Fiction. French fries or potatoes are a starch that is a form of carbohydrates. Starches are essentially chains of sugar molecules and the starch in potatoes is digested and absorbed into the bloodstream relatively quickly.

The myth of the fries as vegetables was perpetuated in part by a decision from the federal government. In 1996, the U.S. Department of Agriculture classified french fries as a fresh vegetable under the Perishable Agricultural Commodities Act. The act was established to protect farmers from being denied payment if the customers go out of business. The regulations ensure buyers of commodities such as french fries get what they have ordered. But the USDA maintains the classification applies only to commerce and not to nutrition.

In the new food pyramid, potatoes are listed as starchy vegetables, along with corn, green peas and lima beans. While the pyramid may encourage eating potatoes, it also recommends limiting fat such as the oil or lard in which potatoes are fried to make french fries.

The extra calories and fat from frying can lead to excess weight gain, and the lard and salt can contribute to high cholesterol and high blood pressure.

Even worse, many fast-food french fries are cooked in partially hydrogenated oil or trans fat. Studies have shown trans fats are even more unhealthy than other types of fat.

Baked or boiled potatoes, on the other hand, are fat-free, cholesterol free, high in potassium and vitamin C. They’re also a good source of vitamin B6 and dietary fiber.

Some researchers recommend limiting intake of potatoes because they raise blood sugar levels too quickly, boosting the production of insulin. Foods that cause spikes in sugar levels have been linked to an increased risk for both diabetes and heart disease.

– Markian Hawryluk