According to foreign newspaper reports, McDonald’s has launched an “all white meat,” Mak chicken, the food component has been described as “Frankenstein’s creation.” A recent survey found that even the U.S. contains a rubber chicken Mak chemical composition “polydimethylsiloxane.” But McDonald’s said the clay used in the cosmetics and chemicals will not harm human health.

McDonald’s spokesman said the United States, adding the chicken in the Mak polydimethylsiloxane, is for safety reasons, to prevent the chicken pieces in the oil bubble. The World Health Organization’s animal tests show that the substance harmless.

CNN’s tests also show that the United States, Mak chicken also contain chemical ingredients “TBHQ” (tBHQ), each chicken in the tBHQ content of 0.02%. tBHQ from oil refining, vegetable oil and animal fat used preservatives. It is reported that human intake of 1 g will appear nausea, tinnitus, nausea and other side effects, or even feel suffocation and exhaustion.

U.S. cooking show host and magazine founder Kimball believes that McDonald’s accession to these chemicals, is to maintain the texture of chicken Mak and box shape.

Other test results also show that four American system Mak chicken with 190 calories, 12 grams of fat and 2 grams of saturated fat, all higher than the UK Mak chicken. McDonald’s spokesman said that this is because both methods produced different Mak chicken, then cover the UK McDonald’s fried chicken would Xian Zhu pulp, while the U.S. produced just reverse the order, so the United States, Mak chicken absorb more oil and fat more. UK Mak chicken also does not contain these two chemicals.

Hong Kong returns to the Hong Kong branch of McDonald’s does not sell the Mak chicken there with these two chemical Chengfen, but stressed that the company has quality control procedures, ensure food 符合 safety standards, and Shengchanguocheng also Yizu legal requirements in Hong Kong