As reported in USA Today and on CNN, McDonald’s is contemplating changing the way they make their world famous French fries. “America’s favorite french fries are about to get even better,” says McDonald’s president Mike Roberts in the USA Today article. “This is a major step toward the elimination of trans-fatty acid from our cooking oil.”“Bottom line,” the article continues: “The trans fat in a small bag of McDonald’s fries will shrink 47% to 1.8 grams from 3.4. Saturated fat will drop 17% to 1.9 grams from 2.3.
“‘This doesn’t turn french fries into a health food,’ warns Margot Wootan, director of nutrition policy at the Center for Science in the Public Interest, a critic of fast food. ‘But McDonald’s should be applauded for taking a step forward.’”
Some are concerned the change might detrimentally alter the taste of McDonald’s famous fries, but our experts in the SFG Kitchens believe the taste hasn’t been the same since they stopped using beef tallow in 1990.
