It looks like you're using an Ad Blocker.
Please white-list or disable AboveTopSecret.com in your ad-blocking tool.
Some features of ATS will be disabled while you continue to use an ad-blocker.
Originally posted by guitarist
reply to post by hbarker
I remember back when i was a 16i and worked in McDonalds, and saw these blue crystals in the uncooked meat. ask what they where several times and was finally told they were flavor enhancement crystals. still don't know what they really where.
I finally got fired cause someone dropped a whole tray of burgers on the floor on the way to the prep station and i saw it, complained and wouldn't serve them.
Originally posted by Wrabbit2000
Originally posted by TheLonewolf
reply to post by Wrabbit2000
You can't compare food sitting in a jar to food sitting in your stomach. Your saliva and stomach acids are very powerful stuff..Is fast food f'in gross? You betcha, but this video can not be compared to how food breaks down in your gut in anyway, shape, or form.
I'm not sure what you mean when your post on the following page seems to confirm the point my video makes. It's from Super-Size Me, the documentary, and really seemed to make the point well.
It wouldn't be that the food behaves in that way in the stomach of course, but the comparison to untreated, un-processed foods that didn't get "developed" into a product designed to have a super-long shelf life. I hate to admit it, but as a trucker largely being in the same truck for a year or two at a time..I came across a french fry or other thing myself with unknown date to an extreme but just about the same as it probably had been in the fry bin. Scary when one thinks about it...
You know what really did it the most for me though? It was listening to a Marine discuss the difference in making a P.T. run between a good breakfast and one with fast food garbage and 4 digit calories. With a good meal, the run was no problem and natural at that level of fitness. After a big bunch of fast food instead, it was fighting lethargy and the desire to just quit and pick it up later. It was the source and dramatic impact on someone with that fitness I'll never forget.
Why would you be moving burgers to a prep station? McDonalds has strict food handling policies ... I doubt this is factual
Originally posted by Tardacus
my guess is that it is made of mostly soy beans and fat, with a generous dose of artificial coloring and preservatives thrown in.
I remembering reading that they don`t use american beef most of the beef they use comes from south america.
Originally posted by phroziac
Why do so many people lie about mcdonalds to make them look bad when mcdonalds does a fine job of making themselves look bad?
Really, worms? Do you know what a pound of worms costs? A hell of a lot more than a pound of beef!
I could probably get rich standing next to this thread selling grains of salt to take this thread with.
And i see people here talking about preservatives in the buns. I wonder if thats true. Could be in some places. The mcdonaldses in my region have fresh buns delivered by a bakery in chicago, East Balt. now this was ten years ago but my dad worked for this bakery delivering the buns. Those buns were very good and very fresh, and lots and lots were taken home. And they got dried out and eventually moldy just like any other bread. We freezed them for weeks and they were still great when we thawed them out. We fed them to ducks, birds, woodchucks, ......
If i remember right thosw buns were never more than a day or two old at mcdonalds. English muffins were frozen though. Supposedly other mcdonaldses get their buns frozen.
In the Spring of 2012, a beef product called "Lean Finely Textured Beef," an ingredient in an estimated 70 percent of America's ground beef, came under fire because the meat -- which is pulled from a cow carcass after the main cuts of beef have been removed and separated from bones and tissue in a heated centrifuge -- was purportedly more likely to carry foodborne pathogens, despite being treated with ammonia (another fact that earned criticism of the product).
Originally posted by VaterOrlaag
reply to post by Annee
It's still not right to use pink slime because as someone else pointed out, you have to think about CJD (aka "Mad Cow disease").
I just don't place much trust in the corporations that operate these slaughterhouses. Do you really think they would say something if the cows they used were infected with mad cow?