JFK JR
99.99% of restaurants today fry their french fries in SEED OILS.
When you fry french fries at high heat in these oils, a highly toxic lipid peroxidation product called HNE is produced.
And the fries get completely soaked in this toxic compound.
Don’t just take my word for it. Check the research.
My husband actually worked as a consultant at a plant for a famous Idaho company where Bill Gates' grown potatoes are then bleached. Do you really think those potatoes that are all cut up stay white by magic?
