What do all of these have in common? Present in McDonald’s fries in the USA. Only the last one is also in their famous french fries in the UK as well. Are they dangerous? If we’re told they’re safe, how do the Food Agencies know that? My friend came to me with a simple question – are the extra ingredients in McDonald’s fries in the USA dangerous? To answer his question I had to dig into the subject quite deeply and at each stage I seemed to find something more shocking than the last. First, Polydimethylsiloxane is a silicone that is used to make silly putty. Second, the standard agencies don’t actually test chemicals on humans before approving their use, which seems crazy since 20% of pharmaceuticals are only found to have adverse side effects when moving from animal to human testing. Third, there is a natural compound called acrylamide in starchy foods which are cooked above 120 degrees. This is a neurotoxin and probable carcinogen and is present in way higher than safe levels in our Western diets. See here: www.food.gov.uk/safety-hygien…