How did we get artificial flavors? Danielle Bainbridge explains, for The Origins of Everthing, from PBS Digital Studios.
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Warning: It’s McRib season in America, so be careful what you eat. Often mistaken for an innocent sandwich, the McR is composed of “Restructured Meat” made from pulverized and re-glued pig innards, ammonium sulfate, polysorbate 80, sodium benzoate, thiamin mononitrate, riboflavin, folic acid partially hydrogenated soybean and/or cottonseed oils, calcium sulfate, ammonium sulfate, soy flour, sodium stearoyl lactylate, ascorbic acid, mono- and diglycerides, ethoxylated mono- and diglycerides, monocalcium phosphate, calcium peroxide, calcium propionate,high fructose corn syrup, xanthan gum, and sodium benzoate. And let’s not forget azodicarbonamide, used to make yoga mats.
Public health officials have produced an online map you can use to avoid the worst infestations.
More:
“McDonald’s McRib Sandwich a Franken Creation of GMOs, Toxic Ingredients, Banned Ingredients,” Anthony Gucciardi, Natural Society
“The Invention of the McRib and Why It Disappears from McDonald’s,” Whet Moser, Chicago Magazine
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Image (“What McRibs Are Made Of”) by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com
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Denmark has banned Marmite — not because it’s made from British brewery waste, but because it’s artificially fortified with vitamins to back up dubious health claims. Danish authorities have also banned Ovaltine, Special K, and Rice Krispies for the same reason.
Denmark’s reasons don’t matter in the UK, where the yeasty brown gunk is an iconic product, a cherished symbol of the Empire. The British are responding with anger if not fury.
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