Tossing and Tortured 'Till Dawn

I come back to you now, at the turn of the tide.

Thursday, November 20, 2008

This Is Not Health Food.

What kind of doublethink is going on here?

McDonald's has hired a group of mothers (who else?) as nutritional spokesperson for the company, reports the Washington Post. I mean, they suggest, how can you go wrong with McD's French Fries? They're a good source of fiber.

That's like the energy drink companies who change the word "calories" to "energy contained." Okay, technically, you are correct, potatoes have got fiber, and fries contain potatoes.

And then they are deep fried, in what was up until very recently a big pile of trans fats. McDonalds now declares that they have, at long last and in the fast of increasing scrutiny and regulation by regional and national governments, eliminated most of the trans fat content from their oils. (So has Krispy Kreme, of course. Donuts are health food too!)

Also amusing to me was the description of the burger bun bakeries at the bottom of the article. These bakeries use rigorous food safety standards, say the mothers, and, when eating a McD's burger, Michele Crosby remarked "I definitely thought of all the safety standards, production innovations and pride that went into making it [the bun.]"

Do you know what I think of when I look at their baked goods? To say nothing of the Enriched Flour, and the list of debatably-useful vitamins thrown in after the germ, bran, and other useful parts of the grain are discarded, and of course, water, the bun contains:

high fructose corn syrup, yeast, partially hydrogenated soybean oil, soybean oil, canola oil, salt, wheat gluten, calcium sulfate, soy flour, ammonium sulfate, calcium carbonate, calcium phosphate, monocalcium phosphate, ammonium chloride, baking soda, sorbic acid, deactivated dry yeast, dough conditioners (may contain one or more the following: distilled monoglycerides, DATEM, sodium stearoyl lactylate, calcium peroxide, ascorbic acid, azodicarbonamide, mono- and diglycerides, enzymes, guar gum), calcium propionate & sodium propionate (preservatives), soy lecithin. (emphases all added. And WTF is DATEM?)

That's what I'm thinking about.

Just so you know.

But, after all, HFCS is all natural sugar, right? RIGHT? ISN'T IT?

What you don't know CAN hurt you. After all.

1 Comments:

  • At 9:19 AM , Blogger Miriam. said...

    DATEM is an emulsifier. It makes the dough stronger. And stands for Di-Acetyl Tartic Ester of Monoglyceride.

    I'd guess that it gets used to strengthen the dough because the flour is so refined and doesnt have much protein left in it.

     

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