Why Do McDonald's Fries Taste So
Good?, Eric Schlosser,
Atlantic Monthly
Well, it's a two-part answer. They used to taste so good because
they were fried in a mixture of seven percent cottonseed oil and 93
percent beef tallow--a mixture that gave the fries more saturated
beef fat per ounce than a McDonald's hamburger, writes Eric
Schlosser in
Atlantic Monthly. In 1990, however,
things changed. Due to health concerns, McDonald's switched to pure
vegetable oil, a change that allayed cholesterol worries but robbed
the fries of their subtle beef flavor. What did they do? They did
what millions of manufacturers of frozen and processed foods
do--inject chemicals into the food. In his engrossing article,
Schlosser takes the reader on a tour of northern New Jersey, the
home of many of the world's largest flavor companies, and
introduces us to flavorists--mortician-like scientists who attempt
to revive processed food through the use of color and flavor
additives.
--Anjula
Razdan
Go there>>
