Hamburger chef Jamie Oliver has actually won his long-fought fight against one of the largest junk food chains on the planet– McDonalds. After Oliver demonstrated how McDonald’s hamburgers are made, the franchise lastly revealed that it will change its recipe, but there was barely a peep about this in the mainstream, corporate media.
Oliver repeatedly told the public, over a number of years– in documentaries, television shows and interviews– that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unsuited for human consumption.
According to the chef and hamburger lover, Jamie Oliver, who has undertaken a war against the junk food industry, “Essentially, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being sold to humans.”
Besides the low quality of the meat, the ammonium hydroxide is damaging to health. Oliver famously coined this the “the pink slime process.”
“Why would any sensible human being put meat filled with ammonia in the mouths of their children?” Oliver asked.
In one of his colorful presentations, Oliver shows to children how nuggets are made. After picking the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.
In reply to all of the bad press this process has received from Oliver, the company Arcos Dorados, the franchise manager for McDonalds in Latin America, said such a treatment is not practiced in their region. The same, it should be noted, applies to the product in Ireland and the UK, where they use meat from local suppliers.
Many troubling of all is the terrible fact that because ammonium hydroxide is considered part of the “component in a production procedure ” by the USDA, customers may not know when the chemical is in their food.
These questions stay unanswered by the franchise which has actually denied that the decision to change the recipe is related to Jamie Oliver’s project. On the site, McDonald’s has confessed that they have actually abandoned the beef filler from its burger patties.
You should also know about what’s referred to as Lean Finely Textured Beef (LFTB). To make LFTB, beef trimmings (ie. fat, bones, cartilage with pieces of meat still on them) are spun very quickly- the force separates the fat from the meat. This meat is then gathered and ground, treated with chemicals, and sold for human consumption. McDonald’s will not talk about pink slime, however will they own up to using LFTB?