1990 年：麦当劳用牛油（饱和脂肪含量 93%，耐高温）烹制薯条。薯条很有名，味道极佳，而且没有氧化。环保组织发起运动：“饱和脂肪有害！停止使用牛油！”麦当劳对这些说法进行了测试。内部研究表明，使用牛油是没问题的。压力持续不断。媒体宣传攻势。抵制威胁。1990 年：麦当劳改用“植物油混合物”（大豆油/菜籽油）。公告：“我们要变得更健康！”结果：- 薯条味道变差了（需要添加人工“牛肉味”来弥补）。- 现在，薯条是在富含多不饱和脂肪酸的植物油中，以 375°F 的温度烹制的。持续氧化。- 更具炎症性。氧化化合物更多。稳定性更差。但却以“更健康”的名义进行销售。麦当劳薯条的价格从：- 稳定的饱和脂肪(no氧化）- 不稳定的植物油（烹饪过程中易氧化）以“健康”之名。其他连锁店纷纷效仿：汉堡王、温蒂汉堡、肯德基，等等。到 2000 年：没有一家大型快餐连锁店使用动物脂肪进行油炸。全部为植物油。在烹饪温度下均会氧化。每天通过快餐消耗数百万磅氧化植物油。上世纪 80 年代麦当劳著名的薯条比你现在吃的“更健康”的薯条要健康得多。口感更好。更稳定。炎症反应更小。但我们“改进”它们的方式却是让它们变得更糟。1990: McDonald's cooks fries in beef tallow (93% saturated, stable at high heat).Fries are famous. Taste amazing. No oxidation.Activist groups campaign: "Saturated fat is dangerous! Stop using beef tallow!"McDonald's tested the claims. Internal research showed tallow was fine.Pressure continues. Media campaigns. Threat of boycotts.1990: McDonald's switches to "vegetable oil blend" (soybean/canola).Announcement: "We're going healthier!"Result:- Fries taste worse (need artificial "beef flavouring" added to compensate).- Fries are now cooked in PUFA-rich seed oil at 375°F. Continuous oxidation.- More inflammatory. More oxidized compounds. Less stable.- But marketed as "healthier."McDonald's fries went from:- Stable saturated fat (no oxidation)- To unstable seed oils (oxidise during cooking)In the name of "health."Every other chain followed: Burger King, Wendy's, KFC, everyone.By 2000: No major fast food chain uses animal fat for frying.All seed oils. All oxidising at cooking temperature.Millions of pounds of oxidised seed oils consumed daily through fast food.Those famous McDonald's fries from the 1980s were far better for you than the "healthier" version you're eating now.Tasted better. More stable. Less inflammatory.But we "improved" them by making them worse.
