Shocking: Here’s what’s really in a McDonald’s hamburger


The main ingredients in McDonald’s sandwiches are unhealthy, but especially strange! Packed with fats, dyes and preservatives, McDonald’s hamburgers can cause big health problems. Discover the components of McDouble, one of McDonald’s most popular burgers!

The ingredients of the famous McDouble sandwich
1. The bread (or hamburger bread)
– Enriched flour contains the following ingredients: malted barley flour, bleached wheat flour, reduced iron, niacin, thiamine mononitrate, folic acid, riboflavin, yeast, high fructose corn syrup and / or sugar, l soybean oil and / or rapeseed oil. Bread also contains 2% or less of the following: salt, calcium sulphate, wheat gluten, calcium carbonate, ammonium chloride, ammonium sulphate, DATEM emulsifiers, sodium stearoyllactylate, acid sorbic acid, mono and diglycerides, azodicarbominade, monocalcium phosphate, ethoxylated mono and diglycerides, enzymes, calcium peroxide and guar gum. McDonald’s hamburger bread is also composed of preservatives such as sorbic acid, calcium propionate and / or sodium propionate and emulsifiers such as phosphatidylcholine (also known as soy lecithin).

Hamburger buns alone can cause the following side effects:
– Bleached flour: Alloxane has been proven to be a by-product used in the bleaching of flour, a process that makes the flour white and clean. In reality this by-product is not added to the flour, it is formed rather following the chemical treatment of the grains. On the other hand, alloxane is a product obtained through the oxidation of uric acid by nitric acid. Alloxane destroys the beta cells of the pancreas. Moreover, it is widely used in scientific experiments, especially to cause diabetes in laboratory animals.

– Ammonium sulfate is a crystalline salt that is often used as a fertilizer to acidify alkaline soils. That’s why it was one of the main sources of lawn fertilizer until its price began to increase in 2004, reducing its availability.

– High fructose corn syrup contains excessive amounts of contaminants such as mercury that are not measured or regulated by the Food and Drug Administration (FDA).

– Forbidden in the EU, Australia and Singapore, Azodicarbonamide is used as a food additive and bleach in flour. It helps to relax the dough to keep it in good condition especially when it is divided and distributed in bakeries. Azodicarbonamide can lead to allergic reactions in people sensitive to azo compounds, such as food dyes. In addition, its consumption may increase the risk of developing allergies to other food products. Azodicarbonamide is also widely used as an additive in the production of plastic foams. In the UK, Health and Safety Executive classifies this material as a respiratory sensitizer (a potential cause of asthma) and notes that these products should be labeled as “may cause sensitization by inhalation”.

– Sodium stearoylactylate is an additive that can lead to food intolerances.

– According to the National Oceanic and Atmospheric Administration, sorbic acid is a powerful and irritating chemical that can cause skin problems, serious damage to the eyes and respiratory tract, especially when consumed in large quantities.

– Excessive use of guar gum is banned by the FDA because it can cause obstruction and swelling of the intestine and esophagus.

2. The cheese
Pasteurized melted American cheese contains milk, water, cream and sodium citrate. It also contains 2% or less of citric acid, sorbic acid (a preservative), salt, sodium phosphate, lactic acid, sodium pyrophosphate, acetic acid, natural flavor, soy lecithin and dyes.

3. The ketchup
It contains distilled vinegar, ripe tomato paste, high fructose corn syrup, natural flavors, water and salt.

4. The pickle
Gherkin slices include water, salt, distilled vinegar, alum, calcium chloride, natural flavors, potassium sorbate, turmeric extracts and polysorbate 80.

5. Mustard
This popular sauce for its pungent taste contains distilled vinegar.

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