But McDonald’s is hardly a “healthy” place to eat
by Julie Fidler, Natural Society:
McDonald’s has been in the news a lot this month, thanks to big changes the fast-food company is making to several of its menu offerings.
The company began making these changes more than a year ago, when it replaced margarine with real butter in its Egg McMuffins, and added kale and spinach to the iceberg lettuce in its salads. (Those kale salads wound up being higher in calories than McDonald’s famous Big Macs, though.) 
In March 2015, McDonald’s said it would only source chicken raised without antibiotics important to human health. The company said it expected it would take until 2017 to accomplish that goal, but the switch occurred sooner than expected. It also said it would transition to using only cage-free eggs, but that it could take up to a decade. 
Let’s take a look at some of the other changes coming to your local McDonald’s.
No More High Fructose Corn Syrups in Sandwich Buns
The high fructose corn syrup found in McDonald’s sandwich buns will be replaced with sugar. 
High fructose corn syrup has been linked to obesity and Type 2 diabetes by wreaking havoc on the body’s metabolism, plus more health problems than I could list here. A few include:
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