French fries contain large amounts of fat and they are low in useful nutrients (protein, vitamins, minerals and antioxidants), so you probably know that they are not the food you should often eat.
But if you really, really like it, you may wan to prepare it at home and drain the excess oil so you do not to end up with an oil-loaded serving. Excess oil is not the only problem, French fries contain many other suspicious preservatives.
Can you actually imagine what are you actually eating every time you order French fries?
Dr. Christopher Ochner’s research conducted at the New York Obesity Nutrition Research Center at St. Luke’s-Roosevelt Hospital Center found that a portion of French fries has 500 calories, 25g of fat, 63g of carbohydrates, 350 mg of sodium, 6 grams of fiber and 6 grams of protein. But, the list does not end here.
For example, vegetarians may be shocked by the fact that some fast food restaurants owners use beef flavorings that contain hydrolyzed wheat and milk.
Vegetable oil (blend)
French fries are once fried before the freezing, then once again after the delivery to the restaurant. Most of the oil in the deep fryer is combined with hydrogenated soybean oil. When soybean oil undergoes the process of hydrogenation, unsaturated fat becomes saturated. It prevents the oil from going rancid, but the trans fats are often associated with a higher risk of heart disease.
This common preservative is considered safe for use, but there is still something that worries the food experts. To be more precise, it makes potatoes last for months.
This extremely powerful preservative is found in many products. Animal studies have linked it with peptic ulcer and DNA structural damages.
Yes, sugar, again. The problem is that this is the third ingredient contained in French fries, regarding the amount, right after potatoes and oil. The latest research shows that the body can convert the sugar into fat more easily than it is able to convert fat into fat. So, sugar can be worse than fat.
This ingredient makes the fries look fresh for longer and keep the golden brown color for up to two months. The same ingredient is often found in commercially prepared cakes, pudding, waffles, pancakes, cold meat and canned fish.