[VIDEO] Surprise! 14 Ingredients in McDonald’s Fries REVEALED – Including One Found in Silly Putty

22 Jan, 2015 by McGuire

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When I read stuff like this, I am never sure whether I am better off for knowing it or not. Mythbusters has gone straight to the source to find out the truth behind McDonald’s addictive fries, and I gotta say, I’m not “Lovin’ it”, McDonald’s:

‘Potatoes, thank goodness! That’s a good start,’ former Mythbusters host Grant Imahara says as he goes on to reveal the 13 other ingredients contained in a humble McDonald’s fry.

The TV personality traveled to the fast food chain’s potato processing plant in Idaho to see the production process from start to finish.

During his investigation he found that there are two rounds of frying.

He also discovered that dimethylpolysiloxane – a form of silicone found in Silly Putty – is used in the making of McDonald’s fries along with a petrol-based chemical called tertiary butylhydroquinone (TBHQ).

First potatoes are harvested from fields before being peeled, cut and blanched.

They’re then fired through a cutter at up to 70 miles an hour into thin sticks.

After being chiseled into the perfect shape, the strips of potato are sauced with a blend of canola oil, soybean oil, hydrongenated soybean oil, natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and dimethylpolysiloxane.

Dextrose – a natural sugar – is sprayed on the batons to help them maintain a golden fried color.

Sodium acid pyrophosphate is also added to prevent the fries from going grey.

Last but not least, salt is sprinkled on for flavor.

The fries are then flash frozen at the Simplot factory and transported to McDonald’s outlets across the country.

Once they are at restaurants, the potato sticks are fried for a second time.

The oil blend is similar to the factory mix, with the addition of tertiary butylhydroquinone and hydrogenated soybean oil – a manufactured form of trans fat.

And voila! McDonald’s World Famous Fries are served.

I, as a rule, do not eat McDonald’s. Blame Supersize Me, blame it on it being my first job and eating said food for 2 years in high school, but I just can’t stand it. The chemical dip for the fries just turns my stomach. Sorry, kids, no Mickey D’s in your future, either. But hey – at least they start with a real potato.

Written by Katie McGuire. Follow Katie on Twitter @GOPKatie