McDonald's French fries, a potato-ish amalgamation of chemicals and preservatives that taste pretty good when fresh and also fine when found on the floor of your car a few months later, have been one of the restaurant's most popular staples ever since Ronald McDonald's great-grandaddy first synthesized them out of leftover household cleaners or something in 1940. Their greasy saltness pairs well with the chain's other offerings, bringing the salty greasiness of those dishes to the forefront of flavortown.
"But why do I have to ever stop eating them?" you may be asking through labored breaths. "Can I not dine endlessly on this dimethylpolysiloxane-packed nutritional delight?"
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