A PhD in food chemistry might come in handy in deciphering the list, which includes a variety of oils including hydrogenated soybean oil (hello, trans fats), dextrose (a natural sugar that gives the fries their golden color) sodium acid pyrophosphate (to keep them from turning gray – yum!), hydrolyzed wheat, hydrolyzed milk, “natural beef flavor” and several other ingredients you’d undoubtedly have trouble pronouncing.
That’s a whole lot of chemicals that add up to 340 calories and 16 grams of fat and 11 grams of sat fat for a medium serving of fries at the golden arches.
In a video released last week, McDonald’s tapped engineer Grant Imahara from the Discovery show “Mythbusters” to outline the company’s production process, explain the ingredients and “reverse engineer” their famous fries back to the source–a spud taken straight from the ground.
We appreciate the honesty, but rather than reassure us, we found it a little disconcerting to follow a process that seemed more than a little sci-fry.