The bright green minty sugar rush known as the Shamrock Shake has been a staple on McDonalds March Menus since the 70’s. I know it tastes great, but in this case ignorance is NOT bliss my friends.
Yeah, "Lucky You" you get to eat all these chemicals!
The 2013 Shamrock Shake now has added whipped cream and a cherry on top, making a 22 oz Shake worth the following in nutritional cash…
820 calories
135 grams carbohydrates
18 grams protein
23 grams fat (15 saturated, 1 trans)
and 260 mg of sodium
Along with the 800+ calorie hit, we are getting quite a few chemicals! See red for the most problematic.
Body of the Shake:
- Milk
- Sugar
- Cream
- Nonfat Milk Solids
- Corn Syrup Solids – Dried corn syrup
- Mono & Diglycerides – Emulsifying agents made from fats (may be animal or vegetable derived) by releasing a fatty acid from a diacylglycerol. The fat from this ingredient is not calculated towards the total you see on the label.
- Guar Gum – The ground up endosperm of guar beans. This is another form of sugar. It helps to thicken and prevents ice crystal growth.
- Dextrose
- Sodium Citrate – This is what makes “American cheese” kindof creamy and rubbery at the same time. A chemical for emulsification.
- Artificial Vanilla Flavor – Most artifical vanilla flavor is synthesized from lignin, a chemical compound found in wood.
- Sodium Phosphate – Salts derived from sodium hydroxide and phosphoric acid.
- Carrageenan – Emulsifier and stabilizer extracted from seaweed. Causes major GI upset in animal studies and has been recommended to be avoided by many MD’s.
- Disodium Phosphate – anti-caking additive.
- Cellulose Gum – Thickener that may cause reaction in those with wheat intolerance.
- Vitamin A Palmitate – Synthetic Vitamin A added back to Milk when fat is removed.
Shamrock Syrup:
- High Fructose Corn Syrup – Created through an enzymatic process to convert glucose into the sweeter, fructose. Making it sweeter and more addictive. Also, many health claims including the intake of HFCS in autistic kids causing loss of Zinc and increase in Copper levels in our bodies, making it harder for them to excrete heavy metals.
- Corn Syrup – made by treating corn starch with enzymes and/or acids. Mostly dextrose, which is another form of sugar.
- Water
- Sugar
- Natural Flavor
- Xanthan Gum
- Citric Acid – Emulsifying agent
- Sodium Benzote - preservative
- Yellow 5 – Most allergenic of all color dyes. Phasing out of its use is being forced by the European union due to its hyperactivity effects in children.
- Blue 1 – color dye previously banned in the European Union. May cause allergic reaction in those with pre-existing asthma conditions.
Whipped Cream:
- Cream
- Nonfat Milk
- Water
- Corn Syrup – made by treating corn starch with enzymes and/or acids. Mostly dextrose, which is another form of sugar.
- Sugar
- High Fructose Corn Syrup – Created through an enzymatic process to convert glucose into the sweeter, fructose. Making it sweeter and more addictive. Also, many health claims including the intake of HFCS in autistic kids causing loss of Zinc and increase in Copper levels in our bodies, making it harder for them to excrete heavy metals.
- Mono & Diglycerides – Emulsifying agents made from fats (may be animal or vegetable derived) by releasing a fatty acid from a diacylglycerol. The fat from this ingredient is not calculated towards the total you see on the label.
- Carrageenan – Emulsifier and stabilizer extracted from seaweed. Has caused GI upset in several animal studies.
- Polysorbate 80 – Emulsifier. May be harmful in people with Chrons Disease.
- Beta Carotene
- Natural & Artificial Flavors – This is where a lot of things “hide”
- Mixed Tocopherols
- Nitrous Oxide
Marachino Cherry:
- Cherries
- Water
- Corn Syrup – made by treating corn starch with enzymes and/or acids. Mostly dextrose, which is another form of sugar.
- High Fructose Corn Syrup – Created through an enzymatic process to convert glucose into the sweeter, fructose. Making it sweeter and more addictive. Also, many health claims including the intake of HFCS in autistic kids causing loss of Zinc and increase in Copper levels in our bodies, making it harder for them to excrete heavy metals.
- Sugar
- Malic Acid – A sour tasting acid originally extract from green apples.
- Citric Acid – Emulsifying agent
- Natural & Artificial Flavorsatural & Artificial Flavors – This is where a lot of things “hide”
- Sodium Benzote - preservative
- Potassium Sorbate - potassium salt of sorbic acid, a naturally occurring antimicrobial compound; used as a preservative
- Red 40 – Originally manufactured from coal tar, but now mostly petroleum. Previously banned in the European Union due to health effects in children.
- Sulfur Dioxide
Seriously, a cherry on top should not be that complicated. I propose a healthier St. Patties Day in 2013 – Lets make our own dang shake!
Lucky Shamrock Shake
2 cups Vanilla Ice Cream (homemade in bag or Organic)
1 cup Organic* Milk
¼ cup Organic Half & Half
½ tsp Mint (Spearmint) Extract
4 drops India Tree** Yellow Food Dye
4 drops India Tree Blue Food Dye
*I say organic because we should all be food snobs when it comes to our dairy. There are a lot of companies that don’t treat their cows nicely, feed them genetically modified corn and shoot them with antibiotics. So lets give the nice farmers who feed their cows grass and don’t give them unnecessary shots our money ok?
**Also, there are lots of theories that color dyes cause behavioral issues in humans and contribute to worsening symtoms with ADD/ADHD and Autism Spectrum Disorders, so lets stay away from the checmical food dyes and go with India Tree. They are here in Seattle (down in Ballard) and make their colors from plants. Nice and natural.
Enjoy!
Ashley
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