Usually we talk about dietary fiber in this site. We also talked about why Mc Donalds was not good for you or why Burger King food should be avoided. However we will not talk about fiber today. Let us see how Mc Donalds fries are prepared. After reading this you can decide if you still want your kids to eat the fries.
Even if these products contain any fiber, they are useless and ineffective when facing such amount of grease and other bad ingredients just to enhance taste. Instead you can make healthier and tasty fiber rich at home. You can find some recipes here and here.
This article was published on CNN.com. Below this article there is a video which tells about how the potatoes are procured and how they can lead to cancer.
Mickey D’s uses varieties like the Russet Burbank, which have a nice oval shape and just the right balance of starch and sugar. Excess sugar can cause a fry to have brown spots where it’s over-caramelized, leaving a burnt taste and deviating from the uniform yellow-arches color. Just in case, the spuds are blanched after slicing, removing surplus sugar.
Sodium Acid Pyrophosphate
Taters can turn a nasty hue even after they’re fried—iron in the spud reacts with the potato’s phenolic compounds, discoloring the tissue. The phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes nice and white throughout the process.
In the good old days, McDonald’s fries were cooked in beef tallow. But customer demand for less saturated fat prompted a switch to vegetable oil in the early ’90s. Here, that means oils of varying saturations combined into something reminiscent of beef tallow. There’s canola (about 8 percent saturated fat), soybean oil (16 percent), and hydrogenated soybean oil (94 percent). And to replace the essence of beef tallow? “Natural beef flavor,” which contains hydrolyzed wheat and milk proteins that could be a source of meaty-tasting amino acids.
More Vegetable Oil
That’s right, the fries get two batches of vegetable oil—one for par-frying at the factory and another for the frying bath on location. The second one adds corn oil and an additive called TBHQ, or tertbutylhydroquinone, which at high doses can cause nasty side effects in rats (mmmm … stomach tumors). McDonald’s uses this oil for all its frying, so the stuff usually sits around in big vats, which means it can go rancid as oxygen plucks hydrogens from lipids. TBHQ acts as an antioxidant, replacing those pilfered hydrogens with its own supply.
A brief dip in a corn-based sugar solution replaces just enough of the natural sweet stuff that was removed by blanching. The result is a homogeneous outer layer that caramelizes evenly. You’ll add more sugar later when you squirt on the ketchup.
Sprinkled on just after frying, the crystals are a uniform diameter—just big enough to get absorbed quickly by crackling-hot oil. Now add ketchup and you’ve achieved the hedonistic trifecta: fat, salt, and sugar.
Article Source – http://eatocracy.cnn.com/2014/07/17/what-exactly-is-in-mcdonalds-french-fries/
Here is Some More information on Dangers of Fries
Michael Pollan is an author, activist, journalist and professor of journalism at the UC Berkeley Graduate School of Journalism. He mainly focuses on the industrial food chain with regards to his research. He emphasizes how cooking is one of the simplest and most important steps people can take to improve their family’s health, build communities, help fix our broken food system and perhaps most importantly, break our growing dependence on corporations. Michael Pollan is a food activist and you can find out more about him and his work by clicking here.
In the video below he illustrates how McDonald’s insists on using Russet Burbank Potatoes, a potato in America that is unusually long and difficult to grow. They further insist that their potatoes have no blemishes at all, which is hard because these potatoes commonly suffer from what is referred to as Net Necrosis, which causes unwanted spots and lines on the potatoes. If they have this, McDonald’s won’t buy them and the only way to eliminate this is through the use of a pesticide called methamidophos (Monitor) “that is so toxic that the farmers who grow these potatoes in Idaho won’t venture outside and into their fields for five days after they spray.”
When McDonald’s is ready to harvest their potatoes, they have to put them in giant atmospheric controlled sheds the size of football stadiums because they are not edible for six weeks. “They have to off gas all the chemicals in them.”
I’ll let you watch the video for more information, you should have a hard time eating McDonald’s after this, but that’s not a bad thing.
Cancer rates continue to rise,and study after study continues to surface every year showing how pesticides, GMOs and a number of other things we choose to surround ourselves with on a daily basis are indeed harmful to human health. It’s time for us to wake up and fully acknowledge it, it’s time to make better choices in our lives, it’s time to put two and two together and make connections.
Fast foods chains are no different from drugs. They are extremely addicting and extremely harmful. They should not exist and this video just adds to the long, continually growing list of why.
Article Source – http://www.collective-evolution.com/2014/04/13/watch-this-video-youll-never-eat-mcdonalds-french-fries-again/