McDonald's serving up 'restructured meat technology' - you want fries with that?

McDonald's serving up 'restructured meat technology' - you want fries with that?


(NaturalNews) Well, it's that time of year again when McDonald's rolls out its venerable McRib
sandwich. Tens of millions of Americans will purchase one - or, judging
by the nation's ever-widening belt line, several - but most will do so
without knowing all they should know about this popular sandwich.

Besides
high caloric content, there are several other reasons why you should
avoid the McRib, a boneless pork product smothered in BBQ sauce that
famously resembles a rack of ribs, as much as you avoid most of the
other "delicacies" served by this fast-food behemoth. In addition, The Blaze reports, there are several "fun facts" about the sandwich you may not have known:

A sandwich 'built' from scratch?:
The McRib is a product of Rene Arend, who came up with the idea and
design of the sandwich. That said, Richard Mandigo, a professor from the
University of Nebraska, who developed the "restructured meat product" that the McRib is actually made of.

According to Chicago magazine, citing a 1995 article by Mandigo, "restructured meat product" is described thusly:

Restructured meat products are commonly manufactured by using lower-valued meat trimmings
reduced in size by comminution (flaking, chunking, grinding, chopping
or slicing). The comminuted meat mixture is mixed with salt and water to
extract salt-soluble proteins. These extracted proteins are critical to
produce a "glue" which binds muscle pieces together. These muscle
pieces may then be reformed to produce a "meat
log" of specific form or shape. The log is then cut into steaks or
chops which, when cooked, are similar in appearance and texture to their
intact muscle counterparts. ... Such products as tripe, heart, and
scalded stomachs are high in protein, completely edible, wholesome, and
nutritious, and most are already used in sausage without objection.

Still hungry?

Packed with calories - and ingredients:
In a time of labeling, when government entities and the public are
pushing for more disclosure, the package for the McRib would have to
grow just to list all of its ingredients.

According to the
current box labeling, the sandwich consists of just five basic
components - a pork patty and BBQ sauce with pickle slices, onions and a
sesame bun.

But, as Time magazine points out, a closer examination of McDonald's
own list of ingredients reveals that the sandwich contains a total of
70 ingredients, including azodicarbonamide, a flour-bleaching component
that is often used to produce foamed plastics (think gym mats and the
soles of shoes). In fact, "the compound is banned in Europe and
Australia as a food additive," says Time. Other ingredients include ammonium sulfate and polysorbate 80.

Besides,
the sandwich itself contains an incredible amount of calories - 500 at
least - along with 26 grams of fat, 44 grams of carbohydrates and 980
milligrams of sodium, nearly half the recommended daily amount of about
2,400 milligrams.

Not a good choice for your heart: The ingredients, combined with a dose of 10 mg of saturated fat (nearly half of the recommended daily allowance), make the McRib an enemy of a healthy heart, say the experts.

"Think
about that for a second: When you eat a McRib, you're eating the same
chemical ingredients and compounds in those disgusting yoga mats at the
gym. And that's on top of the fact that it tastes terrible in the first
place," writes Rick Paulas, food editor for KCET, a public television network in southern California. "Which means it's time to ask: Why are we still eating this?"

That's a very valid question. In the meantime, that sound you hear is the further tightening of the nation's belt line.
Source:-
http://www.naturalnews.com/038442_McDonalds_McRib_sandwich_restructured_meat_technology.html