MobileRead Forums - View Single Post - McDonald’s oatmeal contains more sugar than a Snickers bar

Mortis · 02-25-2011, 11:54 AM

I didn't know that, interesting. That could be an issue here in Asia.

A little googling turns up this (original text here)

"The taste of a french fry is largely determined by the cooking oil. For decades McDonald's cooked its french fries in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor -- and more saturated beef fat per ounce than a McDonald's hamburger.

In 1990, amid a barrage of criticism over the amount of cholesterol in its fries, McDonald's switched to pure vegetable oil. This presented the company with a challenge: how to make fries that subtly taste like beef without cooking them in beef tallow. A look at the ingredients in McDonald's french fries suggests how the problem was solved. Toward the end of the list is a seemingly innocuous yet oddly mysterious phrase: "natural flavor." That ingredient helps to explain not only why the fries taste so good but also why most fast food -- indeed, most of the food Americans eat today -- tastes the way it does."

Thanks for bringing that up, I like McDonalds a few times a year, especially the fries.

02-25-2011, 11:54 AM	#46
Mortis Canucklehead in Malaysia Posts: 1,633 Karma: 3127774 Join Date: Nov 2010 Location: Kuala Lumpur, Malaysia Device: iPhone, Kindle	I didn't know that, interesting. That could be an issue here in Asia. A little googling turns up this (original text here) "The taste of a french fry is largely determined by the cooking oil. For decades McDonald's cooked its french fries in a mixture of about seven percent cottonseed oil and 93 percent beef tallow. The mixture gave the fries their unique flavor -- and more saturated beef fat per ounce than a McDonald's hamburger. In 1990, amid a barrage of criticism over the amount of cholesterol in its fries, McDonald's switched to pure vegetable oil. This presented the company with a challenge: how to make fries that subtly taste like beef without cooking them in beef tallow. A look at the ingredients in McDonald's french fries suggests how the problem was solved. Toward the end of the list is a seemingly innocuous yet oddly mysterious phrase: "natural flavor." That ingredient helps to explain not only why the fries taste so good but also why most fast food -- indeed, most of the food Americans eat today -- tastes the way it does." Thanks for bringing that up, I like McDonalds a few times a year, especially the fries.