McDONALDS FRENCH FRIES INFO McDonald’s French fries contain a chemical flavoring agent synthesized in a laboratory. The third listed ingredient in McDonald’s French fries is “natural beef flavor.” At first glance, that might not sound so bad, unless you’re a vegetarian. But if you look closer, you’ll see a note that the flavor is made with both wheat and dairy derivatives. Wheat and dairy, in a flavor presumably derived from beef? That’s because “natural flavors” are anything but natural. The only difference between “natural flavors” and “artificial flavors” is that the latter are completely synthesized in a lab, while the former are intensively extracted from food products. In other words, the exact same chemical may be classified as natural or artificial, depending on the techniques used by the lab that made it. In this case, the toxic food derivatives hydrolyzed wheat and hydrolyzed soy are used as a base for a “natural” chemical that gives McDonald’s fries their flavor. Originally, McDonald’s cooked its French fries in beef tallow, but the company abandoned this practice in 1990 due to growing health concern from consumers. To preserve the characteristic taste of one of its most profitable products, McDonald’s turned to chemicals.
Posted on: Sun, 30 Mar 2014 22:21:44 +0000
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