McDonald's
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Tbhq is an effective antioxidant in vegetable oil and animal fats so not exclusive to fast food. It is used in amounts not harmful to humana0
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willnorton wrote: »Sabine_Stroehm wrote: »So people eating mcdonalds are eating a chinese lady's hair. mmmmkay.
Probably not, but I'm sure the food police will manufacture the evidence to fit the alleged crime.
you need to get off me........im telling on you if you dont...... little man...
Retired cop eh? wow.0 -
While most people will not support McDonald's turning into a healthy place to blindly eat without thought there are more and more places that serve butter. I ate pure butter on the side this week from Cracker Barrel and Culver's.
Again you have to know what you are ordering and receiving but LCHF is becoming more of an option at least in the USA. The marketing departments do read the news and are moving in the right direction on LCHF as the MD's do as well.
We are learning that we can eat for death or for life more every day but not both at the same time very well.0 -
willnorton wrote: »1. Duck feathers and human hair (L-cysteine)
You thought duck feathers sounded bad? How about human hair? These are the two most-common sources for l-cysteine, an amino acid used to condition dough for increased pliability, which facilitates better machine processing. CNN reported that most human-derived L-cysteine comes from Chinese women who help support their families by selling their locks to small chemical-processing plants.
Although originally the primary source for L-cysteine was human hair, many manufacturers seem to have moved away from hair-derived L-cysteine and on to the more-palatable duck feathers. According to Jeanne Yacoubou, MS, research editor for The Vegetarian Resource Group, 80 percent of L-cysteine is now derived from feathers. During her research, McDonald’s told Yacoubou that the L-cysteine used in its Baked Hot Apple Pie, as well as its Wheat Roll and Warm Cinnamon Roll, was of the duck-feather variety. Many other fast-food joints rely on L-cysteine in bakery products as well.
And not to be sensationalist here, the resultant additive is far-removed from its original source — but still. It may be disturbing to many, and importantly, may fly in the face of ethical or religious dietary restrictions.
2. Sand (silicon dioxide)
Avoiding sand in your sandwich at the beach is obvious, avoiding sand in your restaurant-purchased meal may not be so apparent.
Silicon dioxide, also known as silica (also known as sand!), is used to make glass, optical fibers, ceramics and cement. Oh, and chili. Used as an anti-caking agent, it is often added to processed beef and chicken to prevent clumping, and is listed in the ingredient panels for chili from both Wendy’s and Taco Bell. Most experts suggest that it isn’t harmful for consumption, but just know that the ingredient keeping that chili meat nice and non-caking is the also the primary component of diatomaceous earth, commonly used as a natural insecticide.
3. Wood (cellulose)
Processed wood pulp, known as cellulose, is used in everything from cheese to salad dressing, from muffins to strawberry syrup. Food processors use it to thicken and stabilize foods, replace fat and boost fiber content — as well as to minimize reliance on more costly ingredients like oil or flour. Powdered cellulose is produced by cooking virgin wood pulp in chemicals to separate the cellulose, and then purified. Modified versions require extra processing, such as exposure to acid in order to further break down the fiber.
Ironically, with the increase in nutritional awareness has come an increase in the use of cellulose — with the addition of wood pulp, products can boast of less fat and more fiber. Just don’t mind the wood.
McDonald's, Taco Bell, KFC, Sonic, Pizza Hut, Wendy’s, Arby’s, Jack in the Box, and many others include cellulose in their repertoire.
4. Silly Putty plastic (dimethylpolysiloxane)
Eight-syllable ingredients make sense for Silly Putty, but French fries? Sure enough, dimethylpolysiloxane, a form of silicone used in cosmetics and Silly Putty, is also found in many a fast-food fried thing. It is the secret ingredient that keeps fryer oil from foaming. McDonald’s Filet-O-Fish and French fries have it, as do Wendy’s Natural-Cut Fries With Sea Salt. In fact, most fast-food items that bathe in a deep-fat fryer are imbued with a hint of dimethylpolysiloxane. Should you be concerned? The World Health Organization found no adverse health effects associated with dimethylpolysiloxane, but come on — what’s wrong with using potatoes, oil, and salt for fries?
5. Petroleum-derived preservatives (TBHQ)
Tertiary butylhydroquinone (TBHQ) is made from compounds derived from petroleum and finds a home in cosmetic and skincare products, varnish, lacquers and resins — and processed food. McDonald’s, for example, uses it in 18 products ranging from its Fruit and Walnut Salad to Griddle Cakes to McNuggets.
TBHQ was finally approved after many years of pressure from food manufacturers, though with approval, the FDA mandated that the chemical must not exceed 0.02 percent of a food’s oil and fat content. Why would there be a limit? Because five grams would be lethal, while one gram can cause nausea, vomiting, delirium, a sense of suffocation and collapse. (Although you would have to eat more than 11 pounds of McNuggets to reach that level. And if you're willing to eat 11 pounds of McNuggets in one sitting, well...)
6. Soil fertilizer (ammonium sulfate)
Ammonium sulfate is sold by chemical companies to food manufacturers as “yeast food for bread,” and many fast-food companies list the ingredient in their bakery products.
But that’s just its night job; when ammonium sulfate is not moonlighting as a food additive, it performs its main task: as a fertilizer for alkaline soils. Ammonium sulfate also does duty as an agricultural spray adjuvant for water soluble insecticides, herbicides and fungicides.
7. Beetle juices (carminic acid, confectioner's glaze)
Food dyes approved by the FDA include colors synthesized from petroleum derivatives and coal tar, but with all of the negative attention paid to artificial food color, natural dyes are on the rise. Yet some food dyes based on natural ingredients come from things that you may not care to ingest. Meet carminic acid, a commonly used red food coloring that comes from the dried, crushed bodies of female scale insects called cochineal. Variously known as Cochineal, Cochineal Extract, Carmine, Crimson Lake, Natural Red 4, C.I. 75470, E120 — it is used in a wide variety of products ranging from some meat, sausages, processed poultry products, marinades, bakery products, toppings, cookies, desserts, icings, pie fillings, jams, preserves, gelatins, juices, drinks, dairy products, sauces and dessert products.
From the same family of the cochineal comes the Lac beetle, which is the source of shellac — as in wood-primer-and-varnish shellac. The female beetle secretes a resin that is scraped from trees in Southeast Asia and Mexico. The resin is collected and processed into a shiny coating to be donned by a variety of foods, including candy, vitamins, pills, tablets, capsules, chocolate and waxed fresh fruit. You won’t find beetle excretions on the ingredients list, however, look for its aliases: Confectioner's Glaze, Resinous Glaze, Shellac, Pharmaceutical Glaze, Pure Food Glaze, Natural Glaze or Lac-Resin.
8. Meat paste-goop (mechanically separated meat)
Mechanically separated meat (MSM) has been produced since the 1960s, but has been enjoying new fame lately courtesy of a photo making the rounds which shows an industrial machine extruding a plump ribbon of pink paste into a box. It is commonly referred to as “pink slime.” Looking more like frosting than pureed meat and bone bits, the FDA defines mechanically separated poultry (MSP) as “a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue.” Mechanically separated pork is used too, although in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef was considered inedible and prohibited for use as human food.
After the meat slurry has been produced, it is sometimes treated with ammonium hydroxide to remove excess bacteria. Ammonium hydroxide is also used as a household cleaner and in fertilizers. Since the resultant meat-bone-muscle-tendon-ammonium-hydroxide goop doesn’t taste much like meat, artificial flavors are added to finish the whole thing off.
Mechanically separated meat is to blame for a number of processed meat products; think hot dogs, salami, bologna, burgers and many a chicken nugget. Fast-food restaurants are known for employing pink slime, although recently McDonald’s made clear that it no longer relies upon it in its burgers.
Generally recognized as safe (GRAS)
These four little words seem to have become the FDA mantra when it comes to food additives; all of the above ingredients, and an expansive array of other chemical additives, have been generally recognized as safe in scientific studies. Taken out of context and looked at individually, maybe a little ammonium sulfate here and a petroleum product there aren’t going to cause quantitative damage to lab animals. But if you were to add up all of the chemical ingredients consumed during a life of a fast-food fueled Western diet, what would that look like? Would it look like an epidemic of obesity, diabetes or cancer?
Did you have a source for these wild claims?
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willnorton wrote: »Sabine_Stroehm wrote: »So people eating mcdonalds are eating a chinese lady's hair. mmmmkay.
Probably not, but I'm sure the food police will manufacture the evidence to fit the alleged crime.
you need to get off me........im telling on you if you dont...... little man...
really? what is this kindergarden….???
It is MFP
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Carmine is only dangerous if you are allergic to it0
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Nobody else noticed that list includes cellulose? Dietary fiber? An amino acid. Preservatives found in cooking oil that is not exclusive to fast food and nothing dangerous except if over eaten or you are allergic to it0
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GaleHawkins wrote: »While most people will not support McDonald's turning into a healthy place to blindly eat without thought there are more and more places that serve butter. I ate pure butter on the side this week from Cracker Barrel and Culver's.
Again you have to know what you are ordering and receiving but LCHF is becoming more of an option at least in the USA. The marketing departments do read the news and are moving in the right direction on LCHF as the MD's do as well.
We are learning that we can eat for death or for life more every day but not both at the same time very well.
this thread has nothing to do with LCHF…..0 -
willnorton wrote: »
yes...and very proud of my career... you???
I'm rather fond of mine as well.
Enjoy your day. Try to be less bilious toward your fellow posters. We're a community.0 -
Don't go to Chipotle tonight. It's gonna get you sick. [/quote]
Oh but Chipotle is soooo worth it
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ForecasterJason wrote: »
How do you define real butter? I'm curious since I've worked there before and fixed those rounded eggs.GaleHawkins wrote: »thorsmom01 wrote: »GaleHawkins wrote: »
@GaleHawkins I'm just curious, what do you order from there ? ( besides black coffee ) I am genuinely just curious and am not making a joke about your way of eating. I just wanted to know ?
On the coffee side I get several of the $.59 senior cup of regular coffee and add 8 little half and half creamers to each cup so on average the cost is $.20 a cup.
Food wise I get the 'round' eggs that are cracked from the shell just before they cook them in real butter, sausage and real bacon strips. Each of these items are $.99 each but if bacon it is two pieces for $.99.
My daughter says the change to real butter for round eggs is recent.0 -
Eat a snickers0
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queenliz99 wrote: »Eat a snickers
that is absolutely great...made me laugh....thanks0 -
It took my 5 minutes on Google to search all the "deadly" chemicals and none of the things you listed are dangerous to most people0
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queenliz99 wrote: »Eat a snickers
Lawd I'd kill for a snickers McFlurry. But it's cold and I've got to go to the office today.0 -
queenliz99 wrote: »willnorton wrote: »you people keep eating that mcdeath crap and when it kills you.... who cares
Dude. Guess what, we are all going to die.
@queenliz99 I think many people fail to grasp that fact some days.
Eat at McDonald's is getting more like shopping for food at Krogers, Safeway, WM, etc. You can select junk food or more healthy food.
Everyone knows eating any food one did not grow and prepare means eating a lot of unknowns.
What goes on in the food processing plants and back in the kitchen can still be a wild card.1 -
Sabine_Stroehm wrote: »willnorton wrote: »
yes...and very proud of my career... you???
I'm rather fond of mine as well.
Enjoy your day. Try to be less bilious toward your fellow posters. We're a community.
I get it when we get the young dudes from BB.com acting like that, but you'd think someone in his 60s would have matured a bit more by now. It's certainly not a productive approach.0 -
Original source seems to be: http://www.mnn.com/food/healthy-eating/stories/8-creepy-mystery-ingredients-in-fast-food0
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.
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Sabine_Stroehm wrote: »JoshuaMcAllister wrote: »Sabine_Stroehm wrote: »JoshuaMcAllister wrote: »Sabine_Stroehm wrote: »JoshuaMcAllister wrote: »Sabine_Stroehm wrote: »JoshuaMcAllister wrote: »Sabine_Stroehm wrote: »
Nothing wrong with potatoes, its the salt content in those fries.
According to their website: A quarter pounder has about 1,100 grams of sodium. Medium fries has 180. Their salads have 700-1000 grams....
I'm not disputing what there website states, but I seem to remember a recent emissions scandal at VW (I realize they are two completely different entities) but figures can be manipulated quite easily is my point.
I would say there nutritional info is probably a lot more accurate on foods that do not have salt added after the cooking process. I have literally watched an employee stand over the fries with the shaker, then minutes later a second employee doing the exact same. That sodium level is not measurable unfortunately as the number vary from store to store. I cant stand added salt on foods, so I'm similar I skip the fries.
So salt that you can see and taste, rather than sodium content.
fwiw,
I skip McDonalds altogether.
So because I can see it and taste it, that means it has no measurable levels? Would you log 4 teaspoons of salt on MYP if you personally added it to the fries?
and yeah fwiw,
I've not eaten in McDonalds for a number of years. iifym then why not just not my thing.
No, just pondering why fries don't work for you, but a burger with much more sodium would.
My husband is that way. He can eat the saltiest foods, but hates salt added to an already cooked product.
for me, macros aren't the thing, I just don't like eating junk, except for a few of my favorite treats. McDonalds (fast food) doesn't do it for me any more.
It is simply for that reason, I cant stomach the added salt. I can eat chili peppers all day but add some salt to fries and my mouth really is on fire.
If I'm being perfectly honest, the sodium content didn't cross my mind the last time ate a McDonalds burger (hungover on the way home from a booze fueled holiday) and even then it was the meat and no bun (coeliac), I simply just looked as a full cheeseburger.
Funny you say your mouth is on fire. Another poster noted that lately eating fast food fries made her mouth burn.
Cheers
Yeah I got flamed for that too.. lol.0 -
diannethegeek wrote: »Original source seems to be: http://www.mnn.com/food/healthy-eating/stories/8-creepy-mystery-ingredients-in-fast-food
Hmmm...breaking the chain of evidence is a serious breach of the public trust. I'm sure the Food DA will not look kindly on that.0 -
diannethegeek wrote: »Original source seems to be: http://www.mnn.com/food/healthy-eating/stories/8-creepy-mystery-ingredients-in-fast-food
Wow what a scientific source. No fear mingering in that title.He didn't read what he posted anyways since most stated there was no health risk...0 -
Is stating cellulose is a deadly additive on the same level as sodium bicarbonate in kfc is deadly too0
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Read about the site on wiki. Kind of funny.
But yeah, that article is classic trolling -- let's make these perfectly fine ingredients sound scary. FoodBabe would be proud of Ms. Breyer.0 -
lemurcat12 wrote: »Read about the site on wiki. Kind of funny.
But yeah, that article is classic trolling -- let's make these perfectly fine ingredients sound scary. FoodBabe would be proud of Ms. Breyer.
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lemurcat12 wrote: »Read about the site on wiki. Kind of funny.
But yeah, that article is classic trolling -- let's make these perfectly fine ingredients sound scary. FoodBabe would be proud of Ms. Breyer.
Wow, you're right. Interesting sponsorship model, too. I wonder if the sponsors can commission hit piece articles against their non-sponsoring competition...
https://en.wikipedia.org/wiki/Mother_Nature_Network
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I cannot stand their fries.sunnybeaches105 wrote: »McDonald's is the devil's work. Wendy's is much better. They have Frostys . . . and Triples.
Their fries or What a Burgers fries really
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Exactly. I can say from my experience that there are so many things (some of which could be considered unethical) related to food preparation that can go on in a commercialized kitchen that people have no clue about.GaleHawkins wrote: »
Everyone knows eating any food one did not grow and prepare means eating a lot of unknowns.queenliz99 wrote: »willnorton wrote: »you people keep eating that mcdeath crap and when it kills you.... who cares
Dude. Guess what, we are all going to die.
What goes on in the food processing plants and back in the kitchen can still be a wild card.
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ForecasterJason wrote: »
Exactly. I can say from my experience that there are so many things (some of which could be considered unethical) related to food preparation that can go on in a commercialized kitchen that people have no clue about.GaleHawkins wrote: »
Everyone knows eating any food one did not grow and prepare means eating a lot of unknowns.queenliz99 wrote: »willnorton wrote: »you people keep eating that mcdeath crap and when it kills you.... who cares
Dude. Guess what, we are all going to die.
What goes on in the food processing plants and back in the kitchen can still be a wild card.
amen1
This discussion has been closed.
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