Why French Fries Might Be Worse Than Cigarettes
In this German‑language segment, the speaker critiques the common use of plant‑based frying oils for French fries and argues that they are chemically unstable, producing harmful aldehydes. He contrasts this with the use of beef tallow (Rindertalg) at a fast‑food chain called Steak Shake, describing a two‑step frying process (initially in rapeseed and soy oil, then in beef tallow) which he presents as a healthier alternative. The speaker shares a personal anecdote of avoiding plant oils for 18 years, mentions past media criticism for claiming he would rather smoke a cigarette than eat a plate of fries, and uses that comparison to illustrate the high aldehyde load of fries—suggesting that consuming many fries is equivalent to smoking thousands of cigarettes. He briefly asks the audience’s opinion on avocado oil. The overall tone is conversational and provocative, with a critical stance toward polyunsaturated plant oils and a supportive view of animal‑fat frying.
