From the Globe and Mail

When it comes to indulgence, the Double Down isn't the only bad boy on the block. The Wendy's Baconator boasts 610 calories, 35 grams of fat and 1,130 mg of sodium. Meanwhile, Burger King's Triple Whopper with Cheese lives up to its name with 1,250 calories, 84 grams of fat and 1,600 mg of sodium.

“It's a really worrisome trend,” said Ms. L'Abbe. But there may be a grain of goodness in all that fat and salt: the buzz around products like the Double Down may end up getting Canadians talking about issues like sodium intake.

“It's very difficult to make them choose not to consume those products, but it's even worse if they consume them without knowing.”

The Double Down's debut in the U.S. last year has touched off a domino effect of overly indulgent take-out products, sort of like the extreme-sports version of fast food, said Debi Andrus, a marketing expert at the University of Calgary.

“Who in there wants to be left out of the big, juicy, meaty, high fat, high sodium choice?” Ms. Andrus said. “As soon as one starts it, then the others will look at, ‘Well, what can I do to compete with that?“’

The fast food chains are tapping into a demographic that is pushing against the healthy eating trend and giving in to a product that's being unabashedly upfront about being unhealthy, Ms. Andrus added.

Makes 4 side servings or 2 main servings

• 4 large russet potatoes
• oil for deep frying
• salt
• 2 cups beef stock
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups cheese curds

1. Peel and slice the potatoes into thick fries (at least 1 cm thick).
2. Soak the potatoes in ice water for about 30 minutes. Remove and drain well.
3. Heat oil for frying to about 325F and deep fry potatoes for about 8 minutes.
4. Remove from oil and set on paper towel. Turn the oil up to 375F.
5. In a saucepan melt the butter and stir in the flour. Add the beef broth and stir over medium-high heat until thickened. Reduce heat and keep hot. (I use a tiny bit of gravy browning to get that nice dark colour).
6. Return the french fries to the oil and continue frying until golden and crispy. This should take about 5 more minutes. Remove fries to drain on paper towel and salt to taste.
7. Assemble the poutine quick while everything is still HOT. (Poutine is best made in a bowl or other container which will contain the heat and help melt the curds. Also, the curds should be at room temperature before assembling the Poutine). Start with a layer of fries. Put some cheese curds in the middle. Add more fries and top with more cheese curds.
8. Ladle gravy over the fries and cheese curds.