03/08/2025
Dear Restaurant Owners, Culinary Professionals, and foodie Patrons!
I work with restaurants on a day-to-day basis and run a business that places my restaurant owners’ bottom line and the quality of their food at the forefront of every decision. I know I’m going to get some heat for this, but when a 14‑ounce jar of authentic organic tallow costs over $20, there is simply no logical way to cook with tallow in a healthier manner without resorting to added chemicals. Even if we were to overcome the cost barrier, the reality is that there simply isn’t enough animal fat in this world to sustain the vast number of deep fryers demanding a constant supply of true organic tallow. At that point, you’re just trading one problem for another. It sickens me that a movement is forming around something I use in my own home—a process I know is not only financially and time-consuming to maintain healthily but also not feasible for a restaurant setting.
In addition to my daily work with restaurants, I am a dedicated health enthusiast and part of a team that is helping Thousands worldwide reverse their insulin resistance and reclaim their metabolic health. I wholeheartedly believe that our country is moving in the right direction when it comes to overall health and wellness. However, this particular tallow movement does not serve the betterment of our nation. We must ensure that the truth is shared with the public before they begin following a trend that could ultimately hurt restaurants striving to do what’s best for their communities.
I’m writing to shed light on the growing trend that holds tallow oil as a healthier alternative to seed oils. While there’s truth in the idea that properly rendered, pure tallow can offer benefits—provided it’s made without toxic additives—the current nationwide movement toward tallow is not as clear-cut as it appears.
Many restaurants, in an effort to cater to consumer demands, may opt for tallow without fully considering the associated costs and implications. Organic tallow, if it is indeed pure and free from harmful substances, comes at a significant premium. More often than not, the tallow available for deep frying is enhanced with chemicals to improve its smoke point and longevity. This means that, in practice, you may simply be substituting one set of issues for another. If it’s not pure what are you truly putting in those fryers?
Let’s face it: fried food comes with inherent health challenges regardless of whether you’re using seed oils or tallow. In our experience, sticking with affordable, readily available oils—when combined with effective filtration techniques—can enhance oil quality and maintain cost efficiency. I personally would worry less about the specific type of oil and more about ensuring that the fryer is cleaned properly. A well-maintained fryer is crucial for food quality and significantly reduces health risks.
Lastly, the next time you’re out looking for your next fix of french fries, tater tots, chicken tenders, mac & cheese bites, or even a plate full of deep-fried wings, simply make sure it’s a location where the fryers are managed by Filta Environmental Kitchen Solutions. At least then, you know you’re getting the cleanest fried food possible—even with the inherent decision of enjoying fried food.
If you know, you know—and if you don’t, it’s time to look beyond the hype and focus on what truly benefits your business and community.
Sincerely,
Gary K. Welbaum
Owner
Welbaum Enterprises, LLC.
Attached are a few photos of fryers we have come across—the “before” photos, where efforts to maintain fryer and oil quality using in-house staff yielded little reward, and the “after” photos, showcasing the transformation achieved with our state-of-the-art pressurized filtration and comprehensive deep cleaning methods.
