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McDonald's French Fries have long been a staple of fast-food menus around the world. However, a closer look at the ingredients and chemicals used in the production of these fries raises concerns about their nutritional value and the extent of artificial additives. This article sheds light on the various ingredients, chemicals, and approved pesticides associated with McDonald's French Fries in the United States, highlighting the need for greater transparency and healthier options in the fast-food industry.

Ingredients and Chemicals in McDonald's French Fries

Potatoes: The primary ingredient in McDonald's French Fries is, of course, potatoes. However, the methods used to grow, process, and prepare these potatoes introduce a range of concerns.

Vegetable Oil: McDonald's fries are cooked in a blend of oils, which often includes partially hydrogenated soybean oil. This oil contains trans fats, which are known to have adverse health effects.

Dextrose: Dextrose, a form of sugar, is added to the fries to enhance their golden color during frying.

Sodium Acid Pyrophosphate (SAPP): SAPP is used to prevent the potatoes from turning gray after they are cut. It also affects the texture of the fries.

Salt: High levels of salt are added for flavor enhancement. Excessive salt intake is linked to various health issues, including hypertension.

Natural Beef Flavor: Despite being marketed as vegetarian-friendly, McDonald's French Fries contain natural beef flavor derived from hydrolyzed wheat and hydrolyzed milk.

TBHQ (Tertiary Butylhydroquinone): TBHQ is an artificial preservative added to prolong the shelf life of the fries. It has been associated with adverse health effects when consumed in large quantities.

Approved Pesticides Used on McDonald's Potato Crops

McDonald's sources its potatoes from various suppliers across the United States. The potatoes undergo agricultural practices that often involve the use of pesticides. While the specific pesticides may vary depending on the location and supplier, some commonly approved pesticides used on potato crops include:

Chlorpropham: Used as a sprout inhibitor to prevent the growth of potato sprouts during storage.

Methamidophos: A pesticide used to control pests that can affect potato crops.

Flumioxazin: Used to manage weed growth in potato fields.

Metham Sodium: Employed as a soil fumigant to control soil-borne pests and diseases.

Artificial Chemicals for Various Purposes

In addition to the ingredients listed above, McDonald's French Fries may contain various artificial chemicals used for preservation, color enhancement, and texture modification. These include:

Sodium Acid Pyrophosphate (SAPP): As mentioned earlier, SAPP is used to maintain the fries' color and texture.

Dimethylpolysiloxane: This anti-foaming agent is added during the frying process to reduce splattering and foam formation.

Hydrogenated Soybean Oil: The presence of partially hydrogenated soybean oil introduces trans fats, which are known to increase the risk of heart disease.

Do you still want to eat these fries?