Monday, February 7, 2011


I would like to give a warm welcome to those of you who came to Be Well My Friends via Emilia Klapp's Diabetes Club.  I hope you find the following information enlightening:

To give a demonstration about preservatives, I wanted to use McDonald's fries as an example since it's known to have such an incredible shelf life.  Please just take a quick look at the ingredients for McDonald's french fries below.

French Fries:
Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt.  Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.

The video below has been shown in a previous post.  This post will explain in depth WHY the fries won’t break down.  Highlighted above are all of the ingredients that are added to preserve the fries.  It looks as though there is flavored vegetable oil added to the fries before it is fried in plain vegetable oil.  Both oils contain citric acid and hydrogenated oil.  Citric acid is probably the most benign out of all of the preservatives, but if you want to use citric acid to preserve food wouldn’t it be better just to squeeze some lemon or lime juice on it?  I use lemon juice on my chicken and on my veggies all the time.  Maybe it just isn’t enough because not only do they use citric acid to preserve the fries, they also use hydrogenated oil.  Hydrogenated oil is a toxin also known as trans fat.  In a later post, I will go more in depth about the dangers of trans fat; but just to give an idea about how bad trans fats are, some states banned or are trying to ban trans fats as of now.  Poor McDonald's will be up a creek!  What are they going to do when their fries aren’t made to see the next ice age?  Well, McDonald's won’t need to fret much, for TBHQ will save the day!  TBHQ, by the way, is a DISGUSTING toxin.  Four grams of this stuff can cause physical illnesses such as vomiting and collapse.  Why do they put this in our food again?  Oh yeah, so that the food can do what the famous "Smoking Fry" video below demonstrates; watch:

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