Wednesday, November 25, 2015
There's a war simmering in the fast-food world and McDonald's is getting the upper-hand against Wendy's and Burger King. McDonald's is gearing up to transform their "value platform", meaning they will offer new promotions.
They have already introduce "McPick 2" to replace Dollar Menu, this is a limited-time offer that will let customers choose two of the following items for $2: a McDouble, a McChicken, small fries, and mozzarella sticks.
The offering has gained the necessary votes from franchisees to make it onto the national menu, and will be available in U.S. restaurants for a 5-week run starting January 4, 2016. After that, McDonald's said it may change the details of the offering, but that it plans to stick with the "McPick" concept and name.
They have also made breakfast items like Egg McMuffins available throughout the day.
In response to McDonald's offer, Burger King and Wendy's unleash more promotions, and both chains saw increase in sales.
Burger King offers a 10-nugget deal for $1.49. It's also offering coupons for other food items on its mobile app. While, Wendy's promo is "4 for $4" meal that includes a junior bacon cheeseburger, 4 chicken nuggets, small fries, and a drink for only $4.
McDonald's says that 25% of their customers are looking for value meals.
Burger King Gift Card $25
Wendy's $20 Gift Card
Monday, November 16, 2015
A new study by the British government's Food Standards Agency (FSA) reported that burnt toast and other highly crispy food contains high amounts of cancer-causing toxin called acrylamide. Acrylamide are chemicals that are produced naturally as a result of cooking starch-rich food at high temperatures like frying or baking. It is also likely to be produced by grilling and roasting food.
"Some foods are rich in acrylamide due to the way they are produced. Further cooking of carbohydrate rich foods, for example the grilling of bread to make toast, causes more acrylamide to be produced. This browning process is indicative of acrylamide production, levels are higher in well cooked dark brown chips compared to lighter brown cooked chips," quoting the report.
The amount of acrylamide produced depends on how long and how high is the temperature in cooking the food. Long duration and high temperatures form more acrylamide than short duration and lower temperatures.
The study is performed using 50 households. They took food samples from each household and measured their acrylamide levels in a lab. They found that 9 micrograms per kilogram of acrylamide in the palest piece of toast, while the darkest piece had 167. Fries contained more than 1,000 micrograms per kilogram of acrylamide.
The study said that regular eating of food that contains the cancer-causing natural by-product of cooking process can increase the risk of cancer.
Wednesday, November 4, 2015
WHO: Cancer Causing Food Includes Bacon, hotdog, ham, red meat, sausage, cold cuts, and other processed meat
World Health Organization warn the public about eating too much cancer causing food, included on their list are Bacon, hotdog, ham, sausage, cold cuts, and other processed meat (corned beef, luncheon meat, beef jerky, beefloaf). Also included on the list are read meat (beef, pork, veal, mutton, horse and goat), specially if they are cooked in high temperatures or pan-fried since it releases higher amounts of chemicals that can cause colon and stomach cancers.
WHO’s International Agency for Research on Cancer (IARC) in Lyon, France, placed processed meat in the same category as smoking or asbestos that has a confirmed link in causing cancer.
When a meat are cooked in direct contact with a flame or at high temperatures the meat produces carcinogens. The study also suggest that daily consumption of 1.75 ounces (50 gram) of processed meat can increase the risk of developing a colorectal cancer by 18%
However, according to Cancer.gov other food like fish and poultry that are cooked using high-temperature methods (pan-fried or grilling) especially above 300ºF can also form Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Through experiments it has been found that, HCAs and PAHs are mutagenic that is, they cause changes in DNA that may increase the risk of cancer.
WHO statement about the link between processed meat and colorectal cancer