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McDonalds and Partially Hydrogenated Oils


Eating at McDonalds isn't just about starchy fries covered with salt. Take a look at what they are frying their foods in - partially hydrogenated oils.

From their Online Ingredient List, McDonalds says their foods are:

"Cooked in partially hydrogenated vegetable oils (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). TBHQ and citric acid added to help preserve freshness. Dimethylpolysiloxane added as an anti-foaming agent."

McDonalds had promised to reduce or remove the Trans Fatty Acids use by February 2003. However, on February 28, 2003, they issued a press release saying "McDonald's today said that it plans to extend the timeframe by which it will introduce a change in cooking oil to reduce trans fatty acids (TFAs) and saturated fats in its fried food menu." It did not say when it would extend that timeline TO, and it still has not announced any new plans to change their oil composition.

Trans Fatty Acids are "bad fats" and are proven to raise your LDL - or "bad cholesterol". These are the fats that clog your arteries and cause heart attacks. If you don't understand how fats work, read up on Good Fats, Bad Fats and Ugly Fats. Trans fats can raise your risk of Type II Diabetes by 40% or more.

Any oil that says "hydrogenated vegetable oil" or "partially hydrogenated vegetable oil" should be avoided at all costs!

Cooking Fat and Oil Chart
Cooking Oil Type and Use Chart
Good Fats, Bad Fats and Ugly Fats
Polyunsaturated and Monounsaturated Good Fats
Good Fats are REALLY Good
Omega-3 Fats, Fish Oil, DHA and EPA
Olives and Olive Oil
Avoid Soybean Oil
Trans Fats, Deep Frying and Atkins
Healing the Damage of Trans Fatty Acids

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Lisa Shea's Library of Low Carb Books
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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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