Stacey Irvine takes fast food addiction to a whole new level. The British teenager has lived on a diet of practically nothing but chicken nuggets since the age of two.
“McDonald’s chicken nuggets are my favorite,” she said. “I share 20 with my boyfriend with chips. But I also like KFC and supermarket brands. My main meal is always chicken nuggets every day,” she said.
Irvine, who has claimed to have never eaten a fruit or vegetable, was diagnosed by doctors to have anemia, an iron deficiency, and swollen veins in her tongue. The 17-year old was rushed to the hospital after she collapsed and began struggling to breathe. Irvine received nutrient injections and was put on a course of vitamins before being released home.
Even after doctors urged her to change her diet, she says she will continue to eat her favorite food. “I first tasted chicken nuggets when my mum took me to McDonald’s when I was two. I loved them so much they were all I would eat. I just couldn’t face even trying other foods. Mom gave up giving me anything else years ago,” she added.
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McDonald’s, Taco Bell, and Burger King announced they are officially dropping the use of Pink Slime in their food. Wait?! What? They were using something called Pink Slime?
Yes, not only were these major chains using the slime, but 70 percent of all the burgers in the United States contain the ingredient, too.
Pink Slime is the name given to ammoniated boneless lean beef trimmings. It’s an inexpensive beef filler. However, Pink Slime is unfit for human consumption until it is gassed with ammonia. McDonald’s and the other big chains are discontinuing their use of the slime after celebrity chef Jamie Oliver launched a campaign of criticism about the ingredient. Oliver brought the truth of the slime to the public’s eyes during his ABC television show Jamie Oliver’s Food Revolution. Oliver explained how the filler is cheaply sold as dog food, but after the ammonia gassing, it can be served to humans. One of the biggest frustrations about the slime is that it is widely used in school lunches.
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McDonald’s has never really been known as a place to go for a healthy meal. Now they are trying to change their image, and are hoping consumers will respond positively.
McDonald’s is attempting to create healthier Happy Meals and the first area to test the new menu is Chicago. In this new Happy Meal, kids will get less fries, some apple slices and milk instead of the standard Happy Meal components. McDonald’s has offered fruit as a substitution to fries for many years in the Happy Meal, but it had to be requested until now.
The default for Happy Meals has always been French fries and the drink of your choice alongside a hamburger, cheeseburger or chicken nuggets. The new healthier option will be the first time that the Happy Meals will default to a fruit in an effort to address the challenges kids face in meeting the recommended daily consumption of produce. McDonald’s has plans to roll this Happy Meal out to all of their locations by March.
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These two items seem as far removed as the people who eat the sandwich and those who actually use a yoga mat, but they share something in common that is wildly alarming and worth having a look.
Azodicarbonamide, ammonium sulfate and polysorbate 80 are just three of the 70 ingredients that make up the famed McDonald’s BBQ McRib pork sandwich. Even though these nasty ingredients are in small enough quantities that may not otherwise be harmful to your health, it is worth noting how and where else these chemicals are being used just to put it into perspective.
The biggest one that will get some of you squirming in your seat is azodicarbonamide, a flour-bleaching agent found in the McRib bun. This chemical, in addition to giving your BBQ bun that fresh, white appearance, is also used to manufacture shoes, foam plastics, materials such as gym flooring and believe it or not, yoga mats.
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Have you ever wished you could catch your favorite shows while chowing down on a cheeseburger? McDonald’s customers in the U.S. will soon be able to. Though seemingly incongruous with the notion of “fast food,” McDonald’s will offer the new McTV network in 800 McDonald’s restaurants across Southern California and Las Vegas.
The network, which could reach nearly 20 million viewers per month, will feature entertainment, news, sports and video content for Quarter Pounder connoisseurs. Programs will be shown on a one-hour cycle, eight minutes of which will be dedicated to commercials. The in-store channel, which will be customized by restaurant location, is a joint venture between McDonald’s and ChannelPort Communications LLC. According to AOL TV, if it’s successful, it could be rolled out in restaurants nationally.
Leland Edmondson, founder of ChannelPort, told AOL TV “The intention is to catch and engage the customer, and then enhance their experience.”
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