There are some pretty crazy, weird and interesting records in The Guinness Book of World Records. This past Labor Day weekend, a ridiculous world record was broken when Minnesota’s Black Bear Casino made the world’s biggest hamburger. Why did the casino decide to make a colossal hamburger? They would say, just for the fun of it.
As reported by Eater.com, Jerry Bayerl – Black Bear Casino’s executive chef – recently decided he wanted to make the world’s biggest burger.
At first, he thought the record for the biggest burger was 200 pounds, but after some extensive research he found out the previous record for the world’s biggest burger was 881 pounds. In order to secure the new title, Jerry made sure his bacon cheeseburger clocked in at an amazing 2,014 pounds!
Cooking the cheeseburger was no easy feat. It required a crane, parking lot, and a gigantic homemade oven.
The diameter of the buns and meat patty measured up to a total of 10 feet. It took seven hours to bake the bun and four hours to cook and flip the meat patty. Stacked on top of the patty was even more ingredient madness. There were 60 pounds of bacon, 50 pounds of lettuce, 50 pounds of sliced unions, 40 pounds of pickles and 40 pounds of cheese.
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Dr. William Vitale developed Medifast in the 1980s. Since then, many other physicians have recommended the program to more than one million customers. As reported by RedOrbit News, Medifast recently introduced new types of cereal, cheese puffs, and shakes to the market. The new meal options are designed for weight loss and portion control, similar to the other meals Medifast currently offers.
Mixed Berry and Cinnamon Brown Sugar Cereal Crunch are two new breakfast items. The Mixed Berry Cereal Crunch contains 100 calories per serving with 0 grams of trans fat, 3 grams of sugar, 4 grams of fiber, and 150 mg of sodium.
Cinnamon Brown Sugar Cereal Crunch contains 100 calories per serving with 0 grams of trans fat, 3 grams of sugar, 4 grams of fiber, and 140 mg of sodium. When compared, the Mixed Berry and Cinnamon Brown Sugar Crunch contain about the same amount of vitamins and minerals, but the Cinnamon Brown Sugar flavor has slightly less sodium.
Medifast has also introduced new cheese puffs, which include Parmesan and Chili Nacho Cheese flavors. The cheese puffs are a great way to indulge in cheesy goodness without tipping the scale on calories.
Medifast’s Chili Nacho Cheese Puffs contain 110 calories per serving with 0 grams of trans fat, 1 gram of sugar, 4 grams of fiber, and 360 mg of sodium. They also contain 20 percent of the daily requirement of vitamins A and C.
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By Abra Pappa for Nutritious America
In a world of endless food “science” it isn’t terribly surprising that even the mighty cheese is subject to investigation, processing, and testing in an attempt to create a cheese-like-food-product that scientists will deem “healthier” by reducing sodium and fat. In this never ending quest to make all food “diet worthy” and eternal dieters “happy” there is no food spared from their turn in the science wheel. Yet, each time we’ve attempted to replace a natural, whole food with a processed version of the food the results of “health” have not exactly worked out.
Case in point: changing butter to margarine. The partially hydrogenated fats that were originally thought to be much healthier then butter’s saturated fat have since proved to be the exact opposite. Why would a “new” cheese be any better?
The average American consumes nearly 30 pounds of cheese per year; that is an awful lot of fat and salt. But, cheese is so much more than a block of fat and salt, it has a story, a life, a history.
If you have ever spent time with a cheese expert or any amount of time in a real cheese haven like Murray’s cheese shop in New York City, you may have been graced with some of the history and story behind cheese. Stories of generations of sheep farmers in France creating glorious cheese from humble resources, or small American artisinal cheese makers who, with a much shorter history of cheese making, are taking this culinary world by storm. Cheese has been consumed as a traditional food in many cultures for literally thousands and thousands of years, and yet it is just in the last 50+ years that we are seeing the steep decline in the health of people. It makes us ask, is cheese really to blame?
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By now you’ve likely seen goat cheese on salads in fancy restaurants and in the dairy aisle at your local grocery store. But have you ever seen it in ice cream, pizza or on a tart? Perhaps you have, but these were little food discoveries that I was thrilled to stumble upon as I love the tangy flavor and creamy texture of this little-known cheese.
Health benefits: The health benefits of goat cheese are plenty, the first and most obvious being its calcium content. Health experts suspect that our body uses calcium to burn off fat after meals. And it’s well known that calcium helps maintain the strength and density of our bones. Calcium can play a role in various body functions such as muscle contraction and blood pressure regulation, and it’s even been linked to potentially preventing migraines.
Goat cheese is also high in phosphorus, vitamin B2, potassium and vitamin A. And according to Bellchevre, it contains 27 percent more of the antioxidant selenium than cow’s milk!
In addition, goat cheese is considered the ‘skinnier’ cheese as it’s much lower in fat and calories than other cheeses, such as brie and cheddar.
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If you love cheese, you’re not alone, and you may not want to read this.
The Physicians Committee for Responsible Medicine (PCRM) believes cheese to be the guilty culprit of our nation’s obesity problem. They believe it so much that they have recently began a billboard campaign in Albany, New York. Large billboards display dimply thighs or flabby guts and read, “Your Thighs on Cheese,” or “Your Abs on Cheese.”
Are they right? Is the ooey gooey goodness of cheese really the enemy?
According to the U.S. Department of Agriculture’s estimates, Americans have tripled the amount of cheese they eat each year since 1970. Today, the average American eats 31 pounds of per year. Let’s be real, that’s a lot of cheese!
Neal Barnard is part of the PCRM and clearly stated how he feels about our cheese consumption, especially our children’s cheese consumption. “Cheese and other dairy products are the leading source of saturated fat that our kids are swallowing. And I think most Americans are totally oblivious to it.”
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