Here are some of the most disgusting additives you are eating when you “treat” yourself to a MacDonalds.
Ammonium Sulfate – This is used to mass-produce bread, it is alsoused to fertilizer soil and kill bugs and more commonly used in strong household cleaning products. Unbelievably, the FDA has deemed it safe at the low levels which are found in food products, but the issue has been raised as to effects on people who eat bread daily. Ammonium sulphate has been linked with irritation to the gastrointestinal tract causing diarrhea and nausea.
Silicone Oil – Chicken McNuggets are full of dimethylpolysiloxane, a silicone oil that is often used to make contact lenses and other medical items. Dimethylpolysiloxane is also an anti-foaming agent.
TBHQ – You can find this additive in 18 McDonald’s menu items. TBHQ, is ususally listed as an “antioxidant,” what it doesn’t state is that it is a SYNTHETIC chemical with antioxidant properties and NOT a natural antioxidant. The chemical stops oxidation of fats and oils which helps to prolong the shelf life of processed foods. It is used in processed foods of all kinds, but it is also found in varnishes, lacquers and pesticide products. It is also used in cosmetics and perfumes to reduce the evaporation rate and improve stability. It is a chemical preservative so deadly that just five grams can kill you, but don’t panic, the FDA says it’s generally regarded as safe (GRAS).
Cysteine-L – Fast food restaurants use Cysteine-L, it is an amino acid derived from human hair, duck feathers and hog hair and is used to flavor their meat and soften their breads and pastries. This is an amino acid which also shortens the baking time of mass produced bread. This is mostly produced in China by dissolving the hair or down in acid and sent around the world as a bread softener.
Prescription Drugs -Researchers from Johns Hopkins University tested feathers from farmed raised chickens and found some interesting facts. Anti-depressants as well as other prescription drugs are added to chicken feed for fast food “poultry”. Basically, the chickens are raised on a steady diet of prescription, over-the-counter and banned drugs.
Propylene Glycol -Propylene glycol is a chemical compound that can be found in anti-freeze, e-cigarettes and fast food.
Carminic Acid – derivived from Cochineal beetles, Carminic acid is used to dye foods, especially meats, red.
Dimethylpolysiloxane - This is found in almost all fried fast food menus and it can be also found in contact lenses, silly putty, cosmetics, shampoo and conditioners, polishes, heat resistant tiles to name a few!
Silicon Dioxide - This usually added to processed beef and chickento prevent clumping and is listed ingredient for chili from Wendy’s and Taco Bell. Experts suggest that it isn’t harmful for consumption, but it’s interesting to know that the ingredient keeping chili meat nice and non-caking is also the primary component of diatomaceous earth, commonly used as a natural insecticide.
Cellulose – ~This is processed wood pulp and is found in nearly every fast food menu item. It is used in proactically everything ranging from cheese to salad dressing, from muffins to strawberry syrup. Food processors use it to thicken and stabilize foods, replace fat and increase fiber content. It also lowers the cost due to minimizing on ingredients such as oil or flour. Powdered cellulose is produced by cooking virgin wood pulp in chemicals to separate the cellulose which is then purified. Modified versions require extra processing, such as exposure to acid to break down the fiber further. Here are just a few of the fast food restaurants that include cellulose in their foods: McDonald’s, Arby’s, Jack in the Box, KFC, Pizza Hut, Sonic, Taco Bell and Wendy’s.
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Credit: Natural Cures Not Medicine
The black buns? We’ve seen those before. But why, Burger King, why black cheese? Why?
NariNari reports that Burger King Japan is rolling out another “Kuro Burger” (“Black Burger”), with buns made from bamboo charcoal, an onion and garlic sauce made with squid ink, beef patties made with black pepper, and black cheese, which is also apparently made with bamboo charcoal.
I don’t think I’ve ever seen black cheese in my entire life. This could be a first for me.
The ugly burger launches nationwide in Japan on September 19 with two varieties – one with salad and one without, but there’s no plans as of yet to bring them to the UK market.
Japan is at the top of the game when it comes to strange snack foods, bizarre burgers, and robot restaurants.
Filet Mignon with Mushrooms
- 6 ea. 6 oz. Filet Mignons, thawed
- 3/4 lb. firm, fresh mushrooms, sliced
- 9 Tbsp. butter
- 2 Tbsp. cooking oil
- 2 tsp. flour
- Salt and pepper, to taste
- 1 cup heavy cream, heated
- 6 slices French bread
- 6 Tbsp. butter
- 1/2 cup scotch
- Remove filets from package and set aside.
- Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes.
- Add flour, blend well.
- Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
- In a separate pan, heat 2 Tbsp. of oil on medium high heat.
- Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
- Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown.
- Place one bread slice on each serving plate.
- Top each bread slice with a cooked filet.
- Add the scotch to filet pan juices and boil 1-2 minutes.
- Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.
Researchers from The University of Nottingham filled a container with hydrochloric acid solution, a chemical found in our stomachs that aids in the digestive process, and dipped a burger in it for 3 and 1/2 hours.
The results were grimy, as the burger turned into a black sludge. Hydrochloric acid breaks down food in the early stages of digestion, so that means one of the first things that McDonald’s cheeseburger does when hitting your stomach is turn into goop. Now, someone try this with a kale salad and get back to us.
Credit: Food Beast
Fried Banana with Ice Cream
2 oz Butter
1 Bananas, Peeled and cut into quarters, lengthways
1 Tablespoon Rum – Dark
1/4 Teaspoon Cinnamon
2 scoops per person Ice Cream – Vanilla
Melt the Butter in a Skillet. Cut the Banana in Half and cut each half lengthways. With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds. with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter. Place two pieces of the Banana onto each Ice Cream Portion. Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce. Pour sauce over each portion of Ice Cream aand Banana. Enjoy You can substitute Brandy for the Rum or Omit the Spirit altogether.
Pork Kebabs with Orange and Thyme
1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
5 garlic cloves
2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes
Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.
Credit: Martha Stewart
German Schweinebraten (Bavarian Roast Pork)
PREP 20 mins
COOK 3 hrs
READY IN 3 hrs 20 mins
Original recipe makes 6 servings
2 1/4 pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
1/2 teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
1/8 celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed – divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch
. Preheat oven to 350 degrees F (175 degrees C).
. Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
. Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
. Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
. Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
. Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
. Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.
Fugazzeta – Stuffed Argentinian-style Pizza
Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.
Yield: 1 12-inch pizza.
2 3/4 cups bread flour
1/4 cup milk
3/4 cup water
2 1/2 teaspoons active dry yeast
2 teaspoons sugar
5 tablespoons olive oil
1 teaspoon salt
6-8 ounces mozzarella cheese, thinly sliced
1/3 cup grated aged provolone cheese (optional)
1 teaspoon dried oregano
- Warm the milk to 100-105 degrees F, and place in a small bowl. Stir the sugar into the milk and sprinkle the yeast over. Set aside for 5-10 minutes, until mixture is bubbly.
- Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic.
- Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let dough rise until doubled in size.
- While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels.
- Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball. Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes.
- Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between, until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape.
- Preheat oven to 450 degrees. Place the slices of mozzarella cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together.
- Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese.
- Place the fugazzeta in the oven. Bake for 20-25 minutes, or until the edges are golden brown and crispy. Brown the onions under the broiler for the last 3 minutes of cooking if desired.
- Remove from the oven. Let cool for 5-10 minutes before cutting into slices to serve.
Dutch Dish Pannenkoeken
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Granny smith apple, peeled, cored and thinly sliced
1/2 cup whole milk
1 tablespoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup brown sugar
4 tablespoons cold butter
Powdered sugar, for serving
Whipped cream, for serving
Preheat the oven to 400 degrees F.
Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy!