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Ever Wondered Where McDonalds Fries Come From?
- Published_at:2015-01-22
- Category:News & Politics
- Channel:Shazzy Mazzy NO2
- tags:
- description: REVEALED: The 14 ingredients in McDonald POTATOES - including a chemical-based gasoline and silicone form found in Silly Putty Mythbusters host Grant Imahara traveled to the potato processing plant in the fast food chain in Idaho to see the production process from start to finish During his research he discovered that dimethylpolysiloxane - a form of silicon found in Silly Putty - used in the manufacture of chips McDonald with a chemical called TBHQ based on gas He also discovered that potatoes are fried twice - once at the factory and again in the restaurant 'Potatoes, thank God! That's a good start, "the former host of Mythbusters Grant Imahara says as he continues to reveal the other 13 ingredients in a humble frying McDonald. The TV personality traveled to the processing plant potato fast food chain in Idaho to see the production process from start to finish. During his research he found that two rounds of frying. He also discovered that dimethylpolysiloxane - a form of silicon found in Silly Putty - used in the manufacture of chips McDonald 's with a chemical-based fuel called tertiary butyl hydroquinone (TBHQ). However, he assures viewers that they are safe additives used for perfectly good reasons. Dimethylpolysiloxane, which Imahara struggle to pronounce, is added for safety reasons to prevent cooking oil foaming. While tertiary butylhydroquinone (TBHQ) is applied as a food preservative. Imahara explains that there are many steps involved in creating McDonald fries. Early potatoes are harvested from the fields before being peeled, cut and blanched. Are then fired through a cutter to 70 mph in thin sticks. After being chiselled perfect form, the potato strips are sauced with a mixture of canola oil, soybean oil, soybean oil hydrongenated, natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and dimethylpolysiloxane. Dextrose - a natural sugar - is sprayed onto the rods to help them maintain a fried golden brown. Sodium acid pyrophosphate is also added to prevent the chips to go gray. Last but not least, the salt is sprayed in flavor. The chips are then quickly frozen in the Simplot plant and distributed to local McDonald across the country. Once you are in restaurants, fried potato sticks for the second time. The oil blend is similar to the mixture of the factory, with the addition of tertiary butylhydroquinone and hydrogenated soybean oil - a form of manufacturing of trans fats. And voila! World Famous Fries McDonald served. A large portion of the final product contains 510 calories, 6gms protein, fat 24gms, 67gms of carbs and sodium 290mgms. The McDonald 'Our Food digital series. Your questions' comes as the company struggles to improve their performance in the US, where sales in established places they slipped in the last quarter of 2014. In addition to increased competition, McDonalds is trying to keep up with changing tastes, with places like Chipotle marketing their food as healthier alternatives. To improve the image of their food, McDonald recently launched chicken wraps with sliced cucumber and the option of substituting egg whites breakfast sandwiches. It also plans to eventually allow people to exchange the chips in quality meals with options such as salad or vegetables.
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| 2015-01-26 | 244,195 | 184 | 27 |
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