Do you know what’s really inside those delicious french fries? I love fries and potatoes are one of my biggest weaknesses, along with bacon and waffles. I can eat waffles for 7 days straight, that is true.
I am not a big fan of Mcdonald’s burgers but I love the fries. I always find that they have the perfect crispiness and taste. Now that I have read this article, I will think twice the next time we go for a drive-thru at Mcdonalds…maybe I will just order the small portion.
Then I remember how much fries I have eaten since I was young. OH MY GOD.
Some facts for you about their fries:
– McDonald’s spuds get dunked in an oil bath twice. According to Ochner, the manufacturers cut and boil them and possibly fry them once before freezing them and shipping them to restaurants, where they are fried again.
– If you remember Morgan Spurlock’s alarming 2004 documentary “Super Size Me,” you will recall how McDonald’s fries can last for months without breaking down at all, continuing to look like you bought them yesterday.
– TBHQ (tertiary butylhydroquinone): This super potent preservative, found in lots of foods, is what might be helping citric acid keep long-dead fries from becoming zombies. Though it’s also said to be safe, animal studies have linked it to stomach ulcers and damage to DNA.
-DIMETHYLPOLYSILOXANE: What’s an anti-foaming agent doing in your fries? Bizarrely enough, this silicone serves a purpose: McDonald’s manufacturers likely add some to the water when boiling the potatoes before frying and freezing them for shipment. This probably helps speed up the process (no foam spilling over) and cuts back on cleanup afterward.
Read all about it here.