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This is how the fries are made at McDonald’s

From now on you’ll never eat them again!


McDonald’s isn’t popular with everyone, but when you’re in a hurry or have nothing else open after a night of drinking, the burgers and fries do taste pretty good. Many people don’t even want to know what it looks like behind the scenes and close their eyes to the essentials. That’s why we’re now going to tell you how the fries are made.

Do you dare to read on? If so, you’ll definitely be eating your fries somewhere else from now on.

Ever wonder why the fries are always so long and thin?

McDonald’s uses only one very specific type of potato, which is much longer and difficult to grow. It is called “Russet Burbank” and gives the fries their special shape. This potato gets brown spots easily and so is not bought by McDonald’s. Therefore, farmers use very specific pesticides to prevent this defect. After spraying the potatoes with it, the farmers are not allowed to go to the fields for whole 5 days, because the agent Methamidophos is dangerous for people.

What are the side effects of this pesticide, you will find out if you keep reading.

Methamidophos can cause some side effects. Among them are nausea, heart rhythm disturbances, nosebleeds or breathing difficulties. Therefore, it is no wonder that when potatoes are harvested, they are stored in huge sealed containers. After all, they are not edible for the first 6 weeks.

So the next time you want to eat fries, you should consider whether McDonald’s still comes first. It’s best to make your own fries – that way you save calories and know what’s really in them.

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