Mario Dupuis, a production manager at McCain Foods in New Brunswick, discussed where the potatoes are washed, peel and cut. They are also blanched to “remove natural sugars” that would cause color variations then soaked in dextrose for an even color. There’s also an ingredient to prevent greying, drying to remove excess moisture and a quick-fry for 45 to 60 seconds before the fries are frozen for shipping. The worst part are the ingredients. Instead of the standard two ingredients necessary to make french fries-potatoes and oil, there are approximately 17 as reported on the ingredients facts list on the McDonald’s website. They include: Potatoes, canola oil, hydrogenated soybean oil, safflower oil, natural flavor (vegetable source), dextrose, sodium acid pyrophosphate (maintain color), citric acid (preservative), dimethylpolysiloxane (anti-foaming agent) and cooked in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with THBQ, citric acid and dimethylpolysiloxane) and salt (silicoaluminate, dextrose, potassium iodide). At a glance, many of the ingredients above are hazardous to human health, including those which are genetically modified (canola oil, corn oil, soybean oil), hydrogenated (soybean oil), chemically preserved and anti-foaming (THBQ, citric acid, dimethylpolysiloxane), and artificially colored (sodium acid pyrophosphate). How many people do you think have an awareness that McDonald’s french fries contain this many ingredients? Thanks for the transparency McDonald’s…hopefully it will help wake up more people to the difference between your artificial food and real food.
Posted on: Sun, 11 Aug 2013 23:18:06 +0000
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