… switched over to a vegetable oil blend, it didn’t want the fries to lose their famous flavor, so they opted to add natural beef flavor to the blend. Hydrolyzed wheat and hydrolyzed milk are used as starting ingredients of the flavoring. Shockingly enough, these fries are not vegetarian. In 2002, McDonald’s paid $10 million to members of a vegetarian Hindu community who had sued the chain for failing to disclose how the food was prepared.
d) Citric acid: This common preservative is considered safe to ingest, but it’s also one-third of the ingredient that makes the fries last for months without breaking down at all, continuing to look like you bought them yesterday.
e) TBHQ (tertiary butylhydroquinone): This super potent preservative, found in lots of foods, is what may be helping citric acid keep food from decay. Though it’s also said to be safe, animal studies have linked it to stomach ulcers and damage to DNA.
DEXTROSE: Another word for sugar, this is third ingredient, following potatoes and oil, in McDonald’s fries. It makes it taste better and it also increases addiction and cravings. New research shows that the body may convert the sugar found in foods into body fat more easily than it can convert fat found in foods into body fat. So sugar may be worse for you than fat.
SODIUM ACID PYROPHOSPHATE: This preservative is the reason McDonald’s fries will retain a fresh-looking golden brown color rather than turn black when placed in a jar for two months. Yuck. This same ingredient is often found in commercially prepared cake, pudding, waffle, pancake and muffin mixes, and it is also added to refrigerated dough products, flavored milk, cured meats, potato products and canned fish.
DIMETHYLPOLYSILOXANE: What’s an anti-foaming agent doing in your fries? Bizarrely enough, this silicone serves a purpose: McDonald’s manufacturers likely add some to the water when boiling the potatoes before frying and freezing them for shipment. This more than likely helps speed up the process and cuts back on cleanup afterward.