Have you heard of the McDonald’s hamburger scandal, where a hamburger can be left out for months without going bad? Or how about the chicken nuggets that were once pink slime?
Questions from consumers about food content and the following negative publicity drove the company to overhaul its image in recent years. Thus, the classic McDonald’s hamburger was never looked at in the same way again. Despite all this, we still flock to the drive-thru.
The science behind McDonald’s hamburgers seems to be ubiquitously unknown. It’s tested ability to remain looking fresh-bought alarmed consumers enough that it got them thinking about what exactly is in those burgers.
According to the McDonald’s website, the one and only ingredient contained in it’s hamburger patties is “100 per cent pure beef.” Health experts seem to agree that this claim is suspect simply because of the burgers’ long shelf life. The website does not provide a very detailed list of ingredients such as sunflower oil used in grill seasoning, or “natural flavors” used to spice the pickles.
Keith Warriner from the department of food science at the University of Guelph commented on behalf of the company: “McDonald’s hamburgers, french fries and chicken are like all foods and do rot if kept under certain conditions.” Turns out, the crude moisture content is what keeps the hamburgers fresh-looking and unspoiled. Warriner explains it is the lack of moisture that he attributes to air exposure, cooking and processing that inhibits growth of mould.
Synthetic preservatives are used to prolong the life of food, kill bacteria and fungus or help process the food, but can have negative effects on a person’s health. According to nutritionists at Foodwatch.com, some preservatives and other additives commonly found in fast food have been linked to hyperactivity in children, migraines or headaches, depression, stress and irritability to name a few. There is also a connection between the popular sodium nitrates, potassium nitrates and cancer causing carcinogens. Although preservatives are found in many other grocery food items like lunch meats, cheeses end even breads, fast foods seem to use much higher amounts of them.
One quarter pounder meal contains 520 calories, 40 per cent of your daily fat content and 45 per cent of daily sodium content. Not exactly figure flattering, this meal has the ability to do damage if you’re not careful. Share that with your fit fam.
In 2015, doctors from the International Journal of Scientific and Research Publications studied long-term effects of food preservatives such as sulphates, nitrates and sorbates. Weight gain, obesity, diabetes and cancer can all occur with prolonged ingestion of these substances. As seen in the film Super Size Me, the most immediate effect was weight gain.
University students often lack free time and motivation to cook, so what’s the big deal with picking up a fast food meal with friends? The appeal of fast food within the student body seems to be one of convenience over nutrition, but over time this has an impact on students’ wallets, waist lines and well-being.
Not only are there healthier options to staying away from fast food, but there are more economical options as well. The average Saskatchewan student pays about $7,100 for tuition each year — one of the highest rates in the country. If you are in the habit of eating a quarter pounder meal once per week for only 40 weeks of the year you are spending upwards of $300.
If you are looking deeper into the costs of your personal consumption, factor in the other trips you make throughout the week and year for fast food and the cost of transportation. This habit ends up equating to almost 5 per cent of your overall tuition cost spent on fast food and can quickly rise as your trips to the golden arches at midnight increase.
As we have been told over and over again, balance is the key to academic success but if we extend this to our food regime, the same is ultimately true. Scale back on fast foods and try to eat more fresh foods, learn about what is in your food and start cooking your own dinners with your friends as a preservative-free alternative.
Would you eat this if you knew that it would look nearly the same in a week?
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Bronwyn Chhay
Photos: Brenden Palmer / Sports & Health Editor