McDonalds Warns Employees Against Eating Their Own Food

By Susanne Posel
Occupy Corporatism

According to McDonald’s McResource Line (MRL) website, employees are encouraged to say no to eating fast food.

This ironic admonishment of a corporation to its employees is reminiscent of how genetically modified organisms (GMO) are not served to Monsanto employees in their company cafeteria.

One post on the site reads: “Fast foods are quick, reasonably priced, and readily available alternatives to home cooking. While convenient and economical for a busy lifestyle, fast foods are typically high in calories, fat, saturated fat, sugar, and salt and may put people at risk for becoming overweight.”

The MRL states that fast food contains unhealthy amounts of calories, salt, fat and sugars that leads to medical conditions such as:

• Obesity
• Diabetes
• Heart disease
• High blood pressure

The copious amounts of mayonnaise, bacon, cheese and other processed additives are not conducive for a healthy lifestyle and employees are told to choose restaurants that offer sandwiches, soups and vegetables as viable options.

In the event that McDonalds employees find themselves eating at a fast food chain, they are advised to replace fries with a salad, choose hamburgers without cheese and sauces; asking for extra lettuce and tomatoes.

Ironically, McDonalds is pushing their meat products, such as the Big Mac and double cheeseburgers, because customers are not buying enough salads.

At an investor’s conference, Don Thompson, chief executive officer, explained that salads only make up 2% of their US sales.

Thompson said: “I don’t see salads as being a major growth driver in the near future.”

To make sure their profit margin increases, McDonalds will begin pushing hamburgers and chicken sandwiches to make customers want fruit and vegetables. Because the McWraps have tomato, cucumber slices and shredded lettuce, McDonalds sees this as a way to give customers a healthy option.

Thompson claims to eat McDonalds “every, single day” while so commenting that “balance is really important to people.”

He remarked that people can eat at McDonalds every day and still lose weight.

At the same time Thompson announced that he has begun exercising more and lost 20 pounds, McDonalds released the Mega Potato, the item on their menu with the highest caloric count. This item is worth 1,142 calories which is more than half the recommended calorie intake of an average woman.

Just by glancing at the McDonalds menu, it becomes clear that most of the items are at least 1,000 calories or more – as in the “big breakfast”.

Perhaps when Thompson said that McDonalds would be selling more fruits, he meant that the corporation is the largest purchaser of apples in the US.

McDonald’s salads contain cilantro lime glaze and the orange glaze. Within the glaze lies propylene glycol — a chemical that is not legal to use in cat food because its safety has not yet been proven. In addition, propylene glycol is also used “as the killing and preserving agent in pitfall traps, usually used to capture ground beetles.”

They are also exceeding other corporations in purchasing potatoes – which are a vegetable.
Fast food burger meat is treated with ammonia as a bonding agent, which is approved by the FDA. Ammonium hydroxide used to be in the production of McDonald’s hamburgers. The chemical, used in fertilizers, household cleaners and even homemade explosives, was also used to prepare McDonalds’ hamburger meat.

The dollar menu at McDonalds has a side salad as an option that is worth 310 calories.

The ever so popular Chicken McNuggets contains chemicals such as sodium phosphates, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, and calcium lactate.

McDonalds, like other fast food companies have started using polyfluoroalkyl phosphate esters (PAPs) to coat the wrappers they use to help prevent the food from getting soggy from the grease used in cooking. The chemical also causes changes in cholesterol levels, alters sex hormones, and produces tumors, retards brain development, and infant death in animal studies.

The Egg McMuffin is prepared with “Liquid Margarine: Liquid Soybean Oil and Hydrogenated Cottonseed and Soybean Oils, Water, Partially Hydrogenated Soybean Oil, Salt, Soy Lecithin, Mono and Diglycerides, Sodium Benzoate and Potassium Sorbate (Preservatives), Artificial Flavor, Citric Acid, Vitamin A Palmitate, Beta Carotene (Color).”

The McCafe Mango Pineapple Smoothie is made out of: “Water, Clarified Demineralized Pineapple Juice Concentrate, Mango Puree Concentrate, Pineapple Juice Concentrate, Orange Juice Concentrate, Pineapple Puree, Passion Fruit Juice, Apple Juice Concentrate, Natural (Botanical Source) and Artificial Flavors, Contains less than 1% of the following: Peach Puree, Cellulose Powder, Pear Juice Concentrate, Xanthan Gum, Peach Juice Concentrate, Pectin, Citric Acid, Colored with Fruit and Vegetable Juice and Turmeric Extract, Ascorbic Acid (Preservative).”

Studies have shown that 1/3rd of children between the ages of 4 to 19 in the US eat fast food daily and fast food stores closer to schools coincide with overweight children.

Sources :

1. Occupy Corporatism
2. Image Credit

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