Thursday, January 17, 2013

McDonald's McRib sandwich a franken creation of GMOs, toxic ingredients, banned ingredients

Yum! McDonald's McRib sandwich a franken creation of GMOs, toxic ingredients, banned ingredients
Anthony Gucciardi Natural Society Tue, 08 Jan 2013 It's 'McRib season', and thousands across the nation are scrambling to use online websites like the 'McRib locator' to stuff the McDonald's McRib sandwich down their throats. A sandwich that is not only full of genetically modified ingredients, a medley of toxic fillers and preservatives, but also some ingredients that are actually banned in other nations around the world. But honestly, are you surprised? The McRib is the result of intensive marketing by McDonald's. Utilizing the basics of supply and demand through creating scarcity over the McRib by only unleashing the culinary abomination for a fraction of the year that is only known once it is released, McDonald's fans have been known to 'hoard' McRib sandwiches and eat them in extreme excess. It's even a topic of the popular documentary Super Size Me, where filmmaker Morgan Spurlock (who gorges himself with McDonald's for 30 days only to find serious health consequences) encounters 'McRib hunters' who actually travel the country eating McRib sandwiches. McDonald's even made McRib fans sign a petition to 'save the McRib' online, bringing out a conglomerate of fans to bring back their favorite franken sandwich. What's Inside a McDonald's McRib Sandwich?
But what's really inside the McRib specifically that makes it such a food abomination? Containing over 70 ingredients, the McRib is full of surprises - including 'restructured meat' technology that includes traditionally-discarded animal parts brought together to create a rib-like substance. Here's some of the disturbing substances found within the McDonald's McRib sandwich: A flour-bleaching agent used in yoga mats
Out of the 70 ingredients that make up the 'pork' sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more. What's more? In Australia and Europe, the use of azodicarbonamide as a food additive is banned. In Singapore specifically, use of this substance in food can result in a $450,000 fine and 15 years in jail. Thank you McDonald's for supplying the nation with such healthful ingredients.
'Restructured Meat' from Pig Heart, Tongue, Stomach McDonald's McRib is famous in some circles for utilizing what's known as 'restructured meat' technology. Since McDonald's knows you'd never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won't know what they're putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best: "Most people would be extremely unhappy if they were served heart or tongue on a plate... but flaked into a restructured product it loses its identity. Such products as tripe, heart, and scalded stomachs..." So in other words, it's not actually a rib. Instead, it's a combination of unwanted animal scraps processed down in major facilities and 'restructured' into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a 'meat' product that tastes like ribs. For a visual representation with a full list, here's an image summarizing what it calls the 'McDiabetes McRib' - complete with GMO indicators.
© Natural Society


Monday, January 14, 2013

Vegan Venus Williams talks about food, tennis and health

Vegan Venus Williams talks about food and tennis Published: January 14, 2013 Updated 2 hours ago Read more here: http://www.kentucky.com/2013/01/14/2475690/vegan-venus-williams-talks-about.html#wgt=rcntnews#storylink=cpy By JOCELYN GECKER — Associated Press
MELBOURNE, Australia — Venus Williams has made the dietary leap from steak lover to vegan but admits that in times of weakness she is a "cheagan." That's Venus-talk for a cheating vegan. "If it's on your plate, I might get to cheat. If you're sitting next to me, good luck. You turn your head once and your food might be gone," Williams said, in good spirits after starting her Australian Open campaign Monday with a quick 6-1, 6-0 win over Galina Voskoboeva. "I think it's pretty well known I'm a cheagan, "the seven-time Grand Slam winner said, laughing. "I'm not perfect, but I try." On her website the 32-year-old American refers to this phase of her life as "Venus A.D." - Venus After Diagnosis. Food is not the only difference between then and now, but it is one of the big lifestyle changes Williams has made since being diagnosed in 2011 with an immune system illness that had caused her years of mysterious symptoms like shortness of breath, fatigue and muscle pain.
Williams went public with her illness after withdrawing from her second-round match at the 2011 U.S. Open and then took seven months off tennis, skipping last year's Australian Open as she learned how to manage the disease known as Sjogren's syndrome. Her website, http://www.venuswilliams.com, says Williams' vegan diet is designed to decrease inflammation in her body and reduce the energy-sapping symptoms of the disease "by not overloading her body with excess calories, pesticides or sugars." "No more of her favorite cherry pies, as sugar is strictly," forbidden, the website says, adding that Williams also has changed her training regimen to allow more rest days. Her comeback has been impressive. Williams had the biggest jump of any of the top players in 2012, moving from outside the top 100 to finish the year at No. 24.
"She's back and she's fiery!" the announcer told the crowd as the 25th-seeded Williams warmed up on Hisense Arena, the second of the main show courts at Melbourne Park. Fans welcomed her back with extended applause and cheers. Playing with power and determination, Williams took command of the match early with a steady stream of winners and powerful serves. She served two back-to-back aces - both over 180 kph (112 mph) - to take a quick 5-1 lead and then broke to win the first set in 31 minutes. The next set went faster. Williams didn't drop a game, wrapping up the match in an hour flat with a beautiful backhand passing shot.
"Obviously it's nice to spend less time on the court, and not be in long sets," Williams said after the match. She was happy with match statistics that included a first-serve percentage of 70 percent. She also took advantage of six of 11 break-point opportunities. "I don't think my opponent quite got the hang of - you know, it's hard to play the first match in a major, first thing of the year, and that can be a lot of pressure." Williams said about the 80th-ranked Voskoboeva of Kazakhstan. "I did my best to just close it out."
At 32, Williams is a veteran on the women's circuit. This is her 13th Australian Open and her 58th Grand Slam tournament. She is regularly asked when she plans to retire, and routinely says not yet. Despite her star power, Williams has not produced the results lately that she did a few years ago. She hasn't made it past the fourth round of a Grand Slam since the 2010 U.S. Open. It's been a decade since Williams' best showing at the Australian Open, which came in 2003 when she lost the final to her younger sister, Serena, who is a favorite to win this year in Melbourne. Still a powerful pairing, the sisters won gold at the London Olympics in doubles. No. 3-ranked Serena cheered her sister from the stands on Monday. The younger Williams won Wimbledon, the U.S. Open and an Olympic gold in 2012. Now that the elder Williams sister is back on the tour and feeling fit, she hopes to extend her career, which started in 1994, into a 20th season. "Yeah, trying to celebrate the 20th anniversary," she said. She reflected on her illness, which she said has helped her to "to focus on the things I can accomplish and not to think about the things that I can't do."
She also reflected on her career, and the difference between her teenage mentality and now. "When you're a young person, you just don't think it's ever going to end, and you're on top of the world," Williams said. "Now, I realize, all these opportunities, I try to make the best I can of them." Her focus for now remains on tennis, starting with a second-round match against Alize Cornet of France and possibly a third-round match with reigning French Open champion Maria Sharapova, who is ranked No. 2. "I love the game," she said, "and while I'm here, I'm going to go for it."
Read more here: http://www.kentucky.com/2013/01/14/2475690/vegan-venus-williams-talks-about.html#wgt=rcntnews#storylink=cpy