May 28, 2014 4:13 pm -

8 Things McDonald’s Doesn’t Want You to Know Are In Your Hamburger (Video) (via Americans Against The Tea Party)

In the interest of full disclosure let me say that I love McDonald’s food. The burgers are delicious. The fries are yummy. The shakes (vanilla, is my favorite) are heavenly. Having said all that, now that I know some of the things that go into the…

D.B. Hirsch
D.B. Hirsch is a political activist, news junkie, and retired ad copy writer and spin doctor. He lives in Brooklyn, New York.

No responses to 8 Things McDonalds Would Rather You Not Know Are In Your Hamburger

  1. Bianca Bradley May 28th, 2014 at 4:23 pm

    I would like to see the sources of how they came up with the mercury and the sodium mouthful thingy. OR the amonnium one too.

    • Billy Jackson May 28th, 2014 at 5:24 pm

      The ammonium sulfate is used as an acid neutralizer in bread, and is still used in the U.S. It’s still nasty stuff.

      Even scarier, they left out what’s in the meat, but until McDonalds actually removes it from the U.S., ammonium hydroxide, or pink slime is used as a disinfectant for beef and chicken, is the nastiest shit they use.

  2. EnuffBull May 28th, 2014 at 4:30 pm

    Nutritional suicide never tasted so good!

    Wonder how those ingredients fared 30/40/50 years ago?

    • craig7120 May 28th, 2014 at 4:33 pm

      Quisp? Is that you?

      • EnuffBull May 28th, 2014 at 4:46 pm

        That’s my little Quisp bobble head. You can still purchase the vitamin-packed cereal on Amazon of all places! It’s just flattened Captain Crunch, but darn it is addictive!

  3. craig7120 May 28th, 2014 at 4:31 pm

    Dr. Joel Fuhrman books on eating healthy has changed my view of eating

  4. M D Reese May 28th, 2014 at 6:36 pm

    I haven’t eaten out in years. If the “food” doesn’t kill you, the gunnuts will.

  5. fancypants May 28th, 2014 at 8:48 pm

    Surprisingly, all of these ingredients are in the burger bun. Does this mean that McDonald’s is healthier if you avoid eating the buns? Maybe, maybe not.
    Im going to say maybe not

  6. Ormond Otvos May 28th, 2014 at 9:38 pm

    The real crap is this article, with all the standard garbage-think exaggerations and omissions.

  7. Ormond Otvos May 28th, 2014 at 9:39 pm

    BS. Pretty standard chemical. It isn’t pink slime.

  8. Aielyn May 29th, 2014 at 8:02 am

    I’m all for better food, and the number of chemical-named substances (meaning, industrial chemicals rather than proper natural ingredients) in the ingredients list of their buns is absurd, but the claims here are nothing but hyperbole and misrepresentation.

    Ammonium Sulphate can be produced as a by-product of steel-making and synthetic fibre production… but that doesn’t mean that it’s the source of the stuff used in their burgers… but even if it was, that doesn’t matter, so long as they make sure that unintended chemicals don’t contaminate it. That doesn’t make it good, but it also doesn’t make it bad.

    Alloxan is a problem in significant amounts, but so is water… but then, it’s made as a byproduct of bleached maida flour, not general bleached white flour.

    HFCS can be a problem, but that’s a different issue, and it’s found in a LOT of foods and drinks.

    HFCS production can be mercury-contaminated, but the majority of it actually isn’t. It depends on the specific production method. The presumption that Mercury is in the burgers based purely on presence of HFCS is like saying “some water contains urine, therefore all water contains urine”.

    Sodium Stearoyl Lactylate *might* be capable of causing food intolerance problems… but then, even, in very rare cases, water causes food intolerance problems.

    Azodicarbonamide isn’t great, but it’s banned here in Australia because the cons were seen as outweighing the pros, not because it’s massively harmful.

    Guar Gum causes problems in LARGE quantities. So is water.

    Sorbic Acid… “in large doses”. It’s the third-last ingredient, meaning that it is a VERY low dose.

  9. William May 29th, 2014 at 8:54 am

    Sadly, this garbage food costs less than the healthier fare at most restaurants.

    • Jake May 30th, 2014 at 8:20 am

      Not if you add the cost of a lifetime of medical care to treat the after effects of eating that junk.

      • William May 30th, 2014 at 9:58 am

        I hear ya’ Jake. Granted, genetics do play a part, but the wife and I (lifetime gym rats) are turning 60 this summer.
        When you’re almost 60 and medical people ask you what meds you take and you say none, they look at you funny.