McRib? More Like McPuke!

I heard a coworker say the other day that due to the popularity of the McRib, Burger King is developing it's own rib style sandwich.

Of the many things wrong with the above sentence, the part that bothers me the most is:

"Rib Style"

Style?  WTF.

Then, to make matters worse, the ad came on TV last night.  So, this is reality, I guess.  BK is selling a "rib" sandwich.  And even more disgusting... my husband is excited for it.  BLECH!

Ok, I could start an entire rant here about healthy eating, fruits and veggies, lowering your daily meat intake, etc.  I won't go there.

And also, I'm realistic about eating.  I know we all eat a few things that aren't so good for us, myself included.  So if you like to make an occasional stop for fast food, I'm not going to look down my nose at you.

But to me, the McRib or any other "rib style" sandwich is entirely too gross.  People need to stop eating this thing.  Seriously!

Just take a look at the general ingredients.

If you want to skip to the best part, just read the footnote at the bottom.  That's right.  Singapore has put a 15 year imprisonment punishment on the use of a food additive that is perfectly legal in the good old US of A.  Yum, sounds delicious! 

In general, anything you eat that is this highly processed is just plain gross.  Not only are you getting tons of unneeded sugar and salt, this is basically the "dust pan" from all other production lines.  You're getting scraps, people.  Odds and ends of "meat" that can't be used anywhere else.

Here are the two biggest things that gross me most about the McRib:

(Quotes taken from http://consciouslifenews.com/mcdonalds-mcrib-sandwich-franken-creation-gmos-toxic-ingredients-banned-ingredients/1147048/)

‘Restructured Meat’ from Pig Heart, Tongue, Stomach
McDonald’s McRib is famous in some circles for utilizing what’s known as ‘restructured meat’ technology. Since McDonald’s knows you’d never eat a pig heart, tongue, or stomach on your plate, they decided instead to grind up these ingredients and put them into the form of a typical rib. That way, consumers won’t know what they’re putting into their mouths. As the Chicago Mag reported, the innovator of this technology back in 1995 said it best:  “Most people would be extremely unhappy if they were served heart or tongue on a plate… but flaked into a restructured product it loses its identity.  Such products as tripe, heart, and scalded stomachs…”  So in other words, it’s not actually a rib. Instead, it’s a combination of unwanted animal scraps processed down in major facilities and ‘restructured’ into the form of a rib. Then, 70 additives, chemicals, fillers, and GMO ingredients later, you have a ‘meat’ product that tastes like ribs.

A flour-bleaching agent used in yoga mats
Out of the 70 ingredients that make up the ‘pork’ sandwich, a little-known flour-bleaching agent known as azodicarbonamide lies among them. At first glance, this strange ingredient sounds concerning enough to look into. After a little research, you will find that even mainstream media outlets have generated content revealing how azodicarbonamide is actually used in the production of foamed plastics. Foamed plastics like yoga mats and more.



I don't know about you, but I've never had a "rib style sandwich", and I sure don't intend to any time soon.

Enjoy your sandwich!