The Burger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for Human Consumption”

Jamie Oliver is a   hamburger chef   and he has won his long-fought battle against McDonalds – one of the largest fast food chains in the world.  After he showed how hamburgers in McDonald   are made, the franchise finally announced that it will change its recipe, and yet there was barely a peep about this in the mainstream, corporate media. Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for Human Consumption”

Over several years, Oliver, in many television shows and interviews explained to the public that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. According to the presenter, before this process, the food is deemed unfit for human consumption. Namely,   Jamie Oliver has undertaken a war against the fast food industry   . Also he claims: “Basically, we’re taking a product that would be sold in the cheapest way for dogs but after this process, is being given to human beings.”

The meat is with low quality but also the ammonium hydroxide that is used for “washing “the meat is harmful to health. Oliver famously coined this “the pink slime process.”

Oliver is asking: Why would be someone put in the mouths of their children a meat filled with ammonia?

Oliver in one of his demonstrations has shown how nuggets are made. Firstly is made a selection of the best parts of the chicken and the remains (fat, skin and internal organs) are processed for these fried foods.

The company Arcos Dorados, the franchise manager for McDonalds in Latin America in reply to all of the bad press this process has received from Oliver claimed that such a procedure in their region is not practiced. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers.

However, Burger King and Taco Bell, in the United States the use of ammonia in their products had already abandoned. Ammonium hydroxide in the food industry is used as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.”

Of all terrifying facts, the most disturbing is that by the USDA, ammonium hydroxide is considered part of the “component in a production procedure”; consumers may not know when the chemical is in their food.

On the official McDonald’s website, the company claims that their meat is cheap because, they are able to buy from their suppliers at a lower price, while serving many people every day, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States?

These questions remain unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the other site, McDonald’s admits that they have abandoned the beef filler from its burger patties.


Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Most Popular

To Top