McDonald French Fries, Hydrogenated Oils and Heart Disease

“Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent”

So, McDonald’s is using hydrogenated vegetable oil (hydrogenated oil) to cook its French fries. These chemically altered fats are strongly linked to diabetes and early heart disease. The saddest part is that McDonald’s used to cook their world-famous fries in natural animal fat. They used beef fat (tallow). Unfortunately, “health experts” decided to save us from ourselves and they browbeat McDonald’s into switching to vegetable fat as above. So, instead of natural animal fat, McDonald’s switched to toxic trans fats. The Center for Science in the Public Interest (CSPI) claims credit for this fiasco: “It was a huge victory…or so we thought. In the late 1980s, pressure from CSPI and other consumer groups forced the major fast food hamburger chains to stop frying their potatoes, fish, and chicken in beef tallow”. Thank you very much.

Micheal Doyle, MD Michael E. Doyle, MD, is a board-certified family physician with nearly two decades of clinical experience. At Darien Integrative Medicine in Darien, Connecticut, he combines his extensive experience in both conventional and alternative medicine to offer his patients uniquely safe and effective care.

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