This Disturbing Video Shows How McDonald’s French Fries Are Made – Why You Should Never Eat Them Again!

There are many myths concerning McDonald’s fast food, and while not all of them are true, this video proves one pretty scary fact about their french fries.

It has been revealed that McDonald’s french fries are all sprayed down with a certain pesticide that is so toxic that the fries are deemed inedible for 6 weeks afterwards!

Michael Pollan, an author, journalist, activist and professor of journalism at the UC Berkeley Graduate School of Journalism was the man who broke the story regarding the less than savory ingredients in the french fries.

It was revealed that McDonald’s french fries actually contain up to 15 ingredients, not just the potatoes, oil and salt that you might think.

Upon being ‘reverse engineered’, a sort of reverse Google images for food, the fries were found to contain:
  • Potatoes
  • Canola oil
  • Soybean oil
  • Hydrogenated soybean oil
  • Natural beef flavor
  • Hydrolyzed wheat
  • Hydrolyzed milk
  • Citric acid
  • Dimethylpolysiloxane
  • Dextrose
  • Sodium acid pyrophosphate
  • Salt
  • Hydrogenated oil
  • TBHQ (Tertiary butylhydroquinone)

Pollan explains how the entire process from the first pick of the potato that goes into making McDonald’s signature salty fries is all geared towards needing a hung amount of chemicals and pesticides to make them.

McDonald’s french fries are made using a specific type of potato, long and thin to give the fries their signature shape – the Russet Burbank potato.

Pollan says:

“They’re always made from the same potato, the Russet Burbank potato…(it’s) unusually long, and difficult to grow,”

“But that’s what they want because, when you’re McDonald’s, you like those red boxes with a little bouquet or very long chips.”

But these types of potatoes are notoriously hard to grow, and need a certain type of help in order to do so.

He continues:

“There’s a very common defect of Russet Burbank potatoes, called net necrosis, and you’ve seen potatoes with little brown lines sometimes or spots that come through it,” “Well McDonald’s won’t buy them if your potatoes have that.”

“The only way to eliminate (net necrosis) is to eliminate an aphid,” “And the only way to do that is with a pesticide called Monitor that is so toxic that the farmers that grow these potatoes in Idaho won’t venture outside into their fields for five days after they spray.”

So each and every McDonald’s french fry that is served started life as a potato that was given help to survive in the help of a highly toxic chemical that even the sprayers have an aversion to.

Pollan adds:

“When they harvest they have to put them in these atmosphere-controlled sheds the size of a football stadium because they are not edible for six weeks,”

“They have to off-gas all of the chemicals in them.”

Watch the video below to learn more about the toxins involving in making the famous McDonald’s french fries:


Σάββατο, Φεβρουαρίου 10, 2018 |
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