McDonald’s stops using “pink slime” and raisies other questions about the quality of the food

1 02 2012

McDonald’s recently announced that as of August, they stopped using the “pink slime,” also known asammonium hydroxide,  as meat in their hamburgers.  Since the announcement, questions have been raised about what other questionable materials are in our fast food.  For example:

Propylene glycol:  prevents products from becoming too solid

Carmine:  the basis for red coloring found in foods ranging from cranberry juice to M&Ms

           Shellac: gives some candies their sheen

           L-cycsteine: dough enhancer

           Lanolin (gum base): produces the goopiness of gum

Silicon dioxide:  anti-caking agent is found in many foods including shredded cheese and fast food chili

See full article at:  http://news.yahoo.com/blogs/sideshow/mcdonald-confirms-no-longer-using-pink-slime-chemicals-171209662.html

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