Fast Food Meat

Andre Cunningham

Thesis

Many Americans are questioning whats in the fast food they are consuming.

Content Of Food Products

Unexpected tissue types found in some hamburgers included bone,cartilage and plant material.

Health Effects of Consuming There Fast Food Products.

One common feature of many fast food even low-calorie fast foods is high salt of sodium content.

Eating foods that contains saturated fats raises the level of cholesterol in your blood

Fast food is often also packed with sources of excess added sugar and saturated fats such as mayonnaise, cheese and soda.

"Some fast food hamburgers may contain as little as 2% actual meat

This cheaply processed food fuels illness and disease due to containing numerous harmful ingredients. Some of which are actually banned in other countries.

Up to 12% percent of fast food Burgers may consist of animated

The purpose of the study was to assess the content of 8 fast food hamburger brands using histologic methods. Americans consume about 5 billion hamburgers a year, and most of the people eating them assume that they are comprised primarily of meat.

Daily intake of sodium

  • A diet high in sodium may be one factor in the development of high blood pressure.
  • Sodium is a component of salt: table salt is 40% sodium and 60% chloride.
  • Processed and preserved food items such as canned foods, fast foods, cheese, and condiments usually have high sodium content, and are the main source of dietary sodium for Americans.

SALT

Salt has been used for centuries to preserve meats and fish. It works to inhibit the growth of bacteria cells which lose water and become dehydrated in salty environments.

Sources

http://naturalsociety.com/fast-food-hamburgers-contain-2-percent-actual-meat/

This cheaply-processed food fuels illness and disease due to containing numerous harmful ingredients – some of which are actually banned in other countries. But if you need yet another reason to avoid the junk, here it is: According to a study published in the journal Annals of Diagnostic Pathology, some fast food hamburgers may contain as little as 2% actual meat.

Read more: http://naturalsociety.com/fast-food-hamburgers-contain-2-percent-actual-meat/#ixzz3RGkTLU5O
Follow us: @naturalsociety on Twitter | NaturalSociety on Facebook

http://www.nationofchange.org/shocking-fast-food-hamburgers-could-be-little-2-percent-actual-meat-1375453182

This cheaply-processed food fuels illness and disease due to containing numerous harmful ingredients – some of which are actually banned in other countries. But if you need yet another reason to avoid the junk, here it is: According to a study published in the journal Annals of Diagnostic Pathology, some fast food hamburgers may contain as little as 2% actual meat.

http://healthyeating.sfgate.com/kinds-meat-fastfood-places-use-burgers-12312.html

Before the globalization of the fast-food market, hamburger was sourced from local farms and may have come from just one or two cows. Now, the ground beef is churned out in factories and consists of meat from hundreds of animals from multiple locations, Eric Schlosser, author of "Fast Food Nation: The Dark Side of the All-American Meal," explained in a 2002 interview with CBS News. This process increases the risk of widespread foodborne illness because one tainted cow may affect hundreds or thousands of burgers.

http://www.care2.com/greenliving/disgusting-ingredients-in-mcdonalds-burgers.html

There’s been a tremendous amount of controversy over McDonald’s burgers since celebrity chef Jamie Oliver demonstrated how meat scraps and sinew are spun in a centrifuge and “washed” with ammonium hydroxide, which has also become known as ”Pink Slime.“ This chemical is used in fertilizers and cleaning products. According to Oliver it is used in 70 percent of ground beef in the United States but does not require inclusion on ingredient lists because the US Department of Agriculture classifies it as a “process” not an “ingredient” even though residues of this process are left behind in the meat consumed. He says, ”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.”

Read more: http://www.care2.com/greenliving/disgusting-ingredients-in-mcdonalds-burgers.html#ixzz3RMaAz8fm

http://webpath.follettsoftware.com/resource/viewurl?encodedUrl=JucFxHz5pEmdksLl2A-K0gCyXaiPc0-34703kVW6qJE&version=1&userGUID=B7478B73-814A-40B0-86EE-1DE2ED83520D&gv=1&gc=1422471290&appsignature=Destiny&appversion=12.5.3.0+%2812_5_RC3%29

Fast food has too much of one mineral, sodium, which elevates blood pressure. High blood pressure can cause heart attacks and strokes. Teens should consume no more than 2,400 milligrams per day, yet many fast-food restaurant items contain more than half that amount. A typical breakfast biscuit with ham can have 1,433 milligrams; a large cheeseburger, 1,589 milligrams; six to eight nachos, 1,800 milligrams. Many single-item snack foods also contain staggering amounts. While a 10-ounce plain baked potato only has 25 milligrams of sodium, 10 ounces of typical potato chips have 1,680 milligrams, 67 times that amount.

http://recipes.howstuffworks.com/10-ingredients-fast-food9.htm/printable

Salt has been used for centuries to preserve meats and fish. It works to inhibit the growth of bacteria cells, which lose water and become dehydrated in salty environments. Over the years, food scientists and manufacturers have discovered that other chemicals also can serve as preservatives.

http://recipes.howstuffworks.com/10-ingredients-fast-food9.htm/printable

Fast-food restaurants have many different ways to sweeten beverages, baked goods and condiments. Sucrose, orsugar, reigned as the traditional sweetener for years until food scientists began to synthesize sugar substitutes. Saccharin arrived first, followed by aspartame and sucralose.

http://naturalsociety.com/fast-food-hamburgers-contain-2-percent-actual-meat/

  • A variety of tissue types besides skeletal muscle were observed including connective tissue, blood vessels, peripheral nerve, adipose tissue, plant material, cartilage, and bone.
  • In 2 hamburgers, intracellular parasites were identified.

The study concludes with:

“Fast food hamburgers are comprised of little meat (median, 12.1%). Approximately half of their weight is made up of water. Unexpected tissue types found in some hamburgers included bone, cartilage, and plant material; no brain tissue was present. Sarcocystis parasites were discovered in 2 hamburgers.”



Read more: http://naturalsociety.com/fast-food-hamburgers-contain-2-percent-actual-meat/#ixzz3RSGQBMlx
Follow us: @naturalsociety on Twitter | NaturalSociety on Facebook

http://www.collective-evolution.com/2013/08/03/study-shows-fast-food-burgers-can-contain-as-little-as-2-actual-meat

The purpose of the study was to assess the content of 8 fast food hamburger brands using histologic methods. Americans consume about 5 billion hamburgers a year, and most of the people eating them assume that they are comprised primarily of meat. Researchers also found the need to search for brain tissue, fortunately they didn’t find any. Truth is, meat content within fast food hamburgers is very low. Here is a breakdown of what you might find in a fast food hamburger, according to the study:

  • Water content by weight ranged from 37.7 to 62.4 percent, an average of 49 percent
  • Meat content in the hamburgers ranged from 2.1 percent to 14.8 percent, an average of 12.1 percent
  • Electron microscopy revealed the existence of preserved skeletal muscle
  • Connective tissues
  • Blood vessels
  • Peripheral nerves
  • Adipose Tissue
  • Plant material
  • Cartilage
  • Bone

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