#Seed Oils

Recent debates in the health community question whether traditional beef tallow offers a safer, more natural alternative to seed oils. The discussion follows public statements by a senior U.S. health official advocating a return to animal fats for cooking. In Thailand, where diverse oils are staples in kitchens, the conversation matters for local diets and public health.

Historically, animal fats like beef tallow, butter, and lard were common kitchen staples. A shift occurred in the early 20th century as concerns about heart disease grew. Vegetable and seed oils rose to prominence as perceived healthier options, popularized as heart-friendly choices. In Thailand, many households still rely on palm oil and other vegetable oils, highlighting the ongoing relevance of fat choice in daily cooking.

Recent discussions in the health community have rekindled the debate between the benefits of beef tallow and seed oils, fueled by assertions from US Health and Human Services Secretary Robert F. Kennedy Jr. His advocacy for a return to using traditional animal fats like beef tallow over seed oils has sparked conversations, especially among those scrutinizing the health impacts of different cooking fats. This topic resonates not only globally but also in Thailand, where culinary practices encompass a variety of oils, highlighting the relevance of understanding these health implications.