Updated: Mar 21, 2019
All rights reserved © 2012, 2019 Louis Antonio Abate, D.C.
Walking by the neighborhood fast-food burger conglomerate, or seeing their specifically targeted television commercials you are reminded of how they use two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun, even if you haven’t eaten one of their burgers since Madonna was desperately seeking Susan.
It is estimated that the fast-food industry spends 1.6 billion advertising dollars each year, and that most of this money is for targeting children, youth and adolescents. McDonalds spends more money on advertising and marketing than any other brand. As a result it has replaced Coca-Cola as the world’s most famous brand. It seems so inescapable that I decided to research as to what is in the fast-food burger.
The book Fast Food Nation states “The key to a successful franchise, according to many texts on the subject, can be expressed in one word: uniformity. Franchises and chain stores strive to offer exactly the same product or service at numerous locations. Customers are drawn to familiar brands by an instinct to avoid the unknown. A brand offers a feeling of reassurance when its products are always and everywhere the same.
"We have found out . . . that we cannot trust some people who are nonconformists, declared Ray Kroc, one of the founders of McDonald’s, angered by some of his franchisees. We will make conformists out of them in a hurry . . . The organization cannot trust the individual; the individual must trust the organization.”
This is the same organization that has also spent billions of dollars in the meat industry lobby to thwart the government’s efforts to prevent the sale of tainted beef, whether that beef is tainted with E.coli 0157:H7 or some other pathogen.
As Ray Kroc stated customers want uniformity and consistency. Perhaps it is to calm the fear of the unknown, yet in order for fast food to maintain consistency their food is mixed with many chemicals. If you consider their beef patties contain beef blended from hundreds of different cows (most of them worn-out or diseased dairy cows) a chemical profile would be necessary so that beef has the same flavor in New York as it does in Rome, London, Chicago and Sydney.
Artificial strawberry flavor, one of the ‘ingredients’ of a strawberry shake contains over 50 chemicals including solvents to replicate the flavor of a real strawberry.
If you take into accou