ATTENTION: 10 Toxic Ingredients Used By McDonald’s You Must Avoid!

Last Updated on January 7, 2021

Disodium 5’-ribonucleotides is used in McDonald’s chicken products and some of their sauces as well. Disodium guanylate, a compound in disodium 5’-ribonucleotides, is especially dangerous for babies under 3 months old and should be entirely avoided by individuals who suffer from gout or asthma.

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9. Sodium Metabisulfite

McDonald’s uses sodium metabisulfite in their tortillas to enhance the dough. This toxic ingredient is known to cause allergic reactions in individuals who are sensitive to sulfate.

In fact, sulfates may be related to certain diseases and health problems, including brain fog, joint pain, bloating, diabetes, lethargy, and skin diseases. It will probably shock you to know that sodium metabisulfite is also used as a bleaching agent in coconut cream and in waste treatment.

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10. High-Fructose Corn Syrup

If you happen to wonder why you’ve been eating at McDonald’s maybe for years but you’ve never experienced the health problems we’re talking about, then you should know that there is a hardworking PR campaign behind this company that constantly tries to reduce the negative health effects caused by these toxic ingredients.

They claim on their official website that high-fructose corn syrup (HFCS) which is used in many of their products has a sugar-like composition. In addition to trying to normalize the use of HFCS by saying that it’s also used in too many common products found in your grocery store. This shouldn’t fool you to avoid the fact that there are well-documented and serious negative health effects due to HFCS consumption.

Most of the McDonald’s toxic ingredients are lurking in their sauces, bread, and cooking oils. McDonald’s food, especially the chemicals within, is something that you really don’t want to eat or give to your children.

Source: www.top10grocerysecrets.com/2015-07-16-top-10-toxic-ingredients-used-by-mcdonalds.html