On closer inspection, Wendy’s Natural-Cut Fries With Sea Salt turn out to be not so natural, laden with chemicals, sodium and sugar.
When the new version of French fries debuted last fall, the company began its campaign to sell the American public on the supposedly more natural food.
However, CMO Ken Calwell told BNET recently that it would be too difficult to provide an all-natural fry product within the Wendy’s parameters.
“People are saying they want high integrity ingredients, things their grandmother would have used, that don’t look like they came out of a chemistry lab,” Calwell told BNET. “But they’re also saying I’ve got a family to feed and can only afford to spend about $4 on my lunch, and I’ve only got about a minute or two to eat it.”
“Natural cut” means that inside the processing plant, the potatoes skip the step of getting steamed at such a high temperature that the skins burst off. Wendy’s potatoes go straight to the high tech cutters to be sliced.
Then, the fries are sprayed with sodium acid pyrophosphate, a chemical that prevents them from turning brown from two baths in frying oil. One bath is at the factory and the other at the restaurant. After the oil, they are dusted with dextrose, a sugar derived from corn, for similar purposes.
For comparison, In-N-Out fries do not need sodium acid pyrophosphate or dextrose because they are only fried once and are not frozen.
Wendy’s frying oil, as well as most other fast-food chains’ oil, is dosed with dimethylpolysiloxane, a silicone-based chemical that helps keep the vegetable oil from becomming foamy after countless rounds of frying.
Wendy’s also advertises that it uses “100% Russet potatoes,” but John Keeling of the National Potato Council says that this is not a selling point.
“Virtually all processed French fries are Russets,” he said in an email to Yahoo Finance.
Wendy’s hired an outside firm to do a national taste test, and the results showed that 56% of people taking the test chose Wendy’s skin-on fries, only 39% preferred McDonald’s and four% had no preference. At Wendy’s 6,600 stores, orders that include fries have increased almost 10%.
The skins on the fries add one extra gram of fiber per serving for a total of six grams in a medium. However, the sodium content went up by 43% to 500 milligrams for a medium, an increase that likely helps with the taste factor.
Calwell attempted to save face for Wendy’s saying, “We’re taking it product line by product line to make our food closer to this real ingredients story. Over time, you’ll see our ingredient labels getting shorter and more of those high integrity ingredients. It just takes time.”
Yekra is a revolutionary new distribution network for feature films.
Does the sun have the power to transform humankind?
In Solar (R)evolution, world-renowned German biophysicist Dieter Broers makes a compelling case, pointing to a wealth of scientific evidence that shows a remarkable correlation between increases in solar activity and advances in our creative, mental, and spiritual abilities.
We are in the midst of a dramatic rise in solar disturbances, which have the capability of disrupting the Earth’s geomagnetic field and, as a result, our global ecology. Broers, however, sees this not as an impending apocalypse but as the dawn of a new era.
Drawing on research from a variety of disciplines, he shows how erupting solar activity carries the potential to boost our brain capacity and expand our minds in ways we never imagined possible. Abilities now seen as extraordinary or supernatural—telepathy, extrasensory perception, and off-the-charts intelligence quotients—may soon become ordinary and natural and could very well help us solve the mounting global crises we are facing.
Humankind is going through an evolutionary leap, says Broers, and the process has already begun.
Featuring: DIETER BROERS, RUPERT SHELDRAKE, MICHAEL PERSINGER, ERNST SENKOWSKI, MICHAEL KONIG, ILLOBRAND VON LUDWIGER, ELIZABETH RAUSCHER, ROLLIN MCCRATY, FRANZ HALBERG, GIULIANA CONFORTO, JJ & DESIREE HURTAK, FRANCINE BLAKE, and RICK STRASSMAN.