15 Ingredients In McDonald’s Fries Related to CANCER, Autoimmune Disease & Brain Damage

You definitely need to give your head a shake if you are still lovin’ McDonald’s fries.

15 Ingredients In McDonald’s Fries Related to CANCER, Autoimmune Disease & Brain Damage

A number of ingredients were revealed by a recent expose of McDonald’s French fries making process. These harmful ingredients were related to cancer, autoimmune disorders, brain damage and more.

One of the McDonald’s fry factories was visited by Grant Imahara (Mythbusters) to find out what the fries of MacDonald’s are made of. He detected the following ingredients:

  • Teritary butylhydroquinone (TBHQ)
  • Hydrogenated oil
  • Salt
  • Sodium acid pyrophosphate
  • Dextrose
  • Dimethypolysiloxane
  • Citric acid
  • Hydrolyzed milk
  • Natural beef flavor
  • Hydrogenated soybean oil
  • Soybean oil
  • Canola oil
  • Potatoes

Hydrogenated soybean oil, TBHQ and dimethylpolysiloxane are the three main offenders.

Hydrogenated soybean has numerous unhealthy effects. Monosaturated oils and non hydrogenated polyunsaturated oils should replace trans fat in order to prevent 100,000 deaths that happen every year in the US – according to the study that was conducted by Harvard University

 Dimethylpolysiloxane is chemical commonly used in silly putty, hair conditioners and in aquarium tank sealants. In the most canses this ingredient contains formaldehyde – toxic chemical that has been related to cancer, autoimmune disorders, allergies and brain damage.

TBHQ is often found in bio diesel, perfume and it’s used to prevent deterioration of food.

We hope that you will find this nutritional information very helpful.

However, McDonald’s has not yet made any plans or indication to change their ingredients for the same reason.

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