinformation when it comes to Public Health," Trump said in his annoucment Thursday. "The Safety and Health of all Americans is the most important role of any Administration, and HHS will play a big role in helping ensure that everybody will be protected from harmful chemicals, pollutants, pesticides, pharmaceutical products, and food additives that have contributed to the overwhelming Health Crisis in this Country."
LOS ANGELES - President-elect Donald Trump’s nomination of Robert F. Kennedy Jr. for Health and Human Services has brought renewed attention to Kennedy’s stance on health matters, including his belief that beef tallow is a healthier cooking fat than seed oils.
On social media, Kennedy recently cited beef tallow as a more natural, nutritious option, especially compared to widely used seed oils like canola and soybean oil.
In an October post, Kennedy suggested that seed oils are a primary contributor to the obesity crisis, tying their rise in popularity to fast food chains like McDonald’s.
The shift from beef tallow to seed oils in the 1990s, he argued, aligns with rising obesity rates in the U.S. But is this claim supported by research? Here’s a breakdown of what experts say.
What is beef tallow?
Beef tallow is a type of rendered fat made from the fatty tissue surrounding the organs of cows, often referred to as "suet."
This fat is cooked down, purified, and strained, creating a stable, semi-solid cooking fat. Tallow can also be produced from the fat of other ruminant animals like buffalo or deer, though beef is the most common source.
Beef tallow has gained popularity in certain dietary circles for its high smoke point and nutritional profile:
- High heat stability: Tallow is stable at high temperatures, making it ideal for frying and other high-heat cooking methods. This stability reduces the production of potentially harmful byproducts during cooking.
- Nutritional benefits: Beef tallow contains beneficial fats, including omega-3 fatty acids (when sourced from grass-fed cattle) and conjugated linoleic acid (CLA), which some studies suggest may have health benefits.
- Vitamins: Tallow also contains vitamins K2 and E, which are generally preserved through the rendering process.
However, beef tallow is high in saturated fat, which has raised concerns in the medical community regarding its potential impacts on cardiovascular health.
What are seed oils, and why are they controversial?
Seed oils have recently gained attention online, especially on platforms like TikTok, where influencers and health advocates warn about their risks.
Derived from the seeds of plants like canola, soybean, sunflower, and corn, seed oils have become a staple in both home cooking and restaurant kitchens. Known for their high smoke point, they’re a common choice for frying and high-temperature cooking.
Some of the most commonly used seed oils include:
- Canola oil (rapeseed oil)
- Corn oil
- Cottonseed oil
- Grapeseed oil
- Soybean oil
- Sunflower oil
- Safflower oil
- Rice bran oil
- Peanut oil
The oils are extracted through processes involving refining, bleaching, and heating to create stable, shelf-ready products.
However, these methods strip away natural nutrients, including antioxidants, which is one reason critics suggest they lack health benefits. Some wellness voices have labeled seed oils "the hateful eight," linking them to issues like inflammation and chronic diseases.
However, experts say this perspective may oversimplify the issue.
Are seed oils harmful to health?
Seed oils are rich in omega-6 fatty acids, a type of polyunsaturated fat needed by the body in small amounts.
The problem, nutritionists say, is that a typical Western diet already includes high levels of omega-6s, which can throw off the ideal balance with omega-3s.
This imbalance may lead to chronic inflammation associated with conditions such as heart disease, diabetes, and arthritis.
While experts agree that reducing highly processed foods is beneficial, they emphasize moderation as key. Registered dietitian Julia Zumpano explained in an interview with the Cleveland Clinic last year that seed oils themselves aren’t the main problem; rather, health risks arise from their frequent use in processed and fried foods.
"Instead of removing seed oils entirely, focus on limiting ultra-processed foods," Zumpano says. "Seed oils, when used in small amounts, don’t pose the same risk as when they’re part of heavily processed or fried foods."
Alternatives to seed oils
For those looking to minimize their intake of omega-6s, nutritionists suggest using oils high in omega-3s, such as extra-virgin olive oil for low-heat cooking and avocado oil for high-heat applications.
These oils are less refined and retain more beneficial nutrients, making them a preferred choice for health-conscious cooks.