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McDonalds food aint food
Was McDonald's Founder Ray Kroc a Satanist?
On the afternoon of Tuesday, June 7th in 1977, aged and perhaps senile McDonald's founder Ray Kroc appeared on the TV talk show "Mike Douglas" and I just happened to be watching. I was only a teenager then but the show was seared into my memory. When Mike Douglas asked Ray what he did with all his money he replied that he belonged to a satanic church and donated a lot of his money to it. I told my family what I had seen and we stopped eating at McDonalds for quite awhile after that, as did many others.
Since then the event seems to have been totally purged from American memory.
A search of the Internet shows how far the efforts to rewrite history have gone. Other than this site and those publishing this article, the only sites mentioning the event describe it merely as a rumor and urban legend. The text on the different sites is nearly identical, although there are several authors claiming responsibility for it. In a book intended to 'debunk' satanic conspiracies entitled "Satan Wants You" Ray Kroc's satanism is also mentioned only as a rumor. Even Harvard Law School had a Ray Kroc satanism debunking article on it's website.
The cover-up started in 1978 when Kroc was forced by the McDonald's board of directors to deny having ever made the claim. A growing boycott among christians was starting to eat into corporate profits.
Because he had actually made the claim on the Mike Douglas show McDonald's shifted the issue by claiming that the rumor started after he appeared on the Phil Donahue show in May of 1977, with no mention being made of the Mike Douglas show.
Its WORSE than just McDonalds
TOXIC Aspartame, NutraSweet, Equal ate holes in brain
Drinking soda is killing you!
All fast food is JUNK
ZionsCRY DAILY NEWS with prophetic analysis
McDonald’s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients
1/8/13 It’s ‘McRib season’, and thousands across the nation are scrambling to use online websites like the ‘McRib locator‘ to stuff the McDonald’s McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised?
The McRib is the result of intensive marketing by McDonald’s. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald’s fans have been known to ‘hoard’ McRib sandwiches and eat them in extreme excess. It’s even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald’s for 30 days only to find serious health consequences) encounters ‘McRib hunters’ who actually travel the country eating McRib sandwiches.
McDonald’s even made McRib fans sign a petition to ‘save the McRib’ online, bringing out a conglomerate of fans to bring back their favorite franken sandwich.
What’s Inside a McDonald’s McRib Sandwich?
But what’s really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises — including ‘restructured meat’ technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here’s some of the disturbing substances found within the McDonald’s McRib sandwich:
A flour-bleaching agent used in yoga mats
Out of the 70 ingredients that make up the ‘pork’ sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more.
What’s more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald’s for supplying the nation with such healthful ingredients.
‘Restructured Meat’ from Pig Heart, Tongue, Stomach
McDonald’s McRib is famous in some circles for utilizing what’s known as ‘restructured meat’ technology. Since McDonald’s knows you’d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won’t know what they’re putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best:
“Most people would be extremely unhappy if they were served heart or tongue on a plate… but flaked into a restructured product it loses its identity.Such products as tripe, heart, and scalded stomachs…”
So in other words, it’s not actually a rib. Instead, it’s a combination of unwanted animal scraps processed down in major facilities and ‘restructured’ into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ‘meat’ product that tastes like ribs.
18 Dec 2012 The entire McRib sandwich contains about 70 ingredients — including a flour-bleaching agent used in yoga mats. McRib sandwich consists of just five basic components: a pork patty, barbecue sauce, pickle slices, onions, and a sesame bun.
But a closer inspection of McDonald's own ingredient list reveals that the pork sandwich contains a total of 70 ingredients. This includes azodicarbonamide, a flour-bleaching agent often used in the production of foamed plastics.
The entire sandwich packs a whopping 500 calories, 26 grams of fat, 44 grams of carbs, and 980 milligrams of sodium.
Hamburger 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.
Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”
Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.”
“Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked.
In one of his colorful demonstrations, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.
In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a procedure is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers.
In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.”
Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food.
On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States?
These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties.
McDonald’s Chicken McNuggets found to contain mysterious fibers, hair-like structures
August 16, 2013 Mike Adams, Natural News
Today we announce the first investigation conducted at the Natural News Forensic Food Laboratory, the new science-based research branch of Natural News where we put foods under the microscope and find out what’s really there.
Earlier today I purchased a 10-piece Chicken McNuggets from a McDonald’s restaurant in Austin, Texas. Under carefully controlled conditions, I then examined the Chicken McNuggets under a high-powered digital microscope, expecting to see only processed chicken bits and a fried outer coating.
But what I found instead shocked even me. I’ve seen a lot of weird stuff in my decade of investigating foods and nutrition, but I never expected to find this…
Strange fibers found embedded inside Chicken McNuggets
As the following photos show, the Chicken McNuggets were found to contain strange fibers that some people might say even resemble so-called “Morgellon’s.”
We found dark black hair-like structures sticking out of the nugget mass, as well as light blue egg-shaped structures with attached tail-like hairs or fibers.
These are shown in extreme detail in the photos below, taken on August 15, 2013 at the Natural News Forensic Food Lab. The actual Chicken McNugget samples used in these photos have been frozen for storage of forensic evidence.
We also found odd red coloring splotches in several locations, as well as a spherical green object that resembles algae.
We are not claiming or implying that these objects in any way make McDonald’s Chicken McNuggets unsafe to consume. We do, however, believe that this visual evidence may warrant an FDA investigation into the ingredient composition of Chicken McNuggets.
In particular, where are the hair-like structures coming from? This is especially important to answer, given that chickens do not have hair. Is there cross-species contamination in the processing of Chicken McNuggets? This question needs to be answered.
Actual female zombie attacks McDonald's drive-thru window, unleashes living dead rampage for Chicken McNuggets
9/2/13 I've long warned Natural News readers about the coming wave of real-life zombies who will maraud through the cities, smashing windows, stealing fast food and threatening to eat the faces of whatever unlucky human victims are still around.
I never thought this exact scenario would be caught on video at an actual McDonald's restaurant.
As caught on video, the drive-thru workers of a McDonald's in Toledo were attacked by an actual female zombie who leaped out of her car, clawed through the drive-thru window and began tearing at any living person in sight. She was screaming about needing "Chicken McNuggets" even though it was 6:30 am and McDonald's doesn't serve McNuggets until their lunch menu opens up.
Beating on the glass window and clutching at McDonald's employees, this female zombie uttered a series of phenomenal phrases which are now becoming the stuff of legend across the 'net. (See the video and photos below.)
Those phrases include:
"Unless you're sticking McNuggets into my hands, I don't wanna hear it!"
"Don't you ******* run away from me you fat meatbag, I will end you!"
"Don't make me assume my ultimate form, I will ******* wreck you!"
"I'm going to eat your ******* face and I'm going to digest it and **** it out into the gutter!"
"I want my ******* nuggets!"
During her zombie attack, she also emitted numerous screeching sounds including cat-like hisses and animalistic attack noises.
Just what is in that chicken nugget?
Stand-up comedians have long joked that some things, like the actual components of chicken nuggets, are better left mysterious.
Recently, Mississippi researchers found out why: two nuggets they examined consisted of 50 percent or less chicken muscle tissue, the breast or thigh meat that comes to mind when a customer thinks of "chicken."
The nuggets came from two national fast food chains in Jackson. The three researchers selected one nugget from each box, preserved, dissected and stained the nuggets, then looked at them under a microscope.
The first nugget was about half muscle, with the rest a mix of fat, blood vessels and nerves. Close inspection revealed cells that line the skin and internal organs of the bird, the authors write in the American Journal of Medicine.
The second nugget was only 40 percent muscle, and the remainder was fat, cartilage and pieces of bone.
Is Peyton Manning making your kids fat? A study says yes
By Sam Gardner, FOXSports.com
According to the Centers for Disease Control, obesity rates have more than doubled in children and tripled in adolescents in the past 30 years, and if one new study is to be believed, Peyton Manning and other athletes like him may have had something to do with it.
A new paper published Monday in the journal Pediatrics revealed that Manning and LeBron James “had the most endorsements for energy-dense, nutrient-poor products” in 2010 and asserted that the world’s best athletes pitching unhealthy food and drinks “sends mixed messages” to adolescents, who see more TV ads featuring athletes endorsing food than anyone else.
“It is possible that food companies associate with athletes simply because they are celebrities,” the paper states, “but research shows that athlete endorsements are associated with higher healthfulness ratings on the products they endorse.”
As a result, the paper’s authors, including Marie Bragg, a doctoral student in clinical psychology at Yale, suggest that athletes shouldn’t be hocking unhealthy food products at all.
“Professional athletes have an important opportunity to promote the public’s health, particularly for youth, by refusing endorsement contracts that involve promotion of energy-dense, nutrient-poor foods and beverages,” the paper states. “In addition, countries worldwide should consider policies that would restrict food advertisements featuring professional athletes in youth-targeted media.”
The study started with 100 professional athletes selected for Bloomberg Businesweek’s 2010 Power 100 rankings. The athletes’ endorsements were sorted into 11 categories, and of the 512 brands endorsed by those 100 athletes, food and drinks represented the second-largest category (behind sporting goods and apparel), at 23.8 percent.
From there, the study found that “79 percent of the 62 food products in athlete-endorsed advertisements were energy-dense and nutrient poor, and 93.4 percent of the 46 advertised beverages had 100 percent of calories from added sugar.”
With regard to the then-Colts quarterback, specifically, Pediatrics found that Manning “had more advertisements for food or beverage products than any other athlete in the sample,” and his 28.9 score on in their athlete endorsement index — measured from 0 to 100 with lower scores reflecting worse impact on adolescent health — beat out Serena Williams (32.4) and James (42. as the lowest mark in the study.
To illustrate their point, the authors compared Manning and others to Babe Ruth, Joe DiMaggio, Ted Williams, Lou Gehrig and other athletes who appeared in cigarette advertisements in the early 1900s and warned that athletes who peddle junk foods, like celebrities who marketed cigarettes, may face a similar liability to the youths that partake in them.
Of course, getting Manning — who reportedly makes more than $10 million annually to hock Papa John’s pizza, swig Gatorade and lick Oreos on TV— to stop pitching junk food will be easier said than done. But at least if your kid is fat, you now know who to blame.
McDonald's Shuts Down Employee Website Advising Workers to Avoid Fast Food...
By Dr. Mercola
McDonald's is the poster child for the modern Western diet and all the health problems that it engenders. As a general rule, "food" was designed to supply your body with all the nutrients it needs.
Processing destroys many of the nutrients and is the primary contribution to most of the chronic degenerative diseases many experience today. I would also argue that food processed to the point of not decomposing after more than a decade is not actually real food and shouldn't be consumed...
Ironically, the fast food giant recently ended up with a PR nightmare after suggesting its own employees forgo fast food fare for healthier options like salad and water. As reported by Business Insider:
"Several excerpts from the posts, which were created from a third-party vendor, warned against the negative effects of fast food, even going so far as labeling a cheeseburger and fries, core items on its menu, as an 'unhealthy choice.'"
The site also warned employees that fast-food meals are "almost always high" in calories, fat, sugar, and salt—and rightfully so, I might add. Warning employees of the health hazards of the very food they produce and serve, however, does not make for good PR.
In response to the controversy, McDonald's shut down the website in question, which was aimed at providing "work and life advice" to employees. According to a company spokesman, the information was "taken out of context," thereby generating "unwarranted scrutiny and inappropriate commentary." Employees will still be able to receive work and life advice over the phone.
Is Fast Food Giant Skirting Social Responsibilities?
McDonald's has received a variety of unflattering attention lately. Last month, fast food workers around the US rallied in protest of low wages, demanding the hourly wage to be raised to $15 per hour.
At present, the average fast food worker makes less than $9 per hour, and according to a recent study by the University of Illinois at Urbana-Champaign, more than 50 percent of US fast food workers are enrolled in some form of public assistance program, costing US tax payers an estimated at $7 billion annually.
You might be asking yourself why you're being forced to subsidize fast food profits, especially when you consider that such foods are at the heart of our current health crisis...
Contrary to popular belief, nearly 70 percent of fast food workers are actually adults, and the main wage earners in their family. Gone are the days when fast food joints were staffed primarily with high school students. This too, I believe, is a sign of how the food culture has changed in this country.
Fast food restaurants are a primary source of food for a lot of people these days. British chef Jamie Oliver is but one vocal "real food" advocate who addresses this issue head-on, pointing out that our food culture has changed so drastically over the last 30 years that a majority of today's youth do not even know what fresh, whole food is.
Fast food restaurant work is also full-time employment—if not a career, albeit a poor-paying one—for many. Case in point: Nancy Salgado, a single mother, claims she still makes $8.25 after working for McDonald's for a decade! The following video went viral last October, when Salgado was threatened with arrest for shouting out a protest during a talk given by McDonald's president Jeff Stratton.
"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?" she shouts.
How Government Farm Subsidies Have Created a Disease-Ridden Country
There's little doubt that the Western diet, high in ultra-processed food, is a major source of many of our modern diseases. McDonald's and other fast food restaurants are not necessarily the root of the problem, though. They're simply an outgrowth of the food system created and upheld by the US government.
As you can see below, US food subsidies are grossly skewed toward factory-farmed meats, grains, and sugars, with very little fresh fruits and vegetables or healthy fats from nuts and seeds. What you end up with when you get paid to mass produce those ingredients is a cheap fast food diet.
The following chart was published by the Physicians Committee for Responsible Medicine4 (PCRM) back in 2007, yet little has changed since then. The fact that a hamburger can be had for less than an organic salad is a major contributing factor to why fast food is consumed as frequently as it is. The same goes for soda, loaded with cheap high fructose corn syrup (HFCS), compared to a bottle of plain water.
Needless to say, if your diet consists of burgers and super-size sodas, your meals may be cheap, but it is also excessively high in grains, sugars, and factory-farmed meats. This is a recipe for obesity, diabetes, and heart disease, just to name a few of the conditions that commonly befall those who consume "the Standard American Diet."
Tellingly, in contrast to third-world countries, in the US, higher rates of obesity is actually linked to poverty, suggesting that the American "poor man's diet" (which tends to be exceptionally high in processed foods and fast food) has a drastic and adverse impact on your metabolism. Indeed, many on the most limited food budgets, such as those who receive food assistance dollars, live in "food deserts"—areas without grocery stores, and perhaps only a convenience store or a fast-food restaurant where they can purchase their food.
The Food Lobby Wields Great Power Over Public Health...
Thanks to the tireless efforts of the powerful food lobby, Congress keeps subsidizing foods that we really should be eating LESS of – including factory farmed meats and corn (which ends up as HFCS that is used in nearly every single processed food and sweet beverage on the market.) The farm bill also has a direct impact on what your child gets fed in school, and what food assistance programs will distribute to poorer households.
I believe many of our society's chronic health problems could be resolved if attention was paid, at the highest levels of government, to the root problem – our agricultural subsidies. If growers of subsidized fresh vegetables were in a clear majority, you might start to see some fine advertising campaigns promoting the consumption of those veggies.
Unfortunately, the Department of Agriculture is deeply entrenched with the agri-business, and current legislations protect the profits of these large industries at the expense of public health. Sadly, you also see this influence in nutrition science. It is actually not designed to help you make sound dietary choices but rather to allow food companies to make health claims to increase profits, and this is a primary reason why you cannot get sound dietary advice from the US government.
Processed Food Contains Many Potentially Dangerous Ingredients
I've written numerous articles highlighting the hazards of specific fast food fare, and why such heavily processed foods cannot be considered "real food." This includes:
•Chicken McNuggets, which have made it into mainstream news on a number of occasions because of the potentially hazardous additives they contain.
•Soda can contain any number of health harming substances, from high fructose corn syrup (HFCS) to benzene and aspartame.
•French fries are loaded with the worst types of fat on the planet -- typically highly refined and genetically modified omega-6 oils, such as corn, canola, and soybean oils.
Thankfully, the FDA recently announced it may remove trans fats found in margarine, vegetable shortening, and partially hydrogenated vegetable oils from the list of "generally recognized as safe" (GRAS) ingredients. This would be the first step toward ridding the American diet of this harmful fat.
•McDonald's seasonally-available McRib sandwich contains more than 70 ingredients, including a chemical used in gym shoes. And the pork is actually a restructured meat product made from the less expensive innards and scraps from the pig.
It's quite clear that fast food leads to obesity and insulin resistance. As demonstrated in one 15-year long study,5 eating fast food just twice a week can make you gain 10 pounds and double your risk of developing insulin resistance, compared to eating it less than once a week. The bottom line is that if you want to stay healthy, and keep your children healthy, you have to avoid fast food and other processed foods, and invest some time in your kitchen, cooking from scratch.
What Makes for a Healthy Diet?
I firmly believe that the primary keys for successful weight management and optimal health are:
1.Severely restricting carbohydrates (refined sugars, fructose, and grains) in your diet
2.Increasing healthy fat consumption
3.Unlimited consumption of non starchy vegetables. Because they are so low calorie, the majority of the food on your plate will be vegetables
4.Limit the use of protein to less than one half gram per pound of body weight
Healthful fat can be rich in calories, but these calories will not affect your body in the same way as calories from non-vegetable carbs. As explained by Dr. Robert Lustig, fructose in particular is "isocaloric but not isometabolic." This means you can have the same amount of calories from fructose or glucose, fructose and protein, or fructose and fat, but the metabolic effect will be entirely different despite the identical calorie count. Eating dietary fat isn't what's making you pack on the pounds. It's the sugar/fructose and grains that are adding the padding.
So please, don't fall for the low-fat myth, as this too is a factor in the rise in chronic health problems such as heart disease and Alzheimer's. Your brain, heart, and cardiovascular system need healthy fat for optimal functioning. In fact, emerging evidence suggests most people need at least half of their daily calories from healthy fat, and possibly as high as 85 percent. My personal diet is about 70-80 percent healthy fat. Add to that a small to medium amount of high-quality protein and plenty of vegetables. You actually need very few carbs besides vegetables. However, by volume the largest portion of my plate is clearly vegetables.
Take Control of Your Diet and Your Health
I don't think fast food companies like McDonald's are as clueless about the health impact of their food as they would like you to believe. And advising their employees to forgo fast food fare and soda for more wholesome food is indeed good advice. The thing is, it's advice that applies to every single one of their customers as well... Healthy eating is actually far easier than most people think. Here's a quick and dirty summary: if you're new to healthful living, these four basic steps can put you on the right path toward vastly improved health, regardless of what your government's dietary guidelines are:
•Focus on raw, fresh foods, and avoid as many processed foods as possible (for those who still have trouble understanding what "processed food" is: if it comes in a can, bottle, or package, and has a list of ingredients, it's processed)
•Avoid foods that contain fructose (check the label for ingredients like corn syrup or high fructose corn syrup)
•Limit or eliminate grain carbohydrates, and replace them with healthful fats, such as avocados, butter made from raw grass-fed organic milk, grass-fed meats, and organic pastured eggs, coconuts and coconut oil, and raw nuts such as macadamia
•Replace sodas and other sweetened beverages with clean, pure water
I Found Something Gross On My McDonald's Chicken Sandwich And I'm Never Eating There Again
I recently got a firsthand reminder of how quickly a company can destroy its brand and future business with an individual customer.
With a restaurant, especially, all it takes is one bad — and badly handled — experience, and the customer may be gone for good.
Around midnight on Wednesday, Sept. 3rd I went to the McDonald's at 946 8th Ave and 56th Street in Manhattan. After my experience there I'll never eat at the chain again.
I began the night at a party with a friend. Afterwards, we were exhausted. We were also starving, so we went to McDonald's because it's convenient and open late.
I ordered a Southern Style Chicken sandwich meal (I've had this before). My order didn't come out immediately, so we picked out a table and waited.
When the food arrived, I opened up the bun. I'm not sure why. When I looked inside, I saw there was a white substance on the pickles, the bun, and at the edge of the chicken patty.
I knew there had to be a mistake. I've had this meal before and the sandwich is served plain with a buttered bun.
I took the sandwich back to the counter. When I told the cashier without being explicit what I thought the substance looked like, she laughed and said it was "tartar sauce."
The cashier asked if I wanted another sandwich without tartar sauce. I accepted.
My second sandwich arrived to my table. I inspected it and it looked OK. I ate it.
The next morning, with the help of a friend and some Googling, I determined that the whatever was on my sandwich was definitely not tartar sauce. McDonald's tartar sauce includes pickle relish, which was definitely not in the substance I saw on my meal.
I sent an email with the photograph to McDonald's corporate public relations. That afternoon, Linda Dunham, the owner of the 56th Street and 8th Avenue location, called me at my desk.
Dunham's late husband opened the first McDonald's in New York City. She is also the chair of Ronald McDonald House Charities and she owns and operates multiple McDonald's restaurants in NYC.
During our first phone call, she apologized and explained that there's not supposed to be tartar sauce or mayo on that sandwich. She said she would look into it.
I called her back the following Tuesday afternoon when I still had not heard from her.
"I apologize that I didn't get back to you yesterday," said Dunham. "What I did do is I watched some of the product being prepared and you know I don't see– other than occasionally– I don't know whether it's the grease that caused it or something like a little balloon that comes up and sometimes it has a little more white in it, but there's absolutely nothing that we add to that product other than butter."
I asked her why the cashier would have called it "tartar sauce."
"I could not explain that behavior," Dunham continued. "I don't think she knew. She only works the front counter. She doesn't work in the back. I don't think she understood or knew."
She went on to say that late at night a limited number of people work in the store but that she doesn't know who was cooking. Dunham also said that they have cameras that cover part of the kitchen, but not every part.
She assured me that she didn't think anyone did anything intentional to the sandwich.
"I've been in the restaurant industry for 30 some years," said Dunham. "I've never ever ever ever ever known an employee to do something like that. That is ruining number one, a brand. That's also a person's job on the line."
Dunham said that it was a "safe product" and that she'd never gotten a complaint like mine.
Well, McDonald's was responsive, at least. But I'm not satisfied with the explanation. And I'm still never eating there again.
Fast Food Meals POISON kids
30 Mar 2013 A new report released this week from the Center for Science in the Public Interest has found that 97% of the fast-food kid meal combinations they analyzed didn't meet basic nutritional standards for calorie, fat, and sodium content, not even the so-called healthy ones. "Given that children consume on average 25 percent of their daily calories at fast-food and other restaurants, the nutritional quality of those meals is important," CSPI said in their report. CSPI set limits of no more than 430 calories and 770 milligrams of sodium per meal, with no more than 35 percent of calories coming from fat; another group, the National Restaurant Association's Kids Live Well program, put the cut-off at 600 calories.
After 2 Years
A Michigan chiropractor, has been saving a Taco Bell chicken taco and McDonald's cheeseburger with fries for two years, and none of the items have appeared to rot.
Dr. Jaqueline Vaughn purchased the meals in early 2013 and put them on display in her office, Vaughn Chiropractic, in Waterford, Michigan. The meals have remained there ever since, sitting uncovered next to the patient sign-in sheet. None of the food has grown mold or started to smell, according to Jessica Freed, a chiropractic assistant who works in the office.
Jessica Freed "You would think there would at least be bugs coming around, but we don't see any at all," Freed told Business Insider.
She said the office displays the food to remind patients that fast food is unhealthy.
"Fast food is just terrible for you," she said. "We are showing our patients that it won't mold and even the bugs won't touch it."
Jessica Freed Stories about McDonald's hamburgers that last years before rotting are frequently cited as evidence that fast food is loaded with preservatives.
NEW MCDONALD’S “SAUSAGE” BURRITO HAS OVER 100 INGREDIENTS INCLUDING CHEMICAL USED IN FIREWORKS
A MCDONALD’S SAUSAGE BURRITO CERTAINLY PROMISES TO FIRE YOU UP FOR THE DAY, WITH MORE THAN 100 INGREDIENTS INCLUDING ONE CHEMICAL COMPOUND USED IN FIREWORKS
A new behind-the-scenes video reveals that although the liquid egg in the sandwich originates from a farm in Michigan, it is mixed with twenty other components before flash frozen and reheated at restaurants.
Among the scrambled egg mix is carboxymethyl cellulose – a binding compound found in denture adhesives – and sodium benzoate, which is also used in fireworks to produce a whistling sound.
Both ingredients are commonly used in the processed food industry as a cheap way of thickening and preserving goods. The other components of the McDonald’s breakfast burrito include ‘pre-cooked sausage crumbles.’ Thankfully the brown-colored nodules do contain pork.
But the niblets are blended with various other substances including propyl gallate – an antioxidant preservative also used in a wide variety of lipsticks and shower gel.
After the egg and pork is combined, a layer of processed American cheese is melted on top.
Soy lecithin – which some suggest triggers weight fluctuations and gastrointestinal problems – is added to the milk, cream, water and ‘cheese culture’ blend, in a bid to stop the cheesy slices from getting stuck together in storage.
Finally, the egg, sausage and cheese is wrapped up in a tortilla wrap by chefs. In a bid to extend the shelf life of the flour product, a number of preservatives are added during the factory baking process.
And hey presto, a McDonald’s Sausage Burrito is served.
The finished breakfast meal contains 300 calories, 12 grams of protein and 790 milligrams of sodium – more than one third of the recommended daily intake.
Revelation 21:8 But the fearful, and unbelieving, and the abominable, and murderers, and whoremongers, and sorcerers, and idolaters, and all liars, shall have their part in the lake which burneth with fire and brimstone: which is the second death.
McDonald’s Gives Free Vaccines With Happy Meals In Texas
Would you like a hepatitis A shot with your Happy Meal?
Would you like a side of hepatitis A shot with your Happy Meal? As it turns out, your child may just be able to receive a number of significant vaccinations at your local McDonald’s on behalf of the Department of Public Health.
I was just as shocked as you are when I heard news from an email tip that one reader’s local McDonald’s was launching a ‘free vaccination’ program alongside their fast food marketing campaign, and I was reasonably skeptical that even McDonald’s would launch such a strange combination. Especially when consider the extreme financial downfall that the company is experiencing as millions abandon their fake food amid public knowledge over the true extent of their synthetic ingredient list.
As it turns out, however, numerous Texas newspapers and outlets have documented the ‘free McDonald’s vaccine’ events that have popped up in Amarillo. It was, and is, very real. Amarillo.com details the event that first occurred years ago, writing:
“The city of Amarillo’s Department of Public Health and the Caring for Children Foundation of Texas will offer free vaccinations for children from 9 a.m. to 2 p.m. Saturday at McDonald’s restaurant, 1815 S. Grand St.
The vaccinations will include meningococcal vaccine, which is required for seventh- and eighth-graders and for college students residing in campus housing; the varicella vaccine, which is required for kindergarten and first grade and for seventh- and eighth-graders; the Tdap vaccine booster required for seventh- and eighth-graders; MMR vaccine for kindergarten and first grade; and hepatitis A, required for kindergarten and first grade.
Parents and guardians are asked to bring immunization records, and children under 17 must be accompanied by a parent or guardian.”
And that is one of the older reports detailing the events. There is not much press coverage on the programs that are reportedly being rolled out in 2015. Various sites have already been reporting on the new McDonald’s vaccine campaigns that readers say are popping up around the Amarillo area.
Would you get your child a round of booster shots with your next Happy Meal?
Read more: http://naturalsociety.com/mcdonal...-happy-meals-texas/#ixzz3SDQCG7vo
Mythbusters host becoming food ingredient activist by revealing crazy ingredients in McDonald's fries
French fries: a basic combination of potatoes, cooking oil and salt, right? Not at McDonald's, where a shocking 19 ingredients go into the U.S. version of the chain's "World Famous Fries," which based on their contents are more chemicals than actual food.
Mythbusters host Grant Imahara recently toured the factory in Idaho where McDonald's fries are concocted, revealing some shocking facts about this popular junk food favorite. Not only are McDonald's fries loaded with GMOs, but they're also packed with trans fats, chemical stabilizers, preservatives and other health-destroying garbage.
And if you were under the impression that McDonald's fries are somehow vegetarian and/or gluten-free, you're sadly mistaken. The official ingredients list reveals the presence of wheat, milk and beef derivatives, as well as other random additives derived from petroleum and silicone.
The full ingredients list as uncovered during the segment is as follows:
Hydrogenated soybean oil
Natural beef flavor
Sodium and pyrophosphate
Hydrogenated soybean oil
TBHQ (tertiary butylhydroquinone)
McDonald's fries fried in poison twice, investigation reveals
The reason some of these ingredients are listed twice is because McDonald's fries are fried twice -- once at the factory and again in the restaurant. So consumers are getting double the amount of hydrogenated GMO poison every time they dine at one of the chain's thousands of locations.
TBHQ, a preservative agent added to keep McDonald's fries looking and tasting like actual food, is derived from the same petrol chemicals that you pump in your gas tank. And dimethylpolysiloxane, as you may recall, is the same silly putty chemical that we reported is also used in McDonald's Chicken McNuggets to keep them from foaming -- it performs the same function in the fries.
The initial process of producing McDonald's fries is fairly standard. Potatoes are peeled, cut and blanched before being blasted through a cutter at up to 70 miles per hour, creating the iconic thin sticks which we're all used to. But it's what happens next that will probably disgust you.
During the first frying sequence, McDonald's fries are coated in a blend of canola, soybean and hydrogenated soybean oils -- all of which are probably genetically modified -- as well as the beef, wheat and milk additives. They are also given a bath in citric acid, which typically comes from GMO sources, as well as the silly putty chemical.
In order to make the fries appear golden and edible as opposed to bland or even gray in color, a shower of dextrose, a refined sugar additive, is applied to the small sticks. Sodium acid pyrophosphate is also applied to make the fries, which are quite old by the time they reach stores, look fresh and desirable.
After being fried at the factory, McDonald's fries are flash frozen, bagged and shipped out to stores where they are submerged in a GMO bath once again, complete with trans fats, before being salted with processed, artery-damaging salt and served to customers.
When all is said and done, the final product contains 510 calories, 6 grams of protein, 24 grams of fat -- nearly all bad fats, mind you -- 67 grams of carbohydrates and 290 milligrams of sodium.
Oddly enough, if you live in the UK and eat McDonald's fries, you aren't consuming nearly as many chemicals and poisons. A "Food Babe" investigation -- like the Health Ranger, the Food Babe has helped pave the way for increasing transparency of what's contained in the food supply -- revealed that UK McDonald's fries contain only potatoes, vegetable oil (not hydrogenated) and salt, and they're fried only once in the store.
Learn more: http://www.naturalnews.com/048535...ds_Mythbusters.html#ixzz3xC3b0ZOR
She's not lovin' it! Woman shares a photo of a McDonald's cheeseburger and fries that hasn't rotted in TEN YEARS (and the internet is disgusted)
Reddit user posted a photo of decade-old burger and fries from April 2006
The food isn't mouldy and doesn't look decayed or rotted - just dried out
Commenters said that the food's high salt content preserved it
When you buy a McDonald's burger, you might think that it's not very good for you - but you'd probably never imagine that it would last for 10 years without rotting.
A Reddit user, believed to be from the US, posted a photo of a McDonald's burger and fries that were 10 years old this month - and it looked like it could have been bought only a few days ago.
While the food does look dry and hard, there is no visible mould and it doesn't appear to have decayed in any way.
Scroll down for video
Read more: http://www.dailymail.co.uk/femail...tted-TEN-YEARS.html#ixzz46yhpemGH
Bleaching agent used in foamed plastics like yoga mats and shoe soles found in McDonald's McRib sandwich
October 4, 2012 NaturalNews - McRib sandwich from McDonald's. Considering its ingredients, it's a good thing that the fast food chain only offers it once in a while. Here are just three of the 70 chemicals and ingredients the sandwich contains: azodicarbonamide, ammonium sulfate and polysorbate 80.
Chock full of chemicals
"These components are in small enough quantities to be innocuous. But it's still a little disconcerting to know that, for example, azodicarbonamide, a flour-bleaching agent that is most commonly used in the manufacture of foamed plastics like in gym mats and the soles of shoes, is found in the McRib bun," Time magazine reported, noting that the compound is banned in Europe and Australia as an additive to foods (the U.S., meanwhile, limits it to 45 parts per million in commercial flour products, according to an analysis of laboratory testing).
In fact, the United Kingdom's Health and Safety Executive has classified azodicarbonamide as a "respiratory sensitizer" that can potentially contribute to asthma via exposure on the job.
Why the attention? Because the sandwich has developed a sort of cult-like following since it was first introduced, writes Brad Tuttle at Time'sMoneyland.
"Few fast food menu items can say they have their own Facebook page. Then again, few fast food items have experienced the roller coaster-like ups and downs of the McRib," he writes. "First introduced in 1982, the sandwich first disappeared in 1985, but then has periodically resurfaced in McDonald's in the U.S. and abroad. The McRib's cult-like following has generated not only Facebook pages, but McRib Locator websites and a Twitter account."
Perhaps if more Americans actually knew what was in a McRib they would be far less eager to find one. Besides the presence of a plethora of questionable ingredients, the sandwich itself is just over the top in terms of sodium content (980 mg - more than half of the daily recommended allowance) and saturated fat (10 g - not exactly heart-healthy).
Even 'healthy' fast food...isn't
The McRib revelations go hand in hand with earlier field research that has found fast food wanting in terms of providing consumers with a healthy choice - even when the same fast food restaurants are hawking supposedly "healthy" choices.
Again, consider McDonald's. New York Times food writer Mark Bittman wrote that the chain's Fruit & Maple Oatmeal, which was introduced in early 2011, isn't even marginally better for you, in terms of caloric intake, saturated fats, etc., despite being sold as a "bowl full of wholesome."
The oatmeal and McDonald's story broke late last year, when Mickey D's, in its ongoing effort to tell us that it's offering "a selection of balanced choices" ... began to sell the cereal. Yet in typical McDonald's fashion, the company is doing everything it can to turn oatmeal into yet another bad choice. ... A more accurate description than "100 percent natural whole-grain oats," "plump raisins," "sweet cranberries" and "crisp fresh apples" would be "oats, sugar, sweetened dried fruit, cream and 11 weird ingredients you would never keep in your kitchen."
Some people might even justify this by saying that buying the McDonald's version of oatmeal is at least much more convenient than making it at home, but many of those people likely have never made oatmeal at home. Besides, what about the waiting in line and the additional cost?
Other so-called "healthy foods" that are being misrepresented by fast-food chains include:
-- McDonald's Premium Caesar Salad with Grilled Chicken (220 cal., 6 g of fat and 5 g of sugar per serving - without the dressing).
-- Jamba Juice's Mango Mantra Light Smoothie (Mango-a-go-go contains 85g of sugar - far above the daily limit of 34g of added sugar for women and 36g for men that is recommended by the American Heart Association).
-- Subway's Sweet Onion Chicken Teriyaki Sandwich (contains 760 cal. and 2,020 mg of sodium - that's 520 mg more salt than the USDA recommends that children, those with high blood pressure, the elderly and African Americans should consume in an entire day; it also contains 34 grams of sugar, all you should reasonably have in a single day).
McDonalds fries POISON!
TELL EVERYONE YOU KNOW!!!!
McDonald's french fries are doused with extremely toxic chemical
McDonald's uses only Russet Burbank potato to make their fries, which are longer than the average potato. Russet Burbank potato variety is inherently susceptible to a condition known as "net necrosis," which causes a brown discoloration inside the potato, caused by aphids. Farmers use a toxic pesticide called Monitor to eliminate the aphids from potato fields.
Monitor is so toxic that farmers won't go into their fields for 5 days after they spray.
Monitor pesticide contains methamidophos which disrupts normal transmission of nerve impulses.
Methamidophos has been found to have negative effects on reproduction.
Zika virus and birth defects
Holy Zika Batman!
If you are alert, you will find killing off humanity occuring.
Preventing reproduction is one way to lessen humanity.
Promoting queer is another way to Prevent reproduction.
Believe it or not though - as evil and wicked McD's is, some of the other fast-food places are worse. Sonic puts TOO much grease on their food. And the typical Chinese restaurant puts all kinds of garbage fats in them.
Notice the Illuminati symbols on them...
The McD's logo - Freemason
The Sonic logo - had "Ma" to it, and the logo itself looks just like that freemasonic compass/square.
Even Chick-Fil-Le has that one-eyed symbolism on it.