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4 Fast Food Ingredients Way Worse than Horse Meat

Anthony Gucciardi
Natural Society / News Report
Published: Monday 4 February 2013
It sheds even more light on how fast food eaters truly have no idea what they’re eating—a revelation that will be further revealed by exposing the known chemicals in these products.
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As you’re likely aware, Burger King U.K. recently admitted that its famous fast food symbol the Whopper (and its other burgers) were actually made using horsemeat. In an admission that came just hours after denying the presence of horsemeat in the burgers, the secret ingredient has been broadcast on media stations worldwide as a breaking news piece. But what about the ingredients we know exist in many fast food creations and are actually far more concerning?

The fact that Burger King products contain horsemeat and the company denied the link to consumers before being forced to admit it due to DNA evidence reveals a few different things. First of all, it sheds even more light on how fast food eaters truly have no idea what they’re eating—a revelation that will be further revealed by exposing the known chemicals in these products. Secondly, it shows that Burger King either:

  • Possibility A: Genuinely does not care about consumers and has denied the existence of horsemeat in their products as to not incite profit loss and media turmoil.
  • Possibility B: Burger King genuinely has no idea what its own products contain. Whether it be horsemeat or other ingredients, they are honestly clueless.

It is debatable which of these possible scenarios is worse, however they both are concerning. Especially when you know what Burger King is telling you about. And that leads to the third thing that the horsemeat revelation tells us: considering the highly toxic chemicals and other admitted ingredients inside fast food products, a lack of true ingredients listing may mean an even more disturbing list of additives. As for what we do know, however, here are four fast food ingredients that are way worse than horsemeat:

1. Electronic Cigarette Filler, Synthetic Laxative

You may have fond memories of enjoying a Wendy’s Frosty, but the lengthy and gut-wrenching list of chemicals that create what is labeled as a ‘milkshake’ contain more than one bad surprise. Wendy’s Frosty contains the typical ensemble of fast food components such as traditionally-GMO corn syrup, artificial flavorings, and a list of thickening agents. Of the 14 ingredients it takes to create the fast food top seller, one chemical stands out. Contained in the Coffee Toffee Twisted Frosty, a laxative chemical and electronic cigarette filler known as propylene glycol is among the 25 new ingredients that make up this special Frosty.

Peer-reviewed research available on PubMed reveals that propylene glycol has been associated with neurotoxic effects in children and a reduction in the permeability of the blood brain barrier. Propylene glycol is also used ”as the killing and preserving agent in pitfall traps, usually used to capture ground beetles.” It just so happens to even be illegal in cat food.

Wendy’s Toffee Twisted Frosty also contains mercury-filled high-fructose corn syrup.

2. Flour-Bleaching Agent Used in Yoga Mats, Foamed Plastics

If you were to use this yoga mat ingredient to produce food in another nation like Singapore, you would face fines up to $450,000 and 15 years in prison. In the U.S., you can charge money and market the creation as the McRib. And that’s exactly what McDonald’s did. The McDonald’s McRib not only contains GMOs, deadly chemicals, and harmful fillers, but an ingredient known as azodicarbonamide. Banned in Australia, Europe, and Singapore, azodicarbonamide is used in the creation of foamed plastics like yoga mats.

The troubling chemical is one of the 70 ingredients that compromise the ‘pork’ in the McRib sandwich.

3. Silicone Breast Implant Filler

It really seems like McDonald’s is attempting to utilize a long list of banned ingredients in order to create its world famous fast food cancer bombs. McDonald’s Chicken McNuggets have a reputation as one of the worst food items on the planet for a reason. The so-called meat of the nugget is actually made up of seven different ingredients—not chicken. These include sodium phosphate, safflower oil, wheat starch, dextrose, and a particularly dangerous substance known as autolyzed yeast extract. While not the silicone breast implant chemical, but it is very similar in nature to MSG.

McDonald’s Chicken McNuggets are full of surprises for sure, also containing dimethylpolysiloxane. This is the chemical that is used in silicone breast implants and silly putty, or at least will be for a short while longer. Dimethylpolysiloxane is actually being phased out as a breast plant filler due to safety concerns by the industry. It is still used by McDonald’s, however—at least in the U.S. McNuggets in Britain do not contain some of the dangerous chemicals that are so easily permitted in the U.S.

4. Chemical Salad

Is choosing the salad at a fast food establishment really the healthier choice? If you follow the marketing campaigns of these corporations, you may believe so. The sad truth, however, is that virtually every item sold in a fast food restaurant is tainted in some way with harsh chemicals and additives. Take McDonald’s healthy salads, for example. Not only does the cilantro lime glaze and the orange glaze used on many of these salads contain propylene glycol (the chemical discussed in the first ingredient of laxative and electronic cigarette filler), but a medley of others on this list as well.

Two chemicals, however, stand out with the salad. Disodium inosinate, and disodium guanylate both divulge the presence of MSG within the healthy salad.

It may seem like old news to some, but the reality is that even “healthy” fast food items are filled with toxic ingredients. Remember, it’s not about the food itself (salad, for example), but what it contains. Until we realize that lettuce may contain more than the eye can perceive, such as pesticides, herbicides, insecticides, preservatives, flavor enhancers, sweeteners, and more, it will be impossible to establish what “health” really means.

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ABOUT Anthony Gucciardi

Anthony is an accomplished investigative journalist whose articles have appeared on top news sites and have been read by millions worldwide. A health activist and researcher, Anthony’s goal is informing the public as to how they can use natural methods to revolutionize their health, as well as exploring the behind the scenes activity of the pharmaceutical industry and the FDA.

MNhistoryfan's picture

Organic food is more

Organic food is more expensive, but I usually buy it. I think I save money by not having medical problems and issues. I shop at my local co-op, which has a class in how to shop inexpensively at a co-op. Also, there are lists of inorganic foods that you can eat that are fairly safe--like oranges, I believe.
If you stay away from fast food and cook for yourself, you will save money and be much healthier. Fast foods are deadly, but if you cook from scratch, it's much cheaper. No time? Look for ways to do things ahead, like cooking rice and refrigerating it, or beans (full of protein and really good for you), or lentils and the like. If some of these food are not familiar to you, I suggest looking for books that tell you how to eat very well and healthfully and cheaply.
Product is harder, but some are almost indispensable for a decent diet like fresh greens. Also, canned foods can be nutritious although I seldom buy them, and so can frozen, if they're cheaper than fresh. And when you cook, you can often use "store-bought" ingredients; you don't always have to start from scratch. Nothing wrong with canned beans, for example, except they cost more than dry bulk beans.
But COOK! Stay out of McDonald's and Wendy's and all the others. Stay well! Stay alive! That is exactly what you do when you cook and look for nutritious ingredients.
I haven't been in a fast-food restaurant in 40 years. If I need something fast, I go to a trusted place (maybe a small local restaurant that has take-out, or my co-op, where I know EXACTLY what's in it).
One thing we do know: you cannot trust the food industry.

thank you for your article. I

thank you for your article. I believe your article bring to light the ingredients in our food. I feel trapped by corporate food producers. I would rather eat organic but alas I can not afford the price of organic foods. Dave revealed some good information,however he only addressed one ingredient. I believe Propylene glycol is used in automobile coolant. I am feeling a little unappreciated, when I learn that cat food may not contain Propylene glycol but it can be in food for humans????

sciwriterdave, you have a

sciwriterdave, you have a reading-comprehension problem:

1. I never stated nor implied acrylamide was an additive.
2. Cancer typically takes years to develop, and typically develops in only a small subset of a population exposed to a carcinogen. So to detect carcinogenic potential in a substance in a laboratory test, it's typically administered in large doses so the effect can be measured statistically. You have made the unfounded assumption that these higher doses are REQUIRED for cancer to develop. They are not.
3. Every fact I stated is true. It's YOU that's stating misinformation. Do you work for Burger King?

Please keep writing more of

Please keep writing more of these articles. As this is more and more in the face of the public, perhaps people will decide to actively make change.

French fries also contain the

French fries also contain the toxic chemical acrylamide, a neurotoxin and carcinogenic substance:

Alan, It is in poor form and

It is in poor form and taste to be posting misinformation with the specific intent to alarm. From your posting it seems that you have either not completely read anything on acrylamide or the associated wikipedia article.

For one, by adding a comment about acrylamide with this article you are making it sound as if this is an additive put there by the food industry. It is not. Acrylamide is formed during the cooking process. In a paper by Mucci and Adami, "The Plight of the Potato: Is Dietary Acrylamide a Risk Factor
for Human Cancer?", they say "Rather than being a food contaminant, acrylamide forms as a byproduct
of cooking specifi c foods at high temperatures through a
Maillard reaction between amino acids, primarily asparagine, and
reducing sugars such as fructose or glucose. Understanding the
mechanism has led to considerable research efforts around strategies to reduce the amount of acrylamide that is created in foods,
including altering levels of asparagine or sugars, or by reducing
temperatures at which foods are cooked".

All this means is that 1) chemical formation is a natural one and 2) is temperature dependent. It means that it can be found in any cooked or baked starchy foods that has not been boiled. You can buy all natural ingredients and either bake your own bread or make your own french fries and you will still find acrylamide in there. If you boil a starch, e.g. to make a dumpling, you won't find any acrylamide.

Now the question on neurotoxicity and carcinogenicity has been answered. We know that laboratory tests have demonstrated these effects but they chemical was administered at doses that were 1,000 - 10,000 times higher than is ever found naturally in foods.

We must remember that dose and duration of exposure matters when determining toxicity. The largest amounts found in baked products were found in the order of micrograms per kilogram of body weight. I don't have to cite the article I mentioned above as even the wikipedia article mentioned that it takes milligrams per kg of body weight to observe any effects. That alone is an order of one thousand in terms of concentration.

The point is, there are lots of things that we must be concerned about as far as our food supply is concerned and there are lots of things that are added that we should be concerned (and knowledgeable) about. Acrylamide is not one of them. Posting bad science serves no one.

screw who davyboy?

screw who davyboy?

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