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Disodium Phosphate:found in mascara and mouthwash and a part of taco bell chicken and Wendy's frosty.
Propylene Glycol:found in shampoo and mouthwash also in Burger kings pickles. Chemicals shared with fast food and cosmetics McDonalds burgers are know to be very dry which is a factor to why they do not seem to rot or grow mold. Moisture is the cause of mold so because there isn't much moisture in the burger it can not rot. Davies says that at the end of her experiment the only change was the smell and how it became rock solid. The only thing is how the burger already started out dry so the air just made it dryer, loosing all of its moisture. Aging of Hamburger Fast food coffee
-Di-Acetyl Tartrate Ester of Monoglyceride
-sodium stearoyl lactylate
-tetra sodium pyrophosphate
Regular ground coffee
-roasted coffee beans
-hot water Fast food coffee vs regular ground coffee -food dyes are used instead of actual ingredients because it is cheaper
- For example the Tropicana twister cherry berry blast contains doesn't get any color from actual cherry or berry juice but red 40.
-Subway uses food dyes to their pickles to make them look fresher
-Instead of using natural ingriedients caremel coling is used to make bread look whole wheat Artificial coloring in fast food -Fast food contains a highly processed amount of sugar, fat and salt which is what may make it addictive
-Food like french fries, milkshakes and other desserts contain casein which is a highly addictive ingredient caused by a certain effect on the brain. Fast food addictive ? http://nomsandsciunce.wordpress.com/2010/10/11/why-wont-those-mcdonalds-burgers-go-bad/ Sources http://www.naturalnews.com/022194_sodium_ingredients_food.html http://www.rodale.com/artificial-food-coloring http://www.livestrong.com/article/369937-addictive-ingredients-in-fast-food/ fast food
By Caitlyn Barbato