You'll never eat McDonalds french fries after this

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You’ll Never Eat McDonald’s French Fries After This

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McDonald’s is the world’s largest fast food chain serving approximately 68 million people every day. It’s also one of the most recognizable brands worldwide. I ate there, you ate there, your kids ate there, and even your grandparents.

However, fast, cheap and delicious comes at a price, which is usually your health. For example, their world famous fries are not fries, but a human engineer monstrosity, which is somehow “safe” for human consumption (giant piles of cash can make anything safe).

Apparently, to make these fries, you need a whopping 13 ingredients. Isn’t that insane?

Let’s take a closer look.

1. Potatoes

The first ingredient is potatoes. McDonald’s actually uses real potatoes of different varieties (thank God!): Russet Burbank, Russet Ranger, Umatilla Russet and the Shepody. These are the type of potatoes which create a nice crispy shell outside and are fluffy on the inside upon frying, according to their website.

2. Salt

McDonald’s fries are quite heavy on salt with the small portion containing 5% of your recommended daily sodium intake. The large one will bump that number to 12%.

Frequent consumption of too much salt without an adequate amount of water intake can lead to high blood pressure, which then may lead to complications such as stroke, heart disease, and heart failure. [1]

Just make sure you drink plenty of water afterwards (not, not diet soda, W-A-T-E-R) and you should be fine.

3. Vegetable Oil (Blend)

McDonald’s vegetable oil contains a blend of various oils (to cut costs?), which include canola, corn, soybean and hydrogenated soybean oil with TBHQ.

All of these types of oils are highly processed and should be avoided as much as possible. Research suggests that hydrogenated oils have a “double deadly effect” on our health. They raise LDL (bad) cholesterol levels and lower HDL (good) cholesterol levels.

TBHQ – a highly effective antioxidant mostly used by the food industry to extend shelf life (labeled as E319). It is considered safe by food regulation organizations.

However, at high dosage it produced stomach tumors and damaged animal DNA. [2]

Some studies also showed that long-term exposure to this antioxidant may be carcinogenic. [3]

Now tell me, will you keep feeding your kids with McDonald’s food, knowing all this? Let’s continue…

4. Dimethylpolysiloxane

This long word that I am unable to pronounce is used to prevent oil from foaming. Basically, it has nothing to do with nutritional value, or taste of the food, but rather is there to keep McDonald’s employees safe. It’s also used in medicine, cosmetics and hydraulic equipment (mmm, tasty). It’s labeled as E900.

Human studies have showed the following:

The metabolic studies, including those in man, indicate that the orally administered dimethylsiloxanes are mainly excreted unchanged in the faeces. [4]

5. Hydrolyzed wheat

The lowest quality protein source you can get. It’s used as a flavor enhancer because it stimulates the same taste receptors as cheese, or soy. It’s insanely cheap because the production of wheat, soy and corn is heavily subsidized in the US.

6. Hydrolyzed milk

Together with hydrolyzed wheat, hydrolyzed milk is part of what’s called “natural beef flavor” on McDonald’s nutrition label. Not sure what’s natural in stripping protein out of its’ nutrition, but that’s just marketing.

The word “natural” already makes you assume that natural food is healthy and nutritious doesn’t it? Better think again.

7. Citric Acid

Labeled as E330. Citric acid naturally occurs in fruits and vegetables. Large amounts are found in citrus fruits such as lemon and lime. In food used as a preservative and for flavoring. Heavily used in soft beverages.

Over ingestion may cause stomach pain, sore throat. Inhalation may cause cough, shortness of breath, or sore throat. Long-term consumption may cause erosion of tooth enamel. [5] [6]

So you’re not just going to destroy your health by eating at fast food chains, but you’re also going to leave yourself and your kids toothless (how exciting)!

8. Dextrose

Dextrose is simply sugar that is derived from plants. Although, I am not sure if it’s listed as an ingredient because potatoes naturally contain dextrose, or because it’s added separately as a flavor enhancer?

Either way, sugar is sugar and should be consumed in moderation.

9. Sodium Acid Pyrophosphate

Sodium Acid Pyrophosphate is a raising agent used to make dough light and fluffy. However, in McDonald’s case it is used to preserve the color of potatoes. Labeled as E450 and is generally considered safe for human consumption, according to FDA.

In a Nutshell

As you can see McDonald’s french fries, are not actually fries, rather a highly processed Frankenstein fries, which taste, smell and look amazing on the outside. But on the inside it’s fake food, which may lead to serious health complications with long-term consumption.

Also, it’s not just McDonald’s, I am certain that this is the industry standard by now. Every giant corporation wants to keep increasing their revenue year by year at the expense of your health and ignorance.

If you’re a frequent fast food chain visitor, I suggest you cut down to 1-2 visits per month at most (better cut out that junk entirely).

Better yet, spend a little bit more time at home and treat your whole family with real actual food.

Especially when there’s plenty of delicious mouth-watering french fries recipes such as this and thisOr if you want an even healthier option, go for oven baked fries.

The best part is you know exactly what’s in them and how much of. Plus, it’s not just good for your well-being but also good for your waistline.

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Written by Mark Forge

Mark Forge is the founder of FatForge - an information website dedicated to busting nutrition myths, scams and lies while helping people turn their weight around. If you want to lose weight I suggest starting here.

3 Comments

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  1. Great piece and you would be correct, no more for me thank you. I hardly ate Mcdonalds anyway, so no big loss.

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