Ever wonder how many calories are in a McDonald’s meal? If you do want to know just how nutritionally void that Big Mac is, you would have to pull up the information on the restaurant’s web site. Until now!
Today, the corporation announced that they will list nutrition information on restaurant and drive-thru menus nationwide. President Obama’s new health regulation requires restaurant chains to post calorie information. McDonald’s move comes ahead of federal government regulation that could require major chains to post nutrition information as early as next year.
Jan Fields, president of McDonald’s USA, said in a press release that the company volunteered to give out their nutrition information. “We believe it will help educate customers.”
I asked our resident dietitian, Mary Hartley, what she thinks of McDonald’s providing their nutrition information, and she said, “It’s good publicity and they (McDonalds) know it really won’t make a difference, but who knows what will happen over time. Many people have no idea of how many calories they need and so the information is meaningless.” She points to the fact that New York City has required calories posted on menus for several years and it’s done little to change buyer behavior there. (more…)
By Janis Jibrin, M.S., R.D. for TheBestLife.com
I love breakfast foods, so I’ve always wondered why anyone would deliberately skip this meal. Cereal, oatmeal, waffles, eggs, latte—what’s not to like? And if you opt for healthy versions of these foods, breakfast could be your most nutritious meal of the day. Here’s how to make the most of your morning meal.
Check the ingredient list to make sure that all the grains in the cereal are whole. Then check the label to make sure that you’re getting no more than 5 grams of sugar and at least 4 grams of fiber per 100 calories. If your cereal is very low sugar, such as Food for Life’s Ezekiel cereals or Uncle Sam’s, it’s fine to sprinkle on a few tablespoons of granola (which might exceed the “5 g sugar per 100 calories” rule in larger amounts). Here’s what to put in your bowl: (more…)
We have a lot of drama surrounding our food more so now than ever before. The news is littered with talk of pink slime, GMOs, organic, hormone-free, and local. And this is just the start of all the details we get caught up in regarding what we eat.
While these are serious issues to consider, a little perspective makes me happy that these are my most common food concerns. In China, people deal with so many issues of contamination and unsanitary cooking conditions that they have gone so far as to raise McDonald’s on a pedestal. In fact, the Chinese see McDonald’s as a trusted, safe and healthy food option.
Shaun Rein is the founder of China Market Research, and recently spoke to NPR about this perspective contrast. In America, McDonald’s really gets a bad rap. We blame them on contributing to childhood and adult obesity. We accuse them of using highly processed “nearly meat” products. All around, Americans tend to believe McDonald’s is unhealthy. But that’s not the case in China; not at all. The Chinese trust the American and Western brands far more than their own and feel that they are safest. (more…)
Oh, Canada, why are you getting all the interesting interaction from McDonald’s and we’re not? McDonald’s in Canada is making waves with their new “Our Food. Your Questions” campaign. Real customers are getting their tough questions answered about the restaurant’s food. Even the tough questions are being answered in very in depth ways.
I came across this campaign after hearing that a McDonald’s executive chef revealed the recipe of the Big Mac’s secret sauce through a YouTube video. The video exists on the Canadian McDonald’s YouTube channel along with some other very revealing videos. Most are simply extended responses to questions asked at the “Your Questions. Our Food.” website, only hosted in Canada.
At the site customers asked questions like, “when you say 100% beef, do you mean the whole cow: the organs, snout, brain, kidneys, etc. etc., or just the plain beef we buy at the grocer?” Or, “Does your Egg McMuffin use real eggs? They look too perfect.” (more…)
One of my biggest food vices is McDonald’s. I own that. Those French fries have me in a trance just like everyone else. I didn’t used to care. I ate it rarely enough that when I did I figured the difference was made with workouts and healthy meals.
About two years ago, I literally had to wean myself away. I’d drive by and mentally debate myself over whether to pull in or keep going. I usually convinced myself to keep going when I’d conjure up the memory of the unrelenting headache I’d get within a few bites of my combo. Up until about two months ago, I hadn’t eaten there in six months.
One day, I’d failed to eat breakfast or anything else. I found myself running errands at about 2 in the afternoon when the shakes and a blinding hunger struck. The only thing in my vicinity was a McDonald’s. I didn’t have a choice. I inhaled the food, and sure enough, the headache hit me like a brick wall. When I returned to my office, I had to leave a short time later. I was so wrecked with nausea, shakes, and sweating that it wasn’t doing any of us any good for me to stick around. I’ll never eat there again.
There’s something very wrong with that food. I have a really hard time even calling it food because it’s what Jillian Michaels would refer to as a Frankenfood. It’s so pumped full of chemicals, so processed, and so far from resembling what that same food would look like if you prepared it yourself you have to wonder how it’s even legal.
I always wonder how culinary professionals who train for such a delicious career end up as the chief chef at fast food companies. I also wonder how people, like the senior director of culinary innovation at McDonald’s, sleep at night. For the fast food giant, that would be Chef Daniel Coudreaut.
He recently made this bold statement that has my head spinning as badly as it did from the sodium-buffet-in-a-bag I fed myself earlier this spring.
“I don’t see anything on that menu that’s unhealthy,” he said, according to Lisa Abraham in her article at Ohio.com.
He can’t be serious, right? (more…)