Equilíbrio: McDonalds

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sexta-feira, 27 de janeiro de 2017

Ai a acrilamida (potencialmente cancerígena) e o McDonald's

http://www.counselheal.com/articles/31468/20170126/mcdonalds-taking-steps-reduce-cancer-causing-chemicals-food.htm
Citando:
"McDonald's reported to have been taking measures in the reduction of acrylamide in its food. For the past decade they have changed the variety and type of potatoes they use that have less starch. They have introduced new storage methods and processing conditions to limit the risk of acrylamide formation.
Acrylamide is formed when sugars and proteins in starchy foods are roasted, fried, baked or toasted. It causes a chemical reaction at high temperatures around 120 degrees Celsius and above."
(...)
"FSA experts have also advised not to store potatoes in the fridge, this is a process called cold sweetening because cold temperatures can increase formation of acrylamide. The longer the potatoes are kept in the fridge the greater the risks.
Some critics argued that the acrylamide health effects on humans are extremely weak. Animal studies have linked acrylamide health risks but there are no current studies that have strong evidence any link of these risks to humans."

sábado, 24 de janeiro de 2015

Potatoes and a petrol-based chemical - McDonald's secret to perfect French fries! | Read Health News & Articles at TheHealthSite.com

Finalmente sabemos como são feitas as batatas fritas do McDonalds. E recomendam-se? Nahhhh...

P.S.: A receita poderá variar de país para país (por exemplo em UK os ingredientes químicos variam) mas certamente que a capacidade de "inventar" se mantém.

P.S.2: Se este artigo vos interessou leiam também: http://www.thehealthsite.com/news/mc-donald-reveals-what-goes-into-their-burgers/.

Edited:
- 2015-01-26 - Added WP link (article and video).
- 2015-01-29 - Added video link