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'Potatoes, thank goodness! That's a good start,' former Mythbusters host Grant Imahara says as he goes on to reveal the 13 other ingredients contained in a humble McDonald's fry.
“謝天謝地！土豆，是個好的開始，”前《流言終結者》主持人格蘭特·今原在他繼續(xù)公布了麥當勞簡陋的炸食品里包含的其他13種配料時說道。
The TV personality traveled to the fast food chain's potato processing plant in Idaho to see the production process from start to finish.
這名電視主持人來到了這位連鎖快餐大亨位于愛達荷的土豆加工廠，親眼目睹了食物從開始到結束的生產過程。
During his investigation he found that there are two rounds of frying.
在他的調查期間，他發(fā)現薯條要炸兩次。
He also discovered that dimethylpolysiloxane - a form of silicone found in Silly Putty - is used in the making of McDonald's fries along with a petrol-based chemical called tertiary butylhydroquinone (TBHQ).
他也發(fā)現了用于麥當勞炸薯條的一種橡皮泥里的硅橡膠成分，還有一種名為丁基氫醌的汽油類的化學品。
However, he reassures viewers that these are both safe additives used for perfectly good reasons.
不過，他也打消了觀眾的疑慮——這兩種都是出于做出更完美食物的理由而添加的安全添加劑。
Dimethylpolysiloxane, is added for safety reasons to prevent cooking oil from foaming.
二甲聚硅氧烷是出于安全理由而添加的，為了防止食用油起泡。
While butylhydroquinone (TBHQ) is applied as a food preservative.
不過丁基氫醌是被當做食品防腐劑而用的。
Imahara explains that there are numerous steps involved in the creation of McDonald's fries.
今原解釋道，麥當勞炸薯條的誕生包含了一長串步驟。
First potatoes are harvested from fields before being peeled, cut and blanched.
首先，土豆在剝皮，切割和熱溶之前從地里被收割起。
They're then fired through a cutter at up to 70 miles an hour into thin sticks.
接著它們被切割機以70英里/小時的速度被切成細條。
After being chiseled into the perfect shape, the strips of potato are sauced with a blend of canola oil, soybean oil, hydrogenated soybean oil, natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and dimethylpolysiloxane.
被鑿刻成完美的形狀之后，土豆條加入菜籽油、大豆油、氫化大豆油、天然牛肉香料、水解小麥、水解奶、檸檬酸和二甲聚硅氧烷的混合物調味。
Dextrose - a natural sugar - is sprayed on the batons to help them maintain a golden fried color.Sodium acid pyrophosphate is also added to prevent the fries from going grey.
葡萄糖——一種天然的糖分——被噴在薯條棒上，幫它們保持金燦燦的油炸色。也加入了酸式焦磷酸鈉，為了防止炸薯條變老。
Last but not least, salt is sprinkled on for flavor.
最后，撒上鹽調味。
The fries are then flash frozen at the Simplot factory and transported to McDonald's outlets across the country.
薯條雖然很快放到畢普芳工廠冰凍起來，并派送到全國的各個麥當勞銷售店。
Once they are at restaurants, the potato sticks are fried for a second time.
一旦它們抵達餐館，薯條就要炸第二次。
The oil blend is similar to the factory mix, with the addition of tertiary butylhydroquinone and hydrogenated soybean oil - a manufactured form of trans fat.
混合油和工廠里的混合很像，不過加入了第三種丁基氫醌和一種轉化脂肪氫化大豆油加工劑。
And voila! McDonald's World Famous Fries are served.
然后那！就！是！世界聞名的麥當勞薯條，上餐啦！
“謝天謝地！土豆，是個好的開始，”前《流言終結者》主持人格蘭特·今原在他繼續(xù)公布了麥當勞簡陋的炸食品里包含的其他13種配料時說道。
The TV personality traveled to the fast food chain's potato processing plant in Idaho to see the production process from start to finish.
這名電視主持人來到了這位連鎖快餐大亨位于愛達荷的土豆加工廠，親眼目睹了食物從開始到結束的生產過程。
During his investigation he found that there are two rounds of frying.
在他的調查期間，他發(fā)現薯條要炸兩次。
He also discovered that dimethylpolysiloxane - a form of silicone found in Silly Putty - is used in the making of McDonald's fries along with a petrol-based chemical called tertiary butylhydroquinone (TBHQ).
他也發(fā)現了用于麥當勞炸薯條的一種橡皮泥里的硅橡膠成分，還有一種名為丁基氫醌的汽油類的化學品。
However, he reassures viewers that these are both safe additives used for perfectly good reasons.
不過，他也打消了觀眾的疑慮——這兩種都是出于做出更完美食物的理由而添加的安全添加劑。
Dimethylpolysiloxane, is added for safety reasons to prevent cooking oil from foaming.
二甲聚硅氧烷是出于安全理由而添加的，為了防止食用油起泡。
While butylhydroquinone (TBHQ) is applied as a food preservative.
不過丁基氫醌是被當做食品防腐劑而用的。
Imahara explains that there are numerous steps involved in the creation of McDonald's fries.
今原解釋道，麥當勞炸薯條的誕生包含了一長串步驟。
First potatoes are harvested from fields before being peeled, cut and blanched.
首先，土豆在剝皮，切割和熱溶之前從地里被收割起。
They're then fired through a cutter at up to 70 miles an hour into thin sticks.
接著它們被切割機以70英里/小時的速度被切成細條。
After being chiseled into the perfect shape, the strips of potato are sauced with a blend of canola oil, soybean oil, hydrogenated soybean oil, natural beef flavor, hydrolyzed wheat, hydrolyzed milk, citric acid and dimethylpolysiloxane.
被鑿刻成完美的形狀之后，土豆條加入菜籽油、大豆油、氫化大豆油、天然牛肉香料、水解小麥、水解奶、檸檬酸和二甲聚硅氧烷的混合物調味。
Dextrose - a natural sugar - is sprayed on the batons to help them maintain a golden fried color.Sodium acid pyrophosphate is also added to prevent the fries from going grey.
葡萄糖——一種天然的糖分——被噴在薯條棒上，幫它們保持金燦燦的油炸色。也加入了酸式焦磷酸鈉，為了防止炸薯條變老。
Last but not least, salt is sprinkled on for flavor.
最后，撒上鹽調味。
The fries are then flash frozen at the Simplot factory and transported to McDonald's outlets across the country.
薯條雖然很快放到畢普芳工廠冰凍起來，并派送到全國的各個麥當勞銷售店。
Once they are at restaurants, the potato sticks are fried for a second time.
一旦它們抵達餐館，薯條就要炸第二次。
The oil blend is similar to the factory mix, with the addition of tertiary butylhydroquinone and hydrogenated soybean oil - a manufactured form of trans fat.
混合油和工廠里的混合很像，不過加入了第三種丁基氫醌和一種轉化脂肪氫化大豆油加工劑。
And voila! McDonald's World Famous Fries are served.
然后那！就！是！世界聞名的麥當勞薯條，上餐啦！
