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.

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.

Source: http://politicalblindspot.org

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