Mc Donalds

"When McDonald's reponded to pressure from the Center of Science in the Public Interest (a name born of marketing genius), among other groups, to dump the very tasty beef tallow they originally used in making french fries (because it was "dangerous" saturated fat), in 1990 they substituted a highly processed fat, trading a neutrqal natural fat that was relatively resistand to oxidation for a toxic one. Almost none of the beef tallow was absorbed by the fries (because saturated oils aren't absorbed), but a huge amount of the bad oil, up to 50 percent, is absorbed. As with all other polyunsaturated fats, soy and canola oil contain linoleic acid, which is jknown to poromote cancer and heart disease, as well as high levels of transfats if they're hydrogenated, as they usually are. The latest fat at McDonald's, corn plus soy, will increase the amount of fat in the food itself by up to 50% over saturated fat--which in any case protects against trans fat. Is this in the public interest? The same thing happened to popcorn at the movie theater: no more butter or coconut oil, both quite healthy natural fats; instead we have a chemical soup of nasty-tasting denatured fats. Processed foods also contain a lot of sugar, especially high-fructose corn syrup, which increases triglycerides (a serioius marker for heart disease), as well as small amounts of antibiotics we don't need." Good Fat by Fran McCullough p22-23

"Soy oil, with its own very dangerous trans fats, replaced the health promoting tropical oils (which were more expensive, so the food manufacturers were delighted by this turn of events." p58