You’ll Never Eat McDonald’s French Fries Again After Watching This

You’ll Never Eat McDonald’s French Fries Again After Watching This

Here is a 3-minute video from a talk given by author and activist Michael Pollan, revealing the shocking truth about how McDonald’s french fries are made.

Be sure to share this eye-opening video — everyone needs to be informed about what is being sold to us as food.


Renowned activist and author Michael Pollan illustrates how McDonald’s insists on using Russet Burbank Potatoes, a potato in America that is unusually long and difficult to grow. They further insist that their potatoes have no blemishes at all, which is hard because these potatoes commonly suffer from what is referred to as Net Necrosis, which causes unwanted spots and lines on the potatoes. If they have this, McDonald’s won’t buy them and the only way to eliminate this is through the use of a pesticide called methamidophos (Monitor) “that is so toxic that the farmers who grow these potatoes in Idaho won’t venture outside and into their fields for five days after they spray.”

When McDonald’s is ready to harvest their potatoes, they have to put them in giant atmospheric controlled sheds the size of football stadiums because they are not edible for six weeks. “They have to off gas all the chemicals in them.”


McDonald’s does not use genetically modified potatoes, including Simplot’s line of Innate-brand potatoes. The potatoes, which received regulatory approval, are designed to reduce bruising and black spots, which increases storage capacity, and reduce a chemical that can become a carcinogen when cooked.

McDonald’s does not plan to adopt use of genetically modified potatoes, said Dell Thornley, the chain’s director of global supply chain and sustainability.

“That’s because of consumer acceptance, and, globally, because we need to be able to move products, and there are areas where genetically modified products aren’t allowed,” Thornley said.

Simplot has said Innate potatoes were designed for the fresh-pack market and, because they don’t brown when cut, they will be perfect for restaurants, caterers and large-scale food preparers who can save time by using precut spuds.

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