In a November 29, 2018 New York Times article, Harvard T.H. Chan School of Public Health’s Eric Rimm advised limiting consumption of potatoes, which he called “starch bombs.” Potatoes have a high glycemic index, which has been linked with an increased risk of obesity, diabetes, and cardiovascular disease, according to the article.
Rimm, professor of epidemiology and nutrition and director of Harvard Chan School’s Program in Cardiovascular Epidemiology, said that french fries—coated in oil and sometimes served with high-calorie toppings like cheese or chili—are a particularly unhealthful form of potatoes. Referring to fast-food meals that come with fries, he said, “I think it would be nice if your meal came with a side salad and six french fries.”
Read the New York Times article: You Don’t Want French Fries With That
Listen to an interview with Rimm on WBUR’s Radio Boston: Leave The Fries, Take The Salad: Harvard Professor Defends Fry Proposal
Watch a Facebook Live Q&A with Eric Rimm: