LOS ANGELES – President-elect Donald Trump’s nomination of Robert F. Kennedy Jr. for Health and Human Services brought renewed attention to Kennedy’s stance on health issues, including his belief that beef tallow was a healthier cooking fat than seed oils.

On social media, Kennedy recently cited beef tallow as a more natural and nutritious option, especially compared to widely used seed oils like canola oil and soybean oil.

In an October post, Kennedy suggested that seed oils are a major contributor to the obesity crisis, linking their rise in popularity to fast-food chains like McDonald’s.

The switch from beef tallow to seed oils in the 1990s, he argued, aligns with rising obesity rates in the US. But is this claim supported by research? Here’s a breakdown of what the experts are saying.

What is beef tallow?

Beef suet is a playback type fat obtained from the adipose tissue surrounding the organs of cows, often referred to as ‘suet’.

This fat is cooked, purified and strained, creating a stable, semi-solid cooking fat. Tallow can also be produced from the fat of other ruminant animals such as buffalo or deer, although beef is the most common source.

Beef tallow has gained popularity in certain diet circles for its high smoke point and nutritional profile:

• High heat stability: Seul 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: Seul 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 about its potential impact on cardiovascular health.

What are seed oils and why are they controversial?

Seed oils have recently attracted attention online, especially on platforms such as TikTokwhere health influencers and advocates warn of their risks.

Derived from the seeds of plants such as canola, soybean, sunflower and corn, seed oils have become a staple in both home and restaurant kitchens. Known for their high smoke point, they are a common choice for roasting and high temperature cooking.

Some of the more commonly used seed oils include:

• Canola oil (rapeseed oil)
• Corn oil
• Cotton seed oil
• Grape seed 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 products ready for storage.

However, these methods remove natural nutrients, including antioxidants, which is why critics suggest they lack health benefits. Some wellness voices have labeled seed oils the “hateful eight,” linking them to issues like inflammation and chronic disease.

However, experts say this perspective may be oversimplifying the issue.

Are seed oils bad for 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 upset the ideal balance of omega-3s.

This imbalance can lead to chronic inflammation associated with conditions such as heart disease, diabetes and arthritis.

While experts agree that cutting back on highly processed foods is beneficial, they stress moderation as key. Registered dietitian Julia Zumpano explained in an interview Cleveland Clinic last year that the seed oils themselves are not the main problem; rather, the health risks arise from their frequent use in processed and fried foods.

“Instead of eliminating seed oils entirely, focus on limiting ultra-processed foods,” says Zumpano. “Seed oils, when used in small amounts, do not pose the same risk as when they are part of highly processed or fried foods.”

Alternatives to seed oils

For those looking to minimize their omega-6 intake, nutritionists suggest using oils rich in omega-3, 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 favorite choice for health-conscious cooks.

Source

Information for this article was obtained from Associated Press reports, health studies and interviews with experts on the nutritional impact of cooking fats.