15 Ingredients in McDonald’s Fries Linked to Brain Damage, Autoimmune Disease and Cancer!


We know McDonald’s isn’t great for your health. That part is obvious. However, now there is a reason not to go there on your cheat day…you could be putting your health at serious risk! It isn’t worth it!


Recently, the production process of the McDonald’s french-fries has been examined and researchers have found numerous components which have been associated with serious health issues, like cancer, brain damage, and autoimmune disorders.

Namely, Grant Imahara, of Mythbusters fame, visited the fry factory of McDonald’s in order to examine their process of production. Therefore, he “reverse-engineered” these fries in order to discover 15 ingredients in their content, as follows:

  • Potatoes
  • Soybean oil
  • Canola oil
  • Natural beef flavor
  • Citric acid
  • TBHQ (Tertiary butylhydroquinone)
  • Sodium acid pyrophosphate
  • Hydrogenated oil
  • Hydrolyzed milk
  • Dextrose
  • Hydrogenated soybean oil
  • Hydrolyzed wheat
  • Dimethylpolysiloxane
  • Salt

The biggest threats among them are TBHQ, dimethylpolysiloxane, and hydrogenated soybean oil.

TBHQ, or tertiary butylhydroquinone, which is a phenol type often used as bio-diesel and perfume, is added to food in order to avoid its deterioration.

On the other hand, dimethylpolysiloxane is a common ingredient in hair conditioners, silly putty and aquarium tank sealants. It can even include formaldehyde at times, which is a toxic chemical, related to allergies, cancer, brain damage, and autoimmune disorders.

The regular use of hydrogenated soybean oil can affect the health.

Namely, researchers at the Harvard School of Public Health and the Brigham and Women’s Hospital in Boston proved that over 100,000 cardiac deaths which occur annually in the United States could have been prevented “if people replaced trans fat with healthier nonhydrogenated polyunsaturated or monounsaturated oils.”


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