EXTREMELY CONCERNING 🚨 Testing Shows 1 McDonald’s Quarter Pounder Burger Patty Contains OVER 1300 DIFFERENT STRANDS OF DNA
“So the University of Nebraska took 1 quarter pound patty that was headed to McDonald's from a big processing plant and ran some tests on it. They were… pic.twitter.com/JHBoDw7BKn
— Wall Street Apes (@WallStreetApes) July 1, 2024
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What?
I would think each meat or cow fat cell would have DNA.
1,300 strands of DNA seems way low.
It should only be 1 DNA sequence. 1300 DIFFERENT (as noted in the tweet) is a bit high for 1 animal
Yeah the article blurb said STRANDS not SEQUENCES.
The statement is unclear.
Different, could mean individual strands.
Note: I am only going off the written words.
I did not watch the video.
I agree – the blurb is quite unclear, and I didn’t watch the video either. Just added a different interpretation.
whooore!
But you want more than one strand (not sequence) that would be interbreeding.and bad.
You’re going to eat DNA free food, and be happy, peasant.
A cow’s rumen is different because it functions like a large food processor. In fact, millions of tiny organisms (mainly bacteria) naturally live in the rumen and help the cow by breaking down plant parts that cannot be digested otherwise.
https://www.fda.gov/animal-veterinary/animal-health-literacy/how-cows-eat-grass
Rumen microbes include the protozoa, bacteria and fungi that live inside the rumen, one of the cow’s four stomach compartments. In just 1 milliliter of rumen fluid, you can find 25 billion bacteria,1 10 million protozoa2 and 10 thousand fungi.3 That’s more than a quadrillion (1,000,000,000,000,000) rumen microbes per cow.
https://www.purinamills.com/cattle-feed/education/detail/rumen-microbes-in-cows-101
In just 1 milliliter of rumen fluid, you can find 25 billion bacteria,1 10 million protozoa2 and 10 thousand fungi.3 That’s more than a quadrillion (1,000,000,000,000,000) rumen microbes per cow.
That is a lot of bacterial DNA.
They call it mystery meat for a reason.
McDNA’s
McDepop’s
McDeath’s
.
So the massive butcher operations combine the rneat of up to 1,300 cows in one batch of ground beef?
I think the blood banks combine more individual blood donations than that.
Good Lord, the idiocy
When a tank truck transports the milk from 1000 different cows all mixed together how is that bad?
One bad apple cow can ruin the whole batch bunch.
Soylent Green.
McSoylent
McBugs
We buy half a beef at a time from a ranch about 30 miles from us. Have our own laying hens. Good stuff.
I need some advice. I did the same thing – bought from a local ranch who sells beef from grass fed cattle. We filled a small freezer and then found it just does not taste very good. They had what they called ‘caveman’ ground beef – which has some organ meat mixed in. We got a small portion like that and then the rest is ‘regular’. The caveman stuff is ok, not great for my tastes, but then we realized all the meat tasted similar, whether ground beef or large cuts. What’s up? I thought grass fed tastes better than commercial grocery store beef.
My wife won’t even eat it anymore and frankly I’m not thrilled about the prospect.
Any suggestions as to what we should look for in our next 1/2 cow purchase?
Can you describe the taste? There are many things it could be.
The only ‘grass-fed’ sold around here is pretty poor quality and the family won’t eat it, which is ironic because they are the ones still living in the fat-phobic past and that ‘grass-fed’ is as lean as a longhorn.
It all tastes pretty much like organ meat.
Part of the appeal for grain finished beef is the taste. Grass finished has a distinctly different taste. Not everyone likes it. It is also important to cook grass finished beef at lower temperature for longer to get more flavor and tenderness out of it.
The genetics of the cattle also play a role, so you might try a different breed. South Poll are a breed put together for grass finishing, for example.
Probably some others here can give you more info.
More fat, opt for the 80-20. It also depends on what cuts you have ground per your cut sheet. And for taste I would also not have organ meat ground in with the burger.
https://pumpkincreekranchco.com/blogs/the-beef-blog/why-does-grass-fed-beef-taste-different-than-grain-fed
I’ll take that off your hands, if you’d like. I’ve been eating grass-fed so long that grain-fed beef tastes funny.
Never heard of caveman ground beef.
Sorry for your loss, half a cow is a pretty sizeable amount of beef and to find you don’t care for it really sucks.
Having said that there is a distinct difference flavor-wise between a 100% grass fed beeve and a grain fed one, but most of that has to do with fat content. A grass fed animal has very little natural fat under two years old, the age most finished beef are slaughtered at. We let ours go 5-7 years to build up some fat which rather than white is almost orange in color from the beta carotene in grass. Way better flavor in my opinion, richer, earthier, and denser than grocery store meat. Way different color too, closer to purple while regular beef has a red color to it.
Maybe it takes some getting used to it? Or maybe they didn’t allow it to hang long enough- we always hang for a minimum of two weeks, a month is better as it helps break the meat down.
Always best to buy a small amount like a pound of ground beef to try it before ordering a larger amount so you know you’re getting a flavor that fits your family’s taste.
I’ve had some fat steers and unctuous heifers when young but they were fed garden waste and were alone or in pairs on incredibly lush pasture. I think that doesn’t really count. I can’t imagine having cattle for 5-7 years that weren’t kept for other purposes, although I admit I’ve always wanted to taste fatted up old oxen, if anyone still used them. Roping steers certainly don’t cut it.
Regardless of how unnatural it might be, I’m fine with fattening on grains if it is just a soupçon to round out their final weeks. Kind of like how I know grains aren’t good for people but I think homegrown bread and hominy have their place as long as we acknowledge they are a cultural survival food that is better used in surplus to feed livestock. Similarly, Ol’ Bessie isn’t exactly a dozen bison we drove off a cliff for their tongues and livers.
+1 for beeve
Braggart.
Me? I was blessed with sufficient money to prepare for possible disruptions and now I don’t want to eat what cost over 1K. How is that bragging?
Seems to me both sides love to hype things that don’t amount to anything. The “news” has become so much bull manuna from everyone it is basically useless. Getting truth from what we are fed is basically impossible. Off to play with my hobby and relax.
I don’t eat McD’s but am unclear why meat from 1300 cows is bad. Of course after slaughter in a large factory, the meat will be mixed. If they could keep each cow’s meat separate, is that somehow better?
Inquiring minds want to know.
I remember 15years ago when the ‘pink meat/pink slime’ was discussed. That was some pretty disgusting parts of the animal processed with ammonia and other chemicals if my memory is correct. Haven’t eaten there since so this does not affect me, but my family still considers the clown food as real food.
I have spent a lot of time in cow pastures.
Last time I walked into a Mcdonalds (20 years or so ago)………it smelled just like a cow pasture.
You are literally eating shit there.
If your pasture smells like shit, you’re abusing your animals. Rule of thumb – one head of cattle per acre for max yield of grass fed beef.
That’s a dumb rule of thumb. How about rule of wrist?
Ah, ya missed an easy one:
“Rule of thumb”=”Rule of dumb”
Consolidation > monopoly > price hikes > McSlime burgers is all the masses will be able to afford.
@WallStreetApes
“This is a way that they’re gonna be trying to force us out”
“The big 4 packers are killing the American cattle industry right now. Projected by August, each cattle rancher that is selling their animal is gonna be making $30 less per 100 pounds on that market ready animal.
– The American cattle rancher makes about 30% of every dollar earned on that animal– With this gonna be set in place, this is gonna take us down into the twenties.
This is gonna be a real scary place for the American cattle rancher.If they can’t make a profit or make a living off of what they’re selling, their ranches are gonna be put up for sale.
This is a way that they’re gonna be trying to force us out.
– And not only that, the corrupt thing is they’re gonna be marking everything up $30 to every 100 pounds that they’re making in return.
So with that being said, guys, we need to get back to buying local, supporting our local people. And as always, buy American and buy local.”
– Every rancher will be making $30 less per 100 pounds– They will be marking everything up an additional $30 per 100 pounds– This puts cattle ranchers in a no profit or loss zone, this will force almost everyone out. “
McDogfood.
Hell, Penthouse had an article about the lack of nutrition in their slop some 30+ years ago. The header showed a color sketch of Ronald McDonald clown holding open his yellow & red jumpsuit, revealing a weak, bare-bones torso like that of a severely malnourished human body.
Then, a few years back there was the photo on the web, of a young Latino kid, about 7 or 8 years old, seated with some friends, with a plate of burgers, super sized fries, and a large HFCS soda.
-Kid looked like a miniature brown Michelin Man, with more fat rolls than a bakery.
Ever pig out on that junk?
Made that mistake years ago, never to be repeated.
I felt like a grizzly bear who got shot with a tranquilizer dart,
inactive, and moaning, but not from any pleasure. Nap time, pronto.
-Goes for all fast food, too. Garbage in, garbage out.
Kevin James, of “King of Queens” did a good, funny comedy show called “Sweat The Small Stuff” with that bit about McDonalds in it.
I’d post the Zoo Tube video of it here, but have other fish to fry.
Time’s a wastin’.
Those interested can read Super Size Me or Fast Food Nation
Old dairy cows
.
All corporations are evil.
OK, Karl Marx.
The big bad disease that they’re making a new fake vaxx for caused a guy to get pink eye and recover. Bird flu human case is reported in Colorado | Reuters
I want to have my DNA “My Way” no matter how many stands are included. Is there an upcharge over 1300?
What ever the argument, people are crazy to eat this kind of human slop. It’s a chemical crap sandwich, is that a surprise to anyone? Eat what you want to eat, but don’t be surprised when you find out it causes cancer, among other diseases.
Without actually identifying any specific DNA, I would suspect the 1,300 strands of DNA were bacteria and cow DNA.
A lot of this data depends on the number of amplifications used in the PCR test. If the tests are run at the number of cycles that the Covid tests were, you could say you found most anything.
Right? McDuodenum’s mighta been hiding Hoffa’s remains all o’ these decades.
Who said anything about a pcr test ?
At large slaughter operations and processing plants I am quite sure that more than the meat from one animal ends up in a ground beef product. If all animals are healthy that should pose no risk to anyone. The steak you ate this week will not be from the same animal next week, unless you you slaughtered your own and froze it. Your local Wally mart will no doubt have steaks from numerous animals in their meat counter.