Silicone and petroleum found in McDonald’s fries (Page 2 ) | March 22, 2025

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Sodium pyrophosphate is also added to prevent the fries from turning gray.

And finally, we sprinkle them with salt to enhance the taste.

They are then frozen and transported to the many McDonald’s across the country.
Once in the restaurants, the potato sticks are fried a second time.

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The oil blend is similar to the factory one, with the addition of tertiary butylhydroquinone and hydrogenated soybean oil.

A large serving of the final product contains 510 calories, 6g of protein, 24g of fat, 67g of carbohydrates and 290mg of sodium.

According to McDonald’s France, the composition of fries sold in French restaurants is different from that of the United States and more “natural.” This is indeed desirable…

Enjoy your food !

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