Health and Human Services Secretary Robert F. Kennedy Jr. recently praised Steak ‘n Shake for changing its french fry recipe. During a visit to one of the chain’s restaurants in Florida, Kennedy shared that customers are excited about the new fries made with beef tallow instead of seed oils.
In an interview with Fox News host Sean Hannity, Kennedy emphasized that this change has created “a completely different experience” for diners. He expressed gratitude towards Steak ‘n Shake for making this switch, which he referred to as “RFKing the french fries.”
Kennedy has raised concerns about seed oils, linking them to what he calls an “epidemic” of chronic diseases in America. He believes that these oils, commonly found in processed foods, contribute significantly to health issues. “All the science indicates that ultra-processed foods are the principal culprit in this extraordinary explosion of chronic disease,” he stated while enjoying fries and a double cheeseburger.
One of Kennedy’s main goals as HHS Secretary is to address childhood chronic diseases. He has mentioned that he does not support banning seed oils or processed foods outright. Instead, he prefers to encourage companies to shift away from these ingredients through incentives, similar to what Steak ‘n Shake has done.
“I have a libertarian outlook,” Kennedy explained. He believes people should have the freedom to choose what they eat, whether it’s a donut or food containing seed oils. He emphasized the importance of informed choices, suggesting that consumers should know what’s in their food and its health impacts.
Kennedy noted that the Trump administration aims to promote transparency and encourage companies to use traditional ingredients like beef tallow. He mentioned that other restaurant chains, including Popeyes and Outback Steakhouse, are also moving away from seed oils.
“We want to do everything we can to incentivize these companies to be transparent and to be part of this movement to make America healthier,” Kennedy said. His comments reflect a growing trend among some food chains to reconsider their cooking methods and ingredients in response to health concerns.