Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site decvax.UUCP
Path: utzoo!linus!decvax!minow
From: minow@decvax.UUCP (Martin Minow)
Newsgroups: net.flame
Subject: Re: McDonald's Fries coated with SUGAR???
Message-ID: <321@decvax.UUCP>
Date: Sun, 1-Jan-84 16:51:54 EST
Article-I.D.: decvax.321
Posted: Sun Jan  1 16:51:54 1984
Date-Received: Mon, 2-Jan-84 02:25:18 EST
References: <113@mh3bc1.UUCP>
Organization: DEC UNIX Engineering Group
Lines: 24

An article in -- I think -- the Wall Street Journal and/or the Boston
Globe discussed fast food french fries.

They said that all the fast food people used a sugar water coating
which carmelizes when the fries are cooked to give them a nice
brown color.  McDonalds sprays their coating on (patented) while
the other companies have to dunk the fries in a sugar water
solution.  Spraying the solution on gives a blotchy "more natural"
result.

Now, can someone explain why the salt at every junkfood place I've
been to contains dextrose as one of its ingredients?

If you're really interested in sugar content, hunt down the Consumer
Reports issue that reported how much sugar was in "common" foods
such as ketchup, chocolate bars, etc.  Coca-Cola has much less
sugar in it than, say, ketchup.

Let's be careful out there.

Martin Minow
decvax!minow