What if your favourite comfort food was quietly raising your health risks? In a new Healthline feature, Caroline Roberts from Integral Wellness unpacks research showing that eating French fries three or more times a week is linked to a 20% higher risk of type 2 diabetes.
Caroline highlights an important distinction: potatoes themselves are full of fibre, vitamin C, and potassium. It’s the ultra-processed version – skin removed, partially fried in unhealthy oils, often treated with additives – that drives up the glycaemic index and adds harmful compounds.
The good news? You don’t need to ban fries forever. Caroline explains how moderation and pairing them with nutrient-dense foods can help you enjoy them without compromising long-term health.
This article shines a spotlight on the difference between whole foods and processed ones, and how simple choices can protect your metabolic wellbeing.
Enjoy the read.
