If you thought that only the processed chicken nuggets sold in fast food restaurants had a very low-quality manufacturing mechanism and that they even put our health at risk, French fries also fall into this category. French fries as they are known in some places, are a basic combination of potatoes, cooking oil and salt, in any ordinary kitchen, although this is not the case with McDonald’s fries, where a shocking list of 19 ingredients based on their content, they are more chemicals than real food. Read on to find out why.
McDonald’s French Fries Linked to Cancer and Brain Damage
Some people toured the factory in Idaho where McDonald’s famous French fries were created, revealing some shocking facts about this popular junk food favorite. Not only are McDonald’s fries loaded with GMOs, but they’re also packed with trans fats, chemical stabilizers, preservatives, and other health-destroying wastes.
And if you had the impression that these fries are somehow vegetarian and or gluten-free, you are very wrong. McDonald’s official French fries ingredient list reveals the presence of wheat, milk and meat derivatives, as well as other random petroleum and silicone additives.
The list of ingredients, which even contains the same page of this restaurant company:
- Canola oil (2x).
- Soybean oil (2x).
- Hydrogenated Soybean Oil (2x).
- Natural meat flavoring.
- Hydrolyzed wheat.
- Hydrolyzed milk.
- Citric acid (2x).
- Dimethylpolysiloxane (2x).
- Sodium and pyrophosphate.
- Corn oil.
- TBHQ (tertiary butylhydroquinone).
The reason some of these ingredients were named “(2 times)” is because McDonald’s fries are fried twice – once at the factory and once at the restaurant. So, consumers are getting double the amount of toxic hydrogenated GMOs (Genetically Modified Organisms) every time they eat at one of the thousands of chains at this fast-food restaurant.
The TBHQ, a preservative added to keep the fries with a look and taste of real food, is derived from the same chemicals gasoline being pumped into the gas tank. And dimethylpolysiloxane, as you may recall, is the same chemical that is also used in this company’s chicken nuggets to prevent rotting – and it does the same thing in French fries.
The initial process of producing the fries is pretty standard. The potatoes are peeled, sliced and blanched before being sliced through a cutter at up to 70 miles per hour cutting speed, creating the iconic sticks we are all used to seeing and tasting. But it’s what happens next that can probably upset you.
During the first sequence of frying, the potatoes are coated in a mixture of hydrogenated soybean and canola oils – all of which are likely genetically modified – as well as meat, wheat and milk additives. They are also given a bath in citric acid, which typically comes from GMO sources, as well as the chemical dimethylpolysiloxane.
In order to make the potatoes look golden and edible instead of whitish or even gray, a shower of dextrose, a refined sugar additive, is applied to the little sticks. Sodium Acid Pyrophosphate is also applied to make French fries, which are quite old by the time they hit the stores, look fresh and desirable.
After being fried at the factory, McDonald’s fries are immediately frozen, packaged, and shipped to stores where they are soaked in a GMO bath, once again, complete with trans fats, before being salted with processed salt and served to customers.
When all is said and done, the final product contains 510 calories, 6 grams of protein, 24 grams of fat – almost all bad fats, consisting of 67 grams of carbohydrates and 290 milligrams of sodium.