From my trusty Bag of Books:
Fast Food Nation:
The Dark Side of the All-American Meal
By Eric Schlosser
I'm in the middle of Fast Food Nation (brought it to work today) and I came across something that has convinced me NEVER to touch the fries at MacDonald's EVER AGAIN:
For decades, McDonald's cooked its french fries in a mixture of about 7 percent cottonseed oil and 93 percent beef tallow. The mix gave the fries their unique flavor - and more saturated beef fat per ounce than a McDonald's hamburger.