McDonald's hamburger

The main ingredient in the composition of McDonald's sandwiches are unhealthy, and most are strange! Full of fat, colorings and preservatives, McDonald's hamburgers can cause major health problems. Discover components of McDouble, one of the most popular burgers at McDonald's!
The ingredients of the famous McDouble sandwich 
1. The bread (hamburger or bread)
- Fortified flour contains the following ingredients: malted barley flour, bleached wheat flour, reduced iron, niacin, thiamine mononitrate, folic acid, riboflavin, yeast, high fructose corn syrup and / or sugar, soybean oil and / or rapeseed oil. Bread also contains 2% or less of the following: salt, calcium sulfate, wheat gluten, calcium carbonate, ammonium chloride, ammonium sulfate, sodium stearoyl lactylate, acid sorbic, mono and diglycerides, of azodicarbominade monocalcium phosphate, ethoxylated mono and diglycerides, enzymes, calcium peroxide and guar gum. The hamburger bun McDonald is also composed of preservatives such as sorbic acid, the calcium propionate and / or sodium propionate and emulsifiers such as phosphatidylcholine (also known as soy lecithin name).
The hamburger bread alone can cause the following side effects:
- Bleached flour: It has been proven that alloxan is a by-product used in the bleaching flour, a process that makes the clean white flour. In reality this by-product is not added to flour, forms rather following the chemical processing of grains. On the other hand, alloxan is a product obtained through the oxidation of uric acid by nitric acid. The betas alloxane destroys cells in the pancreas. Moreover, it is widely used in scientific experiments, especially to cause diabetes in laboratory animals.
- Ammonium sulfate is a crystalline salt which is often used as fertilizer for alkaline soils acidify. Therefore, it was one of the main sources of lawn fertilizer until the price begins to rise in 2004, reducing its availability.
- High fructose corn syrup contains excessive amounts of contaminants such as mercury, which are not measured or regulated by the FDA (Food and Drug Administration).
- Banned in the EU, Australia and Singapore, azodicarbonamide is used as a food additive and bleaching agent in flour. It helps to relax the dough to keep it in good condition especially when divided and distributed in bakeries. Azodicarbonamide can lead to allergic reactions in people sensitive to azo compounds, such as food dyes. In addition, its consumption may increase the risk of developing allergies to other foods. Azodicarbonamide is also widely used as an additive in the production of plastic foams. In the UK, the Health and Safety Executive class this matter as a respiratory sensitizer (a potential asthma cause) and notes that these products should be labeled as follows: 'may cause sensitization by inhalation. "
- Sodium stearoyl lactylate is an additive that can lead to food intolerances.
- According to National Oceanic and Atmospheric Administration, sorbic acid is a powerful chemical irritant that can cause skin problems, severe damage to the eyes and respiratory tract, especially when consumed in large quantities.
- Excessive use of guar gum is banned by the FDA because it can cause clogging and swelling of the intestine and the esophagus.
2. Cheese
The pasteurized process American cheese contains milk, water, cream and sodium citrate. It also contains 2% or less of citric acid, sorbic acid (preservative), salt, sodium phosphate, lactic acid, sodium pyrophosphate, acetic acid, natural flavor, soybean lecithin and dyes.
3. ketchup
It contains distilled vinegar, ripe tomato paste, corn syrup with high fructose, natural flavors, water and salt.
4. The pickle
The pickle slices contain water, salt, distilled vinegar, alum, calcium chloride, natural flavor, potassium sorbate, extracts of turmeric and polysorbate 80.
5. Mustard
This popular sauce for its pungent flavor contains distilled vinegar, mustard seeds, water, salt, paprika, turmeric and spice extracts.
6. Patties
Meat contains carminic acid, a substance obtained from a red insect helping to dye foods. Patties of these sandwiches can also contain L-cysteine, an amino acid synthesized from feathers of ducks and human hair to flavor the meat.

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