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.
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...
yeah right Reply #2 on : Tue March 20, 2012, 23:01:19
My first question is why does McD spend the money on antibiotic, anti-frugal on a hamburger that they only need to keep fresh for a few hours. Not to mention the processed cheese and ketchup are the same as what you buy from the supermarket. Promote healthy food the RIGHT way please.
L. Minnihan
Posts: 2
Chemicals in hamburgers Reply #1 on : Thu February 24, 2011, 23:42:58
What preservatives are used that a McDonald's hamburger will survive that many years? What are those chemicals doing to our bodies? Do they cause cancer?
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...
Whatever you call it: bioengineered, transgenically engineered, genetically manipulated, genetically engineered and genetically modified. We don't know its long term affects.
Urban Agriculture - Outside on the Ground and on the Roof. The food of the future will be local...we will push our strollers past it and be intimately connected with it...
Guess how old the hamburger on the left is? Would you believe 12 years! And this is not the oldest unspoiled hamburger on record. Len Foley has been collecting McDonald's hamburgers for over 19 years and they still look just about as good as new. 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. No smell after 24 hours. The bun just gets hard. No visible signs of rot, mold, age or break down...
Bill Clinton shares his recent weight loss and switch to Veganism stories on CNN and then Drs. Caldwell Esselstyn and Dean Ornish talk on the benefits of a plant based diet. Studies show a vegan diet reverses heart disease in 82% of those afflicted. Dr. Esselstyn warns to stay away from anything with a mother, anything with a face; meat, fish or chicken.
This is the result of Advanced Meat Recovery (AMR) a process by which the last traces of meat are scraped or shaved from animal bones and other carcass materials after the meat has been carved off manually. After the process the slurry is classified as finely textured meat. This particular paste is chicken -- it is the main ingredient in chicken nuggets, chicken hot dogs, chicken bologna, etc… Mechanically separated chicken is also treated with ammonia for sterilization purposes. If you see the words 'finely textured' before the name of the meat, this is what you are eating...
Food consumption in America. 42 pounds of corn syrup, 24 pounds of ice cream, 85 pounds of fats and oils, 110 pounds of red meat in a year, one gallon of soda a week...no wonder...
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Posts: 2
Reply #2 on : Tue March 20, 2012, 23:01:19
Posts: 2
Reply #1 on : Thu February 24, 2011, 23:42:58