How Bad Is McDonald's REALLY?
Bryan Johnson
13 sept 2025
Mindsip insights from this episode:
Limit added sugars to reduce mortality risk
A Swedish study showed that just a 5% increase in the consumption of added sugars was correlated with a 23% increase in all-cause mortality.
Avoid McNuggets to protect DNA health
The oil used to fry McNuggets contains TBHQ, a stabilizer that has been shown in rodent studies to damage DNA and help tumor cells grow more easily.
Avoid McNuggets to reduce dementia risk
The sodium aluminum phosphate in McNugget batter is a concern for cognitive health, as one 20-piece box can expose you to 28 times the aluminum amount linked to dementia in a French study.
Limit fructose to slow aging process
Compared to glucose, fructose is 8 to 10 times faster at producing Advanced Glycation End-products (AGEs), a major driver of aging throughout the body.
Avoid caramel coloring to reduce carcinogen exposure
The caramel coloring in drinks like the Caramel Frappe contains 4-MEI, a manufacturing byproduct listed under California's Prop 65 as a potential carcinogen.
Avoid McDonald's fries to prevent accelerated aging
McDonald's fries contain 20 times more Advanced Glycation End-products (AGEs), which cause oxidative stress and accelerated aging, than a home-baked potato.
Avoid Big Mac pickles to protect gut health
The emulsifying agents used in the pickles of a Big Mac can disrupt your microbiome, potentially triggering chronic inflammation and metabolic disease.
Beware of 'zero trans fat' labels in food products
Food can be labeled as having 'zero grams of trans fat' if it contains under 0.5 grams per serving, meaning it's not actually trans-fat-free.
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