When you consider the fact that a large number of the ingredients in a fast food meal exist nowhere in nature, but are rather concocted in a lab, the answer would have to be “no.”
Ever since the advent of the so-called TV dinner back in the 1950′s, the concept of “food” has expanded from meat, vegetables, raw dairy products, fruit and other such natural items to include the highly processed, preserved, artificially flavored and often brightly colored chemical concoctions.
But man simply was not designed to thrive on man-made chemicals.
How Can Bread Remain Mold-Free for Years?
Part of the embalmed-like feature of the meat patty can be explained by the fact it contains excessive amounts of sodium (salt), which is a natural preservative that has been used throughout history.
But what about the bun? What kind of bread can lie out for years on end without developing so much as a trace of mold?
The answer, I believe, is: a “bread-like” concoction that bears no real resemblance to natural bread.
According to McDonald’s website, their hamburger buns consist of:
“Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, enzymes), water, high fructose corn syrup, sugar, yeast, soybean oil and/or partially hydrogenated soybean oil, contains 2% or less of the following: salt, calcium sulfate, calcium carbonate, wheat gluten, ammonium sulfate, ammonium chloride, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated monoglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide, soy flour), calcium propionate and sodium propionate (preservatives), soy lecithin.”
Interestingly, analyzing this list of ingredients offers clues not only for how these buns remain unblemished for years on end, but also to some of the health ramifications you may experience when eating a McDonald’s hamburger.