An announcement was made by McDonald’s in March 2015, which claimed that this company will start buying only chicken raised without antibiotics important to human medicine. This change is supposed to take place within the next two years. In addition, they stated that they would begin using milk from cows that have not been treated with the artificial growth hormone rBST.
This decision is probably due to the downtrend of their sales, in order to improve the situation. This change means that not only will suppliers be scrambling to meet the demand, but other fast-food chains will also be considering a similar move. Similarly, restaurants like Panera Bread, Chipotle, and Shake Shack have already switched to antibiotic-free poultry and meat, which caused their former customers to flock to these competitors.
Although this is positive news, for without doubt, going antibiotic-free on their poultry is a step in the right direction, the fact is that McDonald’s is yet to make any changes to its meat – which is actually loaded with a whole different host of problems.
Even if it is true that McDonald’s burgers do not contain preservatives or additives this does not erase the fact that McDonald’s meat actually comes from confined animal feeding operations (CAFOs).
In these factory farms, cows and other livestock live in unsanitary and inhumane conditions. Moreover, they are also given antibiotics and growth hormones to make them grow faster and more resistant to disease. To speak in numbers, nearly 25 million pounds of antibiotics are administered to livestock in the US annually.
These antibiotics, along with antibiotic-resistant bacteria, are transferred to customers every time they consume CAFO meat – and sometimes even through the animal manure used as crop fertilizer. Two million Americans become infected with antibiotic-resistant bacteria every year, causing at least 23,000 deaths.
One of the dangers brought by CAFOs are antibiotic-resistant diseases. What’s more, excessive exposure to antibiotics and regularly eating antibiotic-laced CAFO meats also harms our gastrointestinal health, predisposing to virtually any disease.
But these harmful effects do not stop here
Have you ever wondered about the long life of their foods? McDonald’s patty’s long life may be because of its sodium content, but that cannot be the case with their bun, however. Bread typically stays fresh for several days, but there is no such bread that can stay mold- free for years. Yet that’s exactly what happened with the McDonald’s bun.
Namely, the McDonald’s bun is not even close to freshly baked bread you make at home. It is only a “bread-like” concoction that bears no actual resemblance to natural bread, despite the appearance, normally. Below are given the ingredients used in McDonald’s buns. These ingredients should clearly offer clues as to why the burgers stay blemish-free and “fresh” for years.
“Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Contains 2% or Less: Salt, Wheat Gluten, Leavening (Calcium Sulfate, Ammonium Sulfate), May Contain One or More Dough Conditioners (Sodium Stearoyl Lactylate, DATEM, Ascorbic Acid, Azodicarbonamide, Mono and Diglycerides, Monocalcium Phosphate, Enzymes, Calcium Peroxide), Calcium Propionate (Preservative).”
This should be alarming, for you can clearly predict the potential health effects you can experience if you consume a McDonald’s hamburger. For instance, ammonium sulfate is known to cause nausea, vomiting, and diarrhea due to gastrointestinal irritation. Moreover, calcium sulfate, also known as plaster of Paris, can possibly cause digestive problems.
In addition to the hamburgers, McDonald’s Chicken McNuggets also came under fire after it was found that its contents are full of ingredients that no sane person would ever think of cooking with. Namely, only 50 percent of the nuggets is actually chicken, and the rest is a mixture of corn derivatives, leavening agents, sugars, and completely synthetic ingredients.
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