Fast Food Is Really “Filth” Food

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Here are some of the secrets the fast-food industry doesn’t want you to know. And for good reason… you’d never eat their garbage again if you knew this.

I’ll get to the “gross stuff,” but first, you need to know these facts about FAST FOODS today…

Ever notice how different parts of a fast-food meal kinda taste the same? The burger, the fries, the onion rings, even the shake—they all taste like “fast food.” That’s because they’re all calibrated to appeal to our taste buds in a way that inspires us to keep eating—not too meaty, not too vegetable-like.

The part of our brains called the hypothalamus that responds to food evolved to crave a variety of sweet, salty, and bitter tastes, so we would munch on a variety of foods. And fast food is designed to satisfy all of these taste desires, so you never crave anything else…

Fast food is made to be eaten fast…

It takes 20 minutes for the “I’m full” signal to get from your belly to your brain. So the faster you eat that food, the more of that food you need to buy, and eat, because your brain doesn’t know you’re stuffed.

According to one study, the heaviest people chew their food 11.9 times before swallowing, while the thinnest chew 14.8 times.

It’s harder for you to say no to an offer when it comes directly from another person, according to a Eastern Illinois University study that found people will eat 85 percent more when servers offer them more.

Duke University researchers discovered that chains often encourage customers to buy larger sodas by increasing the number of ounces in ALL sodas. That’s because people subconsciously pick the middle option, so the larger the “medium,” the more they can charge for it.

We now take in twice as many calories from restaurants than we did 30 years ago. Check out how much our food has swelled:
Pizza: 70% more calories
Cheeseburger: 75% more calories
French fries: 190% more calories

NOW… Your soda is dirtier than a toilet!

filthy waterIce machines are extremely difficult to clean, making them veritable petri dishes. And to top it off, most restaurants never do the maintenance the manufacturers recommend.

In an award-winning science project, a 12-year-old Floridian Jasmine Roberts compared the bacterial content in ice water and toilet water from fast-food restaurants. It was found that 70% of the time ice from fast food restaurants was dirtier than the toilet water. In several cases, the ice tested positive for E. coli bacteria, which comes from human waste.

Your meat is chemically cleaned…

Chemicals we normally associate with cleaning are put into fast-food meat on purpose. Why?

Compounds like ammonium hydroxide can damage E. coli and other organisms. They also lower the acidity of meats and other foods, making it difficult for pathogens to survive.

Is the practice safe? NOT AT ALL… But the USDA says yes. Does the idea of eating a chemically washed burger sound good to you?

Flame grilling is phony…

The grill marks on fast-food burgers and slabs of chicken are there to make us think the meat has been charbroiled by flames. Usually, those marks were branded on at the factory or painted with dyes. Smoke and char flavorings are added to complete the illusion. Yum!

And the chicken nugget we so love, has been through a lot before we eat it…

chemicals in fast foodA former McDonald’s employee, recalls: “I accidentally left a whole bag of about 100 chicken nuggets out on a counter for way too long. They melted. Into a pool of liquid.

I never understood why. But they were completely indiscernible as being the nuggets I once knew.” How might that happen?

It could be a quality of mechanically separated meat, a slurry creation when the bones and carcass of a leftover chicken are mixed together in a food processor. Of course, McDonald’s vehemently denies any such processing.

Some fast food looks too good for its age…

In 2010, New York photographer Sally Davies put a McDonald’s hamburger and fries in a jar. Five months later, the food still looked edible while KFC fries bought and stored on the same day were white and furry with mold.

Marion Nestle, chair of NYU’s food studies program, said that McDonald’s would have to use “a lot of sodium propionate (Sodium Propionate:synthetic substance) to prevent bacterial or mold growth.” Davies continues to take photos of the same meal and post them on her website; as of July 2015 it has not noticeably disintegrated.

This year, McDonald’s began offering breakfast items all day long. Great news if you want an egg sandwich in the middle of the afternoon, right? Technically, no. That’s because eggs aren’t the only thing in McDonald’s eggs. Forbes writer David DiSalvo discovered that there’s also sodium phosphate (a preservative), citric acid and monosodium phosphate (added to preserve color) and nisin preparation (a preservative). Enjoy your chemical egg mcCHEM sandwich.

There’s more to your salad than you would ever knowingly want to eat…

fast food saladsMany fast-food chains offer salads. But that doesn’t mean you could name much of what goes into one. How about propylene glycol? Many chains dust their salads with that chemical to keep the leaves crisp. It’s considered safe for consumption — and can also be found in antifreeze (will kill a dog or cat if ingested) and sexual lubricants.

Your fast-food coffee could be killing you and making you sad…

Styrofoam cups can leach styrene, a neurotoxin that can cause depression and a loss of concentration. Highly acidic or hot beverages–in other words, coffee–draw the plastic compound out more effectively than, say, cold water would.

Check out the Long John Silvers website; their nutrition data page has been taken down. What’s the fried-food chain hiding? It’s breaded clam strips and battered onion rings have traditionally contained more than three days’ worth of trans fatty acids, while fish and chicken tacos both top 2,000 milligrams of sodium per serving.

Baskin-Robbins shakes feature wood chips and petroleum byproducts…

You like Butterfingers? Then you’ll love Baskin-Robbins Butterfinger 31 Below Mix-In, with the sugar equivalent of 5 Butterfingers bars, as well as cellulose gum and cellulose gel (both terms for chemically digested wood chips) and Red 40, a dye made from petroleum. It also features TBHQ, a corrosion inhibitor used in biodiesel.

Sorry you didn’t pack your own lunch for work today? I don’t blame you!

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