Each year Americans consume millions of pounds of French fries at fast-food outlets. While the potatoes are innocent enough, the leading chains have traditionally deep fried them in oil that contains beef tallow. That substance contains cholesterol and saturated fat, both considered archenemies of the cardiovascular system. Phil Sokolof of Omaha, a wealthy businessman and health-food zealot, has been leading a public campaign to urge the franchises to stop using saturated fat to cook their fries.
Now the switch is on. Burger King said two weeks ago it would change to vegetable oil, eliminating cholesterol and dramatically reducing saturated fat. Last...
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