I knew there was a reason why I never ate one of
these things. As someone who enjoys making and consuming ribs, I can attest I studiously avoid using shoe soles in any form.
Blink and it's gone. The ephemeral McRib sandwich appears at McDonald's infrequently and only for a limited time. If you haven't indulged in one yet, here's what you're missing: azodicarbonamide, ammonium sulfate and polysorbate 80 — those are just three of the 70 ingredients (34 in the bun alone) that go into the BBQ pork sandwich, according to the restaurant's website.
These components are in small enough quantities to be innocuous. But it's still a little disconcerting to know that, for example, azodicarbonamide, a flour-bleaching agent that is most commonly used in the manufacture of foamed plastics like in gym mats and the soles of shoes, is found in the McRib bun. The compound is banned in Europe and Australia as a food additive. (England's Health and Safety Executive classified it as a "respiratory sensitizer" that potentially contributes to asthma through occupational exposure.) The U.S. limits azodicarbonamide to 45 parts per million in commercial flour products, based on analysis of lab testing.
I knew there was a reason why I never ate one of these things. As someone who enjoys making and consuming ribs, I can attest I studiously avoid using shoe soles in any form.
3 comments:
puke
<span>Azodicarbonamide is listed as an ingredient in nearly all of McDonald's buns:</span>
http://nutrition.mcdonalds.com/getnutrition/ingredientslist.pdf
<span>I always wondered what they use to keep the meat glued together. Real pork rib meat, when cooked right, usually falls apart. Did they actually list Pork on the ingredients? </span>
<span>Hmm....</span>
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