Fries are not made from 100% potato.

When fast-food restaurants started, fries were made from real potatoes, which were peeled and sliced each morning. Today, nearly all fast-food fries arrive at the restaurants frozen and processed.

Since potatoes become discolored during the freezing process (when they are stored in temperatures below 45 F), they must be treated with sulphites at the production plant to avoid this natural phenomenon. Oh, and there is no peeling or slicing involved -- all fries are now made with machines.

Sulfur dioxide is also commonly used to bleach the fries, which gives them a nice, white appearance when frozen. Also, a sugar dip is sometimes used to improve the sugar content of the potatoes.

In addition to these preservative agents, the fries are cooked in hydrogenated oils -- molecularly changed oils that are used in a variety of processed foods and are toxic to the body. Hydrogenated oils preserve the consistency and longevity of the fries, which means that it takes a long time before they get soggy or moldy. Hydrogenated oils have been linked to heart disease, diabetes and cancer.

So if you thought that you were on your way to getting your five-veggies-a-day by ordering fries, think again. You're not really eating only potatoes.