The Chief Executive @ McD's told shareholders that the string potatoes known as French Fries (pomme de terre frite) are now prepared in a different cooking oil, with no transfats at all, throughout the USA.
Somehow the new method retains the taste that millions of patrons love about the thin strips.
Customers have not noticed, noted, or commented on the change, which was made some time ago without announcement, and they seem to enjoy these potatoes as much as the originals.
For those who prefer their chips just about as greasy as the inside of lard bucket, not so much.
One nutritionist with a national weight loss company said that the potatoes will still make people as fat as hogs that eat cornmeal & molasses, but the french fry gobblers will have arteries which may be less likely to clog up with the nasty stuff produced by polyunsaturated fats.
Another nutritionist commented that most fast food afficionados slather so much ketchup (catsup) on their fries that they wouldn't taste the difference if they were cooked in un-rendered bacon grease.
She stated, "Someone who is eating fast food french fries, while drinking a carbonated sugar beverage, and having a sandwich is unlikely to notice any major changes in flavors--or care. After all, these are not gourmets on a field trip."