McDoanld’s is a difficult place to get anything low-salt, low-fat or low-sugar. These days all I eat there are salads and yogurt parfaits. The parfaits have come in for criticism for being high in sugar. The salads have a lot of salt, and an impossible amount if you add any of the dressing supplied, so I usually bring my own vinegar and oil packets instead.
I’m not the only one eating there less, Millennials who grew up with Ronald are turning away in droves. The Big Mac seems to be getting the message and is moving as fast as a major company can to change some things. I applaud the changes and say do more, more quickly, now.
A major recent change was announced for its chicken. “The biggest change is the removal of sodium phosphates, which it said was used to keep the chicken moist, in favor of vegetable starch. The new recipe also does not use maltodextrin, which McDonald’s said is generally used as a sugar to increase browning or as a carrier for seasoning,” reported Fox News, and other outlets, recently.
Anything to cut sodium is great for me. A McChicken sandwich at the moment has 650 mgs of sodium, about half what I can eat a day, which is why I never buy one.
McDonald’s new Artisan chicken also will be cooked in an olive oil blend instead of margarine, according to another report. That can only help as well.
“McDonald’s new grilled chicken sandwich recipe has been introduced in response to consumer demands for simple ingredients, the company said. By removing artificial ingredients consumers are not familiar with, the company is making an effort to simplify their recipes and respond to increasing demands for natural foods,” reported Olive Oil Times.
Keep it up McDonald’s keep it up.