McDonald’s, the fast-food giant, is once again using beef tallow in its cooking process. The decision has sparked a debate about the health implications of this choice.
In the 1990s, McDonald’s stopped frying food with beef tallow due to growing concerns over saturated fat and heart disease. Many saw it as a positive step for American health. However, some argue that beef tallow is not as bad as previously thought, and its use has made a comeback.
A $1.5 million payment received by the American Heart Association was initially reported as a corporate sponsorship from Procter & Gamble, but it was later corrected to be a donation from listeners of a radio program sponsored by Procter & Gamble. The mistake highlights the importance of verifying information and acknowledging errors when they occur.
The decision to resume using beef tallow is likely driven by consumer demand and changing attitudes towards saturated fats. While some may view this move as a step backward, others see it as an opportunity for consumers to make informed choices about their diet. As McDonald’s brings back beef-tallow frying, the debate over its health benefits will continue.
Source: https://www.nytimes.com/2025/03/20/well/eat/beef-tallow-oil-health.html