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hollysmom
(5,946 posts)potatoes
salt, pepper, old bay, love me some old bay.
sesame oil. I like the flavor better.
that is it. I preserve the sesame oil by keeping it in the refrigerator and by buying small bottles so I have to buy it new every couple of months. also do not reuse if to a week or more - once and out, so I don't need all those defoamers and things.
lobodons
(1,290 posts)McDonald’s fries are the best food on Earth!! Always order two large fries. One for the ride home and one for the meal. mmmmm!!!!
TheNutcracker
(2,104 posts)Nyc72dem
(63 posts)to be inflated in between 12 and 14 psi with a touch of salt.
Lochloosa
(16,065 posts)
Plucketeer
(12,882 posts)You can WATCH one of the workers julienne FRESH potatoes RIGHT THERE...... before they're dropped into the fryer. Granted, they do not taste EXACTLY like McD's fries, but they are REALLY GOOD.
thesquanderer
(11,989 posts)Almost all of the ingredients in the McDonald's list are there because they are in the oil. (And many duplicated, because they are fried twice.)
They're no In and Out where I am. We do have 5 Guys, though, and their fries are better than McD's.
Plucketeer
(12,882 posts)But hearing that the Mickey D's fries are PRE-fried with stuff in THAT oil, gives I & O a leg up. There's no need for "preservatives" to make sure they can sit around for weeks.
Bluenorthwest
(45,319 posts)Both start with an actual potato wrangled live on site.
Erich Bloodaxe BSN
(14,733 posts)For instance ingredients 2 and 13 look to be the same in the still image that is the placeholder for the video. Ditto 3 and 15, possibly 4 and 16 (his arm is in the way, not entirely sure), 8 and 18, and 9 and 19.
Still, seeing that ingredient list, I'm glad it's been decades since I ate McDonalds fries.
Thor_MN
(11,843 posts)He explained that, BTW.
The first fry occurs where they cut the potatoes. Then then are frozen, for transport to the store, storage and because it makes the finshed fries crispier.
The second fry occurs at the restaurant.
They listed the ingredients in each of the frying oils, so some of them appear twice.
If you search for recipes for french fries, you will see that many, if not most, call for two separate frying steps.
mucifer
(23,549 posts)
zeemike
(18,998 posts)the other ingredients are for them, so they can store them for a long time and for their convenience.
No one needs to eat foaming agent or preservatives.
proverbialwisdom
(4,959 posts)
...In the U.K., restaurants are required to let you know if their food contains any genetically modified (GMO) ingredients, with a warning on the menu. If they simply remove all GMO ingredients, they can avoid this obligation.
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There are very few GMO warnings labels on menus in the U.K. because restaurants know that customers overwhelmingly don’t want to eat GMOs. It’s simply more advantageous for them to serve GMO-free food in countries with GMO labeling laws...
thesquanderer
(11,989 posts)Though I don't like the scare tactic of saying that something in a food is "an ingredient in silly putty." That doesn't mean anything by itself, since lots of perfectly fine ingredients are in all kinds of stuff you would never eat. A whole lot of inedible products include H20 (paints, for example), it doesn't mean H20 is bad for you. (Water.)
proverbialwisdom
(4,959 posts)Thyroid and kids' brains: Using modern tools to screen food chemicals
Posted June 17, 2014
Maricel V. Maffini, PhD’s Blog
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The American Academy of Pediatrics’ Council on Environmental Health has just released a policy statement noting that “Adequate thyroid hormone production is critical in pregnant women and neonates because thyroid hormone is required for brain development in children.” Studies show that children born to mothers with low thyroid hormone have slow cognitive responses and impaired mental and motor development. The poster chemical for toxic effects on the thyroid is perchlorate. Perchlorate interferes with thyroid hormone function, likely causing neurodevelopmental problems in children. Even though the science behind perchlorate’s adverse effects on the thyroid is indisputable, and its mechanism is well understood, FDA approved its use as an anti-static agent in food containers in 2005. Want your confectionary sugar not to stick to the bag? Perchlorate does the trick!
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Previously, we showed that there are 24 chemicals used as food ingredients that FDA identified in its own database as having adverse effects in the thyroid gland. But we know that less than 22% of the thousands of chemicals used as food ingredients have relevant toxicology information in FDA’s database. One alternative to fill in this massive data gap is to screen chemicals using new technologies that do not involve traditional animal testing, such as those developed under the Tox21 program — a multi-agency (including FDA) effort to quickly and efficiently identify potential toxic effects for thousands of chemicals that lack information.
To date, Tox21 has run nearly 8,000 chemicals (including chemicals in food and consumer products and drugs) through hundreds of tests (including interactions with the thyroid receptor), and has made these data available to the public. Nearly 1,800 chemicals reacted with the thyroid hormone receptor, and we checked to see how many of these chemicals were allowed in food and whether they were inhibiting or activating the receptor.
We identified 259 chemicals allowed in food or food packaging that the Tox21 data indicate were active in the thyroid receptor assays (based on data published in PubChem here and here):
26% (66 chemicals) were direct additives or food ingredients (these are chemicals added on purpose to the food and commonly listed as ingredients);
41% (107 chemicals) indirect additives or food contact substances (these are chemicals that can get into the food through the manufacturing process or leaching from packaging material); and
33% (86 chemicals) were pesticides used in agriculture that can end up in our food (more on food contact substances and pesticides on follow-up blogs - stay tuned!).
Of the 66 food ingredients that were active, 59 inhibit and 7 activate the function of the thyroid receptor. Fifty-nine percent (39 chemicals) of these ingredients were flavors (See the full list below). Four of the 66 food ingredients that were inhibitors of the thyroid receptor —ethoxyquin, FD&C Red No. 3, heptyl paraben and vitamin D3 — were already identified by FDA as having an adverse effect on the thyroid in animal studies. Some of you might be thinking, “Wait, isn’t vitamin D3 good for me?” Yes, in the right amount it can be good for you. Vitamins, like many other natural and man-made chemicals may have a range of safe doses outside which too much may cause harmful effects. Toxicology helps us identify the highest amount of an additive that can be consumed without causing adverse effects.
It’s worrisome that at any given time, a pregnant woman or a child may be assaulted by a slew of chemicals, all affecting their thyroid system. Each individual chemical may or may not have a harmful effect, but the real concern is that we know next to nothing about the cumulative effect of how being exposed to multiple chemicals can impact thyroid hormones and their ability to support the healthy development of a child’s brain. A cumulative effect occurs when two or more chemicals affect the same tissue, organ or system in the body.
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MORE:
http://switchboard.nrdc.org/blogs/mmaffini/
http://pediatrics.aappublications.org/content/early/2014/05/20/peds.2014-0900.full.pdf+html
zebonaut
(3,688 posts)which turns to sugar, then diabetes, then obesity
proverbialwisdom
(4,959 posts)Food Prices and Global Instability
Interviewee: Laurie Garrett, Senior Fellow for Global Health, CFR
Interviewer: Toni Johnson, Senior Staff Writer
February 4, 2011
...What we're seeing is that the entire food supply of the world is now globalized, and there is no country on Earth that is entirely self-supporting. Everybody is importing and exporting. It is so fluid and so complicated, that at any given moment it is very difficult to say what countries were involved in every chain of what you consume.
A study done on a hamburger sold by a fast food chain in the United States that the ingredients came from fifty-four countries.
When you imagine processed food elements from ten or twelve countries, it how difficult it is, in this new globalizing world of food production, to guarantee the safety of anything. The challenge is now well beyond what any given country's regulatory agencies can handle. We really need to be thinking about entirely new kinds of global regimens and standards of safety for food, regardless of whether the consumer is in Nigeria, Argentina, or Los Angeles...
jaxind
(1,074 posts)I can't believe this video was made to make people feel fine about eating McD's fries! I really thought that this video was made by a health expert, and that at the end of the video the health expert was was going to say "see, this is why people should not be eating McD's fries!" If McD's thinks that by telling us about all the crazy ingredients that go into their fries, that it will make people fine about eating them, I think they have another thing coming! I think the whole thing will backfire on them!
Johnny Rash
(227 posts)
I hate finding out, what the "Ingredients" for the FETA cheese, alone, would be?
proverbialwisdom
(4,959 posts)Food additives on the rise as FDA scrutiny wanes
By Kimberly Kindy August 17, 2014
The explosion of new food additives coupled with an easing of oversight requirements is allowing manufacturers to avoid the scrutiny of the Food and Drug Administration, which is responsible for ensuring the safety of chemicals streaming into the food supply.
And in hundreds of cases, the FDA doesn’t even know of the existence of new additives, which can include chemical preservatives, flavorings and thickening agents, records and interviews show.
“We simply do not have the information to vouch for the safety of many of these chemicals,” said Michael Taylor, the FDA’s deputy commissioner for food.
The FDA has received thousands of consumer complaints about additives in recent years, saying certain substances seem to trigger asthmatic attacks, serious bouts of vomiting, intestinal-tract disorders and other health problems.
At a pace far faster than in previous years, companies are adding secret ingredients to everything from energy drinks to granola bars. But the more widespread concern among food-safety advocates and some federal regulators is the quickening trend of companies opting for an expedited certification process to a degree never intended when it was established 17 years ago to, in part, help businesses.
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Link from: http://switchboard.nrdc.org/blogs/mmaffini/egcg_secret_gras_chemical_of_concern.html
Johnny Rash
(227 posts)Personally, I don't eat out much, anymore!
I find that "Cooking at Home" gives me, some control over what I put in my body; Something I can never do in any restaurant.
sdfernando
(4,935 posts)Julienne the potato, take a baking sheet and spray with oil. I use a small spray bottle I get at the grocery store. Arrange the spuds on the sheet evenly with a bit of space between them all. Lightly spray with the oil, salt and season to taste and bake in the oven.
GreatGazoo
(3,937 posts)These ads were designed as a kind of limited hang out (disclosing PART of the info that freaks people out and pretending that is the whole story). They trade on Imahara's former reputation as an unbiased myth buster but now Imahara is seen more as an untrustable shill who will likely never work in any kind of journalistic capacity again.
...
“This campaign is just a desperate attempt to try to change people's minds about the beleaguered junk food brand- – but it misses the mark,” Mr. Brag responded in email. “Yes, people are concerned about what is in McDonald's food, but they're also concerned about how it's being marketed, especially to kids. Instead of making changes that actually address these concerns, the corporation comes back time and time again with more marketing to change people's perception of its food instead of actually changing the food itself.”
http://www.csmonitor.com/The-Culture/Family/Modern-Parenthood/2014/1110/Mom-why-is-the-MythBusters-guy-working-for-McDonald-s-now-video
