Posted on 06/13/2017 12:54:24 PM PDT by PROCON
A new American Journal of Clinical Nutrition study says that french fries are linked to a higher risk of death.
The study looked at potato consumption for people over 45 but younger than 79. Of the 4,400 people tested over eight years, 236 passed away.
(Excerpt) Read more at gazettetimes.com ...
Zophael Jones: Killing you would be so easy.
Gabriel: Yeah? Fried food can kill me, a mugger can kill me. You’re not so special down here, Jones!
From movie Prohecy 3
Mayo in Canada? I figured, they’d pass a law requiring Maple Syrup on fries.
That’s where I picked up the habit. I only use ketchup if it is leftover on my children’s plates.
“If you eat French fries, you’ll eventually die.”
What scares the living hell out of me is that all people who have breathed air or consumed water have died. *ALL* This needs to be researched. I’ll do it for a cool $3M in gubbamint grants.
I heard Griffin and fries is the bomb.
Along with the boogers.
Take your mayo, mix 50-50 with ketchup.
Or do 2/3 and 1/3 or 1/3 and 2/3.
Enjoy. ;)
You can also do 3/4 mayo and 1/4 mustard.
Myself, I love to dip tater tots in mustard.
I seem to remember reading that everyone who ate pickles in the 1830’s is dead today. I thought cucumbers were a healthy food.
Better safe than sorry coping with colon and stomach, eh?
Occasional consumption of fried food cooked to light golden color is a much better idea in order to avoid proven carcinogens caused by high heat oil frying of starchy foods like potatoes.
Acrylamide - American Cancer Society
https://www.cancer.org/cancer/cancer-causes/acrylamide.html Proxy Highlight
Mar 10, 2016 ... Foods such as French fries and potato chips seem to have the highest level... IARC classifies acrylamide as a “probable human carcinogen” ...
Acrylamide in Food and Cancer Risk - National Cancer Institute
https://www.cancer.gov/about-cancer/causes-prevention... Proxy Highlight
Decreasing cooking time, blanching potatoes before frying, and postdrying ... consider acrylamide to be a “probable human carcinogen,” based on studies in ...
Why Deep Fried Foods May Cause Cancer | NutritionFacts.org
https://nutritionfacts.org/2015/07/21/why-deep-fried-... Proxy Highlight
Jul 21, 2015 ... In the latest study on dietary patterns and breast cancer risk among ...
What’s even more terrifying about Dihydrogen Monoxide is that the addition of ONE carbon atom makes it formaldehyde. Can you believe they recommend that we drink this stuff?
Since we are exchanging recipes, try Horseradish, Mustard, and Mayo. Equal parts or however you like it. Fantastic on ham sandwiches, never tried it on fries.
Yeah, a few years ago, I almost choked to death on one while laughing at a joke. Maybe we should ban humor, too.
Yeah, sounds about right.
Asked one chef how he set up his roast beef sandwiches.
50% mayo - 50% horseradish
I liked it. It was new to me. i always went 100% horseradish.
Darn Frogs...
Are they real french fries or the crisco sticks the fast food joints churn out?
Fully agree, but home made tastes better.
Check into this:
http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html
We don’t eat fries with mayo....I’ve never seen it. Or maple syrup - too expensive! We eat them the same way you do - salt, maybe ketchup, maybe vinegar. Now if you throw on some gravy and melted cheese, then you’re Canadian (although I have yet to try it).
A flavor profile I really love is the addition of mustard into cheese sauce. Example: If you cooked one pound of elbows and make cheese sauce for it, add one or two tablespoons of brown mustard like Guldens.
I have it on excellent authority that every person born in 1832 and subsequently ate carrots is dead at the present time.
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