|
| Thread: The Truth about McDonalds |  This thread is pages long: 1 2 3 4 5 · «PREV |
|
dread_knight
Known Hero
Converting Vegetarians
|
posted June 29, 2006 03:34 PM |
|
|
The reason the fries don't decompose is because they are covered in cow fat, fat doesn't decompose for a long time. It's not that fungus is afraid of it, it's just that fungus can't really grown anywhere, because fungus doesn't grow on fat for a long time, and that I know because I'm from a ukrainian family and one of our national dishes is pig fat called "salo", and the pig fat can lay unrefrigirated for a long time, and the only thing it does is melt a bit. Make an experiment, take a wraped and sealed sandwich and a sendwich without a wrap and leave them be, the unwraped sandwich will grow mold faster than the sealed one, same thing with the fries, when they are not covered in fat and when they are covered in fat. Plus it's not like McDonalds leaves those fries outside for a week and than serve it. When you use a metal catalyst the metal doesn't stay on your food, and hydrogen is not harmful, lots of food is engineered to get a longer shelf life, especially vegtebles like cucumbers, that are engineered to stay hard for longer, and even the seedless watermelons you eat are engineered to be seedless.
I don't see any wrong with engineering.
And please don't go into chemistry I know alot too.
|
|
ChEsHiReKaT
Known Hero
Madness Controls Me
|
|
posted June 29, 2006 03:36 PM |
|
|
Quote:
It depends on which country did you work in.
By far Israel and Canada turned out to be okay, I dunno about the US.
American is the worst for fast food diasters and law suits
|
|
Corribus
Hero of Order
The Abyss Staring Back at You
|
|
posted June 29, 2006 04:31 PM |
|
|
Quote:
The reason the fries don't decompose is because they are covered in cow fat, fat doesn't decompose for a long time.
Besides being wrong, you are also missing the point. Mold will grow on just about anything, and fat also goes rancid. Unsaturated fats go rancid usually faster than saturated fats because they have unsaturated sites that can be replaced by (for example) sulfur atoms that lend a stinky taste and smell to the fat. This is why nuts do not store indefinitely. Companies use partially hydrogenated oils because they stay fresh longer: their vacant chemical sites are filled by hydrogen atoms which prevent contamination by atoms of unwanted types. Furthermore, in the video there is a control experiment, as I said, with normal french fries that are friend in regular (natural) oil. These french fries decompose naturally in a week or two. The MCD's fries that are fried in artificial oils do not decompose EVER. Please, watch the video before you start lecturing me about it.
Quote:
It's not that fungus is afraid of it, it's just that fungus can't really grown anywhere, because fungus doesn't grow on fat for a long time, and that I know because I'm from a ukrainian family and one of our national dishes is pig fat called "salo", and the pig fat can lay unrefrigirated for a long time, and the only thing it does is melt a bit.
Sure - animal fats are saturated and thus take quite a while to go rancid. When companies hydrogenate their oils, they are essentially trying to mimic animal fats. Butter stays good quite a while in the refrigerator because of this. However, if you fried potatoes in butter and left them out for a few weeks, I promise you they would get moldy and disgusting.
Quote:
When you use a metal catalyst the metal doesn't stay on your food, and hydrogen is not harmful, lots of food is engineered to get a longer shelf life, especially vegtebles like cucumbers, that are engineered to stay hard for longer, and even the seedless watermelons you eat are engineered to be seedless.
I don't see any wrong with engineering.
That's genetic engineering, which has its own set of problems. And trans-fats are unhealthy for reasons that have nothing to do with the fact that they are engineered.
Quote:
And please don't go into chemistry I know alot too.
Oh, really? Where are you employed as a chemist?
|
|
dread_knight
Known Hero
Converting Vegetarians
|
|
posted June 29, 2006 06:05 PM |
|
|
Ok, I thought you were talking about fries before they were fried,they will lay there for weeks before it grows mold.
And I never seen animal fat that grows mold on it, it decomposes but I never saw animal fat with mold, until you show me a picture I won't believe you, so I guess the main misunderstanding was that I meant the french fries before they were actually fried. And McD's fries that lay for long after they've been fried become soft and the inner part beneath the crust looks like it decomposes but the crust doesn't for whatever reason it may be I don't really care because I don't eat fries that lied that for weeks. So yeah sorry for the misunderstanding.
Ok, yeah different kind of engineering, doesn't matter, it's engineering nonetheless, and it doesn't matter because you don't eat the process of the engenieering, like you said the point is to mimic animal fat.
Plus, I don't watch propoganda videos for the same reason I stoppes watching michael moore's videos after I saw 9/11, it's biased and leads people astray.
And if the only problem is trans fat i don't see the problem at all, yeah it's not healthy, yeah it's your choice, I don't even see why such movies should be made. It's not even a documentary it's propoganda.
And as for the chemist question, it's more a bio-chemist, I was at my dad's veterenary clinic for 3 years and I know alot about medical chemistry, and the basic reaction it can attrac from the body and I know enough about the basics like trans fat and saturated fat, like I said I thought you meant fries before they are actually fried and smeared in white cow fat.
|
| |
|
|
