Steak ‘n Shake has announced a significant change in its frying practices, moving from vegetable oil to beef tallow. This decision was shared by the company’s COO, Daniel Edwards, during an appearance on "Fox & Friends." The shift aims to provide a healthier alternative for customers, aligning with a growing movement among Americans who are becoming more aware of the ingredients in their food.
The change comes as part of the "Make America Healthy Again" initiative, which encourages people to consider the nutritional value of their meals. Edwards emphasized that this new approach to frying is not just about taste but also about health. By using beef tallow, the company hopes to enhance the quality of its food while addressing concerns about the health risks associated with seed oils.
Seed oils, often found in processed foods, have faced criticism recently. Robert F. Kennedy Jr., the Secretary of Health and Human Services, has labeled them as "unknowingly poisoning" Americans. Dr. Cate Shanahan, a family physician, has also voiced concerns about certain seed oils, referring to them as the "hateful eight." This group includes corn, canola, cottonseed, soy, sunflower, safflower, rice bran, and grape seed oils. Shanahan argues that these oils undergo a refining process that strips away nutrients and can lead to the generation of toxins when heated.
Despite these concerns, some health organizations defend the use of seed oils. The American Heart Association has stated that there is no reason to avoid them and that the focus should be on reducing the consumption of ultraprocessed foods, which often contain added sugars and unhealthy fats.
As awareness grows about the ingredients in our food, Steak ‘n Shake’s decision to switch to beef tallow may resonate with health-conscious consumers looking for more wholesome dining options. The company aims to set a precedent in the fast-food industry by prioritizing health without compromising on taste.