Mcdonald’s The Truth About Their Fries

Have you ever wonder why Mcdonald’s Fries Is so Addictive?

Have you ever walked or drove past a Mcdonald’s and you can’t resist the welcoming scent of the food especially the fries? The scent of the fries overwhelms you and you end up buying a small or perhaps a large fry. Have you ever wondered why exactly these world-famous fries are SO addictive and so hard to put down? If you do the research you’ll find that the Ingredients In the fries holds more than just potatoes. 

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Vegetable Oil

I’m pretty sure If you know anything about Mcdonald’s that back when Mcdonald’s first came around the fries were cooked In Beef Tallow ( a rendered form of beef or mutton fat, and is primarily made up of triglycerides.) Customers demanded the fries to have less saturated fat that prompted Mcdonald’s to switch to vegetable oil In the early 90’s. That means oils varying saturations combined Into something reminiscent of beef tallow for flavor. The oil combination consists of Canola ( 8% saturated fat), Soybean oil (16% saturated fat), & hydrogenated soybean oil (94%) 

Sodium Acid Pyrophosphate

Have you ever wondered why after months of the fries or food sitting out for months that It never changes color? Well, the reason behind that Is due to SAPP ( Sodium Acid Pyrophosphate.) The fries run a very nasty hue even after they’re fried ( due to the Iron In the spud that reacts with the potato’s phenolic compounds, discoloring the tissue.) At Mcdonald’s, the phosphate Irons found In SAPP trap the Iron Ions, stalling the reaction and keeping the potatoes white throughout the cooking process. 

More Vegetable Oil

Yes, you read that title right! The fries get two rounds of vegetable oil. 1) for pan frying at the factory. 2) Another for the frying at the Mcdonald’s location. The second one adds corn oil & an additive called TBHQ (tert-Butylhydroquinone is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.) TBHQ Is tested on lab rats and the rats had nasty side effects a few rats even died. TBHQ Is used In all of Mcdonald’s fried foods.

Dextrose

Dextrose Is a corn-based sugar. So why does Mcdonald’s add sugar to their fries you may ask yourself? Because adding sugar just makes It that much more addictive and more “better” tasting. (Glucose is a simple sugar with the molecular formula C₆H₁₂O₆. Glucose circulates in the blood of animals as blood sugar. It is made during photosynthesis from water and carbon dioxide, using energy from sunlight.)

MSG

(Monosodium glutamate is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese, and other foods.) MSG Is not listed on the Ingredient list. But to replace the beef tallow hydrolyzed wheat & milk In a process where heat and chemicals break down the foods which produce MSG. MSG Increases appetite by Inhibiting our brain from registering that we are satiated (to satisfy to the full; sate.)

Mcdonald’s Fries Nutrition Facts: Calories 500, Protein 6g, Carbs 63g, Fat 25g

We all know that Mcdonald’s Is bad for us. Now we all know why Mcdonald’s Is so addictive.

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