Hamburgers & Fries Watch 12/1/10

Hamburger Watch - Day 35

French Fry Watch - Day 14

Is it just me, or do experiments sometimes create more questions than answers? I am considering starting another experiment. I am bored with the same old watch that is going nowhere. I want action! I want destruction! I want MOLD! Just like in this video.

You may not be able to tell, but in the picture above, on the left, the french fries on the right in the blue wrapper... On the top, there is a french fry with a dark spot that appears to be mold in a hole in the fry. We will just have to keep watching. The fries on the left are a little greasier than I remember.

Of course my fries on the right, in the picture on the right (the bottom group), have developed a little white fungus in a couple places and my fries in the same group, at the top, appear to be darkening on the inside.

Boring!!!

Here is the real scope!

Did you know that when we fry some foods, like french fries, a chemical process occurs that creates varying levels of acrylamide. Acrylamide caused cancer to animals exposed to high doses (based on studies) and causes nerve damage in people exposed to very high levels at work. Acrylamide forms from sugars and an amino acid during certain types of high-temperature cooking, such as frying, roasting, and baking (and some say in some microwaved foods). The FDA has not yet determined the exact public health impact, if any.

Heres the good news!!!

Part of the production process conducted by most suppliers of your favorite fast food fries is to put your fries through a blanching process that removes the excess sugars, so as a result (through logic) reduced formation of acrylamide. Ok, they still have to add the sodium acid pyrophosphate to help maintain color. And don't even get me started on the dimethylpolysiloxane added to the vegetable oil used to prepare the fries.

The reality is that fast food is not good for us for a lot of reasons and if we could survive on fruits and vegetables, we would be a lot better off. But who can resist the great tasting french fries that McDonalds has spent millions to perfect? There addicting... As McDonalds has intended.

Next update on Sunday.

Hamburgers & Fries Watch

Day 28 - Hamburger Watch

Day 7 - French Fries Watch

I really need a better camera. The picture to the left just doesn't do these foods justice.

What can I say about the burgers except... Same story, different day. I will however continue to watch the Wendys burger closely.

The fries are a bit of a different story. The three fast food french fries are as expected, unchanged. My fries are sporting a white fuzz in a couple spots. My camera does not pick it up clearly, but I expect in another week or so we should see some clear changes.

So what about these fast food fries? Just as we allow our hot dogs and other processed meats to contain chemicals to help us find them pleasing to the eye, so to do we accept our french fries to be treated for our appeal. Lets face it, who wants to buy grey hot dogs or bologna and who wants dark colored french fries with a less than fluffy consistency?

Thats right, these fast food french fries go through a special process to help them maintain color and consistency... Just before they are frozen, packaged and shipped to a restaurant near you for a quick fry and serve.

For starters: These french fries include either sodium acid pyrophosphate (maintain color) or Disodium Dihydrogen Pyrophosphate (color protector), both are chemical food additives that are GRAS (generally recognized as safe).

In looking over resources on french fry ingredients, what I found was that I could find more details on the McDonalds fries than the others. The details I found or didn't find, raised some more questions on processing which I will explore further and report back at a later date.

Next update Sunday. Happy Thanksgiving everyone!

Did you know I have another Blog? Please check out A Healthier You Too

Day 5 - Hamburger Watch

Day 5 - Hamburger Watch. I am beginning to think that further studies are warranted, given the fact that my Wendy's hamburger seems to be sweating like a pig. The other burgers are almost as dry as the Sahara desert.

I have been searching for the dirt on these fast burgers and what I have discovered is that there are a lot of articles & stories about cows eyeballs, twisting of word meanings, use of unusual fillers and if I had not been distracted by the need to accomplish some other business today, I would tell you all about it. That I will need to save for tomorrow, so I can get some sleep in preparation for a meeting in the morning.

Until tomorrow (or later)... Life is good, tomorrow is another day and my hamburgers have still not revealed to me any earth shattering revelations.

Day 4 - Hamburger Watch

Day 4 - Hamburger Watch.

It is very interesting that while three of the four burgers are dry to the touch, the Wendy's burger is sweating even more today than yesterday. Also, under all the burgers the buns are not sticky, as they were yesterday, but are still a little moist.

Watching over these hamburgers has become something similar to watching grass grow. Nothing will happen fast enough to make headlines. Stay tuned, I think one of the burgers is about to change colors (more of a fade by about .000001%). lol