Jan 29, 2018 in Case Studies

French Fries

French fries are not bad

French fries will remain a choice to many despite the criticism. It is curious why French fries are singled out as containing acrylamides—almost every other food does have a fair share of the chemical. Acrylamides is a chemical that results from the reaction between sugar and amino acids. French fries do not produce acrylamides on their own; rather, it is a characteristic of all starchy foods, such as any other potato products and grains (Brees 3). Acrylamides is also produced when coffee beans are roasted. Therefore, terming French fries bad merely because they produce acrylamides is unfounded, and if it was the criteria used in differentiating which foods were bad from which were good, many other foods could be classified as bad. Acrylamides occur in their highest level in products that turn brown upon cooking, such as vegetables and grilled meat; also toasted foods such as bread and cereals, fruits that have been dried and foods that are prepared by baking such as sweet potatoes contain traces of it. This makes virtually all types of foods fit for being classified as bad. Then, should we stop eating these foods and start being picky? In that light, it implies that French fries have been sacrificed on the altar of bad foods for its production of acrylamides.

Classifying French fries as bad merely because they contain saturated fats that cause high blood cholesterol is skewed, because there are other factors that cause blood cholesterol, such as heredity, whereby your genes determine the way your body deals with cholesterol. Age and sex also greatly determine the level of cholesterol. Once men and women hit the age of 20, cholesterol levels rise; in the years preceding menopause, women have low levels of cholesterol compared to their counterparts of similar age. This coupled with the fact that human body can use foods lacking cholesterol to produce it, such as coconut oil and palm oil, implies that French fries are a small wheel in a larger wheel (World Heart Federation).


French Fries are not Overrated

French fries are not overrated. In fact, they have not been given the credit they deserve. There are two legends mentioned earlier that try to explain how the French fries found their way to America. Regardless of which one supports, it is evident that it caught the eye of the mighty and noble. After the end of the First World War when the U.S. troops were returning home, the only memento they had of their times in the front line was the French fries. There is a widely held belief that President Thomas Jefferson introduced fries in the U.S. at a state dinner in 1802. It is not every other day that food is introduced at a state dinner. According to Zac (8), French fries together with hot dogs and hamburgers became a trademark of life on the fast lane and treasured moments. Still, after traveling by car became a common trend, notably on the West Coast, French fries served drive-ins and drive-throughts as the hamburger’s sidecar. Many fast food companies have profited from frozen French fries; for instance, as of 2001, it was feasible to purchase potatoes at approximately 30 cents per pound and sell fries for approximately six dollars per pound. French fries are synonyms with large fast food companies such as McDonalds. As of 1995, in Northwestern U.S and Far East, Simpleton had produced French fries exceeding over two billion pounds among other products of frozen potatoes. To wrap it up, as early as in 1960, of the fresh potatoes consumed by U.S. citizens per capita, 4 pounds consisted of frozen fries. Yet, due to ignorance, or lack of knowledge, critics claim that French fries are overrated; in any case, French fries lack the praise they deserve.


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