Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for Human Consumption”

Hamburger chef Jamie Oliver has won his long-fought battle against one of the largest fast food chains in the world – McDonalds. After Oliver showed how McDonald’s hamburgers are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media.

Five Reasons to Hate McDonald's

This is for those who think that bringing children into McDonald’s is fun. Sorry for those who don’t appreciate it, but people should not go to McDonald’s, here are the reasons why

1. NO REAL FOOD

McDonald's doesn't serve you real food, they serve you food like products that do not decompose. Who can forget that there was a woman a couple of years ago who left a burger and fries from McDonald’s on a table for six months only to find that the snack does not decompose?

2. SALAD

It has a salad with more fat than a burger and fries and the least healthy granola on the planet. McDonald’s launched a Caesar salad more greasy than a burger and fries. The Daily Mailnoticiou reports that “with the seasoning and croutons, the salad contains 425 calories and 21.4 grams of fat compared with 253 calories and 7.7 grams of fat in a burger.

3. ILLUMINATI
 
Did you see this:

 
4. EMPLOYEES AREN'T PAID WELL

Employees are not paid well in general. That they do not receive overtime for working on holidays is already bad, but that they barely earn much throughout the year is a reality for workers at McDonald’s. An ordinary employee of McDonald’s would have to work a million hours – or more than a century – to earn the same as a CEO receives in a year (8.75 million dollars).

5. PINK SLIME

Not long ago, we saw and we were horrified with the image. “Pink slime” is a substance derived from mechanically separated chicken parts which for years was used to make the nuggets from McDonald’s, at least in the U.S. and the UK. The substance is considered illegal for human consumption. Recently, thanks to activists, ‘pink slime’ was banned from U.S. school lunches.

New Study Proves Subway is Just as Unhealthy as McDonald’s

Image: Scott Olson/Getty Images

Steve Holt | Take Part

If you watched the London Olympics last summer, you saw – every couple of minutes, it seemed – a parade of top athletes touting the nutritional qualities of their favorite eatery: Subway. Watching Apolo Ohno or Robert Griffin III bite into a veggie footlong with avocado or hearing that Subway is “the official training restaurant of athletes everywhere,” you might get the idea that the sandwich restaurant isn’t that bad for you – healthy, even.

Think again.

Researchers from the University of California Los Angeles found that despite claims to the contrary, Subway is just as unhealthy as the oft-reviled golden arches of McDonald’s – which was surpassed in 2011 by the sandwich chain for most stores in America.

“Every day, millions of people eat at McDonald's and Subway, the two largest fast food chains in the world,” Dr. Lenard Lesser, who led the research while a Robert Wood Johnson Foundation Clinical Scholar in the department of family medicine at the David Geffen School of Medicine at UCLA and the UCLA Fielding School of Public Health, said in the UCLA statement. “With childhood obesity at record levels, we need to know the health impact of kids’ choices at restaurants.”

Lesser – who is now a researcher at the Palo Alto Medical Foundation Research Institute – did so by recruiting 97 adolescents ages 12 to 21 to purchase meals at McDonald's and Subway restaurants at a shopping mall in Carson, CA. The young people consumed an average of 1,038 calories at McDonald’s. They consumed an average of 955 calories at Subway – a statistically insignificant difference from McDonald’s. The Institute of Medicine recommends that students consume no more than 850 calories in school lunches.

While total calories were slightly lower at Subway, the average calories per sandwich purchased and sodium content were both higher at Subway. The Subway sandwiches contained an average of 784 calories, versus 572 at McDonald's. The sodium content at both restaurants was three times higher than the IOM recommended daily dose: 2,149 mg at Subway versus 1,829 mg at McDonald's.

While the results may surprise the average consumer, they did not catch nutritionist Lisa R. Young off guard. At fast food restaurants commonly thought to be healthier, Young says customers may even eat worse than they would at a chain thought to be less healthy – a phenomenon known as the “health halo.” Because diners assume they’re eating healthier overall, they may not pay close enough attention to the nutritional content of what they’re ordering. And at the end of the day, Subway and McDonald’s are still fast food.

“I do not recommend fast food if you want to eat healthy,” says Young, author of The Portion Teller’s Diet. “With a few exceptions, fast food is still fast food — high in fat and calories.”

Does it surprise you that Subway is just as unhealthy as McDonald's?

Source: takepart.com

This is what an uncooked McDonald's McRib actually looks like

Thanks to the dubiously identified "buddy" of Redditor DJDanaK, the world now knows what "raw McRib meat" looks like, stripped of its plush bun, special sauce, and sliced onion. Since many manufacturers produce boneless, mechanically separated "rib" products, the exact provenance of this particular mystery-meat specimen is the subject of ongoing debate deep within the Reddit trenches at this very moment.

Source: Reddit via Gothamist

Image: imgur.com

Here's an excerpt from on of our previous articles about the McRib:

"THE MCRIB: 70 INGREDIENTS ALL RESTRUCTURED INTO ONE 

Did you know that the McRib is processed with 70 different ingredients which include azodicarbonamide, a flour-bleaching agent often used in producing foamed plastics? McRib’s are basically “restructured meat technology” containing a mixture of tripe, heart, and scalded stomach. Proteins are extracted from this muscle mixture and they bind the pork trimmings together so they can be molded in a factory. The McRib is really just a molded blob of restructured meat, advertised and sold like fresh ribs. There’s nothing real about it, the preparation or the substance. In fact, McRibs really came about because of a chicken shortage. The restructured meat technology approach kept the McRib on the menu, despite the shortage, and the profits continued rolling in. This is the very disgusting idea that the Bolivians have rejected in their country."

Shocking Ingredients in McDonald’s French Fries

It would be fair to assume that there are three ingredients in McDonald’s French fries: potatoes, oil, and salt. But if you assumed that you’d be far from correct.
Starting last year McDonald’s began a transparency campaign most likely to create a more health- and consumer-conscious image of the corporation. As a result the company has made their ingredient lists and processing techniques available on their website. Out of curiosity, I had to know exactly what is in those fries.
It turns out that there are 17 ingredients in Mickey D’s French fries!

• Potatoes (whew! I’m glad that was the first ingredient)
• Canola oil—Most canola oil is now genetically-modified
• Hydrogenated soybean oil—Like canola oil, most soybean oil is now extracted from genetically-modified soybeans. Plus the hydrogenation process makes the oil more saturated than it would be in its natural form, and unhealthy
• Safflower oil—Believed to be a healthier cooking oil, most safflower is unfortunately heated to high temperatures long before it is ever used for cooking, causing it to be chemically-altered from the heat, and a source of inflammation in the body when that is the case.
• ”Natural flavor”—McDonald’s natural flavor is apparently obtained from a vegetable source, but the “natural” moniker means nothing since it can even potentially contain the nerve- and brain-toxin monosodium glutamate (MSG)
• Vegetable oil for frying, which is a blend of 7 ingredients, including: canola oil, corn oil, soybean oil, hydrogenated soybean oil with tert-butylhydroquinone (TBHQ), citric acid, and dimethylpolysiloxane. We discussed most of these ingredients above. Corn oil, like its canola and soybean counterparts is now primarily made of genetically-modified corn
• TBHQ is a petroleum-based, butane-like (yes, that’s lighter fluid!) ingredient used as a preservative. It has been linked to asthma, skin conditions, hormone disruption, and in long-term animal studies to cancer and damage to DNA
• Contrary to what McDonald’s may claim in its slogan, I’m NOT lovin’ it!

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