[ad_1]
<div _ngcontent-c15 = "" innerhtml = "
FILE – In this photo file, a McDonald's Burger & # 39; s Quarter Pounder, Left and Double Quarter Pound is presented with fresh beef in Atlanta. After years of reformulation at McDonald's, most of the hamburgers that it serves in the United States no longer contain preservatives. The chain claims that classics like the Big Mac and Quarter Pounder with Cheese do not contain preservatives, with rolls and reformulated sauces. (AP Photo / Mike Stewart, File)
McDonald's has announced the elimination of all artificial additives in its seven classic burgers. This means that they will have no more artificial flavors, artificial preservatives or artificial colors. The company is changing beef patties, brioches, cheese and special Big Mac sauce to make them healthier.
The rolls will no longer have the artificial calcium preservative propionate. In general, calcium propionate helps prevent the formation of mold on bread and is considered antifungal. McDonald's can get rid of it because previous research has shown that this preservative can have a negative effect on children's behavior. The study, published in the Journal of Pediatrics and Child Health, showed that calcium propionate could cause irritability, restlessness, inattention, and sleep disturbances. in some children.
McDonald's is also getting rid of sorbic acid, an artificial preservative in its cheese that prevents mildew. Studies on rats, mice and dogs have shown that this preservative is "practically non-toxic" and non-carcinogenic. However, the National Library of Medicine's HSDB database reveals that some people may have allergic reactions to sorbic acid used in cosmetics.
The special Big Mac sauce loses several preservatives: potassium sorbate, sodium benzoate and disodium calcium EDTA. Potassium sorbate is made from sorbic acid and potassium hydroxide and also inhibits the growth of molds. The European Food Safety Authority (EFSA) considers that 3 mg of potassium sorbate per kg of body weight is safe per day. However, there are questions about this chemical causing developmental and reproductive problems.
Sodium benzoate can prevent the growth of fungi and bacteria on foods. Nevertheless, when sodium benzoate combines with ascorbic acid (vitamin C), it can create benzene, which can cause cancer. EDTA calcium disodium can prevent food from becoming rancid, but the US Food and Drug Administration (FDA) limits the amount that can be used.
This is the sign in front of a McDonald's restaurant in Pittsburgh. (AP Photo / Gene J. Puskar)
Chris Kempczinski, president of McDonald's USA, explains: "We know that quality choices are important for our customers. From switching to 100% fresh beef in our quarter-pound hamburgers, cooked to order in most of our restaurants, to eliminating artificial preservatives in our chicken McNuggets®we have made significant progress in changing the quality of our foods – and this latest positive evolution of our classic hamburgers is an exciting part of this story.
McDonald's changes will affect hamburger, cheeseburger, double cheeseburger, McDouble®, Quarter of a pound® with cheese, double quarter cheese pounder and big mac®. The fast food company ranks them in its seven classic burgers.
Although hamburgers are overhauled, pickles still have an artificial preservative, which will not be removed. On Twitter, the official account of McDonald & # 39; s sharing"We are delighted to announce that our classic hamburgers do not contain artificial preservatives, artificial flavors or added colors from artificial sources! Our pickle contains an artificial preservative, so skip it if you want. Changes you can feel good about!
McDonald's hopes that these changes will attract more customers who do not want to have artificial additives in their food. His menu changes mimic the movement of the industry towards healthier ingredients in fast food.
">
FILE – In this photo file, a McDonald's Burger & # 39; s Quarter Pounder, Left and Double Quarter Pound is presented with fresh beef in Atlanta. After years of reformulation at McDonald's, most of the hamburgers that it serves in the United States no longer contain preservatives. The chain claims that classics like the Big Mac and Quarter Pounder with Cheese do not contain preservatives, with rolls and reformulated sauces. (AP Photo / Mike Stewart, File)
McDonald's has announced the elimination of all artificial additives in its seven classic burgers. This means that they will have no more artificial flavors, artificial preservatives or artificial colors. The company is changing beef patties, brioches, cheese and special Big Mac sauce to make them healthier.
The rolls will no longer have the artificial calcium preservative propionate. In general, calcium propionate helps prevent the formation of mold on bread and is considered antifungal. McDonald's can get rid of it because previous research has shown that this preservative can have a negative effect on children's behavior. The study, published in the Journal of Pediatrics and Child Health, showed that calcium propionate could cause irritability, restlessness, inattention, and sleep disturbances. in some children.
McDonald's is also getting rid of sorbic acid, an artificial preservative in its cheese that prevents mildew. Studies on rats, mice and dogs have shown that this preservative is "practically non-toxic" and non-carcinogenic. However, the National Library of Medicine's HSDB database reveals that some people may have allergic reactions to sorbic acid used in cosmetics.
The special Big Mac sauce loses several preservatives: potassium sorbate, sodium benzoate and disodium calcium EDTA. Potassium sorbate is made from sorbic acid and potassium hydroxide and also inhibits the growth of molds. The European Food Safety Authority (EFSA) considers that 3 mg of potassium sorbate per kg of body weight is safe per day. However, there are questions about this chemical causing developmental and reproductive problems.
Sodium benzoate can prevent the growth of fungi and bacteria on foods. Nevertheless, when sodium benzoate combines with ascorbic acid (vitamin C), it can create benzene, which can cause cancer. EDTA calcium disodium can prevent food from becoming rancid, but the US Food and Drug Administration (FDA) limits the amount that can be used.
This is the sign in front of a McDonald's restaurant in Pittsburgh. (AP Photo / Gene J. Puskar)
Chris Kempczinski, president of McDonald's USA, explains: "We know that quality choices are important for our customers. From switching to 100% fresh beef in our quarter-pound hamburgers, cooked to order in most of our restaurants, to eliminating artificial preservatives in our chicken McNuggets®we have made significant progress in changing the quality of our foods – and this latest positive evolution of our classic hamburgers is an exciting part of this story.
McDonald's changes will affect hamburger, cheeseburger, double cheeseburger, McDouble®, Quarter of a pound® with cheese, double quarter cheese pounder and big mac®. The fast food company ranks them in its seven classic burgers.
Although hamburgers are overhauled, pickles still have an artificial preservative, which will not be removed. On Twitter, the official account of McDonald & # 39; s sharing"We are delighted to announce that our classic hamburgers do not contain artificial preservatives, artificial flavors or added colors from artificial sources! Our pickle contains an artificial preservative, so skip it if you want. Changes you can feel good about!
McDonald's hopes that these changes will attract more customers who do not want to have artificial additives in their food. His menu changes mimic the movement of the industry towards healthier ingredients in fast food.
