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Does Mcdonald’S French Fries Have Plastic In Them?

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McDonald’s fries, freezes, and re-fries their taters so three ingredients are used twice, so maybe technically it’s 16 ingredients but I’m calling BS. 14. Corn Oil ANOTHER oil, you have to be kidding, this can’t be necessary. 15. Soybean Oil Seriously another oil? These fries are one part potatoes to seven parts oil at this point.

When McDonalds serves its French Fries, everyone believes they contain just potatoes and cooking oil – even people who are vegan (eat no animal product at all) or allergic to wheat. We trust the company and believe everything they say.

No, it’s not the salt. There are matchstick fries and steak fries; crinkle-cut fries and waffle fries; cheese fries and sweet potato fries. But among all the rest, McDonald’s French fries are an old standby. There’s something about the flavor that we just. Can’t. Stop. Eating.

So the supplier gave a blend of oil and beef fat instead, according to NPR. Over time, McDonald’s and other fast-food joints made the beef fat part of their signature fry flavors. But in the 1980s, fast-food restaurants took the ingredient out when health advocates criticized how much “bad” saturated fat it added.

Are McDonald fries vegan?

We hate to be the bearer of bad news, but McDonald’s french fries in the United States are not vegan, and they actually are not even vegetarian, surprisingly. … And so, that’s why they use a beef flavor, making the popular item neither vegan nor vegetarian.

According to Michael Pollan, an author, journalist and professor at UC Berkeley Graduate School of Journalism, the potatoes used to make the popular fries are sprayed down with a pesticide that is so toxic that it can’t be eaten until six weeks after being sprayed.

According to McDonald’s, their world famous fries start with Russet Burbank or Shepody potatoes, grown from U.S. farms. Russet Burbanks, grown mostly in the Pacific Northwest, are ideal for frying and baking, making them the perfect fit for those golden fries.

When the McDonald’s corporation made the decision to add artificial beef flavoring to their fry oil, in an effort to mimic the beef tallowy-goodness of the 1950s recipe, they created another chemical component that contributes to the addictive quality of their French fries: MSG.

The list not only includes the potatoes themselves, plus various oils, dextrose and sodium acid pyrophosphate, but also natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid, salt and hydrogenated soybean oil with the antioxidant TBHQ, which “preserves the freshness of the oil.”

At the beginning of the potato season, when we’re using newer potatoes, the naturally-occurring sugar content is very low and we do need to add a small amount of sugar dextrose to our fries to ensure they maintain that golden colour.

What goes into McDonald’s fries?

If you’re cooking fries at home, you can probably expect a very small handful of things to go into them — potatoes, oil and salt.

According to McDonald’s themselves, dextrose, a form of sugar, is added to their fries because the way their potatoes are par-cooked removes any natural sugars, necessitating the inclusion of a dextrose solution to “help our fries achieve the uniform golden appearance they are known for after cooking.”.

First, the potatoes (which are non-GMO) are peeled and cut into their distinctive stick-like shape. The naturals sugars are removed in a process known as ‘blanching,’ before being doused in some of those chemicals we’ve mentioned, including dextrose and sodium acid pyrophosphate. Here, the fries get their color.

A medium portion of fries includes 340 calories, 16 grams of fat and 44 grams of carbs. At first glance, that doesn’t seem too bad — until you realize it’s only a side dish, and is more than likely to be added to something else the restaurant produces.

This was introduced once the restaurant put an end to cooking their fries in actual beef fat. Beef flavoring itself — the exact ingredients of which aren’t required to be disclosed by the companies who make it — doesn’t technically qualify as an ingredient, according to the FDA.

This oil facilitates the inclusion of trans fats into the cooking process. Trans fats, of course, are exactly as bad as their reputation suggests, and a diet high in trans fats can lead to cholestorol problems, heart disease and strokes.

Fortunately for fries lovers, most of the side effects tend to come with doses much higher than you’ll find in your favorite starchy side. The F DA strongly regulates the amounts of TBHQ that can be added to foods, meaning those tasty fries are well within safe limits .

What kind of fries does McDonald’s have?

There are matchstick fries and steak fries; crinkle-cut fri es and waffle fri es; cheese fries and sweet potato fri es. But among all the rest, McDonald’s French fries are an old standby. There’s something about the flavor that we just. Can’t. Stop. Eating.

After that, the cut potatoes are fried for less than a minute before getting frozen and sent to McDonald’s locations.

So the supplier gave a blend of oil and beef fat instead, according to NPR. Over time , McDonald’s and other fast-food joints made the beef fat part of their signature fry flavors. But in the 1980s, fast-food restaurants took the ingredient out when health advocates criticized how much “bad” saturated fat it added.

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