Healthy Recipes WHY IS MCDONALD’S FRIES SO ADDICTIVE? – Ever walk past a McDonald’s and you can’t resist the welcom


WHY IS MCDONALD’S FRIES SO ADDICTIVE? 🍟

Ever walk past a McDonald’s and you can’t resist the welcoming scent and end up buying a small serving of their French fries? 😩 So why exactly are these world famous fries so addictive and hard to put down? Well, it turns out that their ingredient list holds more than just potatoes. 🥔🤫 Check it out: ⤵️

🔸VEGETABLE OIL: –
Did you know that back in the day, McDonald’s fries were cooked in beef tallow? 🧐 But customer demand for less saturated fat prompted a switch to vegetable oil in the early ’90s. 🌱 Here, that means oils of varying saturations combined into something reminiscent of beef tallow. The oil consists of canola (8% saturated fat), soybean oil (16%), & hydrogenated soybean oil (94%).

🔸SODIUM ACID PYROPHOSPHATE: –
You know how McDonald’s never seems to rot or change in colour even after a month? Well this is all thanks to SAPP. 👩🏻‍🔬 Naturally taters turn a nasty hue even after they’re fried (due to the iron in the spud that reacts with the potato’s phenolic compounds, discoloring the tissue.) 🥔 At McDonald’s, the phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes white throughout the process.

🔸MORE VEGETABLE OIL: –
You heard right! The fries get two batches of vegetable oil: 1️⃣ one for par-frying at the factory 2️⃣another for the frying bath on location. The second one adds corn oil & an additive called TBHQ (tertbutylhydroquinone), which at high doses can cause nasty side effects in rats. 👀 This is used for all of their frying.

🔸DEXTROSE: –
Dextrose is a corn-based sugar. So why does McDonald’s add sugar to fries you ask? Because adding sugar just makes it that much more addictive and “better” tasting. 😐

🔸MSG: –
You will not find MSG as a listed ingredient BUT to replace the beef tallow hydrolyzed wheat & milk in a process where heat and chemicals break down the foods = produces MSG. 😨 MSG increases appetite by inhibiting our brain from registering that we are satiated. 🤰🏻

🔺Enjoying Mickey D’s once in a while is fine however the more you consume the more you will crave and now you know why! Try a homemade baked French fries!!
.
By: @lizhwangbo Healthy Recipes

WHY IS MCDONALD’S FRIES SO ADDICTIVE? 🍟

Ever walk past a McDonald’s and you can’t resist the welcoming scent and end up buying a small serving of their French fries? 😩 So why exactly are these world famous fries so addictive and hard to put down? Well, it turns out that their ingredient list holds more than just potatoes. 🥔🤫 Check it out: ⤵️

🔸VEGETABLE OIL: –
Did you know that back in the day, McDonald’s fries were cooked in beef tallow? 🧐 But customer demand for less saturated fat prompted a switch to vegetable oil in the early ’90s. 🌱 Here, that means oils of varying saturations combined into something reminiscent of beef tallow. The oil consists of canola (8% saturated fat), soybean oil (16%), & hydrogenated soybean oil (94%).

🔸SODIUM ACID PYROPHOSPHATE: –
You know how McDonald’s never seems to rot or change in colour even after a month? Well this is all thanks to SAPP. 👩🏻‍🔬 Naturally taters turn a nasty hue even after they’re fried (due to the iron in the spud that reacts with the potato’s phenolic compounds, discoloring the tissue.) 🥔 At McDonald’s, the phosphate ions in SAPP trap the iron ions, stalling the reaction and keeping the potatoes white throughout the process.

🔸MORE VEGETABLE OIL: –
You heard right! The fries get two batches of vegetable oil: 1️⃣ one for par-frying at the factory 2️⃣another for the frying bath on location. The second one adds corn oil & an additive called TBHQ (tertbutylhydroquinone), which at high doses can cause nasty side effects in rats. 👀 This is used for all of their frying.

🔸DEXTROSE: –
Dextrose is a corn-based sugar. So why does McDonald’s add sugar to fries you ask? Because adding sugar just makes it that much more addictive and “better” tasting. 😐

🔸MSG: –
You will not find MSG as a listed ingredient BUT to replace the beef tallow hydrolyzed wheat & milk in a process where heat and chemicals break down the foods = produces MSG. 😨 MSG increases appetite by inhibiting our brain from registering that we are satiated. 🤰🏻

🔺Enjoying Mickey D’s once in a while is fine however the more you consume the more you will crave and now you know why! Try a homemade baked French fries!!
.
By: @lizhwangbo

A photo posted by Health and Nutrition🏃‍♂️🥗 (@calories.hub) on

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