This Video Will Change How You Feel About The McDonalds French Fries- You May Never Eat Them Again!

The video shows why McDonald Fries are addictive just like drugs and extremely harmful.

Michael Pollan, an Author, journalist food activist and journalism professor at the UC Berkeley Graduate School of Journalism did this research. His research focuses on the industrial food chain.

He emphasizes on the importance of cooking to improve family health and build communities. Cooking is simple and an important step that can help fix the broken food system we are experiencing now. It could also hopefully or most importantly break the growing dependence we have on corporations.

According to this video, he shows us how McDonald’s insists on the Russet Burbank potatoes for its fries. This type of potato is found in America and is unusually long but difficult to grow. The potatoes they purchase should have no blemishes and this is difficult for the farmers since potatoes commonly suffer from Net Necrosis, a disease that causes unwanted lines and spots on the potatoes.

Farmers therefore use methamidophos (Monitor), a pesticide “that is so toxic that the farmers who grow these potatoes in Idaho won't venture outside and into their fields for five days after they spray.”

When the potatoes are ready for harvest, McDonald’s put them in giant atmospheric controlled sheds that are the size of football stadiums. This is because the potatoes are not edible for about six weeks. “They have to off gas all the chemicals in them.”

After watching this video, you may never eat at McDonalds again and it may not be a bad thing.

Studies have shown how pesticides, GMOs and other factors surrounding us daily are harmful to our health. Cancer rates are also on the rise due to the same factors. We have to make better choices with our lives and making connections from what is presented to us is a huge step towards this.

May be it’s time we questioned why fast foods are so addictive and extremely harmful just like drugs.

Here Are Some Shocking Photos Of People Posing With Alligators In The 1920’S At The Los Angeles Alligator Farm.

Located in the Lincoln Heights neighborhood, Los Angeles, CA, the farm was both a major tourist attraction and an alligator farm from the year 1907 to 1953. It was a popular getaway for the local Angelinos. Admission fee was 25 cents and they got an opportunity to purchase various forms of reptilian trinkets that included rubber alligators.

Image courtesy : Los Angeles Public Library(taken from)

Image courtesy: Los Angeles Public Library(taken from)

The alligators ranged in size at the farm and were segregated according to size in several ponds. Visitors got a bit too close and personal with the alligators which is a bit scary. Despite the fact that alligators are opportunistic hunters who snatch anyone that gets too close to the water, these families let their toddlers wander too close to the reptiles and play with them! Their dogs also played with the fully-grown alligators, despite their unpredictability no matter how tame.

Image courtesy: Los Angeles Public Library(taken from)

Image courtesy: Los Angeles Public Library(taken from)

There was a fence surrounding the entire property, but somehow students managed to use the alligators for fraternity pranks. Pledges were made by the students to steal alligators from the farm.

Image courtesy: Los Angeles Public Library(taken from)

The alligators also managed to get field trips when rain flooded a reservoir nearby. Water would overflow into the farm and the alligators got an opportunity to swim in the Lincoln Park Lake. Others however, ended up in neighbor’s pools and backyards. Noise made by the alligators was another source of annoyance for the neighbors. 

Image courtesy: Los Angeles Public Library(taken from)

Some of the alligators starred in movies like the Tarzan films and wrestled actors in stunts. Billy was the most famous among them and was the oldest in the farm. He appeared in numerous films in the years between 1910 and 1940. This was because he could open his jaw reliably when a piece of chicken was dangled above him. 

Image courtesy: Los Angeles Public Library(taken from)

The farm eventually shut down when the annual attendance dropped below 50,000 in 1984. All animals were relocated to Florida, on a private estate.
[source:The Los Angeles Public Library ]

A French Chemist Unboiled An Egg

Hervé This, is a famous chemist in France who loves the science of cooking and experimenting with food. He is a star whose books are bestsellers, has a travelling exhibition that is based on his work and appears on TV and radio. He has made it his life mission to reveal the scientific mystery behind cooking. Foodstuffs to him are ‘chemical mixtures’: “When aromatic compounds are formed on the surface of a roast, they are the result of a chemical reaction. When mushrooms turn black after being chopped, it is the fruit of a chemical reaction.”

Image source: www.makezine.com

His experiments have led to great discoveries over time. He used a single yolk to produce 24 litres of mayonnaise and baked an egg at 55ºC for an hour leaving the yolk tender and smooth. He also worked out how to unboil an egg using sodium borohydride. He explains that: ... when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to 'uncook' the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick.

Image source: www.makezine.com

Some of his experiments can be tried during everyday cooking. If you use litres of oil in very little water when cooking spaghetti, the strands will not stick together. If you add a little oil in the water however, the strands still stick. If you Sprinkle a little salt around the yolk of a fried or poached egg, it cooks evenly. 

His greatest discovery is in the making of meat stews. It makes no difference if you start cooking the meat in cold water or not, the same amount of weight is lost in both cases.

One of his weird experiments is a Quail’s egg that has for three years been standing in vinegar. The shell of the egg has been attacked by the acid making it translucent. The egg however, according to Hervé, has a consistency similar to a hardboiled egg and can be eaten in a salad! 

[source:www.observer.theguardian.com]