McDonald's to Ditch Transfats in Fries
Perhaps they got sick of the super-size-me jokes, perhaps they want a healthier product, or maybe they just don't want to get sued. Either way, Mickey D's is ditching the use of transfats in its french fries, and, in doing so, dares to mess with an American institution.
Even though I have not eaten fast food in more than ten years, I understand the position enjoyed by the Macca's french fry in the fast food firmament. It is the alpha and the omega. The North Star by which other fries seek direction. People eat them by the fistful, which is why the franchise giant is switching: their (golden) arch-rival Burger King is currently dealing with a lawsuit sparked by transfat usage.
The No. 1 burger chain said Thursday at its annual shareholders' meeting that by the end of the year it will use only transfat-free oil to fry foods at all of its U.S. locations.
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Transfat oils add hydrogen to make food taste better and extend its shelf life, according to the Food and Drug Administration. The ingredient is widely used in fried and processed foods.