McDonald’s Puts Antifoaming Agent In Chicken McNuggets
January 25, 2012 by admin
Filed under News Stories
January 25, 2012
Natural News
By Mike Adams
Ever wonder what’s really found in Chicken McNuggets? Some of the ingredients, it turns out, seem to belong more to an industrial factory of some kind, not a food retailer. According to the McDonald’s Corporation, its famous Chicken McNuggets are made with ingredients including autolyzed yeast extract (which contain free glutamate, similar to MSG), sodium phosphates and sodium aluminum phosphate. But that’s not the freaky part. According to McDonald’s own website, Chicken McNuggets are also made with “hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness” and “Dimethylpolysiloxane added as an antifoaming agent.”
At least two of these ingredients are artificially synthesized industrial chemicals. TBHQ, a petroleum derivative, is used as a stabilizer in perfumes, resins, varnishes and oil field chemicals. Laboratory studies have linked it to stomach tumors. “At higher doses, it has some negative health effects on lab animals, such as producing precursors to stomach tumors and damage to DNA. A number of studies have shown that prolonged exposure to high doses of TBHQ may be carcinogenic, especially for stomach tumors.”
Dimethylpolysiloxane, a type of silicone, is used in caulks and sealants, as a filler for breast implants, and as key ingredient in Silly Putty. Says Wikipedia:
“PDMS is also used as a component in silicone grease and other silicone based lubricants, as well as in defoaming agents, mold release agents, damping fluids, heat transfer fluids, polishes, cosmetics, hair conditioners and other applications. PDMS has also been used as a filler fluid in breast implants, although this practice has decreased somewhat, due to safety concerns. PDMS is used variously in the cosmetic and consumer product industry as well. For example, PDMS can be used in the treatment of head lice…”
Click here for the full report from Natural News.
Wendy’s Natural Cut Fries Aren’t So Natural
April 21, 2011 by admin
Filed under News Stories
April 21st, 2011
OrganicAuthority.com
By: Jill Ettinger
Last fall, the fast-food chain Wendy’s introduced its Natural Cut Fries With Sea Salt, promoting them with ads pointing to the more natural look (they leave the potato skins on) and the better tasting product. But, as it turns out, the product is anything but natural.
The name itself is the giveaway: natural cut? That doesn’t actually tell consumers the product ingredients are natural, but it’s easy to be misled into thinking that’s what Wendy’s means. The fries undergo several unnatural treatments, including being sprayed with a chemical called sodium acid pyrophosphate, which prevents the potatoes from turning brown in the two deep frying sessions they go through—once at the factory and then again at the restaurant.
Although they’re called “Natural Cut Fries With Sea Salt” the name could actually read: “Natural Cut Fries With Sea Salt, Dextrose and Dimethylpolysiloxane.” Dextrose is a corn derived sugar coating added to the fries to help retain color, and dimethylpolysiloxane is a silicone-based chemical food additive that stabilizes the frying oil, which would otherwise become foamy after repeated fries.
The deception doesn’t stop at the chemicals added to the fries. John Keeling of the National Potato Council told Yahoo that Wendy’s highlights its use of “100% Russet potatoes,” but that virtually “all processed French Fries are Russets.” And, as Americans seek ways of reducing sodium intake, Wendy’s Natural Cut Fries also contain more sodium than their original fries, up by more than 40 percent to 500 milligrams in a medium size serving.
Whether it is the appearance of Wendy’s Natural Cut Fries With Sea Salt that make them seem healthier, or the actual taste, a third party research firm concluded in a national taste test that 56 percent of people polled preferred Wendy’s fries versus 39 percent who favored McDonald’s.
