5 DISTURBING SECRETS About McDonald's! Fact5~wikipedia
                           5 Disturbing Secrets About McDonald's
                                              McDonald's burgers contain food dye made from crushed beetles!
[b]McDonald's is an American fast food company, founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, CaliforniaUnited States. They rechristened their business as a hamburger stand. The first time a McDonald's franchise used the Golden Arches logo was in 1953 at a location in Phoenix, Arizona. In 1955, Ray Kroc, a businessman, joined the company as a franchise agent and proceeded to purchase the chain from the McDonald brothers. McDonald's had its original headquarters in Oak Brook, Illinois, but has approved plans to move its global headquarters to Chicago by 2018.[4][5][/b]

Number 5 – Cysteine-L
Cysteine is a semi-essential proteinogenic amino acid contributing to building protein and includes the element sulphur. You might be thinking what is the relevance of cysteine-l to McDonald’s? Well, McDonald’s use this semi-essential proteingenic amino acid to flavour their meat and soften their breads and pastries. The worst thing is that the majority of cysteine-l is obtained industrially by hydrolysis of animal materials, such as poultry feathers or hog hair. There are even reports claiming that cysteine-l is obtained from human hair, however, there is little evidence to support this claim.

Number 4 – Dangerously Hot Coffee
Although much stricter health and safety regulations are now under place, McDonald’s used to serve dangerously hot coffee. In 1992, a woman spilled hot coffee on her lap at an Albuquerque McDonald’s, resulting in third-degree burns that necessitated skin graft surgery. As a result, she sued the multi-million dollar corporation, alleging that McDonald’s instructed its franchises to serve coffee at a dangerously hot temperatures. The woman initially won $2.9 million, which was later reduced to $640,000 and finally settled out of court, but not before the case became national news.

Number 3 – Carminic Acid
Now you may be sat there thinking, I’ve recently been to McDonald’s and now I’m seeing something about acid!? To make matters worse, carminic acid is an acid that is synthesised by Cochineal beetles and it is used as common practice in industries to dye foods, especially meats, red. This involves crushing the insects and extracting the dye out of them. Next time you are eating a burger from McDonalds, make sure to give those tiny insects some thought for making your burger look just that more colourful and appealing.

Number 2 – Pink Sludge
You may have heard about this already or seen a video on pink slime but if you haven’t then let me explain what this is all about. Yes the image is real and it is what is known as pink slime. Pink Slime is “mechanically separated meat” and is a mixture that is created from using the bones and carcass of left over chicken. This is then mixed together in a food processor. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting product is exposed to ammonia gas or citric acid to kill bacteria which gives it its bright pink colour that you see. Luckily for you, McDonald’s have stated that they no longer use “pink slime” in their burgers, however, if you have had a McDonald’s between 2004 and 2011, chances are you have probably eaten pink slime.

Number 1 – Decreased Intelligence
Although no concrete evidence has been put through, studies have shown that fast food from places such as McDonald’s can actually make your brain shrink! Weird right? Studies have shown that diets which are high in trans-fat are linked to the same brain shrinkage associated with Alzheimer’s disease. A study in Portland's Oregon Health and Science University showed that those with higher trans-fat in their blood had smaller brains. Brain shrinkage is one of the hallmarks of Alzheimer's disease since having the disease means that your brain shrinks at an accelerated pace as the disease and pathology spreads to certain parts of your brain. In addition to smaller brains, people who ate more trans-fats also scored lower on thinking and memory tests.

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