Every since the release of the 2004 documentary “Super Size Me,” we’ve all wondered what it is we’re ingesting when we eat McDonald’s.

A McDonald's meal. (Finbarr O’Reilly/Reuters)

On Wednesday, McDonald’s announced the product was no longer used in their burgers, Time reports. “This decision was a result of our efforts to align our global standards for how we source beef around the world,” Todd Bacon, senior director of quality systems for McDonald's, said in a statement.

That’s all well and good, except that fast-food meals are still jam-packed with other strange-sounding food additives. The International Business Times has a short list, and it’s not very appetizing.

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Below are five of the additives used, and where they are found on McDonald’s menu (though these can be found in fast food products in many other restaurants, too):

Propylene glycol: The International Business Times calls this additive the “less toxic” version of ethylene glycol, which is a dangerous anti-freeze.

Its food function: Prevent products from becoming too solid.

Found in: Sauces, glazes, bagels and hotcakes.

Ammonium sulfate: The chemical composition of this additive is akin to the wash for meat trimmings.

Its food function: Enhance dough, and encourage more consistent bread.

Found in: Hamburger buns.

Calcium silicate: The white powder is often used to prevent bricks, roof tiles and cement from caking.

Its food function: Anti-caking.

Found in: Angus beef patty and seasonings.

Azodicarbonamide: An odorless synthetic chemical mostly used in the production of foamed plastics.

Its food function: A flour bleaching agent.

Found in: Buns.

Sodium acid pyrophosphate:A buffering agent, used for both food and industrial purposes.

Its food function: Maintain color, improve water holding capacity, maintain stability during heating and other functions.

Found in: Chicken nuggets, chicken fillets, hash browns, griddle cakes and cookies.

See the full McDonald’s ingredient list here.

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