posted on May, 2 2008 @ 11:45 AM
Well, like a line-cook said in one of the recent fast-food documentaries, "There's a reason it only costs 99 cents."
Examine the path of your Taco Bell meal.
It starts with the lowest-priced ingredients possible. This means genetically altered, abused, sub-par meat, probably raised in extremely crowded,
disease-ridden conditions. In the case of beef, after the "good parts" like the steaks and such are removed, the leftovers are quite literally swept
up off the floor along with any other trash, bugs, rat droppings, etc, sort-of de-boned, bathed in a light acid to make what bone, trash, and other
stuff more pliable and less colorful, ground up, inspected by the FDA, and then whatever manages to pass the bare minimum requirements for beef is
placed into "Utility" grade packages (assuming it's even graded by the USDA, which it probably wasn't).
The veg used are going to be little more than colorful water containers. They are grown not for nutritional content, but for color and size. You would
probably get more nutrition from a photo of a tomato than you would the tomato bits used in Taco Bell food.
These are stored indefinitely, frozen with whatever vermin are crawling within at the time, shipped by the lowest possible costs which might be subar
trucks with deficient cooling systems and yet more vermin.
It then arrives at a store and is unloaded by a combination of high school kids that couldn't give a damn and adults who are either unfit to work
anywhere else, or between jobs and really not that concerned about their treatment of your future meal. Between 1 and 3 in 10 of these people never
wash their hands after using the restroom. Any number of them along the way could be sick with any number of diseases.
These same people then cook your food, and then, because of a combination of apathy and cost-cutting, should your food be dropped on the floor (which
at least once a day has sewer-water covering it due to the grease causing the drains to back up, and then mopped up with the same mop water that's
been used on the bathroom floor), or the cooking surface (which is cleaned perhaps once a day with the same rag they use to clean the toilet with), it
is merely scooped back up into the rest of the meal.
Should your food preparer need to spit, either a loogie or a mouthful of chaw-spit, they might just spit directly into the food they are preparing,
out of spite against the world in general. Each food preparer works with the full knowledge that a customer will almost never open up their food to
examine what they are eating, and the few that do, assuming the can recognize that there is something there that shouldn't be, will be placated with
a replacement meal or a refund of their 99 cents.
That is what you are eating when you buy fast food.