McDonald’s is everywhere across the United States, so chance are you’ll find yourself in one for a meal from time to time even if you’re on a low-salt, low-fat, low-sugar diet. I actually go to a local McDonald’s once a week, getting a salad and bringing my own oil and vinegar packets so I don’t use the high-salt Paul Newman dressings.
WebMD recently did a series of posts about fast food choices which I wrote about recently. The news was mostly bad, especially when it came to salt content of even what WebMD considered the best alternatives in several categories.
Fast food breakfast was named the top food story of 2015 in a survey by Hunter Public Relations, a New York firm that works with food clients, reported Ad Age recently. You can thank McDonald’s decision to offer some of its breakfast items all day for that.
Love it or hate it, when McDonald’s does something, the world notices, as this survey confirms. Other reports I’ve seen say McDoanld’s business is up because of its decision, people apparently like buying Egg McMuffins at any time of day.
Lose It! is a calorie-tracking, weight-loss app I’ve been using since long before my angioplasty in 2012. I love it’s versatility and ease of use, especially when I’m offline but still want to find food in a database it offers that stores on my phone.
McDonald’s, which has been trying a variety of ways to better connect with potential customers of late, has a new sales aid it’s trying in the Chicago area called the Burger Buildoff. If you click through to the site, you can construct your own customized McDonald’s burger.
It’s a fun exercise, but it has it limits. I would have liked to start with leaner beef, for example. The only choices are burgers McDonald’s already sells. If I could, I would have started with 96% lean ground beef.
The same is true for choice of buns. There is a whole grain bun, kudos for that. But I would have opted for salt-free whole wheat bread to cut the salt content. The cheeses do not include any fat-free cheese, not to mention any low-sodium cheeses (which are much harder to find). Continue reading “McDonald’s burger buildoff could use more tools”→
McDonald’s menu, changing as it may be, is not exactly friendly to my post-angioplasty low-salt, low-fat, low-sugar diet. I’ve written about how I will order a salad there but bring my own oil and vinegar in packets I purchase via Amazon to avoid the high-salt Newman’s Own dressings.
So I was interested in reading a recent article I saw headlined “What Diet Experts Eat at McDonald’s.” The piece speaks with nine people who call themselves nutrition and health eating experts to see what they buy at McDonald’s.
I was amused by one who gets a kid’s meal to get a taste of a hamburger in that tiny serving. I had been buying a double McDonald’s burger once a week to do the same thing before my 2012 surgery but have dropped that since. Now I buy 96% lean ground beef at a local supermarket and make my burgers at home.
No salt, no sugar, no fat diet. That’s what the first nutritionist I saw after my 2012 angioplasty told me to follow, or as low of each of those as possible, 1,500 mgs of sodium a day, 40 grams of fat, 10 of saturated, and 40 grams of sugar.
McDonald’s has a major advertising blitz going on for its new third-pound sirloin burger. Emphasizing the use of sirloin positions the burger as better somehow, at least that’s what McDonald’s must be hoping.
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.