The fact that the McDonald’s fries contain over 10 ingredients is disturbing when you think about it better: how many ingredients do you really need to make fries?
This made Grant Imahara from the science show Mythbusters research the way these fries are produced. Namely, he visited a McDonald’s fry factory and reverse-engineered the entire process.
He said: “I know what you’re thinking. These look like potatoes, but are they really potatoes?”
The sad truth is that they are far from it.
This is the abbreviated list of the ingredients of the popular McDonald’s French fries:
- Canola oil
- Soybean oil
- Hydrogenated soybean oil
- Natural beef flavor
- Hydrolyzed wheat
- Hydrolyzed milk
- Tertiary butyl hydroquinone (TBHQ)
The three offenders in the fries include TBHQ, dimethylpolysiloxane and hydrogenated soybean oil.
TBHQ is a type of phenol used to keep the fries from going bad. However, it is also found in bio-diesel.
According to Healthline, lab studies on animals have shown that this chemical leads to paralysis, liver enlargement, neurotoxic effects, and convulsions.
Moreover, it has been included in the black list of the Feingold diet, a diet dedicated to managing attention deficit and hyperactivity disorder, meaning that ADHD patients should avoid it.
This dangerous ingredient contains formaldehyde, which is extremely toxic, and listed as carcinogenic by the National Toxicology Program.
Hydrogenated Soybean Oil
It is also known as trans fat, and health experts claim that it is “the worst kind of fat, far worse than saturated fat.”
According to Dr. Mercola, these are the risks linked to the use of hydrogenated soybean oil:
Weakened immune system
Apparently, Dr. Mercola writes that soybean oil is in fact not a healthy oil, as it mostly contains omega-6 fat, and the hydrogenation process contributes to its negative effects.
The company, in a statement to Global news, said that:
“After listening carefully to our customers and identifying some of the challenges we were up against, McDonald’s created a transparent line of communication via the interactive, online Q&A platform.”
This provides hope that as soon as they become more transparent about the ingredients in their food, they will also make the needed changes.