New York photographer Sally Davies has been photographing the same Happy Meal weekly for the past six months and sharing her experiment on flickr. As you can see, it has hardly changed. See all the shots here...
Guess how old the hamburger on the left is? Wellness educator and nutrition consultant Karen Hanrahan took this photo of a new hamburger on the right and a 12 year old burger on the left. Yes, the bun is that old as well!
Len Foley has been collecting McDonald's hamburgers for over 19 years and they still look just about as good as new. Note the real (moldy) hamburger at the beginning of the video. True story about a man who's been saving hamburgers, cheeseburgers, and Big Macs from McDonalds for over 19 years! If you would like to try this experiment yourself he instructs you should keep the hamburger somewhat dry, away from your dog for 6 or 7 days, and then after that, you can display them anywhere out in the open as no animal or insect will go near them. For instructions on how to care for your own Immortal Burger. See the Bionic Burger Museum site.
Utah resident David Whipple has managed to hang on to a hamburger from McDonald's since 1999. The extraordinary part isn't the fact that he didn't throw the burger out, though -- it's that the burger barely looks like it has aged. Appearing by phone on the TV show "The Doctors" recently, Whipple explained that the burger was discovered many years ago in his coat pocket, oddly enough. It looked the same then as it does now.
Author and Obesity Activist Julia Havey has been aging a McDonalds cheeseburger for 4 years. The French Fries still look fresh. There is no smell after 24 hours. The bun gets hard. No visible signs of rot, mold, age or break down. Julia compares fresh potato to the old, still greasy french fries, the real potato turns brown/blue and full of mold after a couple of months...
The definition of a whole food, is a natural food that has not been processed or has been refined as little as possible. Unfortunately, ultra-pasteurized, homogenized, grain-fed cow's milk is no longer a whole food. It is highly manipulated.
Currently, unapproved use and abuse of antibiotics for food-intended animals is common practice. Sources say, close to 80 percent of all antibiotics sold in the U.S. are being fed or injected into cattle, pigs and poultry on industrial factory farms.
Nowadays whole milk is required to have a set 3.25 percent milkfat. Well, cows do not give milk at a set 3.25 percent milkfat... Learn how we get our milk so standardized.
Also of interest are MPCs. Milk Protein Concentrate is de-fatted, ultra-pasteurizated, ultrahomogenized, ultrafiltrated (UF), unregulated, powdered skimmed milk. Many manufacturers are using MPCs in their dairy products instead of real milk. Why? Because MPCs are a cheap and easy way to add a filling, stable protein into a product. Although MPCs do add protein, it is a very processed form. Are MPC's hurtful to the local food movement? Yes, as this dried, spoil resistant product takes less to transport than the fresh liquid milk, companies are choosing this processed powder over fresh milk.
Eating 'less' meat and dairy is the best way to reduce emissions. But know that, less dense cheeses produce fewer greenhouse gases since they take less milk to produce. Cottage cheese, ricotta, cream cheese, part-skim or fresh mozzarella, gouda, feta, muenster and non-fat yogurt are all more earth-friendly choices, especially if organic.
A new study published in the New England Journal of Medicine has found a correlation between certain foods and weight gain. And a new study out of North Carolina says the average American now eats 570 more calories a day than in 1977...