This Is What’s REALLY In A McDonald’s Hamburger

At McDonald’s you get great food at quite affordable prices. Or, that is what you probably believe in. There is certainly no doubt that McDonald’s has succeeded to make edible items at an affordable price.

For instance, in Pittsburgh you can get a complete family meal of 4 sandwiches, fries, chicken nuggets and drinks for about $9.99. What can beat that price down?


Now you know why people with low income would rather go for this one instead of buying two heads of organic broccoli from the grocery store, and yes, for the same price.

Most people are sarcastic about approving McDonald’s food. Many people have witnessed its poor quality. It is something you should not eat that often as you do. You will agree, right?

In this article we give you a closer look at McDonald’s hamburger, and check for yourself if you still want to consume one of these again. You can also see what does the McRib contain, why should you avoid their French fries, and think twice about those strange fibers found in the nuggets.

According to the official McDonald’s website, here is the list of ingredients contained in their popular McDouble, the sandwich in the video above.

Regular Buns

Ingredients: Enriched flour (bleached wheat flour, nalted barley flour, niacin, reduced Iron, thiamin mononitrate, riboflavin, folic acid), water, high fructose corn syrup and/or sugar, yeast, soybean oil and/or canola Oil.

2% or less: salt, wheat gluten, calcium sulfate, calcium carbonate, ammonium sulfate, ammonium chloride, dough conditioners (often contains one or more of: sodium stearoyl lactylate, DATEM, ascorbic acid, azodicarbonamide, mono and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), sorbic acid (preservative), calcium propionate and/or sodium ropionate (reservatives), soy lecithin.

And here is the list of side-effects caused by the ingredients contained in the bun alone:

Amonium sulfate is a chemical byproduct of the steel and synthetic fiber production. It used to be the most common source of lawn fertilizer nitrogen until the increase in its price in 2004 affected its availability.

Bleached white flour -- Alloxan is a byproduct of the flour bleaching method. This process should make the flour look “clean” and yes, white.

Producers do not add alloxan to the flour technically -- even though you may read anything related to this on the Internet. But, producers still do certain chemical treatments to the grains that eventually produce alloxan in the flour.

If you did not know, alloxan, or C4 H2O4N2, is byproduct of the decomposition process of uric acid. It is more like a poison that is commonly used to induce diabetes in healthy lab animals, rats and mice mostly. This enables researchers to do further lab studies regarding diabetes.

Alloxan causes diabetes because it can spin up huge amounts of free radicals in pancreatic beta cells, which destroys them.

High Fructose Corn Syrup is “enriched” with contaminants like mercury. None of these is regulated nor measured by the FDA.

Sodium Stearoyl Lactylate can cause food intolerance.

Azodicarbonamide is banned in the EU, Singapore, and Australia. It is used as a food additive, flour bleaching and improving agent. It relaxes the dough, so when producers divide it in large-scale bakeries under pressure, it can still retain its good character.

It can cause allergies to individuals sensitive to azo compounds, including food dyes. The consumption of this ingredient can also worsen the allergic reaction to other ingredients contained in food. Its primarily used as an additive in the production of foamed plastic.

According to the Health and safety Executive in the UK, azodicarbonamide is a respiratory senzitizer, or a possible cause of asthma. They have determined that the labels of such products should say “may cause sensitization by inhalation.”

Guar gum is banned by the FDA in large amounts. This came after the great number of reports which outlined that the substance causes swelling and obstructs the intestine and esophagus.

Sorbic acid: The National Oceanic and Atmospheric Administration says that this chemical is so strong irritant, that when consumed in large amounts it can damage the tissues of your eyes, skin and respiratory tract severely.

Pasteurized process American cheese

Ingredients:  milk, cream, water, cheese culture, sodium citrate. 2% or ess of: salt, citric acid, sodium phosphate, sorbic acid (preservative), lactic acid, acetic acid, enzymes, sodium pyrophosphate, natural flavors (dairy source), color, soy lecithin (it is added for the slice separation).


Ingredients: tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, water, salt, natural flavors (plant source).

Pickle slices

Ingredients: cucumbers, water, distilled vinegar, salt, calcium chloride, alum, potassium sorbate (preservative), natural flavors (plant source), polysorbate 80, turmeric extractives (for color).

Onions Mustard

Ingredients: distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice extractive.

100% Beef Patty

Ingredients: 100% Pure (USDA Inspected) Beef; fillers- and extenders-free

Prepared with grill seasoning (salt and black pepper added).

Included sources linked in Collective Evolution’s article: -- Original Article Source