McDonalds’ McNuggets More Unhealthy in U.S.

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Chicken McNuggets made for the U.S. contain more fat and more chemicals than those sold at McDonald’s restaurants in the U.K., a CNN investigation has found.

McDonald’s response? They told CNN that U.S. McNuggets simply contain more fat than U.K. nuggets because Americans prefer a preparation that causes them to absorb more oil.

Like many fried foods in America, McNuggets are coated in batter, then deep fried, a preparation that causes the nuggets to absorb more oil than the process used in the U.K. in which nuggets are cooked first, then coated, CNN reports.

McDonald’s (Stock Quote: MCD), Burger King (Stock Quote: BKC) and other fast food chains may alter their menus in different countries based on local preferences, but that doesn’t explain the presence of chemicals like tertiary butylhydroquinone, a preservative, and dimethylpolysiloxane, an ingredient in Silly Putty that’s used as an “anti-foaming agent," CNN reports.

Chicken nuggets from restaurant chains as well as those found in grocery stores often aren’t recognizable as pure chicken meat, but instead appear spongy in texture. That’s likely because you’re not getting just chicken in your nugget.

“The chicken nugget—including feed for the chicken, fillers, binders, coating, and dipping sauce—is all corn,” notes the Center for Ecoliteracy, which says that excessive use of corn in processed foods has been a large part of why waistlines are expanding in America.

For a look at how chickens go from farm to table read MainStreet’s story, Egg to Plate: The Life of a Chicken, and for more on not-so-natural foods, check out Frankenfood: Genetically-Modified Produce in the U.S.

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