McDonald's French Fries
What McDonalds is Hiding in its Food
McDonald’s french fries are a staple at its thousands of restaurants. Commonly, most people visit the drive-thru just to order a side of fries. Although they may taste good, and be somewhat fulfilling for many consumers, the list of ingredients is a turn-off for some.
For those that may not be as familiar with the chemistry behind hydrogenated fats, it is basically a process to convert monounsaturated and polyunsaturated fats to the less-healthy saturated fats. This is done because changing the level of saturation also changes a product's physical properties. The more saturated the product, the better it bakes or cooks.
These McDonald’s French fries include hydrogenated oils so that the product maintains its form during the frying process. However, this process increases the amount of total fat and saturated fat in the product. These French fries contain about 18% of the daily value for saturated fat, and 38% of the daily value for total fat, which are pretty high numbers.
Another ingredient in this product is dimethylpolysiloxane, an anti-foaming agent. McDonald’s reported that this compound is used in a matter of safety, to prevent the oil on both the fries and chicken nuggets from foaming. This chemical is a type of silicone-polymer that is commonly used in hair shampoos, lubricating oils, contact lenses, medical devices, and so on. If more people knew about this ingredient, would it still be such a huge seller?
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