This is the name of one of the chapters of the book "Fast Food Nation." You need to read it if you want to know the whole truth about the production of fast food.
What influenced the widespread opening of fast food restaurants; what meat is prepared for burgers and how dangerous it is for health; how fast food chains won the love of almost the whole world and what is hidden under the “natural aroma” in soda pop and not only - the answers to these and other questions that the creators of world famous brands of fast food have long wanted to ask are in this book.
The author of the book is Eric Schlosser, he wrote it in the late 1990s. The book was first published in 2001, reprinted in 2012, and published in Russia by Mann, Ivanov and Ferber in 2016.
But unfortunately, it has not lost its relevance at all: many problems are ignored by both manufacturers and states. The Fast Food Nation was originally conceived as an article for Rolling Stone. But the impact of junk food on society, the economy and culture of the United States, and then the whole world, was difficult to fit into several pages.
"Hundreds of millions of people, without hesitation, buy fast food every day, not knowing the consequences in detail. They rarely wonder where this food comes from, how it is cooked, what it does to the community.
They grab a tray at the checkout counter, they’re trying to find a table, sit down, unfold the paper and eat, "says Schlosser. He wrote this book with the goal of uncovering the whole truth of the “sparkling fast food trick” so people finally know WHAT they really eat.
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The 301 page contains the main moments of the story fast food: from the opening of the first fast food restaurant to what led to the massive consumption of cheeseburgers and fries. The book is divided into two parts: the first part is called The American Way, which tells about the main people who created both modest cafes on the outskirts of cities and the most famous institutions, including McDonald's, KFC, Burger King, Wendy's, etc.
In the second part - "Meat and Potatoes" - we are talking about the products themselves: about those very buns with sesame seeds, golden potatoes and flavorful meat. The author describes in detail the entire production process: from growing to frying potatoes in boiling oil, as well as how much this fast (and whatever you like, delicious) food affects the body and what exactly you can do to make corporations take care not of the amount of money in your pocket, and about the health of adults and children - the main victims of fast food.
We will talk about four things that are mentioned in the book. It is worth noting that all the figures and facts are supported by the results of real research.
For decades, McDonald's has been frying french fries in a mixture of cottonseed oil (7 %) and beef fat (93%), which gave the potato an incomparable taste.
But in the 90s, the company had to abandon - under pressure from, of course - the use of this mixture because of the high cholesterol content and completely switch to vegetable oil. But the creators faced a serious problem: the taste of potatoes was no longer the same. If you look at the list of ingredients in the composition of french fries (and any other semi-finished and processed product on the shelves of stores), you can find a kind of "natural flavor". So the discovered problem was solved. “Natural” and “artificial flavor” are artificial additives that give processed foods their taste.
Most - if not all - of the flavors that you love so much and easily learn from a thousand are not created in the bowels of kitchens, but in laboratories. For example, to create a strawberry smell, about 350 different substances are required: amyl acetate, amyl butyrate, anicyl, diacetyl, ethyl acetate, etc.
Sometimes in fast-food restaurants you can notice that people prefer chicken, thinking that it is not so fat, and therefore not as harmful as a meat cutlet. But it is not so. A chemical analysis of the nuggets at Harvard Medical School showed the following: the “fatty acid profile” is more like beef than bird.
Until recently, the nuggets were also fried in beef fat, and now in vegetable oil, adding "beef extract." In addition, nuggets contain twice as much fat as a hamburger.
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Medical scientists have long found out how close is the relationship between modern cooking technologies and the spread of dangerous gastrointestinal infections. Carriers and carriers of foodborne infections can even be apparently healthy animals.
According to the USDA (United States Department of Agriculture), 7.5% of minced meat samples taken at food processing plants were infected with Salmonella, 11.7% with Listeria monocytogenes, 30% with Staphylococcus aureus, and 53.3% with Clostridium perfringens. Gastrointestinal infection caused by Listeria monocytogenes usually requires hospital treatment.
Mortality with it reaches 20%. The medical literature clearly explains the causes of food poisoning, but in a scientific, and therefore incomprehensible, language for many. Simply put, if you were poisoned with a hamburger, you should know that manure got into the stuffing.
At the end of the last century, the United States came in first place among the “thickest countries ": More than half of adults and about a quarter of children are obese or overweight. Such data were associated with an increase in fast food consumption.
In 2001, obesity was 15% higher than normal in 37 states. It is worth saying that fast food chains made attempts to change people's habits and even introduced a healthy alternative to fatty burgers, but, alas, they were not successful. And by 2000, obesity was considered the second leading cause of death in the United States after smoking. But this problem worries doctors not only in America: the population of China, Japan and the UK has become more likely to visit fast food restaurants.
Whether fast food or not is everyone’s personal affair.
But Eric Schlosser claims - if people want some kind of change, only they can make it: "The first step to change can be very simple: stop buying it (fast food. - Approx. Ed. ). Presidents industry companies are not villains, but businessmen.
And if you demand, they will start making hamburgers from chicken and animal meat that walk on free pasture. They will sell anything if it makes a profit. The real power ...
of consumers has not yet manifested. Burger King, KFC and McDonald's should be in awe, there are far fewer. all three of them. ..
. The boycott and the rejection of purchases may sound louder than any words. "