If you grew up savoring McDonald’s before the 1990s, you likely have a nostalgic memory of its unique taste. Back then, nothing could beat the French fries from the Golden Arches. Regrettably, as many of us can recall, everything started to change 30 years ago.
Today, those fries bear little resemblance to their former glory. It’s a sad reality that not only have they lost their appeal, but they’ve also become more detrimental to our health. Watch this April 14 video to understand why doctors believe they are a health hazard today.
Dr. Saladino (@ paulsaladinomd ) explains that until 1990, McDonald’s fried its potatoes in beef tallow (beef fat). Unfortunately, since then, they have been cooking their fries in a potentially inflammatory blend of vegetable oils like canola, soybean, and corn. Why mess with perfection and go to this inferior method? It’s a question I’ve been wondering for many years.
Related: Man Compares Cigarettes to McDonald’s Fries To See Which Is Unhealthier
Why McDonald’s Changed Their Beloved Recipe
He tells us these tasty French fries underwent changes after a wealthy businessman, Phil Sokolov, had a heart attack and attributed it to animal fats, as many did at the time. Dr. Saladino explains he “Used his resources to start a smear campaign against saturated animal fats.” Sadly, McDonald’s “Eventually caved to the pressure and began using seed oils instead.” These fries, which used to be potatoes and fat, now contain 19 ingredients. Yikes! Not to mention that frying potatoes in these oxidized vegetable oils also create byproducts known as Aldehydes. Aldehydes have well-known detrimental effects on human health, as they are also a byproduct of cigarette smoke.
To make matters even worse, because consumers complained that these fries no longer tasted good, McDonald’s began adding beef flavoring made from milk and wheat. This means that these French fries, which should be naturally gluten—and dairy-free, now include both common allergens, making them unedible for many.
Doctor Saladino's Challenge to McDonald’s
This passionate doctor is challenging McDonald’s to do better. He’s willing to fly to any store, taste their French fries, and share his experience if they use beef tallow again anywhere in the United States or the world. Imagine the possibility of tasting the fries from your childhood again. Even if you haven’t had a fast-food French fry in years, you might consider it if they made the switch. I know I would, and I’d travel to try them as well.
At some point, one fast-food giant will decide to make this change, and consumers will celebrate their decision when they do. Only time will tell who will be a pioneer for better health.
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