Then come the not-so-natural parts. The fries are sprayed with sodium acid pyrophosphate, a chemical that prevents them from turning brown from two baths in frying oil — one at the factory and the other at the store. They’re also dusted with dextrose, a sugar derived from corn, for similar purposes. For comparison, Five Guy’s fries don’t need sodium acid pyrophosphate or dextrose because they’re only fried once and aren’t frozen.
And just like every other large fast food chain, Wendy’s frying oil is dosed with dimethylpolysiloxane, a silicone-based chemical that helps keep the vegetable oil from getting foamy after countless rounds of frying. (Five Guys doesn’t use dimethylpolysiloxane either because their peanut frying oil is more stable than the standard soybean and canola varieties.) Wendy’s Natural Cut fries are also frozen like everybody else’s, even though it’s a big point of distinction for Wendy’s that their hamburgers aren’t.
Glad i ate at the BK Lounge today, where it’s only lard and paint thinner i have to worry about