The Fascinating Evolution of Fat Fads in America: From Nut Margarine to Beef Tallow

Fast food fries have changed, and many of us remember them fondly from years ago. Back in 1992, Phil Sokolof, a heart attack survivor, sold his successful business to focus on promoting healthier eating. He led campaigns against unhealthy fats, particularly targeting McDonald’s fries, which he claimed were harmful due to the use of beef tallow for frying.

Growing up, I loved those fries. They were crispy, salty, and had a delightfully soft inside. The secret, as Sokolof highlighted, was the beef tallow. After his campaign, McDonald’s changed its frying methods and tried out a low-fat alternative called the McLean Deluxe. However, many simply weren’t the same.

Personally, I stopped enjoying McDonald’s fries not just from health concerns but also because they lost their charm. The unique texture that beef tallow provided couldn’t be replicated. My dad, a retired chemist, emphasizes that fats truly enhance flavors. He says, “Fat tastes good.” For me, enjoying quality fat, even in moderation, is much more satisfying than using lower-quality substitutes.

This discussion extends beyond just fries. My fond memories of food involve the rich flavors of butter instead of the cheaper margarine. I realized that when my grandmother visited, we used real butter, which made everything taste better. My dad recalled how during tough times, they often resorted to margarine, which lacked the true richness of butter.

In our modern culture, there’s been a long-standing fear of fats. Magazines often promote low-fat diets, leading to a muddled understanding of what’s healthy. However, many people secretly know that real fats can provide joy and seem to match the richness of nostalgic flavors from the past. For instance, butter and lard come from natural sources and have been used for generations, while artificial fats often fail to deliver both flavor and satisfaction.

Even recently, there’s been a resurgence of interest in traditional fats, including lard and tallow. People are rediscovering how these natural ingredients can enhance both food and skincare. But opinions vary on how these should be used. My dad humorously remarked that good quality skin creams might be better than cooking with unrefined tallow.

In conclusion, while trends in dietary fat continue to shift, the pleasures of good fat remain timeless. As we navigate our changing culinary landscape, returning to traditional fats can remind us of the joy of food and the comfort found in flavors that connect us to our past.

For those interested in exploring more about fats, here are a few great books: