McDonald’s Loses ‘toxic food’ Legal Battle to TV Chef Jamie Oliver
Chef Jamie Oliver has won a battle against the world’s largest junk food chain. Oliver proving how burgers are made.
According to Oliver, the fat parts of meat are “washed” with ammoniac hydrogen and then used in the packaging of the meat “cake” to fill the burger.
Before this process, according to the presenter, already this meat was not suitable for human consumption.
Oliver, a radical activist chef, who has waged a war against the food industry, says: We’re talking about meat that would be sold as dog food and after this process it’s served to humans. In addition to the quality of meat, ammonium acid is harmful to health. Oliver says this: “The process of the pink shit”.
What sane human being would put a piece of meat soaked in ammonium hydrogen in the mouth of a child?
In another of his initiatives Oliver has demonstrated how chicken nuggets are made: after selecting the “best parts”, the rest: fat, skin, cartilage, visuals, bones, head, legs, are subjected to a mec split smoothie canica – it’s the euphemism that engineers use in food, and then that blood pink paste is deodorant, bleached, re-refreshed and repainted, dipped in flour and fried melcocha, this is left in usually partially hydrogenated oils, that is, toxins.
The food industry uses ammonium hydrogen as an anti-microbial agent, which allowed McDonald’s to use meat in its burgers, which is not suitable for human consumption.
But even more disturbing is the situation that these substances based on ammonium hydrogen are considered ‘lawful components in the production process’ in the food industry with the blessings of health authorities worldwide.
So consumers will never be able to discover what substances they put in our food.
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very old white guy
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A friend of mine who was an exec with a supermarket chain in Canada, went to a major meat packing/processing company on tour. He saw how hot dogs were made and said the product was white before the food dye was added. He never bought or ate a hotdog again.
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Jerry Krause
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Hi VOWG,
Relative to “He never bought or ate a hotdog again.”, I am slow so at first I did not see that you had not written that YOU had “never bought or ate a hotdog again.” Now I do see the FACT of what you actually wrote and I see that your friend ignores (overlooks) the FACT that before your friend made his SIGNIFICANT DISCOVERY (OBSERVATION) that he and millions of people had eaten HOT DOGS during their previous lifetimes and enjoyed them with NO APPARENT NEGATIVE EFFECTS!!!
BAYER was (still is based upon my limited knowledge) a big pharmaceutical company which got its start by making a product we now call ASPIRIN. We have now learned that this product has SOME NEGATIVE SIDE EFFECTS which today might prevent its over-the-counter availably.
Now another FACT is that John W. Hill wrote a now very popular chemistry textbook ‘CHEMISTRY FOR CHANGING TIMES’ which was not immediately popular to the existing chemical eduction establishment of that time (1972). In this initial textbook and the many editions since I ‘believe’ his initial PREFACE to the STUDENT has been the same. Relative to CHANGING TIMES he wrote: “We live in a world of increasing rapid change. It has been said that the only constant is change itself. At present we are facing some of the greatest problems that humans have ever encountered , and the dilemmas with which we are now confronted seem to have no perfect solutions. We are sometimes forced to make a best choice among only bad alternatives, and out decisions often provide only temporary solutions to our problems. Nevertheless, if we are to choose properly, we must understand what our choices are. Mistakes can be costly and they cannot always be rectified. It is easy to pollute, but cleaning up pollution once it is there is enormously expensive. We can best avoid mistakes by collecting as much information as possible before making critical decisions. Science is a means of gathering and evaluating information, and chemistry is central to all the sciences.”
There is one statement in this PREFACE which has been observed to be ABSOLUTELY FALSE!!! What is this statement and what has been observed that makes it FALSE???
The statement is “It is easy to pollute, but cleaning up pollution once it is there is enormously expensive.” In 1972 the known example of extreme chemical pollution was Lake Erie. And the hypothesis was it would take centuries to return Lake Erie to its previous pristine natural condition. And the observed fact that it only took a few years.
And I have never read any explanation of how this NATURALLY OCCURRED!!! So I will now be SO BOLD AS TO POINT OUT THE FACT that the Great Likes, in the interior of North America, are FRESH WATER LAKES which are constantly being flushed with the FRESH water, which falls on them and the surrounding land areas which drain into them, and flows into the Atlantic Ocean via the St. Lawrence ‘Seaway”.
This isn’t the end of my BOLD story but I am learning to keep my stories reasonably brief and wait for any hoped for comments.
Have a good day, Jerry
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Jerry Krause
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Hi PSI Readers,
Disappointed that there have been no comments but that is LIFE.
Hill wrote: “We live in a world of increasing rapid change.” One of these rapid changes near the being of the 1970s was in the instruments which allowed us to detect pollutant concentrations at lower and lower levels. One of the pollutants of Lake Erie were compounds containing the element mercury. And it has been discovered that shark (a predator of other smaller fishes) meat contained this mercury at a parts per million level. Then it happened that it was discovered that someone had frozen shark meat in the early 1900s, well before the known extreme pollution of Lake Erie. And when this meat was analyzed it was found to have had nearly the same level of mercury as the shark meat of the early 1070s. And because of great volume of the oceans, it was discovered that the oceans contained tons of even dissolved gold. For it is known that water is the ‘universal solvent’ and has dissolved a little of about any element as it naturally dissolves some of the ground’s minerals as its water naturally “flows” ultimately back to the oceans.
Have a good day, Jerry
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Jerry Krause
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Hi Psi Readers,
“In addition to the quality of meat, ammonium acid is harmful to health. Oliver says this: “The process of the pink shit”.”Ammonium acid”.
James McGinn needs to explain to us readers what “Ammonium acid” might be. For it is nothing I ever learned about while studing chemistry for ten years at institutes of “higher education”. And I know I never taught my chemistry students about “Ammonium acid” for the 20+ years I taught “introduction to Chemistry Courses” to my students.
Ammonia (NH3) is a molecule. Which reacts with the proton (hydrogen nucleus) of an acid to form the common ion (NH4+). I expect it is this common ion which Chef Jamie Oliver has convinced a Judge (and possible jury) is so terrible.
As I conpose this comment I see VOWG has made a comment. So, I have to ask him: Have you ever butchered a chicken or turkey and seen what color its breast meat is???
Evil people are using nonsense to benefit only themselves. This is WORLD in which we are now living in which nonsense has become the TRUTH!!!
Have a good day, Jerry
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Mark
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Hi Jerry,
I don’t quite follow you. Are you saying that NH4+ really isn’t bad to put into hamburger? And I think that VOWG was complaining about the food dye, not that the meat was white (I think haha).
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Jerry Krause
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Hi Mark,
Have you considered that you need to explain what if so bad about the ion (NH4+)??? What is so bad about red food coloring that has been used for years, if not centuries to color the frosting of children’s birthday cakes??? Do you know the atomic (molecular) structure (elemental composition) of PROTEINS???
Fortunately some people do but evidently not the judge. For I suspect, but certainly do not claim to know, that Chef Jamie Oliver knows very well what proteins are and why they are critically important in any animal’s diet. But he is also aware that many people know little to nothing about chemistry except that ALL CHEMICALS ARE BAD!!! BAD!!! BAD!!!
Before modern chemistry and plastic casings for sausages, what do you imagine that the ground-up meat, fat, and spices were stuffed into to make the first sausages???
Have a good day, Jerry
Have a good day, Jerry
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tu poa
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I grew up on a working farm and cattle, hogs…We slaughteered and had butchered our own stock and I worked one whole summer at a beef packing company that had a kill yard about a hundred yards away. I developed a pretty strong stomach that year but when I went to an Oscar Mayer processing plant, The process to make hot dogs and Bologna was worse than spray washing the brain matter and tissue off the beef skull with a jet washer to make head cheese. I will starve before I eat a hotdog or Bologna. I will never forget the smell of ammonia and bleach and rank meat smells. I still wretch thinking about that place.
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Hans
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Hola Jerry:
I went nine pages deep with the search engine “Start Page” and found no
reference to anything called “Ammonium acid.” Does this destroy Herr McGinn’s
reputation regarding this topic. Could Mr McGrin have spent too much time
in the tropic?? :<))
Have a standard day, – Hans
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Jerry Krause
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Hi Hans,
This morning I have addressed comments to online friend in New Zealand. This friend’s speciality to find humor and make humorous comments. Which could sometimes be termed to be proverb
Sometimes I try to make humor but fail because I am too serious. For relative to his comment about completed Proverbs by 6 year old children, I ask: Does he know the definition of the word–Proverb [a profound maxim [a general truth]??? For I have read that the publisher of Galileo’s ‘Two New Sciences’ wrote in his Preface to the Reader: “intuitive [without thinking] knowledge keeps pace with accurate definition.”
Which definition does not preclude that a Proverb cannot be both humous and a general truth. However, I conclude that a Proverb should always be a general truth.
Now, relative to Herr McGinn, he is almost the only one that recognizes the existence of Pauling’s idea of the unique attraction between water molecules termed ‘hydrogen bonding’. What I do not know is whether Herr McGinn understands that Pauli’s idea of hydrogen bonding is a classical physics idea or if it is a quantum mechanical physics idea.
Nor do I know if Herr McGinn. you, or MattH is familiar with, and agrees with, the Proverb: TO TEACH IS TO LEARN TWICE!!!
Have a good day, Jerry
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MattH
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Hi Jerry and readers.
I have found when teaching I gain understandings I did not previously understand.
Todays proverb; If you sleep with the devil you will wake up in hell.
And for hope: Every day is a new beginning.
Cool. Matt
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Herb Rose
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Hi Hans,
I believe what they are referring to is the ammonia ion (NH4+) that exists in water. Water naturally splits into hydroxyl (OH-)) ions and a hydrogen ion (H+) which is a proton. The proton is attracted to a negative charge of a water molecule creating a hydronium ion (H3O+). The nitrogen atom in an ammonia molecule (NH3) has a similar pair of electrons producing a negative charge causing the creation of the NH4+ ion. I had never heard of it as ammonia acid (I suppose you could consider NH4+OH- to be a salt) since ammonia is a weak base while the oxygen-nitrogen molecules form acids.
Herb
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Protestant
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“We’re trying to take the global public on a stepping stones journey to eating more veg,” said Jamie Oliver about one of his vegan-promoting programmes. The public should beware of the Globalist Vegan Agenda, as Bill Gates wants to “Abolish Animal Agriculture” to force us all to eat Fake Meat produced by his companies.
They also want us to eat bugs, to get more toxic alien chitin into our brains to cause neurological problems and dementia. Our mammalian bodies produce a natural defence against toxic alien chitin: an enzyme called “chitinase”, which dissolves chitin. But the consumption of caffeine heavily promoted around the world has been linked with the destruction of chitinase. Countries with the highest levels of dementia are also heavy consumers of caffeine, such as Finland, the USA, and Uruguay (favourite beverage is mate).
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NicaLeon
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What court was this decision made in, when was this, there is no information in this article to allow you to verify it for yourself. This is very bad journalism. Where are the sources.
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Jerry Krause
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Hi Moffin (MattH), Hans, and any other PSI Readers,
In “SURELY YOU’RE JOKING, MR/ FEYMAN!” Richard Feynman described a teaching experience he had had while teaching about polarized light in Brazil.
He wrote: “I discovered a very strange phenomenon: I could as a question, which the students would answer immediately, But the next time I would ask the question—the same subject, and the same question, as far as I could tell—they couldn’t answer it all! For instance, one time I was talking about polarized light, and I gave them all some strips of polaroid.
“Polaroid passes only light whose electric vector is in a certain direction, so I explained how you could tell which way the light was polarized from whether the polaroid is dark or light.
“We first took two strips of polaroid and rotated them until they let the most light through. From doing that we could tell that the two strips were now admitting light polarized in the same direction—what passed through one piece of polaroid could also pass through the other. But then I asked them how one could tell the absolute direction of polarization, for a single piece of polaroid. They hadn’t any idea. I knew this took a certain amount of ingenuity, so I gave them a hint: “Look at the light reflected from the bay outside.” Nobody said anything. Then I said, “have you ever heard of Brewster’s Angle?” “Yes sir! Brewster’s Angle is the angle at which light reflected from a medium with an index of refraction is completely polarized.” And which way is the light polarized perpendicular to the plane of reflection, sir.” Even now, I have to think about it, they knew it cold! They even knew the tangent of the angle equals the index! I said, “wee;?” Still nothing. They had just told me that light reflected from a medium with an index, such as the bay outside, was polarized; they even told me which way it was polarized. I said, “Look at the bay outside, through the Polaroid. Now turn the polaroid.” “Ooh. It’s polarized!” they said.”
I review this story because I wanted to call it to PSI Readers’ attentions because I though a few, to most could learn (understand) something about polarized light and TEACHING!
For I read that Galileo (A TEACHER) wrote: “We cannot teach people anything; we can only help them discover it within themselves.”
Because I wanted to tell you Feynman’s story, I wanted to be able to tell YOU with certainty who had ‘invented’ the polarized strips before the phenomenon of polarized light had been OBSERVED.
And when I GOOGLED polarized light I was only directed to information about Polaroid cameras. From which I have to conclude very few physics students are being taught about polarized light today.
So I ask: Can any readers of this very fundamental phenomenon tell us who, and how (why), this person did this???
Have a good day. And yes, I am still trying to TEACH by sharing the information that I have been lucky enough to HAVE READ. Jerry
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Jerry Krause
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Hi Fellows (who make comments) and other PSI Readers,
Here is a Proverb which might not seem to be a Proverb!!!
“It’s not that I’m so smart, it’s just that I stay with problems longer.”
Ponder how rapidly articles are so rapidly cyclically daily through PSI these days and how many topics are involved!!! There is little evidence that anyone, who comments, is staying with any problem very long.
Some of you might know who stated this Proverb. But I will leave it for those who know this to refresh the memories of the other PSI Readers.
Have a good day, Jerry
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