Scientific Facts

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Fat is naturally found in meat and is commonly known to raise cholesterol levels in the body which is later on linked to heart diseases. Burgers contain unhealthy fat that is dangerous to your health and can lead to severe pains if consumed in large volumes

Burgers from popular food chains  have increased the number of calories which more than half the number worth for many people in a day hence supplied in excess to cause diseases.

Most of the food manufacturing companies use different additives like sodium phosphate and nitrates to preserve and add texture to the meat. Many of the additives are highly processed and have been linked with side effects which occur in some people.

The burger at your local fast food joint contains lots of sodium while which is of the FDA recommendations. It also exceeds the upper limit recommendations of no more than 2300 milligrams per day.

The bread sandwiching your burger is enriched with flour which is the source of your problems. This is because food contains over twenty ingredients like ammonium chloride which contains high fructose corn syrup which causes obesity as well as cancer.

Burgers are not complete without loading them with toppings. The ones offered at the restaurant have high sugar, calories and fat content which is mostly contributed by a single slice of cheese which adds up to 500 milligrams of sodium. It is also highly processed with preservatives, flavors, and artificial colors.

Many consumers assume that their patty came straight from the muscle of a cow, but in actuality, the ground beef used to make many fast-food burgers contains other waste and by-products. One study went as far as to say that fast-food burgers aren’t made up of much “meat” at all and instead consist of almost 50 percent water in addition to by-products like bone, cartilage, connective tissue, and nerve tissue.

A single fast-food hamburger can contain beef from hundreds of different cattle — as ground meat from all of a chains’ suppliers are often combined into a single batch of minced meat. This increases the risk of contamination, since infected meat from just one cow can show up in tons of batches.