- The Washington Times - Tuesday, August 2, 2016

McDonald’s is scrapping preservatives in its meats, corn syrup in its hamburger buns — sugar will now be the sweetener of choice — and antibiotics in its chicken, Reuters reported Tuesday.

“McDonald’s had previously planned to stop buying chicken raised with antibiotics” by March of next year, Reuters reported, but the fast-food chain announced on Monday that it’s already met that goal.

Fortunately for fans of Mickey D’s, a drop in commodity prices has helped lessen the bite that these supply-chain decisions would have made on consumers wallets, Reuters noted, citing McDonald’s USA president Mike Andres.

“Artificial ingredients have been targeted by consumer advocacy and regulatory groups raising flags about health risks,” CNNMoney noted Monday in its report on the McDonald’s announcement. “The additives have been linked to health risks including cancer, hormone imbalances and infertility.”

Reacting to the news on Monday, an official with the Consumer Union praised McDonald’s while chiding KFC and other industry stalwarts. 

“The reckless overuse of these critical medications on healthy livestock is contributing to our antibiotics resistance crisis,” Consumer Affairs quoted Jean Halloran, Director of Food Policy Initiatives for Consumers Union.

“We urge Kentucky Fried Chicken and other fast food restaurants to follow McDonald’s lead and make the same commitment to public health.”

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