Health Scare: Are Seed Oils Making Us Sick? Restaurants Switch to Tallow

Health Concerns Rise Over Seed Oil Use in Restaurants: A Growing Trend Towards Tallow The use of seed oils in restaurant cooking has come under scrutiny, prompting a shift towards healthier alternatives like tallow. Recent videos by health experts like Dr. Daniel Pompa highlight the potential health risks associated with seed oils, particularly soybean and canola oil. Dr. Pompa's video, which has garnered significant views and engagement, criticizes restaurants for pre-cooking food in seed oils before adding tallow. "They're adding expense by frying in tallow what they should do without pre-cooking in soybean or canola oil," he states. This practice, he argues, negates the health benefits of tallow. While tallow is promoted as a healthier cooking fat, the video raises concerns about the integrity of the food preparation process. Further research is needed to confirm the health claims made in the video and to assess the overall impact of cooking oil choices on public health. The shift towards tallow presents an opportunity to improve the healthfulness of restaurant meals and encourage healthier eating habits.