OK, OK,OK stop the flippin press….
McDonalds French fries contain BEEF!
Alright so it might only be natural beef flavouring but it’s definitely a derivative of cow aka beef which means it is NOT suitable for vegetarians or vegans as one would probably assume it is!
Way to pull the wool over everyone’s eyes hey?
Ironically, I doubt anyone would actually ask the question in fear of looking like a loon.
Imagine it…a packed Miccy Dees on Oxford Street or something; ‘excuse me, are your fries vegetarian friendly’? Apart from the blank stare that you would without a doubt get back from the cashier, he/she would probably tell you ‘yes’ based on the idea that it’s a potato and it’s cooked in vegetable fat!
However, I would like someone to justify why the image below clearly promotes McDonalds fries as vegetarian friendly in 2012…. Did something change in the last 3 years or so?
Anyway, let me enlighten you to the lifecycle of a McDonalds French fry.
For starters I want you to understand that there is much more than ‘potato’ in McD’s fries – oh yes, there are at least 14 ingredients in these famous fries.
The ingredients are:
- Potatoes (thank goodness)
- Soybean oil
- Canola Oil
- Hydrogenated soybean oil
- Citirc acid
- Sodium acid pyrophosphate
- Natural Beef flavour
- Hydrolysed milk
- Hydrolysed wheat
- Corn Oil
- Dimethylpolysiloxane(a type of silicone also found in silly putty)
- And last but by no means least; Tertiary butylhydroquinone aka TBHQ – a petrol based chemical
Now you’ve managed to pick your jaw up off the floor, check out the process that these potatoes have to go through before they qualify as French fries fit to be sold at McDonalds.
First off the potatoes are harvested, peeled and blanched then they are cut up into the famous thin sticks that we apparently know and love.
After that, they then receive a coating of a special blend of canola oil, soybean oil, hydrogenated soybean oil, natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and the fabulously sillicone-esque; Dimethylpolysiloxane.
The fries then get a spray of Dextrose which is also a natural sugar. Apparently this helps them to retain their well known golden colour (when freshly cooked) and then they are fried!
Just before they are frozen ready for bagging and distribution, they get a sprinkling of salt.
Once in the restaurants, they are fried again in similar oil to that in the factory but this time round TBHQ is also included – apparently the petrol based chemical is a food preservative!
Whilst it would be naive to think a fast food chain of this size would be churning out burgers and fries made with 100% fresh produce or at least 100% natural ingredients, seeing it laid out this way and understanding just what crap we volunteer to intoxicate our bodies with just for the sake of a quick hit because…let’s face it, those fries are almost crack like, makes me cringe whilst apologising profusely to my digestive system!
McDonalds French fries anyone?
No thanks, I’ll make my own….at home! LOL