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posted by
martyb
on Saturday December 03 2016, @07:14AM
from the two-all-beef-patties-special-sauce-lettuce-cheese-pickles-onions-on-a-sesame-seed-bun dept.
from the two-all-beef-patties-special-sauce-lettuce-cheese-pickles-onions-on-a-sesame-seed-bun dept.
Michael 'Jim' Delligatti, the inventor of the Big Mac, has died aged 98.
Just how he made it that far, given his fondness for the lard-laden double-decker, is anyone's guess.
Delligatti cooked up the Big Mac in 1965 when, as one of McDonalds' early franchisees, he felt the menu needed a rival for local burger bars' two-storey offerings. In 1967 he put it on the menu at his Uniontown, Pa, restaurant.
McDonalds like what it saw and took it national by 1968.
The rest is history: the Big Mac went on to become a symbol of American culture and capitalism, was accused of felling rainforests and contributed to unknown quantities of myocardial infarctions.
Messiah, or mass-murderer?
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Inventor of McDonalds' Iconic Big Mac Dies
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(Score: 3, Informative) by damnbunni on Saturday December 03 2016, @07:59PM
Worm meat? Worms cost WAY more than chicken, per pound. Making McNuggets with worm meat would cost a fortune. Mechanically separated chicken looks pretty gross, though.
And sure, tert-Butylhydroquinone causes cancer in rats. Well, it causes 'pretumors'. It's also one of the most common preservatives used in oils and shortenings. If you wanted to get sick off of it, you'd need to buy a shitload of oil, find a way to concentrate the TBHQ out, and eat it in massive quantities.
According to Bruce Ames, who developed some of the better 'is this dangerous' test methodologies - the Ames Test - more than half of chemicals tested show mutagenic/carcinogenic properties. (All carcinogens are mutagens, though not all mutagens are carcinogenic.) Not just man-made chemicals; natural chemical show the same ratio.
The glycoalkaloid precursors in the potatoes are more dangerous than the TBHQ in the oil.
Is McDonald's food good for you? No. But it's no worse than any other fried, fatty food. And their beef is actually lower in fat than most 'steakhouse' burgers. (This probably also explains why McD's hamburgers are pretty damn bland.)