For years, seed oils like soybean, canola, sunflower, and corn oil have been staples in restaurant kitchens, praised for their affordability and neutral taste. But recently, a growing number of restaurants are making a bold move—ditching seed oils in favor of alternatives like beef tallow, avocado oil, and olive oil. Steak ‘n Shake, Popeyes, Outback Steakhouse, Sweetgreen, and Buffalo Wild Wings are among the big names leading the charge.
So, what’s behind this shift? And more importantly, what does it mean for your health?
The Growing Backlash Against Seed Oils
Seed oils have been a hot topic in nutrition circles for years, and not in a good way. Critics argue that when these oils are heated at high temperatures—like in deep fryers—they can break down into harmful compounds linked to inflammation, oxidative stress, and even chronic diseases. Some research suggests that excessive consumption of certain seed oils may contribute to metabolic issues, making them a target for health-conscious consumers and experts alike.
This growing awareness has fueled a movement toward removing seed oils from restaurant menus, as more people scrutinize the ingredients used in their favorite foods. With increasing demand for transparency in food preparation, restaurants are responding by switching to what many perceive as cleaner, less processed alternatives.
What Restaurants Are Using Instead
With seed oils on the outs, what’s taking their place? Many establishments are turning to options that have been used for centuries:
- Beef Tallow: Once the standard for frying before the rise of vegetable oils, beef tallow is making a comeback. It’s heat-stable, free of trans fats, and lends a rich flavor to fried foods.
- Avocado Oil: Packed with heart-healthy monounsaturated fats, avocado oil is a popular choice due to its high smoke point and neutral taste.
- Olive Oil: Best known for its role in the Mediterranean diet, olive oil is making its way into restaurant kitchens, especially in dressings and sautéed dishes.
What This Means for You
The move away from seed oils is more than just a trend—it’s a reflection of changing consumer priorities. If you’re someone who cares about what goes into your food, this shift could be a win. Many of the alternative oils offer a better nutrient profile, fewer inflammatory properties, and a return to more traditional cooking fats that have been used for generations.
But before you celebrate, it’s worth noting that just because a restaurant swaps out seed oils doesn’t automatically make the food healthy. A deep-fried item is still deep-fried, regardless of what it’s cooked in. And while tallow and avocado oil may have certain advantages, moderation is still key.
The Bottom Line
Restaurants are listening to consumer demand and making changes that could have long-term health benefits. As more chains remove seed oils from their menus, diners are given an opportunity to make more informed choices about what they eat. Whether you’re someone who actively avoids seed oils or you’re just now hearing about the controversy, this shift signals a broader movement toward greater transparency and healthier ingredients in the food industry.
So, next time you’re ordering out, take a look at what oils are being used—it might just make a difference in your health journey.
AND…if you want to stay ahead of the latest nutrition trends and make informed choices about your health come back again, or reach out for free nutrition consultation on how we at MaxFitHealth can help.
Until next time, be well!