Most hamburgers are cooked on a hot flat grill. They swim in grease. Charbroiled BK burgers are grilled on a travelling wire grid. Fat leaves the burger. Final burger should be lower fat than those swimming in fat.
Would love to see some data on cooked burger.
Google says–Charbroiling (a high-heat, direct-contact method) can make a difference in fat content. Because it uses intense heat and direct contact with the grates, fat melts and drips away more readily than in methods like frying or pan-searing shungrill.com**+1**. This rendering effect can reduce the final fat content by several grams compared to cooking without drip-away, especially in higher-fat patties. For example, an 80/20 patty may drop from ~22.6 g fat before cooking to ~15 g after grilling and draining
Fat content of a fried 4 oz burger can go from 15 to 50 g. Note an ounce is 28 g. Note 50 g is 44.6% fat.
Re: Mold inhibitor. The most common one for bread mold is calcium propionate. It was commonly used in bread to prevent green pennicillium mold for years but came out of bread after purists complained. Bread companies are delighted to remove it to limit the shelf life of your bread and force you to buy more. Great economics, folks.
Books out there point out there are only three food groups: protein, carbs, and fats. Emphasizing low fat caused people to load up on carbs as protein is expensive.
And now we know transfat were the major concern. Vegetable oils are seed oils and mostly unsaturated with their own concerns.
Moderate amounts of saturated fats are probably ok.
The ultimate is probably the low fat all protein diet. What’s that tuna? Watch out for mercury.
The bottom line is living is bad for your heath. There is no perfect diet. All have problems. Some worse than others.
Lower-calorie diets are healthier, often can be less expensive, vegetables are less expensive than proteins, and canned tuna is not high in mercury. I think the tail of the fish is used for the canned stuff. Something like that. Tuna steaks are higher in mercury.
A higher amount of water and fiber in a goodly portion of your daily intake is the ultimate diet. For most people.
Anyone remember ‘Accent’ ?? MSG, monosodium glutamate, it made cheap, tough meat tender, mostly by partially digesting it! Pretty common in the '50s… Chick-fil-A still uses monosodium glutamate (MSG) as a flavor enhancer in several of their core menu items,
I regularly use MSG in Asian cooking, and sometimes other cooking too. MSG is the sodium salt of glutamate, an amino acid. Glutamate occurs naturally in all kinds of foods, particularly cheese. There are no documented health risks associated with ordinary levels of glutamate consumption, but some people may experience adverse reactions. That doesn’t mean glutamate is universally bad. Some people experience bad reactions to wheat, for example. Those people should avoid wheat but for everyone else it is fine.
Chinese American restaurants take up market share, which is the battle. More MSG is used on potato chips than on any other food. Although ketchup as well through and through MSG.
Yes, the national brands spend heavily on advertizing and distribution costs. Often packaging costs more than the food in the package. Yes, local products can be better and better for you.
Cottage cheese often is made locally. Most cheeses are shipped in in most of the US.
Buy a 10 lb bulk bag each of non-white rice, beans (pintos are probabt themost versatile), and bags of bulk vegetables, frozen often the best value and keep forever. Excellent reliable super low cost highQ nutrition. Egg whites in cartons are spectacular extra protein and highly versatile. Sauces can easily be made from super cheap materials.
Poisonous or traditionalist foods are insanely expensive, but lots of different somehows of habits and addictions keep people poor and sick.
Even superb beef dishes can be had, but then people actually need to learn to cook! Cheap tough cuts of beef browned and then slooooow cooked for 24 hours with red wine and vegetables will leave guests begging for taked home.