Not that long ago, McDonald’s decided to undertake a campaign of transparency (“Our Food, Your Questions”) in response to America’s growing awareness of the unhealthy nature of fast food offerings. While McDonald’s goal was to assure consumers that their products weren’t nearly as bad as purported, the end result was a complete PR debacle.


It came as no surprise to anyone that McDonald’s menu was found to be entirely unhealthy and exceptionally high in empty calories, fat, sodium, carbs and cholesterol. But more than one eye brow was raised when the affordable food chain revealed their heavy use of preservatives, flavor enhancers, and a slew of chemicals including acrylamide, aluminum sulfate, azodicarbonamide, carminic acid, cellulose, cysteine-L, dimethylpolysiloxane, disodium 5 ribonucleotides, hydrogenated soybean oil, propylene Glycol, silicone dioxide,  silicone oil, sodium acid pyrophosphate, sodium aluminum phosphate, sodium benzoate, sodium metabisulfite, and THBQ (tertiary butylhydroquinone).


Today, few people consider McDonald’s a healthy place to eat, despite its efforts to offer more menu choices. But its insidious marketing of fast foods to children, a decline in U.S. sales, food safety scandals in China, and huge labor issues here, leave the fast food giant struggling in a universal marketplace where people want fresh, healthy food served fast – without genetic engineering, artificial ingredients, or toxic chemicals.