Electricity Usage Plans..

[BagOfCrisps 24]

Not seen that vid before.

[Alexander L 80]

I think it's cool to diss on McDs. They're certainly not gourmet food, but not quite as bad as people make out. Perhaps.

 

Some good beef certainly. Just keep away from the "chicken" stuff.

[brit-gob 9]

Excellent beef.

100% in fact.

[Alexander L 80]

unlike MOS who use beef and pork patties.

[Tubby Beaver 209]

I think it's cool to diss on McDs. They're certainly not gourmet food, but not quite as bad as people make out. Perhaps.

 

Some good beef certainly. Just keep away from the "chicken" stuff.

 

Chef Jamie Oliver may have won the battle with McDonald's in 2011, over their use of ammonium hydroxide, but he has yet to win the war. Although McDonald's stated that the company would discontinue using ammonium hydroxide in their hamburger recipe, it's still unclear if they are using the trimmings that turn into the so-called "pink slime." What's more, ammonium hydroxide is still used throughout food production.

 

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Since Oliver's TV series Jamie Oliver's Food Revolution premiered in March 2010 on ABC, he has brought attention to the food industry's gross production techniques, and how these processes interfere with children's health.

 

Using his series as a platform, Oliver has called McDonald's food "unfit for consumption." He exposed the "pink-slime process," which involves grinding all of the unwanted trimmings and fat from the beef, washing it in ammonium hydroxide — these parts of the meat apparently have the most bacteria — then using it as hamburger filler, according to Documentary Lovers. He even said that it's in at least 70 percent of products. "That kind of puts it. ... Everywhere."

 

[Error404 0]

Sounds delightful, that pink slime.

[Alexander L 80]

 

Chef Jamie Oliver calls it pink slime. We feel it's more like pink goop. Either way, theammonium hydroxide soaked pink crap beef is vomit inducing. Thankfully, you won't have to eat it anymore. Kind of. McDonald's has finally caved to the pressure and will ditch the use of the pink goop beef in its burgers.

 

What's gross about the pink goop beef, made by Beef Products Inc (BPI), is that it's actually made of of "beef trimmings" which are the undesirable, leftover crap of a cow that's better fit for dogs than humans. Taking it one step further, the beef trimmings are then processed and soaked in ammonium hydroxide and churned into ground beef. Agh, it's disgusting to eventhink about. This pink goop beef actually makes up a sickening 70% of America's ground beef!

It's taken a while but McDonald's has finally decided to step up its standards in the US (it never used pink goop meat in the UK) and will no longer use the pink BPI meat in the US of A. It might taste fine but pink goop meat is so bad that US Department of Agriculture microbiologist Geral Zirnstein doesn't even consider "the stuff to be ground beef" and considers "allowing it in ground beef to be a form of fraudulent labeling." Oof. And we enjoy this madness.

 

Joining McDonald's in the pink crap ban is Burger King and Taco Bell which means we can breathe a sigh of relief as we won't be eating ammonium hydroxide soaked beef and beef trimmings fit for dogs when we want to eat crappy fast food. Quality you can't taste.

 

[Alexander L 80]

 

This is mechanically separated chicken. Chickens are turned into this goop so we can create delicious chicken nuggets and juicy chicken patties. It's obscenely gross and borderline alien.

 

There's more: because it's crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.

 

[rach 1]

It looks like a snake.

[Alexander L 80]

a naked snake

[Alexander L 80]

Chicken Nuggets

 

Most folks assume that a chicken nugget is just a piece of fried chicken, right? Wrong! Did you know, for example, that a McDonald's Chicken McNugget is 56% corn?

 

What else is in a McDonald's Chicken McNugget? Besides corn, and to a lesser extent, chicken, The Omnivore's Dilemma describes all of the thirty-eight ingredients that make up a McNugget ­ one of which I'll bet you'll never guess. During this part of the book, the author has just ordered a meal from McDonald's with his family and taken one of the flyers available at McDonald's called "A Full Serving of Nutrition Facts: Choose the Best Meal for You."

 

These two paragraphs are taken directly from The Omnivore's Dilemma:

 

"The ingredients listed in the flyer suggest a lot of thought goes into a nugget, that and a lot of corn. Of the thirty-eight ingredients it takes to make a McNugget, I counted thirteen that can be derived from corn: the corn-fed chicken itself; modified cornstarch (to bind the pulverized chicken meat); mono-, tri-, and diglycerides (emulsifiers, which keep the fats and water from separating); dextrose; lecithin (another emulsifier); chicken broth (to restore some of the flavor that processing leeches out); yellow corn flour and more modified cornstarch (for the batter); cornstarch (a filler); vegetable shortening; partially hydrogenated corn oil; and citric acid as a preservative. A couple of other plants take part in the nugget: There's some wheat in the batter, and on any given day the hydrogenated oil could come from soybeans, canola, or cotton rather than corn, depending on the market price and availability.

 

According to the handout, McNuggets also contain several completely synthetic ingredients, quasiedible substances that ultimately come not from a corn or soybean field but form a petroleum refinery or chemical plant. These chemicals are what make modern processed food possible, by keeping the organic materials in them from going bad or looking strange after months in the freezer or on the road. Listed first are the "leavening agents": sodium aluminum phosphate, mono-calcium phosphate, sodium acid pyrophosphate, and calcium lactate. These are antioxidants added to keep the various animal and vegetable fats involved in a nugget from turning rancid. Then there are "anti-foaming agents" like dimethylpolysiloxene, added to the cooking oil to keep the starches from binding to air molecules, so as to produce foam during the fry. The problem is evidently grave enough to warrant adding a toxic chemical to the food: According to the Handbook of Food Additives, dimethylpolysiloxene is a suspected carcinogen and an established mutagen, tumorigen, and reproductive effector; it's also flammable.

 

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to "help preserve freshness." According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill."

 

Bet you never thought that was in your chicken McNuggets!