Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: suckmymuscle on October 16, 2011, 08:22:54 AM
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This is what happens after you follow the advice of that moron, "Adonis", and eat at McDonald's regularly. After one month, his blood triglycerides level shot through the roof, his LDL increased, HDL decreased, ammonia and creatinine levels increased, liver enzymes increased, his blood insulin level increased as well as insulin resistence, his hair started to fall and he started to get gout.
SUCKMYMUSCLE
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But I guarantee you that this dude didnt even exercise...
There is a woman who is on a McDonald's diet and she looks incredible...
People just have to utilize those calories:
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Fuck, I posted the German version by mistake. Here is the English version.
[youtubehttp://www.youtube.com/watch?v=AMTShf_80rE&feature=related][/youtube]
SUCKMYMUSCLE
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Someone did the same diet, Trained. Lost fat and Gained muscle. Look it up.
Eat crap and dont train and you will gain fat. You cant understand that concept?
..Troll.
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Someone did the same diet, Trained. Lost fat and Gained muscle. Look it up.
Eat crap and dont train and you will gain fat. You cant understand that concept?
..Troll.
Yea... has to be because there is no way someone is that fucking retarded.
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Someone did the same diet, Trained. Lost fat and Gained muscle. Look it up.
..Troll.
Hey, idiot, Adonis does not recommend eating the salads and boiled chicken sandwich on the McDonald's menu for the most part. He recommends eating Big Macs and other shit like that which is exactly what this guy did in the video. Sure, if you eat mostly the low fat, low sugar items on the menu and exercise a lot, your health can be good. But this is not what most people do and not what "Adonis" recommend.
And stop calling me troll, you fucking moron. This is a bodybuilding board and most of my posts are on bodybuilding. You, on the other hand, only talk about MMA and your man-crush on Brock Lesnar. You are the troll, not me. Fucking retard.
SUCKMYMUSCLE
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Yea... has to be because there is no way someone is that fucking retarded.
I have been saying it for a long time. I dont understand why people bother responsing (which I did do in this thread lol) But arguing? hell no lol.
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Yea... has to be because there is no way someone is that fucking retarded.
See my above answer, you fucking dumbass. The balls of a moron like you, who is of a lower intelligence than me, calling me retarded. Wow.
SUCKMYMUSCLE
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See my above answer, you fucking dumbass. The balls of a moron like you, who is of a lower intelligence than me, calling me retarded. Wow.
SUCKMYMUSCLE
Hey, lets not get into name calling!
We can all debate with love and kindness!!
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I have been saying it for a long time. I dont understand why people bother responsing (which I did do in this thread lol) But arguing? hell no lol.
Have you ever made a post that doesen't involve you sucking the dick of Brock Lesnar? Two morons agreeing with each other still makes for two morons. Sorry. :)
SUCKMYMUSCLE
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Have you ever made a post that doesen't involve you sucking the dick of Brock Lesnar? Two morons agreeing with each other still makes for two morons. Sorry. :)
SUCKMYMUSCLE
At least you responded apologetically :)
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In before page 6
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It is called salt fucking retard. This isn't some strange new phenomenon. Common.... It is 2011. Are you really that fucking retarded. You ever heard of beef jerky?
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It is called salt fucking retard. This isn't some strange new phenomenon. Common.... It is 2011. Are you really that fucking retarded. You ever heard of beef jerky?
Salt is a preservative :)
Sometimes people try to misrepresent something to make it look like its not :)
Good point, Leafy!!
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I tend to agree with TA but you believe what you want to. I went from 230 13%bf to 210 10% bf and basically ate out for at least 2 if not all 3 meals per day and retained more muscle than previous times where I ate cleaner. Since I have no one to cook for me anymore I find it easier on my schedule to just pick something up.
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I tend to agree with TA but you believe what you want to. I went from 230 13%bf to 210 10% bf and basically ate out for at least 2 if not all 3 meals per day and retained more muscle than previous times where I ate cleaner. Since I have no one to cook for me anymore I find it easier on my schedule to just pick something up.
That is impressive!
How long did it take you to achieve this?
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I tend to agree with TA but you believe what you want to. I went from 230 13%bf to 210 10% bf and basically ate out for at least 2 if not all 3 meals per day and retained more muscle than previous times where I ate cleaner. Since I have no one to cook for me anymore I find it easier on my schedule to just pick something up.
Sure, if you eat less calories than you spend you will lose body mass(either fat or muscle depending on many factors), but this is not what this is about. I agree that, for bodyweight loss, all that matters are calories, but what you eat, irrespective of calories, matters a lot when it comes to body composition and health. You put two guys on a weight loss diet, both eating 1,800 calories a day, but one getting the 1,800 calories from McDonald's whilst the other getting the 1,800 calories from chicken breasts and brown rice, and the latter will lose more fat and less muscle than the other. You put two guys on the same number or calories a day, say, 3,000, but one getting all of them from McDonald's whilst the other from tuna, chicken breasts and brown rice and oatmeal, and the latter will have much better health markers than the former.
SUCKMYMUSCLE
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It is called salt fucking retard. This isn't some strange new phenomenon. Common.... It is 2011. Are you really that fucking retarded. You ever heard of beef jerky?
lol. gotta love clowns who talk tough on the internet...they are always the first to bitch up if you ever see them in person.
anyways......this has nothing to do with salt or beef jerky, moron....a hamburger and fries left sitting out in a room for 6 months should not have a plastic feel and acrylic sheen to it.
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"I'm lovin" this debate!!! :)
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lol. gotta love clowns who talk tough on the internet...they are always the first to bitch up if you ever see them in person.
anyways......this has nothing to do with salt or beef jerky, moron....a hamburger and fries left sitting out in a room for 6 months should not have a plastic feel and acrylic sheen to it.
You ever seen beef jerky? Are you an idiot? That is exactly how you described it.
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Salt is a preservative :)
Sometimes people try to misrepresent something to make it look like its not :)
yes it's a preservative but in this case it's also because an extremely high fat content and chemicals in the food.
that still doesn't explain why their is no mold on the bun.
the real question is why are people stupid enough to eat this shit?
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yes it's a preservative but in this case it's also because an extremely high fat content and chemicals in the food.
that still doesn't explain why their is no mold on the bun.
the real question is why are people stupid enough to eat this shit?
Cause its cheap and affordable:) And delishush!
I forgot to look at the bun....you are right...there is no mold on it...
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yes it's a preservative but in this case it's also because an extremely high fat content and chemicals in the food.
that still doesn't explain why their is no mold on the bun.
the real question is why are people stupid enough to eat this shit?
But the thing is, if you leave bread out and there is hardly any moisture in it, no mold will grow.
You leave bread in a plastic bag where it will retain its moisture, mold will grow..
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Certain stipulations that Spurlock had to adhere to while filming...notice that exercise is nowhere on the Wiki for it?
Spurlock has specific rules governing his eating habits:
He must fully eat three McDonald's meals per day: breakfast, lunch, and dinner.
He must consume every item on the McDonald's menu at least once over the course of the 30 days (he managed this in nine days).
He must only ingest items that are offered on the McDonald's menu, including bottled water. All outside consumption of food is prohibited.
He must Super Size the meal when offered, but only when offered (i.e., he is not able to Super Size by his own accord).
He will attempt to walk about as much as a typical U.S citizen, based on a suggested figure of 5,000 standardized distance steps per day,[8] but he did not closely adhere to this, as he walked more while in New York than Houston.
Like a mathematical equation, or a good public speaker, the result can be elicited with a little know how and being clever. It's not always what you say, but what you do not say.
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Cause its cheap and affordable:) And delishush!
I forgot to look at the bun....you are right...there is no mold on it...
Sailors carried bread with them when they sailed across the ocean. These trips would take months at a time. It was called hard tack. You guys act like this is some new phenomenon.
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"I'm lovin" this debate!!! :)
If people would actually read there would be no debate.
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Listen, if you eat garbage (McDonalds food) you train and you still in a caloric deficit at the end of the day, you will lose fat and build muscle!
Exemple: go by any basketball court in your city and you see inner city youngster(mostly black) that are ripped with muscle and none of them eat chicken breast or egg whites but instead garbage like McDonalds and KFC!
Now take sameone who eat very clean diet, do not exercise and is caloric intake is superior to his caloric expenditure and you have a fat ass!
The problem is that this inner city kids that exercise and eat garbage eventually will get fat and sick once they will become older their metabolism slow down and they play basketball no more and still eat that garbage(McDonalds and KFC)because fast food will poison their body in a long run.
SO CALORIE IS CALORIE (Adonis is right in this sense) BUT GARBAGE(McDdonalds) IS GARBAGE!
As simple as that! ;)
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lol 'adonis' is the biggest stooge/ troll in the online community.
and you guys constantly bite.
it disappoints me to see you guys take his bait so often, cause hes far from as intelligent as hed like to be made to be seen.
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Sailors carried bread with them when they sailed across the ocean. These trips would take months at a time. It was called hard tack. You guys act like this is some new phenomenon.
haha screw hard tack most of human history depended on some form of bread that basically just sat out. but of course no one pays attention in education anymore..
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Hey, lets not get into name calling!
We can all debate with Happy Meals and Funland
Yep, I agree.
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haha screw hard tack most of human history depended on some form of bread that basically just sat out. but of course no one pays attention in education anymore..
I said the same thing... I mean that fucking moron must of thought the pioneers traveled all the way across country with refrigerators hahahahahah. He thought it was like Oregon Trail because thats all he did his elementary history class hahaha.
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That is impressive!
How long did it take you to achieve this?
2 months, maybe 3 I wasn't really keeping up.
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the great art of drying out food. Its not like you cant pull the same trick on bread and put a 100% cancer stamp on it.
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http://chazzweaver.com/site/projects/down-size-me/
(http://chazzweaver.com/images/film-poster.jpg)
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[ Invalid YouTube link ]
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(http://www.fitnesspont.hu/mass-shop/picture_gallery/_not_gallery_pix/eMag_41_Kiakadasok_04.jpg)
He got to the meat of his argument
'Chazz' Weaver ate only fast food for 30 days, challenging assumptions about diet.
By BRIAN MARTINEZ
The Orange County Register
COSTA MESA – Charles "Chazz" Weaver on Friday completed his monthlong McDonald's-only experiment, claimed he lost 8 pounds in the project, and challenged the creator of the "Super Size Me" film to a public debate on obesity and fast food.
Weaver, 48, ate nothing but McDonald's fare for 30 consecutive days – every menu item at least once – to prove that staying thin is about calorie intake and exercise. His credentials are his fit body, 19 years of studying fitness as a hobby, and helping friends lose weight.
"I am not an advocate of fast food as a lifestyle, but neither do you have to be on a so- called diet," he said.
His strength and energy have not diminished and he hasn't had negative effects, he said.
"Not even a headache or a mood swing," he said.
Statistics detailing 30-day experiment
Weight: 222 pounds on Day 1 and 214 pounds on Day 30
Blood pressure: 111/78 on Day 1 and 121/81 on Day 30
Cholesterol: 208 at the start of the project; he will retest today and should have results on his Web site by Monday
The last meal: Friday, April 30, 4:30 p.m. Big Mac, Double Cheeseburger, 6-piece Chicken McNuggets, snack-size Fruit & Yogurt Parfait, medium Diet Coke – total calories: 1,550
Media interviews: 50-75, mostly for radio talk shows
Exercise: 25-30 minutes of cardio training and 50-60 minutes of strength training, six days a week
Verification: A witness was present to videotape meals.
Calories: Started at 3,500 daily calories but has fluctuated as high as 5,700. He warns that this amount is tailored for his body and exercise regimen and is not for a typical person. Before starting the challenge, he used protein shakes and bars but no other supplements.
Favorite item: McGriddle breakfast sandwich
Least favorite item: The ice cream
Seminar: Weaver will give a free fitness seminar and a report on his 30-day challenge today at Triangle Square, 1870 Harbor Blvd., Costa Mesa, from 11 a.m. to 1 p.m.
The Costa Mesa resident is fed up with Americans who don't take responsibility for being out of shape, fitness entrepreneurs who make a living on incomplete information, and overweight nutrition scholars who don't "walk the walk," he said. He hopes the project will inspire people to research fitness and help them lose weight.
He got the idea for his experiment after reading about and taking exception to the documentary, "Super Size Me," which records the deterioration of filmmaker Morgan Spurlock's health. Spurlock ate almost as many calories as Weaver, but his only exercise was walking the same amount of steps as the average American.
"I think its great that Chazz is attempting to stay fit," Spurlock said through a spokesman Friday. "The underlying theme in my film is to try to increase personal and corporate responsibility."
He declined to respond to Weaver's debate challenge.
At least five people have taken up experiments such as Weaver's, McDonald's spokesman Walt Riker said. He said the company has no connection with them or Weaver.
"There seems to be a grass- roots backlash against the outrageous misbehavior in Spurlock's film," Riker said. "Stuffing yourself and not exercising is irresponsible."
Weaver said he has spent about $13,000 of his own money on the project.
"I'm looking for the psychic benefit," he said. "Doing something good for people is really pleasurable."
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Okay, here are the results:
Weight – I started at 222lbs and in thirty days I dropped 8lbs of “body fat”, ending the thirty days at 214lbs.
Blood Pressure - I started at 111/71, a bit low, and ended the thirty days at 121/81 which is optimal.
Cholesterol – this is where you need to understand about cholesterol!
My HDL (the good cholesterol) improved 80%.
My LDL (the bad cholesterol) went down 2 points. That’s an improvement!
My overall cholesterol went up 6% because of my HDL improvement, however this is an improvement overall.
My Triglycerides improved 42%
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Click for more!
http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html
The Burger Lab: The Myth of The 12-Year-Old McDonald's Hamburger
When you freeze salted meat, the only effect on flavor is that it makes the meat and seasonings go rancid quickly. McD burgers are not salted at the manufacturer, they would go rancid inless than a week. This is knowledge from working in the meat industry for several decades. The salt acts to promote oxidation and is enhanced by reacting with the iron in the hemoglobin in the meat and freezing acts as a catalyst by rupturing cell walls freeing more iron and oxidizing the fat. Now to combat that reaction is why many meat products with long shelf lives were cured with nitrites and nitrates, these locked the iron into forms that became chemically inert, as evidenced by the permanently pink color.
As for the determination of my guess on finished temperature, I go from your other posts where every burger is still pink in the middle. McDonalds will cook beef products to a minimum of 156 degrees f possibly as high as 170 degrees f internally to ensure that there is no possibilty of e coli being transferred from contaminated meat (though they insist every lot is verified as free). Also there is, as I have said, a mandated hold before placing on the bun, which increases loss of moisture due to evaporation (so the buns don't get soggy)
the dimensional stability, (size of the burger) is an artificial construct of their cooking system and not an accurate indicator of cooking temperature. the Clamshell they use to cook provides constant pressure downward causing the burger to shrink in width more than size, Basically a turbocharged George Foreman cooker.
Also, due to the method of manufacturing and their preferred forming equipment, the patty is far more dense which makes the whole product exceptionally different than a home product when determining the degree of doneness.
Now if you also take into account the extremely tight control of fat content the McDonalds vendors use as opposed to your standard grocer or butcher, it is an uncontrolled variable. I believe their standard is 80/20 on a raw basis, and the difference in Fat calorie ratio is due to loss of fat and moisture in cooking altering the ratios in the nutritional for calories from fat. When you get the tight profit margins that McDonalds and all other Chain restaurants allow, you maximize the accuracy of your testing so you don't give anything away.
I have been in several of their processor's plants for beef patties and breakfast sausage, and they are without doubt the most tightly controlled manufacturing systems and cleanest facilities i have been in out of the hundreds of meat plants I have been in.
Yes this is fun for you, but my daily job. People know so little about food and how and why it behaves under certain conditions. The original concept (12 year old burger) is another example of people with agendas, who have no clue to the science they are supposed to be teaching.
Meat guy at 1:42PM on 10/15/10
http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html
(http://aht.seriouseats.com/images/20101014-aging-burger-5.jpg)
The Burger Lab: The Myth of The 12-Year-Old McDonald's Hamburger
Posted by J. Kenji Lopez-Alt, October 15, 2010 at 9:00 AM
More tests, more results! Follow The Food Lab on Facebook or Twitter.
[Photographs: J. Kenji Lopez-Alt]
If you've recently gone for a couple of 88mph spins in a souped-up DeLorean outfitted with a flux capacitor running at 1.21 jigawatts and have somehow ended up in an alternate universe in which internet memes don't exist, then you may not yet have read about the 12-year old McDonald's Hamburger that still looks just like a McDonald's Hamburger. For the rest of you who are already with me, you'll have to indulge me for a moment while I fill-in the time travelers as to what's been going on.
Back in 2008, Karen Hanrahan, of the blog Best of Mother Earth posted a picture of a hamburger that she uses as a prop for a class she teaches on how to help parents keep their children away from junk food. A noble goal, and one I fully approve of.
The thing is, the hamburger she's been using as a prop is the same plain McDonald's hamburger she's been using for what's now going on 14 years. It looks pretty much identical to how it did the day she bought it, and she's not had to use any means of preservation. The burger travels with her, and sits at room temperature.
Now Karen is neither the first nor last to document this very same phenomenon. Artist Sally Davies photographs her 137 day-old hamburger every day for her Happy Meal Art Project. Nonna Joann has chosen to store her happy meal for a year on her blog rather than feed it to her kids. Dozens of other examples exist, and most of them come to the same conclusion: McDonald's hamburgers don't rot.
Now some of you are probably thinking something along the same lines as these women are:
Ladies, Gentleman, and children alike - this is a chemical food. There is absolutely no nutrition here.
Not one ounce of food value. —Karen Hanrahan
Food is SUPPOSED to decompose, go bad and smell foul... Food is broken down into it's essential nutrients in our bodies and turned into fuel. Our children grow strong bodies, when they eat real food. Flies ignore a Happy Meal and microbes don't decompose it, then your child's body can't properly metabolize it either. —Nonna Joann
Most of you are probably thinking just plain, "ew"—a perfectly reasonable reaction to what at first seems like a totally disgusting perversion of nature. I mean, what kind of chemical-laden crap are they stuffing those burgers with to make them last that long?
But then there's a few people who're probably shouting out, "now wait just a minute here! This ain't science!"
You can count me in with that crowd.
The problem with all of these tests is that there is but a single data point, and a single data point is about as useless as a one armed man in a clapping contest. Who knows why those burgers didn't decompose? You could believe the myth that they are packed with preservatives or that they are some kind of nutritional black hole so devoid of sustenance that even bacteria and fungi will not grow on them.
For the record, the McDonald Corporation's official response states:
McDonald's hamburger patties are made with 100% USDA-inspected ground beef, cooked and prepared with salt, pepper and nothing else, no preservatives, no fillers.
So who do we believe? Without experimentation, there is no science. Without science, there is no proof. Without proof, there is no truth, and without truth, well where would we be?
It seems to me that the only thing that can last longer than a McDonald's hamburger is an internet meme about them. My project for the next few weeks: design and carry out the first well-documented, scientific experiment to shed some light on whether or not there is something truly evil lurking between the buns. Hopefully we can kill this meme once and for all. Who's with me?
What We Know So Far
(http://aht.seriouseats.com/images/20101014-aging-burger-2.jpg)
So let me amend my previous statement. There is actually a little data out there. Morgan Spurlock, director of the outrageously propogandist documentary Super-Size Me famously aged a McDonald's burger next to a mom & pop burger in glass jars. The burgers all decomposed around the same rate, while the McDonald's fries seemed to last forever.
The blog Snack Girl aged a homemade hamburger next to a McDonald's burger. After 11 days, the homemade burger was covered in green mold, while the McDonald's appeared perfectly fine.
they have failed to isolate the variables.
The problem with these two tests (and several others like it) is that they have failed to isolate the variables. The burgers and fries they were comparing to the McDonald's batch were of a completely different size and completely different moisture level. It's the scientific equivalent of setting up a boxing match between a blue-eyed three-year-old and a green-eyed 20-year-old then declaring that blue eyes make you weak. It's sensationalist and utterly specious.
A truly scientific experiment would need to take all these variables into account and isolate them.
The Setup
(http://aht.seriouseats.com/images/20101014-aging-burger-3.jpg)
I wanted to test the following things:
•Whether it's something in the beef that's keeping the burgers from rotting.
•Whether it's something in the bun that's keeping the burgers from rotting.
•Whether it's some sort of magical alchemic reaction that keeps the burgers from rotting only when a McDonald's patty is in contact with a McDonald's bun.
•Whether it's the size of the patties that are preventing the burger from rotting.
•Whether it's the storage environment that is preventing the burgers from rotting.
I figured that would cover most of my bases and prove whether there's anything inherently different about a McDonald's burger and a regular homemade burger.
(http://aht.seriouseats.com/images/20101014-aging-burger-6.jpg)
These are the samples I needed:
1.A plain McDonald's hamburger, stored on a plate at room temperature.
2.A homemade burger of the same weight and dimensions as a McDonald's burger (I was fine using a store-bought bun, because who bakes their own buns?)
3.A McDonald's hamburger patty on a store-bought bun.
4.A homemade patty on a McDonald's bun.
5.A McDonald's hamburger stored in its original packaging.
6.A McDonald's hamburger stored in a zipper-lock bag.
7.A plain Quarter Pounder.
8.A homemade quarter pounder.
I went out to the McDonald's next door to gather my testing materials.
"Welcome to McDonald's. Can I take your order sir?" said Megan the floor manager cheerfully (if there's one thing that McDonald's has got plenty of, it's smiles).
"Yes. I'd like three hamburgers, plain. Then I'd like one hamburger plain, but no meat. Then I'd like another hamburger plain, but no bun. After that, I'd like a quarter pounder with cheese—also plain—and finally some fries please; Not those ones—I'll wait for the fresh batch. Thanks!"
The situation was strangely reminiscent of the last time I tried to wrangle an unusual order out of a McDonald's for my French fry testing. I imagined her picturing the three fussy kids, vegetarian wife, brother-in-law with celiac disease, and mother-in-law who likes sesame seeds but not cheese sitting at home waiting for their dinner. I gave her the benefit of the doubt and assumed that she knew the fresh French fries were for myself*—the only sane and sophisticated member of a palate-deprived and ketchup-hating extended family.
"Sure no problem," was her immediate response. "If you want, I can just put in an order for four plain burgers, one with the bun and meat wrapped separate so you don't have to pay for it twice."
"That'll be lovely, thanks."
"It's the least you deserve for placing the most interesting order of the day, sir."
McDonald's HQ: if you're listening, employee of the month right there. Give this woman a raise.
* They were.
The Testing
(http://aht.seriouseats.com/images/20101014-aging-burger-1.jpg)
With burgers in hand, along with a pack of plain, Mcdonald's-sized buns and a few chuck steaks I picked up from the supermarket, I returned home to grind my beef. A little research revealed that regular McDonald's patties are 10 to a pound, or 1.6 ounces. Quarter Pounders, unremarkably, weigh a quarter pound. I weighed out my beef formed them into thin patties slightly wider than the cooked patties I had (to account for shrinkage), seasoned them with salt and pepper, and fried them in a skillet with a little bit of oil. I toasted my store-bought buns, then assembled all of my sample burgers and laid them out on plates.
Now all I needed was a place to store them for a few weeks, preferably without my wife killing me. The kitchen counter was out of the question, as was the dining room table. I couldn't leave it under the bed or the couch or anywhere that a hungry dog could get at them. Since I live in a household with two exceedingly short creatures, my best option was to go high. I picked the shelf above my wife's desk.
After carefully removing the picture frames and other knick-knacks and stashing them in a drawer, I perched my burgers there for the aging. Perfect. Neither overly humid nor dry, average temperature, decent indirect lighting, out of reach of the dog, and stable.
(http://aht.seriouseats.com/images/20101014-aging-burger-4.jpg)
Now I know you're all reading with bated breath—what's the answer? Which ones rotted and which didn't?
Well, I'd sure love to tell you, and I hate to end on a cliffhanger but unfortunately, we're all gonna have to wait a few weeks before I can gather any data worth reporting. Until then, I just hope that my wife doesn't look up and realize that her sister's graduation photo's been replaced by a dessicated meat puck. If that happens, pesky internet memes aren't going to be the only thing getting killed around here.
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So? The guy did a ton of exercise and controlled his caloric intake and gained muscle and lost fat. I never said you cannot do this on a McDonald'd diet. I said two things:
- Calories are the only thing that matters when it comes to body mass, but not body composition. If you eat 2,000 calories a day of McDonald's and you burn 2,500, you will lose bodyweight. Whether this will come from muscle or fat depends on several variables from exercise to the proportions of protein, fat and carbohydrates that compose your overall caloric intake. I contend that you will lose more fat and less muscle from eating 2,000 calories of boiled chicken and brown rice than 2,000 calories from Big Macs and french fries.
- Where you get your calories from does matter when it comes to health markers. So that man did a ton of exercise and watched his overall caloric intake and his health markers improved. So what? How can you attribute this to the diet and not to the exercise? Has it ever occured to you that the improvements might have been a billion times greater if he ate the same number of calories from lean proteins and complex carbohydrates instead of saturated fats, refined carbohydrates and starches?
SUCKMYMUSCLE
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So many naive people in this thread (TA)..lol
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So? The guy did a ton of exercise and controlled his caloric intake and gained muscle and lost fat. I never said you cannot do this on a McDonald'd diet. I said two things:
- Calories are the only thing that matters when it comes to body mass, but not body composition. If you eat 2,000 calories a day of McDonald's and you burn 2,500, you will lose bodyweight. Whether this will come from muscle or fat depends on several variables from exercise to the proportions of protein, fat and carbohydrates that compose your overall caloric intake. I contend that you will lose more fat and less muscle from eating 2,000 calories of boiled chicken and brown rice than 2,000 calories from Big Macs and french fries.
- Where you get your calories from does matter when it comes to health markers. So that man did a ton of exercise and watched his overall caloric intake and his health markers improved. So what? How can you attribute this to the diet and not to the exercise? Has it ever occured to you that the improvements might have been a billion times greater if he ate the same number of calories from lean proteins and complex carbohydrates instead of saturated fats, refined carbohydrates and starches?
SUCKMYMUSCLE
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http://www.msnbc.msn.com/id/8916080/ns/health-fitness/t/woman-says-mcdonalds-diet-took-weight/#.TpxoZJsr2dA
Woman says 'McDonald's diet' took off weight
Mother ate at restaurant chain for 90 days — and claims she lost 37 pounds
Merab Morgan, 35, eats a cheeseburger in her car in the parking lot of a McDonald's restaurant Aug. 5 in Oxford, N.C. Morgan claims to have lost 37 pounds in 90 days on the "McDonalds Diet," by counting calories and eating all three daily meals at the chain.
updated 8/12/2005 5:26:28 PM ET
RALEIGH, N.C. — Inspired by the documentary “Super Size Me,” Merab Morgan decided to give a fast-food-only diet a try. The construction worker and mother of two ate only at McDonald’s for 90 days — and dropped 37 pounds in the process.
It was a vastly different outcome than what happened in the documentary to filmmaker Morgan Spurlock, who put on 30 pounds and saw his health deteriorate after 5,000 calories a day of nothing but McDonald’s food.
Morgan, from Henderson, N.C., thought the documentary had unfairly targeted the world’s largest restaurant company, implying that the obese were victims of a careless corporate giant. People are responsible for what they eat, she said, not restaurants. The problem with a McDonald’s-only diet isn’t what’s on the menu, but the choices made from it, she said.
“I thought it’s two birds with one stone — to lose weight and to prove a point for the little fat people,” Morgan said. “Just because they accidentally put an apple pie in my bag instead of my apple dippers doesn’t mean I’m going to say, 'Oh, I can eat the apple pie.'"
'I had to think about what I was eating'
Spurlock, who turned his surprise-hit movie into a TV show on the FX network, isn’t talking about Morgan or the many other McDieters who have criticized his film and found success losing weight by eating healthy foods off the McDonald’s menu, said his publicist, David Magdael.
One person went so far as to make her own independent film about dieting at McDonald’s. “Me and Mickey D” follows Soso Whaley, of Kensington, N.H., as she spends three 30-day periods on the diet. She dropped from 175 to 139 pounds, eating 2,000 calories-a-day at McDonald’s.
“I had to think about what I was eating,” Whaley said. “I couldn’t just walk in there and say 'I’ll take a cinnamon bun and a Diet Coke.’ ... I know a lot of people are really turned off by the whole thought of monitoring what they are eating, but that’s part of the problem.”
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So? The guy did a ton of exercise and controlled his caloric intake and gained muscle and lost fat. I never said you cannot do this on a McDonald'd diet. I said two things:
- Calories are the only thing that matters when it comes to body mass, but not body composition. If you eat 2,000 calories a day of McDonald's and you burn 2,500, you will lose bodyweight. Whether this will come from muscle or fat depends on several variables from exercise to the proportions of protein, fat and carbohydrates that compose your overall caloric intake. I contend that you will lose more fat and less muscle from eating 2,000 calories of boiled chicken and brown rice than 2,000 calories from Big Macs and french fries.
- Where you get your calories from does matter when it comes to health markers. So that man did a ton of exercise and watched his overall caloric intake and his health markers improved. So what? How can you attribute this to the diet and not to the exercise? Has it ever occured to you that the improvements might have been a billion times greater if he ate the same number of calories from lean proteins and complex carbohydrates instead of saturated fats, refined carbohydrates and starches?
SUCKMYMUSCLE
You won`t dipshit. You are just like the usual morons whenever this topic comes up, a complete failure in Science and common sense for that matter.
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So many naive people in this thread (TA)..lol
Ironic coming from you.
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Ironic coming from you.
Funny, I don't see anyone debating my training knowledge. Wanna give a go at nutrition? I won't even cut and paste like TA.
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Funny, I don't see anyone debating my training knowledge. Wanna give a go at nutrition? I won't even cut and paste like TA.
No one is questioning your training or nutrition knowledge. The point is you can lose weight on a McDonalds, improve your body composition, etc. Dave Palumbo has Juan Morel eating McDonalds 2-3 weeks out from North Americans trying to keep him from losing muscle. I really don't see where you are headed with this.
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No one is questioning your training or nutrition knowledge. The point is you can lose weight on a McDonalds, improve your body composition, etc. Dave Palumbo has Juan Morel eating McDonalds 2-3 weeks out from North Americans trying to keep him from losing muscle. I really don't see where you are headed with this.
You were rather ambiguous with your former statement, and after all the crap The Coach gets on here, I can see why he may come off a bit defensive.
To be clear, I'm just playing devils advocate.
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You won`t dipshit. You are just like the usual morons whenever this topic comes up, a complete failure in Science and common sense for that matter.
And what exactly is your science, dummy? Let's hear it.
SUCKMYMUSCLE
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http://www.msnbc.msn.com/id/8916080/ns/health-fitness/t/woman-says-mcdonalds-diet-took-weight/#.TpxoZJsr2dA
Woman says 'McDonald's diet' took off weight
Mother ate at restaurant chain for 90 days — and claims she lost 37 pounds
Merab Morgan, 35, eats a cheeseburger in her car in the parking lot of a McDonald's restaurant Aug. 5 in Oxford, N.C. Morgan claims to have lost 37 pounds in 90 days on the "McDonalds Diet," by counting calories and eating all three daily meals at the chain.
updated 8/12/2005 5:26:28 PM ET
RALEIGH, N.C. — Inspired by the documentary “Super Size Me,” Merab Morgan decided to give a fast-food-only diet a try. The construction worker and mother of two ate only at McDonald’s for 90 days — and dropped 37 pounds in the process.
It was a vastly different outcome than what happened in the documentary to filmmaker Morgan Spurlock, who put on 30 pounds and saw his health deteriorate after 5,000 calories a day of nothing but McDonald’s food.
Morgan, from Henderson, N.C., thought the documentary had unfairly targeted the world’s largest restaurant company, implying that the obese were victims of a careless corporate giant. People are responsible for what they eat, she said, not restaurants. The problem with a McDonald’s-only diet isn’t what’s on the menu, but the choices made from it, she said.
“I thought it’s two birds with one stone — to lose weight and to prove a point for the little fat people,” Morgan said. “Just because they accidentally put an apple pie in my bag instead of my apple dippers doesn’t mean I’m going to say, 'Oh, I can eat the apple pie.'"
'I had to think about what I was eating'
Spurlock, who turned his surprise-hit movie into a TV show on the FX network, isn’t talking about Morgan or the many other McDieters who have criticized his film and found success losing weight by eating healthy foods off the McDonald’s menu, said his publicist, David Magdael.
One person went so far as to make her own independent film about dieting at McDonald’s. “Me and Mickey D” follows Soso Whaley, of Kensington, N.H., as she spends three 30-day periods on the diet. She dropped from 175 to 139 pounds, eating 2,000 calories-a-day at McDonald’s.
“I had to think about what I was eating,” Whaley said. “I couldn’t just walk in there and say 'I’ll take a cinnamon bun and a Diet Coke.’ ... I know a lot of people are really turned off by the whole thought of monitoring what they are eating, but that’s part of the problem.”
Uh, moron, and how does this prove me wrong, idiot? Where have I claimed that if you eat less calories than you ingest that you won't experience a drop in bodyweight? Let's see.
SUCKMYMUSCLE
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And what exactly is your science, dummy? Let's hear it.
SUCKMYMUSCLE
Why are you so baffled by Chicken, Beef and Fish and Potatoes?
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Why are you so baffled by Chicken, Beef and Fish and Potatoes?
is there any of that in mcdonalds?
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Why are you so baffled by Chicken, Beef and Fish and Potatoes?
What am I baffled about? Different diets at the same number of calories, with different rates of macronutrients as well other variables(such as whether the carbohydrates are short monosaccharide chains or long polysaccharide chains) will produce different effect on the body's physiology and biochemistry, resulting in different health markers and body composition markers. For instance, even when you control for calories, it is much easier to lose bodyfat by lowering blood insulin levels which is best accomplished by not eating refined carbohydrates.
SUCKMYMUSCLE
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(http://www.fitnesspont.hu/mass-shop/picture_gallery/_not_gallery_pix/eMag_41_Kiakadasok_04.jpg)
He got to the meat of his argument
'Chazz' Weaver ate only fast food for 30 days, challenging assumptions about diet.
By BRIAN MARTINEZ
The Orange County Register
COSTA MESA – Charles "Chazz" Weaver on Friday completed his monthlong McDonald's-only experiment, claimed he lost 8 pounds in the project, and challenged the creator of the "Super Size Me" film to a public debate on obesity and fast food.
Weaver, 48, ate nothing but McDonald's fare for 30 consecutive days – every menu item at least once – to prove that staying thin is about calorie intake and exercise. His credentials are his fit body, 19 years of studying fitness as a hobby, and helping friends lose weight.
"I am not an advocate of fast food as a lifestyle, but neither do you have to be on a so- called diet," he said.
His strength and energy have not diminished and he hasn't had negative effects, he said.
"Not even a headache or a mood swing," he said.
Statistics detailing 30-day experiment
Weight: 222 pounds on Day 1 and 214 pounds on Day 30
Blood pressure: 111/78 on Day 1 and 121/81 on Day 30
Cholesterol: 208 at the start of the project; he will retest today and should have results on his Web site by Monday
The last meal: Friday, April 30, 4:30 p.m. Big Mac, Double Cheeseburger, 6-piece Chicken McNuggets, snack-size Fruit & Yogurt Parfait, medium Diet Coke – total calories: 1,550
Media interviews: 50-75, mostly for radio talk shows
Exercise: 25-30 minutes of cardio training and 50-60 minutes of strength training, six days a week
Verification: A witness was present to videotape meals.
Calories: Started at 3,500 daily calories but has fluctuated as high as 5,700. He warns that this amount is tailored for his body and exercise regimen and is not for a typical person. Before starting the challenge, he used protein shakes and bars but no other supplements.
Favorite item: McGriddle breakfast sandwich
Least favorite item: The ice cream
Seminar: Weaver will give a free fitness seminar and a report on his 30-day challenge today at Triangle Square, 1870 Harbor Blvd., Costa Mesa, from 11 a.m. to 1 p.m.
The Costa Mesa resident is fed up with Americans who don't take responsibility for being out of shape, fitness entrepreneurs who make a living on incomplete information, and overweight nutrition scholars who don't "walk the walk," he said. He hopes the project will inspire people to research fitness and help them lose weight.
He got the idea for his experiment after reading about and taking exception to the documentary, "Super Size Me," which records the deterioration of filmmaker Morgan Spurlock's health. Spurlock ate almost as many calories as Weaver, but his only exercise was walking the same amount of steps as the average American.
"I think its great that Chazz is attempting to stay fit," Spurlock said through a spokesman Friday. "The underlying theme in my film is to try to increase personal and corporate responsibility."
He declined to respond to Weaver's debate challenge.
At least five people have taken up experiments such as Weaver's, McDonald's spokesman Walt Riker said. He said the company has no connection with them or Weaver.
"There seems to be a grass- roots backlash against the outrageous misbehavior in Spurlock's film," Riker said. "Stuffing yourself and not exercising is irresponsible."
Weaver said he has spent about $13,000 of his own money on the project.
"I'm looking for the psychic benefit," he said. "Doing something good for people is really pleasurable."
Hey TA, I couldn't find the part where they said how much HRT and t-3 and clen he was on. Can you?
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is there any of that in mcdonalds?
Their Beef is of the highest quality and has zero additives. Their buns are made by Merita and a few other brands in the grocery stores. I could go on, but there is no point unless you just want to believe lies.
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Their Beef is of the highest quality and has zero additives. Their buns are made by Merita and a few other brands in the grocery stores. I could go on, but there is no point unless you just want to believe lies.
I agree that Big Macs are not harmful in moderation if you eat mostly clean foods. What kills it is the partially hydrogenated oils they use to fry their burgers as well as the partially hydrogenated fat in the bread. These contain fatty acids, like trans-oleic acid, that are worse for your health than the saturated fats in meat. And yes, you would have a heart attack in six months if all you ate were as litte as no more than 500 calories a day of PHVO. From what I understand, they stopped using PHVO in many of their chains, but not in all of them.
SUCKMYMUSCLE
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lol 'adonis' is the biggest stooge/ troll in the online community.
and you guys constantly bite.
it disappoints me to see you guys take his bait so often, cause hes far from as intelligent as hed like to be made to be seen.
I don't get why he's getting so much face time around here, it's like back in the day, when his 300 photo was everywhere, we keep feeding him, and he keeps piling on the shit.
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This "calorie is a calorie" stuff is bullshit. C'mon. Eating McD's and weight training can make you look muscular, but just having good muscularity does not necessarily mean you are in good health. Eating that processed garbage eventually has to take a toll on your health.
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I agree that Big Macs are not harmful in moderation if you eat mostly clean foods. What kills it is the partially hydrogenated oils they use to fry their burgers as well as the partially hydrogenated fat in the bread. These contain fatty acids, like trans-oleic acid, that are worse for your health than the saturated fats in meat. And yes, you would have a heart attack in six months if all you ate were as litte as no more than 500 calories a day of PHVO. From what I understand, they stopped using PHVO in many of their chains, but not in all of them.
SUCKMYMUSCLE
Wrong. You don`t know a goddamned thing about how they cook or anything for that matter.
Hope this helps.
http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html
Having worked with many McDonalds patty producers,I can verify the patties are Pure Beef. Knowing how the meat is cooked and handled, here is the obvious prediction, with a few caveats.
The McDonalds products will stay fresh looking linger, the home made will start to go rancid and mold. The issue is in technique. McD's cooks meat to a minimum of 156 Degrees f throughout the patty which means the surface hits temperatures well over 200 degrees. This is cooked in a clamshell which heats from both sides. The product usually is held for up to 10 minutes for the heat to equilibrate, the product will lose 30% of its weight in water from this starting the dehydration process. the McD's buns are toasted, dehydrating them (in many stores now, 12 years ago it was standard) causing a low water activity.
Barring moisture from pickles and condiments these should continue drying leaving the only spoilage as oxidative rancidity. A home made burger, following techniques used in your articles will be cooked to no more than 150 degrees, the shrink due to moisture will be less than 20% you will have a moist environment with a high water activity favoring the growth of yeast, mold and bacteria. Also the formulation of the buns is critical to the ability to preserve. McDonalds has had their bakeries design the recipe for the buns to enhance shelf life, and browning when toasted. THere will be different dough conditioners and sweeteners and possibly the types of shortening used when comparing to a store bought bun.
Just because a product can be dehydrated easily, doesn't mean it is full of chemicals. If you go to the few remaining country ham manufacturers in the US many have "Antique " hams, 100 years old or more that are stable because of the careful drying they underwent.
Meat guy at 9:56AM on 10/15/10
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This "calorie is a calorie" stuff is bullshit. C'mon. Eating McD's and weight training can make you look muscular, but just having good muscularity does not necessarily mean you are in good health. Eating that processed garbage eventually has to take a toll on your health.
Nope. Join the parade of idiots and get in line.
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Nope. Join the parade of idiots and get in line.
You're the only idiot here. HTH.
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You're the only idiot here. HTH.
Get in line simple mind.
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Wrong. You don`t know a goddamned thing about how they cook or anything for that matter.
Hope this helps.
http://aht.seriouseats.com/archives/2010/10/the-burger-lab-the-myth-of-the-12-year-old-mcdonalds-hamburger.html
Having worked with many McDonalds patty producers,I can verify the patties are Pure Beef. Knowing how the meat is cooked and handled, here is the obvious prediction, with a few caveats.
The McDonalds products will stay fresh looking linger, the home made will start to go rancid and mold. The issue is in technique. McD's cooks meat to a minimum of 156 Degrees f throughout the patty which means the surface hits temperatures well over 200 degrees. This is cooked in a clamshell which heats from both sides. The product usually is held for up to 10 minutes for the heat to equilibrate, the product will lose 30% of its weight in water from this starting the dehydration process. the McD's buns are toasted, dehydrating them (in many stores now, 12 years ago it was standard) causing a low water activity.
Barring moisture from pickles and condiments these should continue drying leaving the only spoilage as oxidative rancidity. A home made burger, following techniques used in your articles will be cooked to no more than 150 degrees, the shrink due to moisture will be less than 20% you will have a moist environment with a high water activity favoring the growth of yeast, mold and bacteria. Also the formulation of the buns is critical to the ability to preserve. McDonalds has had their bakeries design the recipe for the buns to enhance shelf life, and browning when toasted. THere will be different dough conditioners and sweeteners and possibly the types of shortening used when comparing to a store bought bun.
Just because a product can be dehydrated easily, doesn't mean it is full of chemicals. If you go to the few remaining country ham manufacturers in the US many have "Antique " hams, 100 years old or more that are stable because of the careful drying they underwent.
Meat guy at 9:56AM on 10/15/10
Hey, dumbass, what has this got to do with anything that I am saying? How does this prove that the bread doesen't have partially hydrogenated fat from margarine? What the fuck has rancidity got to do with anything that I am talking?
SUCKMYMUSCLE
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Hey, dumbass, what has this got to do with anything that I am saying? How does this prove that the bread doesen't have partially hydrogenated fat from margarine? What the fuck has rancidity got to do with anything that I am talking?
SUCKMYMUSCLE
You claimed the cook the beef in Hydrogenated Oil. They don`t. You=clueless moron who knows nothing about the Fast Food Industry, Food or Nutrition in general.
The Evidence, Science and Facts are NOT on your side and you are choosing to believe myths and lies which you most likely made up out of thin air. How are you any different than the Creationists?
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Sure, if you eat less calories than you spend you will lose body mass(either fat or muscle depending on many factors), but this is not what this is about. I agree that, for bodyweight loss, all that matters are calories, but what you eat, irrespective of calories, matters a lot when it comes to body composition and health. You put two guys on a weight loss diet, both eating 1,800 calories a day, but one getting the 1,800 calories from McDonald's whilst the other getting the 1,800 calories from chicken breasts and brown rice, and the latter will lose more fat and less muscle than the other. You put two guys on the same number or calories a day, say, 3,000, but one getting all of them from McDonald's whilst the other from tuna, chicken breasts and brown rice and oatmeal, and the latter will have much better health markers than the former.
SUCKMYMUSCLE
the fact that you mention brown rice and oatmeal when trying to give an example of a diet optimal for health shows you have a poor understanding of human metabolism.
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Bread ingredients are exactly the same as you would find in any store bought bread.
I hope this helps.
(https://docs.google.com/viewer?pid=bl&srcid=ADGEESiUZnbCmFdJSohFrGNmCjE_vgWnvzXwUhY_5tWdP2XQYwR9gtqkSdFj95rcw9RUtIPXZigE3z90tMxDXfkbBB09DluAbWJnQhoYynrQ7chOpMnDXlgfojEzb-a8AVFCb8PT5TP7&q=cache%3AjliQiM3aKo4J%3Anutrition.mcdonalds.com%2Fgetnutrition%2Fingredientslist.pdf%20mcdonalds%20ingredient%20list&docid=48dc62ba1a5844ef574017c47efac21b&a=bi&pagenumber=2&w=723)
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No one is questioning your training or nutrition knowledge. The point is you can lose weight on a McDonalds, improve your body composition, etc. Dave Palumbo has Juan Morel eating McDonalds 2-3 weeks out from North Americans trying to keep him from losing muscle. I really don't see where you are headed with this.
"dave palumbo has juan morel eating.." blah blah blah.... fuck your stupid leafy
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The Evidence, Science and Facts are NOT on your side and you are choosing to believe myths and lies which you most likely made up out of thin air. How are you any different than the Creationists?
and there is evidence that supports the other option (eternal, uncreated, uncaused universe) ? :)
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Supermarket Bagels. Supermarket Bread, any brand will have the same ingredients.
(http://t1.gstatic.com/images?q=tbn:ANd9GcQoTV3uiSBNjm8e2cLSX6WKtfcssghOPq0NT6KMl5Cpc27h5rb2h1GdQYMMWg)
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http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/your_questions_answered/canola_blend_oil.html
Canola Blend Cooking Oil
We answer your questions about our cooking oil.
What oils do you cook with?
McDonald’s uses a Canola blend cooking oil. All fried menu items in McDonald’s U.S. restaurants are now 0 grams trans fat per serving. This includes French Fries, Hash Browns, all non-grilled chicken choices and the Filet-O-Fish.
Are peanut or soy used in your vegetable oil blend?
We use a Canola blend cooking oil, which does contain some soybean oil. All fried menu items in McDonald's U.S. restaurants are now 0 grams trans fat per serving. This includes French Fries, Hash Browns, all chicken choices and the Filet-O-Fish.
Do you fry different types of meat in the same oil?
No, our fried menu items (some chicken and fish menu items) are cooked in separate oil baskets.
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http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/your_questions_answered/meats.html
Do you add fat to cook your burger patties?
Our burger patties are just 100% pure beef. Nothing is added – no binders or fillers. The restaurants use a double-sided grill called a “clamshell” to grill the patties, and no extra fat is added.
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http://www.mcdonalds.com/us/en/food/food_quality/see_what_we_are_made_of/your_questions_answered/canola_blend_oil.html
Canola Blend Cooking Oil
We answer your questions about our cooking oil.
What oils do you cook with?
McDonald’s uses a Canola blend cooking oil. All fried menu items in McDonald’s U.S. restaurants are now 0 grams trans fat per serving. This includes French Fries, Hash Browns, all non-grilled chicken choices and the Filet-O-Fish.
Are peanut or soy used in your vegetable oil blend?
We use a Canola blend cooking oil, which does contain some soybean oil. All fried menu items in McDonald's U.S. restaurants are now 0 grams trans fat per serving. This includes French Fries, Hash Browns, all chicken choices and the Filet-O-Fish.
Do you fry different types of meat in the same oil?
No, our fried menu items (some chicken and fish menu items) are cooked in separate oil baskets.
I had seen this before, but I thought it only applied to some of their joints. Does it apply to all of them? What about the bread? Do they add margarine(partially hydrogenated oil) to it?
SUCKMYMUSCLE
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Whats ironic or coincidental is that we had this SAME Discussion EXACTLY a year ago.
http://www.getbig.com/boards/index.php?topic=351776.150
http://www.ocregister.com/articles/mcdonald-100289-plant-buns.html
Fresh buns: How does McDonald's get them?By NANCY LUNA
The Orange County Register
Brea-based Fresh Start Bakeries, a key supplier to McDonald's, gives the Register a rare glimpse of its new $22 million plant.
The first of a two-part look at McDonald's suppliers
ONTARIO — As I walked into the lobby of Fresh Start Bakeries' multimillion dollar plant the other day, I could feel my nostrils flare as the powerful and pleasing smell of yeast overtook me.
(http://images.onset.freedom.com/ocregister/article/kpjq8l-03mcdonaldstour9large.jpg)
MUFFIN MAKING: This machine is cutting muffin dough. Fresh Start's Ontario plant cranks out 1,400-dozen English Muffins an hour. The muffins are used for Egg McMuffins, one of McDonald's most popular meals.
McDonald's ketchup kingdom: a tour of Golden State Food
Behind the Scenes at In-N-Out Burger Fresh Start Bakeries
Headquarters: Brea
History: The small bakery, founded in Los Angeles in the early 1960s, got its first break in 1964 when it began baking buns for McDonald's. Through expansion and various acquisitions, the company has grown into a global baking giant with 25 plants operating in the U.S., Europe, South America, Central America and Australia. Last year, Fresh Start bought Santa Ana-based Sweet Life, a cookie supplier for McDonald's.
Customers: 17 plants, including the one in Ontario, are dedicated to making buns and muffins for McDonald's. The company also supplies other fast-food chains and grocery stores such as Costco, Smart & Final and Stater Bros.
Finances: Annual sales at the private firm exceed more than $500 million. McDonald's accounts for about 50 percent of Fresh Start's global revenue, down from 90 percent five years ago.
Source: Fresh Start Bakeries
Food facts and milestones
McDonald's beef is 100% USDA-inspected beef with no fillers, additives or extenders
In 1987, McDonald's introduced fresh-tossed salads.
In 2003, the chain started using �all-white� chicken for Chicken McNuggets. Previously the meat was �blended� or a grounded mix of dark and white meats.
In 2006, McDonald's became an industry leader when it added nutrition information on packaging.
McDonald's food comes from certified suppliers who are audited and inspected on a regular basis. Besides Fresh Start Bakeries in Brea, key McDonald's suppliers in the U.S. include Dannon, Kraft, Nestl�, Tyson, Newman's Own and Irvine-based Golden State Foods.
Food served in restaurants goes through more than 2,000 safety, quality and inspection checks. Bakeries, for example, must run bread products through a metal detector.
For its Fruit & Walnut Salad and Apple Dippers, McDonald's uses four kinds of apples that are available year-round and that meet quality standards: Granny Smith, Gala, Jonagold and Empire apples.
More from Life
•Decorate a pumpkin by not carving it
•Lawyer joins spill challenge
•McDonald's McRib to get national spotlightI felt like I'd entered grandma's house as she pulled a hot loaf of bread from the oven.
Later, as I witnessed hundreds of Big Mac buns whizzing past me on a conveyor belt, it was clear that I was visiting someplace much more complicated — and more fascinating — than granny's kitchen.
The plant, run by Brea-based Fresh Start Bakeries, cranks out 14.4 million buns per week for fast-food chains and supermarkets in Southern California.
Its most important client: McDonald's.
The companies have been partners since 1964 — a time when Ray Kroc made handshake deals with suppliers as he vigorously pursued building a burger empire. Today, Fresh Start has 17 bakeries across the globe dedicated to making buns for the world's most famous burger brand.
McDonald's invited me and a couple of nutritionists to tour Fresh Start's $22 million, state-of-the-art plant in Ontario recently as part of a special "quality assurance" program.
The idea: by viewing how its suppliers operate, McDonald's can send a message that the chain is serious about food safety and quality.
"Quality is certainly a top priority at McDonald's," said Todd Bacon, head of the chain's U.S. Supply Chain Management.
Bacon, who holds a doctorate in "meat science," discussed the strict controls and guidelines McDonald's places on vendors and suppliers. Rules apply for just about any kind of scenario along the food chain — from how to treat a sick broiler chicken to requiring hot buns to pass through metal detectors.
Any supplier that goofs is out.
That's it. No second chances.
"There's too much at stake for us not to do everything we can," Bacon said of McDonald's pursuit of food safety and quality.
I was not allowed to bring a staff photographer to document the tour. The reason? Something about revealing "trade or proprietary" secrets. However, I did manage to get approval to snap a few photos with my point-and-shoot camera during the hour-long tour, led by veteran plant manager Bob Mitchell.
"Baker Bob," as he's affectionately called, put on a great show for us.
We saw giant blobs of dough whirling through stainless steel kneading machines. We held delicate dough balls drizzled with corn meal that would eventually become steaming hot English muffins. And we got a peek at how the basic dough is made for any McDonald's bun. (Sorry, exact recipes were not revealed.)
The most stunning detail of the plant: very little human handling of product. I saw only a handful of workers in the entire 150,000-square-foot bakery, which also makes buns for Costco, Smart & Finaland Stater Bros.
When Fresh Start moved the facility to Ontario from the City of Industry in 2007, the company added state-of-the-art computer equipment to automate nearly every part of the baking process.
Overall, it was an eye-opening experience. I learned some fun factoids, including the answer to this question: How many seeds are on top of a sesame-seed bun?
To get the answer, take a look at the slide show.
Part 2: The lettuce fields of Salinas
Contact the writer: nluna@ocregister.com or 714-796-6756. Checkout my fast food blog at ocregister.com/fastfood
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Hey TA, I couldn't find the part where they said how much HRT and t-3 and clen he was on. Can you?
Bump
And I'm dead serious about this.
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Whats ironic or coincidental is that we had this SAME Discussion EXACTLY a year ago.
http://www.getbig.com/boards/index.php?topic=351776.150
http://www.ocregister.com/articles/mcdonald-100289-plant-buns.html
Fresh buns: How does McDonald's get them?By NANCY LUNA
The Orange County Register
Brea-based Fresh Start Bakeries, a key supplier to McDonald's, gives the Register a rare glimpse of its new $22 million plant.
The first of a two-part look at McDonald's suppliers
ONTARIO — As I walked into the lobby of Fresh Start Bakeries' multimillion dollar plant the other day, I could feel my nostrils flare as the powerful and pleasing smell of yeast overtook me.
(http://images.onset.freedom.com/ocregister/article/kpjq8l-03mcdonaldstour9large.jpg)
MUFFIN MAKING: This machine is cutting muffin dough. Fresh Start's Ontario plant cranks out 1,400-dozen English Muffins an hour. The muffins are used for Egg McMuffins, one of McDonald's most popular meals.
McDonald's ketchup kingdom: a tour of Golden State Food
Behind the Scenes at In-N-Out Burger Fresh Start Bakeries
Headquarters: Brea
History: The small bakery, founded in Los Angeles in the early 1960s, got its first break in 1964 when it began baking buns for McDonald's. Through expansion and various acquisitions, the company has grown into a global baking giant with 25 plants operating in the U.S., Europe, South America, Central America and Australia. Last year, Fresh Start bought Santa Ana-based Sweet Life, a cookie supplier for McDonald's.
Customers: 17 plants, including the one in Ontario, are dedicated to making buns and muffins for McDonald's. The company also supplies other fast-food chains and grocery stores such as Costco, Smart & Final and Stater Bros.
Finances: Annual sales at the private firm exceed more than $500 million. McDonald's accounts for about 50 percent of Fresh Start's global revenue, down from 90 percent five years ago.
Source: Fresh Start Bakeries
Food facts and milestones
McDonald's beef is 100% USDA-inspected beef with no fillers, additives or extenders
In 1987, McDonald's introduced fresh-tossed salads.
In 2003, the chain started using �all-white� chicken for Chicken McNuggets. Previously the meat was �blended� or a grounded mix of dark and white meats.
In 2006, McDonald's became an industry leader when it added nutrition information on packaging.
McDonald's food comes from certified suppliers who are audited and inspected on a regular basis. Besides Fresh Start Bakeries in Brea, key McDonald's suppliers in the U.S. include Dannon, Kraft, Nestl�, Tyson, Newman's Own and Irvine-based Golden State Foods.
Food served in restaurants goes through more than 2,000 safety, quality and inspection checks. Bakeries, for example, must run bread products through a metal detector.
For its Fruit & Walnut Salad and Apple Dippers, McDonald's uses four kinds of apples that are available year-round and that meet quality standards: Granny Smith, Gala, Jonagold and Empire apples.
More from Life
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•McDonald's McRib to get national spotlightI felt like I'd entered grandma's house as she pulled a hot loaf of bread from the oven.
Later, as I witnessed hundreds of Big Mac buns whizzing past me on a conveyor belt, it was clear that I was visiting someplace much more complicated — and more fascinating — than granny's kitchen.
The plant, run by Brea-based Fresh Start Bakeries, cranks out 14.4 million buns per week for fast-food chains and supermarkets in Southern California.
Its most important client: McDonald's.
The companies have been partners since 1964 — a time when Ray Kroc made handshake deals with suppliers as he vigorously pursued building a burger empire. Today, Fresh Start has 17 bakeries across the globe dedicated to making buns for the world's most famous burger brand.
McDonald's invited me and a couple of nutritionists to tour Fresh Start's $22 million, state-of-the-art plant in Ontario recently as part of a special "quality assurance" program.
The idea: by viewing how its suppliers operate, McDonald's can send a message that the chain is serious about food safety and quality.
"Quality is certainly a top priority at McDonald's," said Todd Bacon, head of the chain's U.S. Supply Chain Management.
Bacon, who holds a doctorate in "meat science," discussed the strict controls and guidelines McDonald's places on vendors and suppliers. Rules apply for just about any kind of scenario along the food chain — from how to treat a sick broiler chicken to requiring hot buns to pass through metal detectors.
Any supplier that goofs is out.
That's it. No second chances.
"There's too much at stake for us not to do everything we can," Bacon said of McDonald's pursuit of food safety and quality.
I was not allowed to bring a staff photographer to document the tour. The reason? Something about revealing "trade or proprietary" secrets. However, I did manage to get approval to snap a few photos with my point-and-shoot camera during the hour-long tour, led by veteran plant manager Bob Mitchell.
"Baker Bob," as he's affectionately called, put on a great show for us.
We saw giant blobs of dough whirling through stainless steel kneading machines. We held delicate dough balls drizzled with corn meal that would eventually become steaming hot English muffins. And we got a peek at how the basic dough is made for any McDonald's bun. (Sorry, exact recipes were not revealed.)The most stunning detail of the plant: very little human handling of product. I saw only a handful of workers in the entire 150,000-square-foot bakery, which also makes buns for Costco, Smart & Finaland Stater Bros.
When Fresh Start moved the facility to Ontario from the City of Industry in 2007, the company added state-of-the-art computer equipment to automate nearly every part of the baking process.
Overall, it was an eye-opening experience. I learned some fun factoids, including the answer to this question: How many seeds are on top of a sesame-seed bun?
To get the answer, take a look at the slide show.
Part 2: The lettuce fields of Salinas
Contact the writer: nluna@ocregister.com or 714-796-6756. Checkout my fast food blog at ocregister.com/fastfood
This article tells nothing about whether they include PHVO into their bread or not. So how have you answered my question with this?
SUCKMYMUSCLE
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So freezing doesn't preserve the shelf life of a McDouble cheese burger. I usually buy 10 or 12 at a time, eat about two, and then put the rest in the freezer and heat it up in a microwave as the needed. Should I just keep them at room temp or put them in fridge or what. TA? Anybody? And I always thought salt was a preservative and what they used in the old days before refrigeration.
BTW, what's so bad about McDonald's. Their ground beef and chicken is just as good as what you buy in the store. Why is Mcdonald's cheeseburger any worse than if you made one yourself other than you'd probably use more meat?
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suckmymuscle is a very strange individual. do not confuse his great grammar and sentence structure with intelligence
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So at what point do you nutrition geniuses think about what foods get broken down and absorbed differently than others that has direct effect in body composition and fat burning?
I'll start throwing a few hints out and hopefully (except TA because he knows it all..lol) some people will get it......eventually.
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So at what point do you nutrition geniuses think about what foods get broken down and absorbed differently than others that has direct effect in body composition and fat burning?
I'll start throwing a few hints out and hopefully (except TA because he knows it all..lol) some people will get it......eventually.
Of course different foods will be processed differently. Eat a cup of sugar and a cup of oatmeal they will both be converted to glucose and used for energy but with oatmeal it will take longer because of the fiber. You will get more of a sustained release energy graph than if you ate pure sugar which will spike rather quickly but also drop quickly as well. Also, it will require less energy to process sucrose than it will oats.
Calories in versus Calories out will determine if you lose, gain or stay the same weight. But the calorie going in is not the same as the calorie going out.
Having said that McDonald's is the greatest thing to happen to the fast food industry. Fast, clean and a consistent product at the best value. Not a week goes by when I don't stop through their drive through several times. Never get tired of the Big Mac and their shakes. And the best fries in the business.
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suckmymuscle is a very strange individual. do not confuse his great grammar and sentence structure with intelligence
Well, at least I have great grammar and write with great sentence structure. I guess I'll have to live with just that.
SUCKMYMUSCLE
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Of course different foods will be processed differently. Eat a cup of sugar and a cup of oatmeal they will both be converted to glucose and used for energy but with oatmeal it will take longer because of the fiber. You will get more of a sustained release energy graph than if you ate pure sugar which will spike rather quickly but also drop quickly as well. Also, it will require less energy to process sucrose than it will oats.
Calories in versus Calories out will determine if you lose, gain or stay the same weight. But the calorie going in is not the same as the calorie going out.
Having said that McDonald's is the greatest thing to happen to the fast food industry. Fast, clean and a consistent product at the best value. Not a week goes by when I don't stop through their drive through several times. Never get tired of the Big Mac and their shakes. And the best fries in the business.
Very good!
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But I guarantee you that this dude didnt even exercise...
There is a woman who is on a McDonald's diet and she looks incredible...
People just have to utilize those calories:
mc donald's every day = russian or black = genetically phucked up hearts = cardiac arrest at the end of the cycle ::)
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Hey TA, I couldn't find the part where they said how much HRT and t-3 and clen he was on. Can you?
TA...speak on this.
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mc donald's every day = russian or black = genetically phucked up hearts = cardiac arrest at the end of the cycle ::)
Seriously, why? I eat at McDonalds about five times per week. And have been doing so for decades. I usually get two McDoubles, fries and a shake or a Big Mac, one McDouble, fries and a shake. I'm single digit body fat, cholesterol is actually a bit on the low side and blood pressure is also a bit on the low side.
I'm eating ground beef, bread, potatoes, and milk/dairy. I go there because they are fast, convenient, great value, and I love it. I don't see the problem.
When someone calls a food "dirty" or "junk" as oppose to when some says, "I'm eating clean now." What do they mean? I always took it to me food high in fat and sugar with a lot of chemicals. I guess McDonalds is high on the fat side but fat in and of itself is not unhealthy. It's just calorie dense. That's a good thing if you live in a third world country. But as long as you are not at a huge caloric surplus I don't see why it's bad.
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Interesting thing about Macs for me is that generally, on the rare occasion I do consume Macdonalds, I will usually 'pig out' on it because it is a rarity and I like to 'enjoy' it when I do. However with Macs I only feel sick afterward as a direct result of overeating. With KFC, Wendys or Burger King - doesn't matter if I consume only a single burger - I actually am almost sick from it. Pretty much think I have some kind of allergic reaction to the last three but not Macdonalds.
And lastly, although I certainly don't endorse fast food as a staple I certainly don't begrudge anybody who eats it and as far as fast food goes - one things I'll say for Macdonalds, whether you think it is crap or not, its consistently crap (or not). Other fast food chains, at least to me, you seem to have a reasonable burger one day and the next, the same burger from the same outlet is shite. Also, I've had food poisoning from KFC and Burger King but never from Macdonalds.
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Another thing about TA is that he seems to focus solely on macronutrients whose primary purpose is to provide the body with energy. He seems to totally disregard the micronutrients. The nutrients that nourish the body.
If all you care about is weight per se, not body composition nor health. Then, yes, you can gain or lose weight eating just ice cream and croissants watching only your caloric intake and caloric expenditure.
TA is still young and I believe does work out seriously and consistently and I really think he eats a lot healthier then he lets on. Some people think it's something to brag about that they can eat junk and still stay in good shape. People in the bodybuilding world always like to portray themselves as genetically gifted. That with little effort they can become superman. "I'm natural and eat just soup and bread once a day but just look at me." It's kind of strange because in other sports it a badge of honor and something to really be proud of when you have overcome physical limitations to succeed in your sport. Helio Gracie promoted his version of Jiu-Jitsu by recalling how weak and sickly he was when he was young so he had to develop and modify traditional Jiu-Jitsu to compensate for his physical limitations. That's something to be proud of.
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Sure, if you eat less calories than you spend you will lose body mass(either fat or muscle depending on many factors), but this is not what this is about. I agree that, for bodyweight loss, all that matters are calories, but what you eat, irrespective of calories, matters a lot when it comes to body composition and health. You put two guys on a weight loss diet, both eating 1,800 calories a day, but one getting the 1,800 calories from McDonald's whilst the other getting the 1,800 calories from chicken breasts and brown rice, and the latter will lose more fat and less muscle than the other. You put two guys on the same number or calories a day, say, 3,000, but one getting all of them from McDonald's whilst the other from tuna, chicken breasts and brown rice and oatmeal, and the latter will have much better health markers than the former.
SUCKMYMUSCLE
I really think you're oversimplyfing a very, very complex issue. Take your argument that eating brown rice and chicken breasts will preserve more lean muscle than a McDonald's diet. I'd say that may or may not be true. At the very least, I can definitely say that there is no consensus in the medical literature on this issue. The only randomized evidence I've ever seen was a study layme norton posted on BB.com several years ago which enrolled maybe 15 people and compared a high protein/high fat ketogenic diet with a normal diet and found that there was more lean muscle preservation in those on the keto diet. But again, that diet had fat. That's the only randomized evidence I've ever seen. I mean, if you're eating only chicken and brown rice, where are you getting your essential fatty acids from? Where are you getting the cholesterol you need to synthesize testosterone? If you're not getting fats and cholesterol (and you're a natrual bber), your testosterone levels may drop which can shift the balance of fat/muscle loss towards a greater percentage of muscle loss. By contrast, a diet consisting say of a McDonalds double hamburger (which actually have a very good ratio of fats/carbs/protein) may give you just the right ratio of nutrients for losing weight but maintaining test levels. I actually remember Bob Chic writing that McDonalds hamburgers were a great dieting food, and I'd totally agree with that.
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I really think you're oversimplyfing a very, very complex issue. Take your argument that eating brown rice and chicken breasts will preserve more lean muscle than a McDonald's diet. I'd say that may or may not be true. At the very least, I can definitely say that there is no consensus in the medical literature on this issue. The only randomized evidence I've ever seen was a study layme norton posted on BB.com several years ago which enrolled maybe 15 people and compared a high protein/high fat ketogenic diet with a normal diet and found that there was more lean muscle preservation in those on the keto diet. But again, that diet had fat. That's the only randomized evidence I've ever seen. I mean, if you're eating only chicken and brown rice, where are you getting your essential fatty acids from? Where are you getting the cholesterol you need to synthesize testosterone? If you're not getting fats and cholesterol (and you're a natrual bber), your testosterone levels may drop which can shift the balance of fat/muscle loss towards a greater percentage of muscle loss. By contrast, a diet consisting say of a McDonalds double hamburger (which actually have a very good ratio of fats/carbs/protein) may give you just the right ratio of nutrients for losing weight but maintaining test levels. I actually remember Bob Chic writing that McDonalds hamburgers were a great dieting food, and I'd totally agree with that.
I used "chicken and brown rice" as an example, since that is a typical staple of a cutting bodybuilding diet. The bottom line is that "Adonis" claims that calories are all that matters for fat loss or muscle gains. He is wrong. Calories are all that matters for body mass gain or loss. What you eat is just as important in determining the proportions of fat and muscle you gain and lose. And calories are certainly no what matters when it comes to health. You put two guys on two different diets with the same number of calories, one a Big Mac and french fries diet and the other a chicken breast and brown rice diet, and the latter will have better health than the former.
SUCKMYMUSCLE
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I used "chicken and brown rice" as an example, since that is a typical staple of a cutting bodybuilding diet. The bottom line is that "Adonis" claims that calories are all that matters for fat loss or muscle gains. He is wrong. Calories are all that matters for body mass gain or loss. What you eat is just as important in determining the proportions of fat and muscle you gain and lose. And calories are certainly no what matters when it comes to health. You put two guys on two different diets with the same number of calories, one a Big Mac and french fries diet and the other a chicken breast and brown rice diet, and the latter will have better health than the former.
SUCKMYMUSCLE
How many times do I have to write this:
A Calorie is a Calorie, but a Macro Nutrient is not a Macro Nutrient nor is a Micro Nutrient a Micro Nutrient.
I hope this helps.
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I used "chicken and brown rice" as an example, since that is a typical staple of a cutting bodybuilding diet. The bottom line is that "Adonis" claims that calories are all that matters for fat loss or muscle gains. He is wrong. Calories are all that matters for body mass gain or loss. What you eat is just as important in determining the proportions of fat and muscle you gain and lose. And calories are certainly no what matters when it comes to health. You put two guys on two different diets with the same number of calories, one a Big Mac and french fries diet and the other a chicken breast and brown rice diet, and the latter will have better health than the former.
SUCKMYMUSCLE
Big Mac and Fries will be healthier as it provides more Nutrients and Fats and Micro Nutrients than Chicken Breast and Rice. Big Mac also has less Cholesterol than a Chicken Breast.
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Big Mac and Fries will be healthier as it provides more Nutrients and Fats and Micro Nutrients than Chicken Breast and Rice.44
No, it won't. Saturated fats are not necessary at all. Most of the essential fats are either omega-6(linoleic) and omega-3(alpha-linolenic
) as well as monounsaturated fats like oleic and palmitoleic acid which are just as deficient in a Big Mac and fries diet as well as a diet of nothing but skinless chicken breasts and brown rice. As for micronutrients, both a Big Mac and fries on the one hand and a chicken breast and brown rice diet on the other are deficient, but of course I don't advocate a chicken breast and brown rice diet. I advocate a diet of lean proteins, vegetables, low sugar fruits and whole grain starches which is much better than the typical McDonald's menu. The diet menu at McDonald's is better than the regular but still far inferior to the diet I advocate.
I used that as example due to it's low fat and low sugar content. Even though both diets would be deficient in vitamins/minerals, my diet will be much better for the cardiovascular system.
Big Mac also has less Cholesterol than a Chicken Breast.
No, it doesen't since I am talking about skinless chicken breasts and what is really harmful in a Big Mac is not the cholesterol but the saturated fats in it which raise blood cholesterol a lot more than eating cholesterol does.
SUCKMYMUSCLE
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No, it won't. Saturated fats are not necessary at all. Most of the essential fats are either omega-6(linoleic) and omega-3(alpha-linolenic
) as well as monounsaturated fats like oleic and palmitoleic acid which are just as deficient in a Big Mac and fries diet as well as a diet of nothing but skinless chicken breasts and brown rice. As for micronutrients, both a Big Mac and fries on the one hand and a chicken breast and brown rice diet on the other are deficient, but of course I don't advocate a chicken breast and brown rice diet. I advocate a diet of lean proteins, vegetables, low sugar fruits and whole grain starches which is much better than the typical McDonald's menu. The diet menu at McDonald's is better than the regular but still far inferior to the diet I advocate.
I used that as example due to it's low fat and low sugar content. Even though both diets would be deficient in vitamins/minerals, my diet will be much better for the cardiovascular system.
No, it doesen't since I am talking about skinless chicken breasts and what is really harmful in a Big Mac is not the cholesterol but the saturated fats in it which raise blood cholesterol a lot more than eating cholesterol does.
SUCKMYMUSCLE
::)
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Translation: I, "Adonis", got owned and have nothing to answer. Thanks for conceding defeat. ;)
SUCKMYMUSCLE
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Translation: I, "Adonis", got owned and have nothing to answer. Thanks for conceding defeat. ;)
SUCKMYMUSCLE
Nope. You are too dumb to realize that a Big Mac has less Cholesterol than a Skinless Chicken Breast so I figure there is no reason to continue since you are so willfully ignorant.
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Nope. You are too dumb to realize that a Big Mac has less Cholesterol than a Skinless Chicken Breast so I figure there is no reason to continue since you are so willfully ignorant.
TA...what do you think about "Chazz" being on HRT (more than the average) t-3 and clen?
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Nope. You are too dumb to realize that a Big Mac has less Cholesterol than a Skinless Chicken Breast so I figure there is no reason to continue since you are so willfully ignorant.
Suppose it's true, idiot. Cholesterol is irrelevant as far as cardiovascular health. What raises blood cholesterol are saturated fats, exactly the kind found on Big Macs. Where have I even mentioned cholesterol as the reason why skinless chicken breasts are healthier for the cardiovascular system than Big Macs? You can't even follow a debate and you call me dumb? Lmao...go back to fourth grade English class and improve your reading comprehension. Adonis, the fact that you call me, who's intelligence vastly surpasses yours, dumb, is further evidence that you are a dumbass. ;)
SUCKMYMUSCLE
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And it turns out Adonis is not even right about his irrelevant fact. Puting aside the fact that ingested cholesterol has almost no bearing on blood cholesterol levels - what matters are saturated fats -, Adonis cannot even get his facts straight. Here is the cholesterol content for a Big Mac:
Nutrition Facts
Serving Size 11.00000 sandwich (258.0 g)
Amount Per Serving
Calories 704704Calories from Fat 393393
% Daily Value*
Total Fat 43.7g43.767%67
Saturated Fat 17.7g17.788%88
Polyunsaturated Fat 4.7g4.7
Monounsaturated Fat 17.4g17.4
Cholesterol 142mg14247%47 Sodium 1148mg114848%48
Total Carbohydrates 39.7g39.713%13
Protein 38.0g38.0
And here is the cholesterol content for 2 ounces of skinless chicken breast:
Serving Size 22.00000 oz (56.0 g)
Amount Per Serving
Calories 5050Calories from Fat 99
% Daily Value*
Total Fat 1.0g1.02%2
Saturated Fat 0.5g0.52%2
Cholesterol 20mg207%7 Sodium 470mg47020%20
Total Carbohydrates 1.0g1.00%0
Protein 9.0g9.0
Now, the typical serving of skinless chicken breast is about 12 ounces. So you multiply the figure by 6. You get 120 miligrams of cholesterol for 12 ounces of skinless chicken breast, which is still less than what a Big Mac has. Considered yourself owned, Amoron. You bring up completely irrelevant shit to win the argument and you still lose anyway. :D ;)
SUCKMYMUSCLE
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And it turns out Adonis is not even right about his irrelevant fact. Puting aside the fact that ingested cholesterol has almost no bearing on blood cholesterol levels - what matters are saturated fats -, Adonis cannot even get his facts straight. Here is the cholesterol content for a Big Mac:
Nutrition Facts
Serving Size 11.00000 sandwich (258.0 g)
Amount Per Serving
Calories 704704Calories from Fat 393393
% Daily Value*
Total Fat 43.7g43.767%67
Saturated Fat 17.7g17.788%88
Polyunsaturated Fat 4.7g4.7
Monounsaturated Fat 17.4g17.4
Cholesterol 142mg14247%47 Sodium 1148mg114848%48
Total Carbohydrates 39.7g39.713%13
Protein 38.0g38.0
And here is the cholesterol content for 2 ounces of skinless chicken breast:
Serving Size 22.00000 oz (56.0 g)
Amount Per Serving
Calories 5050Calories from Fat 99
% Daily Value*
Total Fat 1.0g1.02%2
Saturated Fat 0.5g0.52%2
Cholesterol 20mg207%7 Sodium 470mg47020%20
Total Carbohydrates 1.0g1.00%0
Protein 9.0g9.0
Now, the typical serving of skinless chicken breast is about 12 ounces. So you multiply the figure by 6. You get 120 miligrams of cholesterol for 12 ounces of skinless chicken breast, which is still less than what a Big Mac has. Considered yourself owned, Amoron. You bring up completely irrelevant shit to win the argument and you still lose anyway. :D ;)
SUCKMYMUSCLE
You really are a moron. I hope this helps. (I doubt that it will)
http://www.calorieking.com/foods/calories-in-sandwiches-burgers-burger-big-mac_f-ZmlkPTEwMTAyOA.html
Big Mac
Cholesterol 75mg 25%
http://www.calorieking.com/foods/calories-in-chicken-broilers-or-fryers-breast-raw-meat-only-without-skin_f-ZmlkPTY4Mjc1.html
6 Ounces Chicken Breast
Cholesterol 99mg 33%
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TA...what do you think about "Chazz" being on HRT (more than the average) t-3 and clen?
Bump for TA avoiding this question like the plague.
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And it turns out Adonis is not even right about his irrelevant fact. Puting aside the fact that ingested cholesterol has almost no bearing on blood cholesterol levels - what matters are saturated fats -, Adonis cannot even get his facts straight. Here is the cholesterol content for a Big Mac:
Nutrition Facts
Serving Size 11.00000 sandwich (258.0 g)
Amount Per Serving
Calories 704704Calories from Fat 393393
% Daily Value*
Total Fat 43.7g43.767%67
Saturated Fat 17.7g17.788%88
Polyunsaturated Fat 4.7g4.7
Monounsaturated Fat 17.4g17.4
Cholesterol 142mg14247%47 Sodium 1148mg114848%48
Total Carbohydrates 39.7g39.713%13
Protein 38.0g38.0
And here is the cholesterol content for 2 ounces of skinless chicken breast:
Serving Size 22.00000 oz (56.0 g)
Amount Per Serving
Calories 5050Calories from Fat 99
% Daily Value*
Total Fat 1.0g1.02%2
Saturated Fat 0.5g0.52%2
Cholesterol 20mg207%7 Sodium 470mg47020%20
Total Carbohydrates 1.0g1.00%0
Protein 9.0g9.0
Now, the typical serving of skinless chicken breast is about 12 ounces. So you multiply the figure by 6. You get 120 miligrams of cholesterol for 12 ounces of skinless chicken breast, which is still less than what a Big Mac has. Considered yourself owned, Amoron. You bring up completely irrelevant shit to win the argument and you still lose anyway. :D ;)
SUCKMYMUSCLE
That is not even the Nutrition Data for a Big Mac. You totally owned yourself you pathetic moron. The longer this goes on, the worse its getting for you.
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I only eat Double 1/4 lber at McDs but I wont deny that it tastes like crap.
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You really are a moron. I hope this helps. (I doubt that it will)
http://www.calorieking.com/foods/calories-in-sandwiches-burgers-burger-big-mac_f-ZmlkPTEwMTAyOA.html
Big Mac
Cholesterol 75mg 25%
http://www.calorieking.com/foods/calories-in-chicken-broilers-or-fryers-breast-raw-meat-only-without-skin_f-ZmlkPTY4Mjc1.html
6 Ounces Chicken Breast
Cholesterol 99mg 33%
Hey, idiot, your own source says that skinless chicken breasts have less cholesterol than a Big Mac. Can you read? 75 mg of cholesterol for a Big Mac and 66 mg for skinless chicken breast. Now, you cannot say that the skinless chicken breast has more because you need to equate it with the 7.5 oz serving of a Big Mac. Why? Because a lot of the weight of the Big Mac is the the bread and the vegetables, which have very little cholesterol. A more fair comparison is to compare the meat and the cheese in the Big Mac to the skinless chicken breast. In that case, the meat and the cheese have a lot more cholesterol, you dumbass.
SUCKMYMUSCLE
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So there you have it. A meal composed of 4 oz of skinless chicken breast with brown rice and broccoli will have less cholesterol than a single Big Mac. ;) Now take into consideration that most people who go to McDonald's eat the Big Mac with fries and coke and other garbage which makes it much worse.
And getting back to my point: the Big Mac will have a lot more saturated fats, which is what really matters. The ingested cholesterol has no effect on blood cholesterol, you ridiculous moron! How many times must I tell you this? Why don't you debate what I am actually talking about instead of attacking straw men? I never said that skinless chicken breast and brown rice are better than Big Mac with fries for health because of lower cholesterol. Never.
SUCKMYMUSCLE
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Hey, idiot, your own source says that skinless chicken breasts have less cholesterol than a Big Mac. Can you read? 75 mg of cholesterol for a Big Mac and 66 mg for skinless chicken breast. Now, you cannot say that the skinless chicken breast has more because you need to equate it with the 7.5 oz serving of a Big Mac. Why? Because a lot of the weight of the Big Mac is the the bread and the vegetables, which have very little cholesterol. A more fair comparison is to compare the meat and the cheese in the Big Mac to the skinless chicken breast. In that case, the meat and the cheese have a lot more cholesterol, you dumbass.
SUCKMYMUSCLE
Doo Be Doo Be do....You are just digging yourself deeper trying to scramble around that fact that you were wrong from the start and you are a total clueless schmuck.
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But I guarantee you that this dude didnt even exercise...
There is a woman who is on a McDonald's diet and she looks incredible...
People just have to utilize those calories:
::) ::) ::)
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Doo Be Doo Be do....You are just digging yourself deeper trying to scramble around that fact that you were wrong from the start and you are a total clueless schmuck.
How am I wrong? First of all, your own source says that the skinless chicken breast has less cholesterol. If you compare a 4 oz serving of skinless chicken breast to an equal serving of the burger meat used in a Big Mac, the burger meat has more cholesterol. This is a fact. So how am I wrong?
And I never said that skinless chicken breast with brown rice is healthier than Big Mac with fries because of lower cholesterol content. Never. Show me where I said that? It is healthier because it has less saturated fats, the brown rice is a less insulinogenic carb than the starch in the potatoes and it has more fiber. I never claimed that skinless chicken breast with brown rice is better for the cardiovascular system because it has less cholesterol. You are attacking straws and thinking that you are winning this debate. ;)
SUCKMYMUSCLE
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The problem with Apenis is that he's a Cumstein who thinks that he's an Einstein. The moron doesen't even address my points and thinks he is winning the argument by bringing up irrelevant shit or attacking straws.
SUCKMYMUSCLE
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"I'm lovin" this debate!!! :)
Mcfunny
Now Im gettin the Mcfuck outta here.
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what a fag!..he cant even put down a double quater pounda without puking his brains out...try 4 of those offseason like nothing...pffttttt!!!
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TA, what about your hero Chazz being on HRT, t-3 and clen? I might see him today, anything you want me to say?
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TA, what about your hero Chazz being on HRT, t-3 and clen? I might see him today, anything you want me to say?
Ask him if you want. I have no clue if he ever used anything or not. This still does not negate his results one way or the other.
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Ask him if you want. I have no clue if he ever used anything or not. This still does not negate his results one way or the other.
So, is it better to freeze my McDoubles when I buy them by the dozen or just keep them in the fridge/room temp?
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So, is it better to freeze my McDoubles when I buy them by the dozen or just keep them in the fridge/room temp?
Fridge first, then freezer for long term storage. DO NOT keep them at room temperature.
Also, do you live a great distance from McDonalds? Why not just buy what you need each time?
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Also, if you are buying and then planning on storing, Immediately unwrap them and let the heat and steam escape first. Then Wrap in Aluminum Foil each item and then place in a Ziploc Bag making sure to get all of the air out for a vacuum like seal.
You want them in the Freezer as fast as possible for long term storage. If you are planning to eat them within 1-2 days the Fridge is fine. No longer though.
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So freezing doesn't preserve the shelf life of a McDouble cheese burger. I usually buy 10 or 12 at a time, eat about two, and then put the rest in the freezer and heat it up in a microwave as the needed. Should I just keep them at room temp or put them in fridge or what. TA? Anybody? And I always thought salt was a preservative and what they used in the old days before refrigeration.
BTW, what's so bad about McDonald's. Their ground beef and chicken is just as good as what you buy in the store. Why is Mcdonald's cheeseburger any worse than if you made one yourself other than you'd probably use more meat?
First time i've heard of this.
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Fridge first, then freezer for long term storage. DO NOT keep them at room temperature.
Also, do you live a great distance from McDonalds? Why not just buy what you need each time?
Actually there's no McDonalds near where I live but I pass by several on my way to work and gym. They are always crowded. ALWAYS. Even at midnight you have to wait in line at the drive through or instore. So I usually just buy about 10-12, eat two while driving home, keep the rest in the fridge and snack when I want. I usually go through them in a week or so.
If I had the funds and some business sense I'd buy a McD franchise. I've never seen one here that wasn't busy. It seems like a sure thing money maker. Also, I get to eat all the Big Macs, Fries and Shakes that I want. I never get tired of that. I buy the McDoubles more because they're so cheap but also because they keep better and it's less messy when you eat while driving. Whenever I eat a Big Mac while driving I just make a mess. And you can't freeze the Macs without losing a lot of it's yumminess.
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Hahaha, of course it does TA. lol.
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Hahaha, of course it does TA. lol.
So essentially coach you are agreeing with GH15 and saying training and diet don't matter and that it is ALLLLLLLLLLLLLLL DRUGZZZZZZZZZZZZZZZZ?
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Nope not all drugs. Don't twist it.