mcdonalds oil change

Posted on: Tue, 09/03/2002 - 9:06am
esmom's picture
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Joined: 07/25/2001 - 09:00

pwhat is the deal with Mcdonalds oil change does anyonebr /
have any info??? i wanted to be sure no peanut oil is in the "new" oil/p

Posted on: Tue, 09/03/2002 - 9:09am
Kathy L.'s picture
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Joined: 07/30/1999 - 09:00

I just emailed McDonald's. I checked out the press release and no where does it mention the type of oil(s) to be used. I'll let you know *if* they reply.

Posted on: Tue, 09/03/2002 - 10:49am
dhumphries's picture
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Joined: 02/02/1999 - 09:00

I just heard a McDonald spokesperson on public radio say it was a corn/soy blend.

Posted on: Wed, 09/04/2002 - 8:15am
stimpsjd's picture
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Joined: 03/27/2000 - 09:00

I spoke with two people at McD's and they both said that it is Soy/Corn also. No Peanut Oil whatsoever.

Posted on: Wed, 09/04/2002 - 1:29pm
Cookie's picture
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Joined: 09/25/2001 - 09:00

This article appeared in a NJ paper today. In it, McDonalds declines to reveal the new oil, and it seems the Ledger might suspect peanut/canola, since that's what they are taste-testing alongside the presently-used oil.
[url="http://www.nj.com/news/ledger/index.ssf?/base/news-3/1031130625134244.xml"]http://www.nj.com/news/ledger/index.ssf?/base/news-3/1031130625134244.xml[/url]
» More From The Star-Ledger
Top News
Those golden fries get an oil change, but are they tasty?
Wednesday, September 04, 2002
BY PETER GENOVESE
Star-Ledger Staff
It is the most closely guarded secret of this, or any other, fast-food summer.
McDonald's announced a new and improved cooking oil yesterday, to be phased in at all 13,000 domestic restaurants by next February, that will reduce the trans fatty acids (bad for you) while dramatically increasing the polyunsaturated fat (good for you) in french fries and other fried items at Mickey D's.
So what's in this revolutionary new oil? McDonald's wouldn't say. "Proprietary" information, they claimed.
There was only one thing to do -- whip up a batch of fries and take them to the streets, via the Munchmobile. We asked patrons of the McDonald's on McCarter Highway in Newark how they liked our fries. The fries, cooked in the Star-Ledger test kitchen by food editors Susan Alai and Robert Rastelli, were cooked two ways -- one batch in straight vegetable oil, the other in a combination of peanut oil and canola oil, the latter, of course, being better for you.
The results?
"These are better," said Rose Kaplar of Newark, pointing to the fries in the first of two pans. "Definitely. They don't taste stale. The other ones taste stale, limp, greasy. I taste the chalky coating. You feel that chalky coating on your teeth."
The ones she preferred? The vegetable oil fries. The unhealthy fries.
Demetrios Snee, 21, also of Newark, agreed. The peanut/canola oil fries tasted "greasy, more oily." The vegetable oil fries? "Lighter, more fresh-tasting."
Michelle Spotswood liked both fries, although she said our healthy fries "had more flavor, more of a seasoned flavor."
The lesson, if any? Maybe McDonald's shouldn't rush into this healthy french fry thing. Snee said he would reserve judgment on the new fries, or rather the improved oil in which they would be cooked.
"Depends on how they taste," Snee explained. "If they're healthy, that's fine. But if they don't taste the same ..."
Judy Storch, the head of the Department of Nutritional Sciences at Rutgers University's Cook College, noted the announcement by McDonald's stated the total fat content in the fries will remain unchanged.
"In terms of amount of fat, they're not changing that, and I'm glad they're saying that," said Storch, who makes fries at home -- in canola oil.
Oils are fats, and all fats are not the same, according to Russ Parsons, food editor of the Los Angeles Times, and author of the book "How to Read a French Fry ... and Other Stories of Intriguing Kitchen Science."
"The amount of hydrogen a fat contains determines its saturation," Parsons said. "Saturated fat is something we hear a lot about because of its reputed role in heart disease. The theory is that saturated fats increase the level of cholesterol in the blood, which in turn increases the risk of heart disease."
The new oil will reduce french fry total fatty acids by 48 percent, reduce saturated fat by 16 percent and increase polyunsaturated fat by 167 percent, according to McDonald's.
Not surprisingly, spokesmen for both McDonald's and Cargill Inc., the Minneapolis-based company that supplies cooking oil for the nation's biggest burger chain, would confirm only there is a new formula -- not what's in it.
Dean Ornish, founder of the Preventive Medicine Research Institute and clinical professor of medicine at the University of California, San Francisco, said the oil switch will have "a major and immediate" impact.
"McDonald's will be positively impacting the nutritional value of meals eaten by millions of consumers every day," Ornish said.
The fast-food chain approached Cargill "and asked us to find ways to reduce the trans fatty acids and saturated fat in their famous french fries," said Ram Reddy, assistant vice president at Cargill Dressings, Sauces and Oils, a company division.
"McDonald's was asking us to hit ambitious nutritional targets, and we succeeded," Reddy said.
What's in the new oil formula? No one at Cargill or McDonald's is saying. What's in the current formula? The consumer may have trouble figuring it out. Oils currently used in McDonald's fries include "partially hydrogenated vegetable oils," which may contain "partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil," according to a list of ingredients on McDonald's Web site.
McDonald's says the new initiative makes it the first fast-food company to set a goal of eliminating trans fatty acids in cooking oil. There was no immediate indication of whether any of the other fast-food chains would follow McDonald's lead. The move comes as the Food and Drug Administration is preparing to require information about trans fatty acids on food nutrition labels. The agency is expected to issue final regulations early next year.
The new oil will be used in McDonald's french fries, Chicken McNuggets, Filet-O-Fish, hash browns and crispy chicken sandwiches. A supersized order of french fries contains about 600 calories, which won't change with the new oil.
How will the new fries taste? "We have done extensive customer testing with these fries," McDonald's spokeswoman Susan Howard said. "They have the same great taste but now they're healthier."
McDonald's officials deny the oil switch has anything to do with a lawsuit filed about a month ago by a man who said McDonald's and three other fast-food chains made him obese. The 56-year-old man, who had heart attacks in 1996 and 1999 and has diabetes, high blood pressure and high cholesterol, ate fast food for decades. McDonald's also was sued last year by vegetarian groups for using beef flavoring while claiming its fries were vegetarian. The company in May agreed to pay $10 million to organizations that support vegetarianism and $2.4 million in legal fees.
McDonald's officials said the oil switch had been in the works for years. The national rollout of the new cooking oil begins this October, but the fast-food chain did not reveal which restaurants, or how many, would have the new oil at that time.
Copyright 2002 The Star-Ledger. Used by NJ.com with permission.

Posted on: Tue, 09/10/2002 - 6:36am
anonymous's picture
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Joined: 05/28/2009 - 16:42

I just got an e-mail back from McDonalds corp, and they said that they are using absolutely no peanut oil. Here is their response:
Thank you for contacting McDonald's regarding the recent change in our
cooking oil. We
always appreciate hearing from our valued customers, and welcome this
opportunity to
address your concerns.
As you may know, McDonald's recently announced the move to reduce trans
fatty acids
(TFAs) in its fried menu items with the introduction of an improved
cooking oil. This is part of
McDonald's long-standing commitment to nutrition leadership. The new
oil will reduce french
fry TFA levels by 48%, reduce saturated fat by 16% and dramatically
increase polyunsaturated
fat by 167%. While the total fat content in the fries will remain
unchanged, health experts
agree that reducing TFAs and saturates while increasing polyunsaturates
is beneficial to heart
health.
In addition, our new oil is a combination of soy and corn oils with
absolutely no peanut oil used.
Again, thank you for contacting McDonald's. We hope to continue
serving you for many years
to come.
Patricia
McDonald's Customer Satisfaction Department
ref#:956113

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