The MAHA Movement Starts at a Restaurant
A New England barbecue spot, Walrus Alley in Westport, Connecticut, is ditching seed oils entirely, thanks to Robert F. Kennedy Jr.’s "Make America Healthy Again" (MAHA) push. The restaurant’s owner, Joseph Farrell, swapped out unhealthy oils for beef tallow, olive oil, and avocado oil, joining a growing trend backed by Kennedy’s health crusade. This bold move reflects a personal health journey for Farrell and a broader shift in the food industry.
The risks?
Seed oils, common in processed foods, are linked to serious issues like colon cancer, driving up chronic disease rates. Ditching them could cut those risks, promising better health for customers. The reward is tastier, cleaner food—Farrell says it’s a win for flavor and well-being. Even big chains like True Food Kitchen, with 47 locations, are jumping on board, proving MAHA’s ripple effect.
But it’s not easy. The switch takes effort—restaurants must rethink everything, from fryers to buns, since seed oils dominate the industry. Some claim they’re oil-free but still cut corners with sneaky additives. Still, with Kennedy’s influence sparking this movement, the payoff could be huge: healthier Americans, one meal at a time. Walrus Alley’s gamble might just light the way.
Replacing seed oils:
If you’re looking to ditch seed oils, there are solid alternatives that pack flavor and health benefits. Beef tallow’s a standout—rich, savory, and packed with nutrients like CLA, which might help fight inflammation. It’s perfect for frying or roasting. Olive oil, especially extra virgin, is another go-to. It’s loaded with antioxidants and heart-healthy fats, ideal for cooking or dressings. Avocado oil’s got a high smoke point, making it great for searing or grilling, plus it’s full of vitamins like E.
Butter or ghee (clarified butter) brings a creamy taste and healthy saturated fats—awesome for sautéing or baking. Coconut oil’s a tropical option with medium-chain triglycerides that can boost energy; it shines in baking or stir-fries. For a lighter touch, macadamia nut oil offers a buttery flavor and monounsaturated fats, good for low-heat cooking.
These swaps avoid the risks of seed oils—like potential links to chronic diseases—while delivering taste and nutrition. The catch? They might cost more or need careful sourcing to ensure purity. Still, the reward’s clear: better meals, better health. Pick based on your dish, and you’re set.
Swap this, not that:
— Gary Brecka (@thegarybrecka) February 13, 2025
❌ Canola oil → ✅ Avocado oil, EVOO, or Ghee
❌ White bread → ✅ Fermented Sourdough
❌ Processed snacks → ✅ Whole foods, fruits, nuts, meat
❌ Store-bought salad dressing → ✅ Olive oil + balsamic