Saturday 16 January 2021

Dana Landry Homeopath & Wellness Coach - Founder of "Safe Water Halifax" - Facebook - Healthy Eating Advice

 


 
"McDonalds loses a legal battle with Chef Jamie Olivier, who proved that the food they sell is not fit to be ingested because it is highly toxic.
Chef Jamie Oliver has won a battle against the biggest junk food chain in the world. Once Oliver showed how burgers are made, McDonalds, the franchisor announced she would change the recipe.
According to Oliver, the fat parts of the meat are ' washed ' with ammonia hydroxide then used in making the meat ' cake ' to fill the burger.
Before this process, according to the presenter, this meat was already unfit for human consumption.
Radical militant leader Oliver, who has assumed a war on the food industry, says: We are talking about meat that would have been sold as dog food and after this process, human beings are served. Apart from meat quality, ammonium hydroxide is harmful to health. Oliver says to this: ′′ The process of pink shit ".
What healthy human being would put a piece of meat dipped in ammonium hydroxide in a child's mouth?
In another of his initiatives Oliver showed how chicken nuggets are made: After selecting the ' best part s', the others: grease, pellets, cartilages, viscers, bones, head, paws, are subjected to a liquefied mechanical separation. This is the understatement engineers use in food, then this pink paste by blood, is deodorated, faded, reodorized and repainted, capped in melcocha flinacea and fried, it's rehabilitated in oils generally partially hydrogenated, it's - i.e. toxic
In the US, Burger King and Taco Bell have already abandoned the use of ammonium in their products. The food industry uses ammonium hydroxide as an anti-microbial agent, allowing McDonalds to use entry meat unfit for human consumption in its burgers.
But the situation is even more annoying that these ammonium hydroxide-based substances are considered ′′ legit components in production process ′′ in the food industry with the blessings of health authorities around the world. Thus consumers will never know what chemicals they put in our food."

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