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Following McDonald’s announcement that they are no longer using pink slime in their hamburger patties it must be noted that McDonald’s STILL uses a number of questionable chemical additives are still being used on a daily basis. Some of these additives include:
1. Propylene glycol: a substance similar to that found in antifreeze. The International Business Times calls this additive the “less toxic” version of ethylene glycol, which is a dangerous anti-freeze.
2. Ammonium sulfate: used to encourage dough to rise in fast food buns. The chemical composition of this additive is akin to the wash for meat trimmings.
3. Azodicarbonamide: An odorless synthetic chemical mostly used in the production of foamed plastics.
4. Sodium Acid pyrophosphate: A buffering agent, used for both food and industrial purposes. Its food function: Maintain color, improve water holding capacity, maintain stability during heating and other functions. Found in chicken nuggets.
5. Calcium silicate: The white powder is often used to prevent bricks, roof tiles and cement from caking. It is found in Angus beef patty and seasonings.
http://politicalblindspot.com/5-disgusting-by-products-besides-pink-slime-still-in-mcdonalds-meat/
Another article:
Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for human consumption”
