Did you know that McDonald's fries used to be cooked in Beef Tallow?

Since 1954, McDonald's has been the behemoth of fast food. McDonald's currently sells:

4,500 burgers every minute.

270,000 every hour.

6.48 million every day...

and 2.36 billion burgers every year.

McDonald's has 14,000 U.S. locations and is the face of American gluttony. Processed meats, sugars, oils & convenience are the epitome of the Mcdonald's brand.

But what if this was not always the case?

What if there was a world that existed where Mcdonald's was healthy?

McDonald's french fries are a household name. The taste, the crisp, and the consistency are a staple of the brand. Founded in 1940 by the McDonald brothers, McDonald's used to use Beef Tallow in their beef frier.

Beef Tallow is rendered fat from the suet of the cow. It used to be a staple cooking fat and for good reason. It has a high smoke point, a delicious beefy flavor, and is loaded with nutrients. McDonalds used to use a frying blend of 93% beef tallow and 7% canola oil.

In the 1950s, Americans demonized saturated animal fats and mistakenly blamed them for increased rates of American Heart disease.

Nina Teicholz writes about this extensively in her book The Big Fat Surprise. 

American Businessman Phil Sokoloff was an individual who particularly embodied the demonization of saturated fat. After having a heart attack in 1966 at the age of 43, Sokoloff was convinced that it was the consumption of saturated animal fat that caused his culinary failure.

Sokoloff founded the American Heart Savers Association and launched a crusade against McDonald's and other fast food restaurants, but particularly highlighted McDonald's as the notable victim. He pressured them to remove the high-fat items from the menu.

He put together full-page advertisements claiming that McDonald's and fast food competitors were poisoning their customers due to the high saturated fat content of their meals. They insisted on replacing beef tallow with "heart-healthy" vegetable oils.

After years of pressure, McDonald's caved to Sokoloff and the Heart Saver's Association. In 1990, McDonald's announced they would be replacing their deep frier with Vegetable oil and finally getting rid of beef tallow.

Customers were outraged, as they noticed a lackluster taste from the new french fry. This is what happens when you replace nature's perfect fat with an industrial oil not made for human consumption. So what did McDonald's do? Simple... They added "Natural Beef Flavor."

The preparation of your food truly makes the poison of the antidote. A french fry is not just a french fry:

a. An organic potato cooked in tallow is a healthy food.

b. While a mass-produced gmo potato cooked in canola oil is poison.

Imagine what McDonald's could have been had they not made this switch? We are not saying that McDonald's would be the healthiest option ever.

But at least you could enjoy a meal while on the road and know that you are not being exposed to seed oils.

Our solution is very simple: Support restaurants and businesses that use healthy animal fats and cooking oils. Our bar is specifically made with tallow because it's nutrient-dense, tastes delicious, and will fill you with energy every time you take a bite of our bar.

Don't believe us? Try one for yourself 😎