This Is What A McDonald’s Hamburger Looks Like After It Sits Out For 14 Years

in Overall Health by

As we have covered in great length here at Live Free Live Natural, fast food is a detriment to the health of all who consume it. No matter if you are chasing the ‘Golden Arches’ or ‘Running for the Border’, the overtly processed chemicals that these fast food restaurants pass off as food is terrible for you. Even with all the science that we have at our disposal, there are still people who refuse to acknowledge this fact. Many people convince themselves that these quick and easy ‘meals’ couldn’t be deadly; why else would the FDA still allow these businesses to peddle their defiled sludge?

According to OpenSecrets.com, in 2013, McDonald’s alone spent 2.9 millions dollars lobbying Washington.

As you can see in the video posted below, McDonald’s obviously has a plethora of exploits the FDA has turned a blind eye to. For instance, what would cause a hamburger to not mold or rot over a 14 year period.

McDonalds has claimed in a desperate hail mary of P.R. damage control over the years,  that it was simply the lack of moisture which caused their hamburger to mummify. What their public relations fails to mention is their use of the following preservatives that keeps their food from rotting.

Ammonium sulfate is a chemical byproduct of steel-making and synthetic fiber production. It was the most common source of lawn fertilizer nitrogen until price increases starting in 2004 reduced its availability.

Bleached White Flour: It has been shown that alloxan is a byproduct of the flour bleaching process, the process they use to make flour look so “clean” and — well, white. No, they are technically not adding alloxan to the flour — although you will read this bit of misinformation on the Internet. But, they are doing chemical treatments to the grain that result in the formation of alloxan in the flour. Alloxan, or CH2O4N2, is a product of the decomposition of uric acid. It is a poison that is used to produce diabetes in healthy experimental animals (primarily rats and mice), so that researchers can then study diabetes “treatments” in the lab. Alloxan causes diabetes because it spins up enormous amounts of free radicals in pancreatic beta cells, thus destroying them.

High Fructose Corn Syrup contains contaminants including mercury that are not regulated or measured by the FDA.

  Sodium Stearoyl Lactylate: possible side effect is food intolerance.   Azodicarbonamide (Banned in the EU, Singapore, and Australia) is used in the food industry as a food additive, a flour bleaching agent and improving agent. Azodicarbonamide actually relaxes the dough so that when it is divided in large-scale bakeries under pressure, it still retains a good character.  It has been known to cause allergic reactions in those sensitive to other azo compounds, such as food dyes. The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food. The principal use of azodicarbonamide is in the production of foamed plastics as an additive.

In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and has determined that these products should be labeled with the words “may cause sensitization by inhalation.”   Guar Gum is banned by the FDA in large amounts due to reports of the substance swelling and obstructing the intestines and esophagus.   Sorbic Acid: According to the National Oceanic and Atmospheric Administration, the chemical is a strong irritant and—in large enough quantities—has the potential to cause severe damage to the tissues of the eyes, skin and respiratory tract.

Original source of the article:Live Free Live Natural