Sorry, is this that song from “Mary Poppins?” Used in the creation process of select cosmetics, putty, anti-heating tiles, silly putty, and caulks; in McDonald’s frying oil meant for McNuggets and fries, it’s used to prevent the oil from foaming and spattering. A synthetic compound similar to silicone, it is severely dangerous if inhaled or swallowed in raw form. Fry it up!
You’d rather your french fried potatoes come out looking golden brown and crisp, rather than grey, yes? You’d rather they are still edible and not black with mold after sitting in a jar for two months, correct? That’s why Mickey D’s adds this crucial ingredient, to preserve the color. The U.S. Food and Drug Administration considers it edible, but in bulk factory form can cause some radical skin and eye irritation.
In May of 2014, McDonald’s added a “Your Questions Answered” part to their U.S. website, addressing queries, and likely, major concerns of American restaurateurs. Here’s one rumor dispelled: “Is the McRib made using the same plastics as yoga mats?” Answer: “Because a variation of this ingredient (Azodicarbonamide) is used in some non-food products, including yoga mats, there have been individuals who have erroneously claimed that our food contains that same rubber or plastics. This is simply not true.” (Daily Mail).
This amino acid used to make dough more pliable has two common sources: human or duck hair. Fortune reported that most human hair-based L-Cysteine comes from poor Chinese women selling their hair to processing plants. We can rest in culinary assurance that McDonald’s goes with the duck feather choice for their warm cinnamon rolls and baked apple pies.
McDonald’s and seventy percent of ground beef in America never really mentioned this little tidbit, as the U.S. Department of Agriculture cites it as unnecessary being that it’s a “process,” not an “ingredient.” McDonald’s announced their discontinuation of the ammonium hydroxide washing process of the meat in 2013 after celebrity chef Jamie Oliver blew the whistle with his own demonstration. If they truly honored their word, then this chemical also used in fertilizers and cleaning products is no longer a part of McWorld.
If you can’t pronounce it after 20 minutes of trying, please don’t eat it. TBHQ is used in varnish, cosmetics, skin care products, lacquers, and 18 different McDonald’s menu selections, from Griddle Cakes to Fruit and Walnut Salad. The FDA has approved safe limits on this form of butane, saying that it cannot exceed .002 percent of a food’s oil and fat content. In even slightly higher doses reaching up to one gram, vomiting and nausea can occur. Five grams ensures death.
Cellulose is essentially plant fiber, and one of its most common forms is from ground-up wood that manufacturers pick out and sell to food companies, like McDonald’s. Used as an anti-caking agent in items like the McShake or any breakfast sandwich, it’s actually not as horrific as the other chemicals, just weird. Cellulose serves for more of an attractive presentation, and will pass through your GI tract without absorption.
All three of the following are used in McD’s deep frying process, and none of them are a picture of health: 1) Canola oil, of which over 90 percent is genetically modified, and is partially hydrogenated. 2) Hydrogenated soybean oil, also of which all is pretty much extracted from GMO soybeans. 3) Safflower oil, which when heated to high temperatures becomes chemically altered. All of these oils can lead to heart-damaging, inflammatory side effects.
Found in the pickle slices of any of your favorite McDonald’s burgers. Like a prisoner, your pickle’s ingredients have numbers. Found normally in creams, ointments, lotions, and as an additive to tablets, it’s a synthetic compound that will pass without notice, except if you are one of the 4oo,ooo-600,000 people living in North America with Crohn’s Disease. Then it could be harmful.
…why the man who accidentally put a McDonald’s burger in his coat pocket in 1999 and pulled it out almost 14 years later was shocked to find it hadn’t really aged a day. Seriously, really don’t know why. Here’s more on that at the Huffington Post.
