McDonald’s french fries sprayed with chemicals before you eat them.
McDonald’s got a lot of bad press for ‘sub par’ food standards in recent years, but they have worked tirelessly to change their image.
It was the standard of their meat that hit the headlines, with reports of all kinds of ‘things’ finding their way into the beef pattys.
They have now greatly improved the quality of their meat and you can tuck into a double cheeseburger safe in the knowledge that it is 100% quality meat.
But the french fries are another matter.
It has been revealed that McDonald’s fried are sprayed with potentially toxic chemicals in an effort to keep them aphid-free.
Michael Pollan, an author, journalist, activist and professor of journalism at the UC Berkeley Graduate School of Journalism has released a report on the toxicology on McDonald’s fries.
“They’re always made from the same potato, the Russet Burbank potato…(it’s) unusually long, and difficult to grow,” and “But that’s what they want because, when you’re McDonald’s, you like those red boxes with a little bouquet or very long chips.”
The report states:
“There’s a very common defect of Russet Burbank potatoes, called net necrosis, and you’ve seen potatoes with little brown lines sometimes or spots that come through it,”
“The only way to eliminate (net necrosis) is to eliminate an aphid,” “And the only way to do that is with a pesticide called Monitor that is so toxic that the farmers that grow these potatoes in Idaho won’t venture outside into their fields for five days after they spray.”
The Monitor pesticide used on McDonald’s french fires has been linked with the following side effects –
- Lung irritation
- Bloody or runny nose
- Difficulty breathing
- Numbness or weakness
- Blurred vision
- Nausea and vomiting
- Slurred speech
- Loss of reflexes
- Irregular heart beat