Is NOT good for you.
Even McDonald’s knows this:
[via Boston.com]McDonald’s employee website warns workers away from its fast food ~By Deborah Kotz
In a strange bit of hypocrisy, McDonald’s internal employee website advises workers not to eat a fast-food cheeseburger and fries—pointing out that a subway sandwich is a healthier choice when eating out. The content was provided by a third-party vendor, according to CNBC which first reported on the site.
The McResource Line site—which can be accessed by the public after registering online—appears to steer McDonald’s employees away from eating where they work, though it doesn’t name the actual establishment.
“In general, avoiding items that are deep fried are your best bet,” the site advises on a page devoted to fast food tips. “Healthier choices include sandwiches that can be loaded with vegetables. Limit the extras such as cheese, bacon, and mayonnaise. Eat at places that offer a variety of salads, soups and vegetables to help maintain your best health.”
What will be the ‘good for you’ food of the future?
Looks, and sounds…
A whole lot LESS appetizing:
[via DailyMail]Insect burgers, diabetes-treating lettuce and reinforced bread: How the burger of the future could be a HEALTH food
- Purple tomatoes with anti-inflammatory properties have been developed, says Dr Emma Davies, writing in the magazine Science Uncovered
- They can slow the development of some cancerous tumours
- There is now lettuce that boosts the body’s production of insulin
- Insects, which are very nutritious, are increasingly popular in restaurants
By Dr Emma Davies
The word schmeat – a form of meat produced synthetically from biological tissue – made it on to the shortlist for the Oxford Dictionaries’ word of the year.
The word is rarely used, but its very inclusion in the shortlist reflects the long-term significance of the events that occurred in London in August, when the world’s first lab-grown hamburger – developed by a team at Maastricht University in the Netherlands – was cooked and served.
It’s a vital development, because current meat production methods are not sustainable and meeting global demand is becoming become increasingly difficult.
The United Nations’ Food and Agriculture Organisation estimates that demand for meat will increase by more than two-thirds over the next 40 years.
The Dutch scientists responsible for the first schmeat predict ‘cultured’ meats (ones grown artificially) could be commercially available within 10 to 20 years.
‘With the current technology, we can make the meat at a reasonable price and that will only come down as we improve the production process,’ says lead scientist Professor Mark Post. ‘There are still a few technical hurdles, but they require just work and time, and the outcome is reasonably predictable.’
Although the team say synthetic meat is biologically the same, it will need to replicate its appearance closely to tempt doubters.
Cultured beef is currently white, and coloured using beetroot. Professor Post’s team are now working on cultivating fat tissue and increasing levels of the pigment myoglobin, which gives meat its colour. This would offer a more authentic flavour and appearance.
But beef patties aren’t the only part of our diet to attract the attention of food scientists.
In the future, every aspect of a burger – from the bun to the relish – could be modified to make it more sustainable.
What’s more, it could even become something of a health food. The science is tantalisingly close to delivering, but any new GM foods would have to overcome a raft of regulations, particularly in Europe.
Creepy-crawly cuisine is coming
Insects are highly nutritious and heading to a dinner plate near you.
The idea of eating tangles of muscle from a Petri dish may be unpalatable to some. Even less appealing, however, may be the idea of devouring insects, deep-fried or otherwise.
Yet in restaurants from London to Sydney, insects are proving quite a hit with a niche audience keen to eat delights such as grasshoppers, locusts, crickets and scorpions (heat-treated, of course, to remove the toxins).
Insects actually form part of the traditional diets of at least two billion people worldwide, according to The Food and Agriculture Organisation (FAO) of the United Nations.
There’s no escaping the fact that they are good for you. A recent FAO report points to the benefits of eating insects.
And since we are talking about McDonald’s food here…
And the “healthy” stuff above being a lot LESS appetizing?
That’s saying something.