速食龍頭在輿論壓力下停用阿摩尼亞加工肉品 Hamburger Chef Jamie Oliver Proves McDonald’s Burgers “Unfit for human consumption”

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Jamie Oliver 曾於 2011年4月在節目《食物革命》(Food Revolution) 中公開指出,美國有高7成的漢堡牛肉參雜「粉紅肉渣」(Pink Slime),此種脂肪含量非常高的碎肉用阿摩尼亞混合清水消毒後,再混合一般絞肉製作成漢堡排出售,罔顧消費者的身體健康。



Jamie 指控,全世界排名前兩位的速食龍頭麥當勞 (McDonald’s) 與漢堡王(Burger King) 都使用此種牛肉。速食風暴的主角牛肉供應商(BPI)發表公開聲明,指出阿摩尼亞出現在牛肉中是很合理的,包括起司、明膠與布丁等食品加工時也會使用,功用在於降低大腸桿菌與沙門氏菌。除了麥當勞與漢堡王之外,美國另一間速食業者Taco Bell也宣布停用BPI的漢堡肉排。

Oliver repeatedly explained to the public, over several years – in documentaries, television shows and interviews – that the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption. According to the chef and hamburger enthusiast, Jamie Oliver, who has undertaken a war against the fast food industry, “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”

Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver famously coined this the “the pink slime process.”

In the United States, however, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.”

Most disturbing of all is the horrifying fact that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food.

On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products. But if “pink slime” was really the “best quality” that McDonalds can muster in the US, then why were they able do better in Latin America and Europe? More to the point, why can they apparently do better now in the United States?

These questions remains unanswered by the franchise which has denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties.

Source & Original post(in english): PoliticalBlindSpot.com

麥當勞無立足之地? No more room for McDonald’s ?


玻利維亞人民反對的不是麥當勞食物的味道或是種類,而是快餐這個食物系統。對玻利維亞人十分尊重他們的身體,對於食物的要求亦相當高。他們不認同快速加工的食物。六成玻利維亞人民認為麥當勞的食物不值得他們付出健康和金錢的代價, 即使是全球快餐龍頭的麥當勞,苦戰14年,最終亦因無法在當地賺取利潤而不再在當地經營,並關閉所有分店。


Bolivia became the first McDonald’s-free Latin American nation, after struggling for more than a decade to keep their numbers out of ‘the red.’ And that fact is still making news.

After 14 years in the nation and despite many campaigns and promos McDonald’s was forced to close in 2002, its 8 Bolivian restaurants in the major cities of La Paz, Cochabamba and Santa Cruz de la Sierra.

McDonald’s served its last hamburgers in Bolivia on a Saturday at midnight [2002], after announcing a global restructuring plan in which it would close its doors in seven other countries with poor profit margins.

The failure of McDonald’s in Bolivia had such a deep impact that a documentary titled “Por que quebro McDonald’s en Bolivia” or “Why did McDonald’s Bolivia go Bankrupt,” trying to explain why did Bolivians never crossed-over from their empanadas to Big Macs. As the filmmaker Fernando Martinez said,  ” (it is ) Culture beat a transnational, globalized world,”. The rejection isn’t necessarily based on the taste or the type of food McDonald’s prepared. The rejection of the fast food system stemmed from Bolivian’s mindset of how meals are to be properly prepared. Bolivians more so respect their bodies, valuing the quality of what goes into their stomach. The time it takes for fast food to be prepared throws up a warning flag in their minds. Where other cultures see no risk, eating McDonald’s every week; Bolivians feel that it just isn’t worth the health risk. Bolivians seek well prepared, local meals, and want to know that their food was prepared the right way.

The documentary (english subtitle is not available at the moment though) includes interviews with cooks, sociologists, nutritionists and educators who all seem to agree, Bolivians are not against hamburgers per sé, just against ‘fast food,’ a concept widely unaccepted in the Bolivian community.

To know more, you may reference to Natural News

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