In the article “Why McDonalds Fries Taste So Good” by Eric Schlosser, he first deliberates on the evolution of McDonald’s fries, from being just another fry into becoming one of the most popular food commodities in the fast food industry. The article emphasizes on the similarities between natural and artificial flavors, which are both manmade, but contain chemicals that stimulate the perception of taste in people. He goes on to explain how many franchises and companies, like McDonalds, are trading their oils for flavors that are manufactured in factories and laboratories, which aid in the manipulation of peoples olfactory system. Eric Schlosser explains and educates the reader on the flavor industry, by giving a behind the scenes tour of what really happens behind closed doors when processing some of these foods.
Have you ever tried to read the label on some of the foods you eat? Well if you have you would realize that many of the ingredients are way too difficult to pronounce or that many of the ingredients you probably have …show more content…
According to a professor at Cornell University "[natural flavor] is a flavor that's been derived with an out-of-date technology." The article also explains how natural flavors are not always more healthy than artificial flavors. For example, “when almond flavor -- benzaldehyde -- is derived from natural sources… it contains traces of hydrogen cyanide, a deadly poison.” This evidence seems sound, and I feel that the advertisement of natural flavor is not what it appears to be. With Schlosser attempts to educate us on the conceptions of natural flavoring being much healthier, he hit us with the reality of how natural and artificial flavors are not much different. Schlosser states “Natural and artificial flavors are now manufactured at the same chemical plants, places that few people would associate with Mother
Have you ever tried to read the label on some of the foods you eat? Well if you have you would realize that many of the ingredients are way too difficult to pronounce or that many of the ingredients you probably have …show more content…
According to a professor at Cornell University "[natural flavor] is a flavor that's been derived with an out-of-date technology." The article also explains how natural flavors are not always more healthy than artificial flavors. For example, “when almond flavor -- benzaldehyde -- is derived from natural sources… it contains traces of hydrogen cyanide, a deadly poison.” This evidence seems sound, and I feel that the advertisement of natural flavor is not what it appears to be. With Schlosser attempts to educate us on the conceptions of natural flavoring being much healthier, he hit us with the reality of how natural and artificial flavors are not much different. Schlosser states “Natural and artificial flavors are now manufactured at the same chemical plants, places that few people would associate with Mother