Health warning: Eat our fresh fries with moderation
Belgian fries are prepared in multiple phases. The potatoes are heated in highly heated fats.
We do not use oils, which are rich in polyunsaturated or monounsaturated fats, in order to avoid oxidized fatty acids and trans fats.
We can only enjoy Belgian fries in a relatively healthy way if they are fried in stable saturated fats. And that is why we choose animal saturated fat (beef tallow to be more specific). The only downside of this is that this converts cholesterol into oxycholesterol.
What we also must not forget, is that the substance “acrylamide” can be formed when frying Belgian fries.
This potentially carcinogenic substance is formed by reaction of starch with proteins at high temperature (180 degrees Celsius or higher), forming acrylamide from the amino acid asparagine. Acrylamide can increase the risk of certain cancers, such as breast cancer.
Finally, we must point out that Belgian fries can have both a high glycemic index and glycemic load. That is to say that they can raise blood sugar levels fairly quickly. Not only could this lead to more plus-size people, overweight and/or obesity, these high GI foods could also contribute to conditions such as cardiovascular disease, type 2 diabetes, and certain forms of cancer.