If you’ve ever done a Google search on ‘what’s really in Mcdonald’s?’ There will be tons of articles that populate from McDonald’s company itself that tout how their burgers are made with “100% pure beef” and that their chicken nuggets contain no preservatives or flavors. But, they never really talk about their french fries. And – after doing a deep dive – I’m not surprised. They are treated with tons of additives, preservatives, and artificial flavors! We’re breaking down some of the more questionable ingredients in their recipe to shine light on the truth behind McDonald’s French Fries.
1. Hydrogenated Soybean Oil
This type of oil contains trans fats, which are associated with increased levels of LDL (bad) cholesterol and a higher risk of heart disease. Regularly consuming hydrogenated oils is also associated with an increased risk of cancer and obesity.
2. Corn Oil
Corn oil is another oil they use to fry their french fries. It’s high in omega-6 fatty acids, which, when consumed excessively, can contribute to inflammation in the body. Chronic inflammation increases the risk of heart disease, obesity, and other inflammatory conditions.
3. Natural Beef Flavor
This ingredient is extremely questionable for french fries. If you wanted beef flavor, you could just order one of their hamburgers! This is such a hidden ingredient that most people don’t know exists in McDonald’s French Fries. This additive is derived from hydrolyzed wheat and milk proteins, making the fries unsuitable for vegetarians and those with wheat or dairy allergies. Additionally, “natural flavors” are often a mystery, with their exact composition not disclosed.
4. Hydrolyzed Wheat
As mentioned above, hydrolyzed wheat is used as a flavor enhancer in the “beef flavoring” of the fries. It contains glutamic acid, which is chemically similar to MSG (monosodium glutamate). Many people are sensitive to glutamates and may experience headaches, nausea, or other symptoms after consuming it. Its consumption has also been linked to a higher risk of obesity.
5. Hydrolyzed Milk
Similar to hydrolyzed wheat, hydrolyzed milk is used in the flavoring process and contains amino acids that enhance the taste of McDonald’s French Fries. This ingredient can be problematic for those with lactose intolerance or milk allergies, who might unknowingly consume these dairy-derived compounds in what appears to be a non-dairy product. All in all, it just seems like a completely unnecessary additive for french fries.
6. Dextrose
If you’ve ever wondered how McDonald’s french fries get that bright golden coloring, it’s thanks to dextrose. Dextrose is just another fancy word for sugar. While dextrose isn’t harmful in small amounts, the cumulative effect of these hidden added sugars in fast food can contribute to diabetes, weight gain, and other metabolic issues.
7. Sodium Acid Pyrophosphate
Sodium acid pyrophosphate is a preservative that’s used to prevent the fries from turning gray after freezing and before cooking. Although considered safe in small quantities, consuming processed foods high in phosphates can lead to imbalances in calcium and phosphate levels. This is dangerous because those imbalances can potentially impact bone health and kidney function over time.
The Truth Behind McDonald’s French Fries
French fries don’t have to be all bad. When made with natural ingredients and without hydrogenated oils and chemical preservatives, they can be a more wholesome option. Opt for fries that are cooked in healthier oils and seasoned with simple herbs and spices to enjoy a delicious treat without the guilt.
