Most Burger Joints Use Meat Containing Antibiotics, and Other Shocking Facts
NEW YORK — October 19, 2018
A team of researchers from NRDC who analyzed the quality of meat used in hamburgers has come to a disappointing conclusion.
It turns out the most popular burger joints, including McDonald's, Burger King, Wendy's, and many other fast food chains are in no hurry to give up problematic products.
The researchers' team included members of various organizations that have studied the situation with the use of beef with antibiotics in detail; laboratory tests were conducted, and the current policies of the companies involved were considered.
The results were disappointing. Only 2 of the 25 largest fast-food and -casual restaurant chains in the United States have completely abandoned low-quality beef—and they’re companies occupying relatively low positions in the list: Shake Shack and BurgerFi.
The experts were fully satisfied with their attitude and noted that they are using a qualitatively new approach to the control of meat products. Against this background, they stand out among their colleagues, and the demand for their products in the US is growing regularly.
Food and Drug Administration (FDA) representatives believe these companies have honestly earned their respective A’s.
In other cases, the picture is not so joyful. Such food giants as McDonald's, Wendy's, In-N-Out, Burger King, and other major hamburger suppliers still use meat containing antibiotics. They were give D’s and F’s. Some companies promise to fix the situation in the near future, while others don't even mention a specific timeframe.
Of course, this does not mean that absolutely all beef contains undesirable elements. However, in most cases, this figure does not fall below 10%.
Earlier, McDonald's restaurant chain said that the company will no longer use artificial preservatives, flavors, and colors. Sanctions will affect the classic burgers as well as cheese, rolls, and sauce. However, their pickles will still have filling flavors.
The company says that it will be able to completely abandon artificial fillers within two years.
So, thanks to the transition to more useful ingredients, McDonald's is going to return to a sales growth in the main US market, where sales have slowed recently, the Wall Street Journal reports.
The company is confident that such a step will be able to attract consumers who are afraid to take supplements such as calcium propionate or sodium benzoate. As the company noted, sales grew after the refusal of additives in nuggets and the transition to butter instead of margarine in the cooking of McMuffins.
In reality, the situation is much worse than we could have imagined.
If you imagine a burger — it's a roll, a little sauce on both sides, lettuce, tomatoes, pickles, and of course the meat.
There are many reasons why burgers are harmful. Scientists all over the world talk about the large amount of sugar in the ingredients, while others say the harm is in the oil used to cook the burger. In fact, the main harm is precisely in the flavorings and additional preservatives that give the burgers a specific taste and smell.
Harvard scientists conducted their own research and found that the chemical additives that McDonald's uses are addictive.
Also, flavor enhancers affect the human brain. Regular consumption of such food can lead to the body ceasing to produce serotonin, the so-called pleasure hormone. Without this substance, a person feels discomfort, and to improve your mood you have to go to McDonald's. Scientists compare this with alcoholism.
It’s hard to believe that McDonald's would dare to exclude preservatives from their products. They would lose their customers if they suddenly found that the sweet and pleasant smell was mainly due to a number of harmful chemical substances.