born_yesterday: I actually measure the cost of healthy food that I buy in McDoubles. A few tomatos and a head of lettuce? About 5 McDoubles. A pound of carrots? One or two McDoubles. So heavily subsidized, that all of the processing and transport that goes into a McDouble allows them to offer it for less than locally grown produce. Awesome.
ZzeusS: Is this one of those articles where the college kid types in lots of words but doesn't really have a point, or make a whole lot of sense?Yes. Yes it is.
Derigiberble: maniacbastard: red beans and rice is cheaper and better for you.so are many cabbage dishes.You are assuming the author gives a shiat. How can he rage against liberals withe read beans and rice?
maniacbastard: red beans and rice is cheaper and better for you.so are many cabbage dishes.
Bashar and Asma's Infinite Playlist: ZzeusS: Is this one of those articles where the college kid types in lots of words but doesn't really have a point, or make a whole lot of sense?Yes. Yes it is.Yeah it was all over the place. We can't even get an article about the McDouble without weird, political insults and tangents? We've successfully politicized and internalized the McDouble? Awesome.
Dwight_Yeast: fredklein: Dwight_Yeast: Personally, I'd rather the burgers had soy filler than "pink slime"."Pink Slime" (and, as an aside, that's a perfect example how people's perception is influenced by the name of something. See also the dangerous 'chemically' sounding term Di-Hydrogen Monoxide) is nothing more than small scraps of... beef. It's too labor-intensive to re-trim it off the fat, so they heat it up to soften the fat, then spin it to make the scraps of meat come out. A quick puff of ammonia compound to make sure bacteria don't grow on/in it, and... That's it. The big kerfuffle about "pink slime" was pretty much cause by 1) it's name (which admittedly sounds gross), 2) the fact ammonia is used (in perfectly safe amounts) in it's processing, and 3) the fact that people started all sorts of lies about it (ie: 'they grind up tendons' or 'they soak it in bleach', etc).So, if you have a problem with "pink slime", you have a problem with... beef.Are you a shill or just disingenuous ? The amonia is to kill the e colli likely present in the meat.
Is it really necessary to try to get every small bit of beef from a carcass?Necessary? No. Is it the right thing to do? Absolutely!LFTB production makes it possible to have more of the leaner ground beef blends consumers desire at affordable prices. If LFTB were not produced, 850,000,000 lbs of lean beef a year would need to be generated from some other source to meet consumer demand. It would be like throwing away 5,700 cattle a day.
secularsage: The point of the story is that cheap food is almost always dismissed as being bad for you, while expensive food is almost always embraced as being better for you.
fredklein: CheekyMonkey: evaluating food solely on the basis of cost-per-calorie is akin to Car & Driver putting a particular model on their "Ten Best" list just because it comes in a nifty shade of red.If they had a column talking about "Ten cars we evaluate based on their color", then it's not surprising that that don't look at anything other than... color.He never said it was nutritious. He never said it was a balanced meal (unless you hold one in each hand. har har). He just said it was a good deal in term of $ per calorie. Which is true.
Dwight_Yeast: Personally, I'd rather the burgers had soy filler than "pink slime".
CheekyMonkey: fredklein: Jim_Tressel's_O-Face: Dude never mentioned sodium or fat even once.He never mentioned ferrets or popular cartoon villains, either. That's because he's only talking about calories. As it says in the article's sub-headline: "In terms of cost-per-calorie, no locavore, organic veggie can compete with the McDouble".Thank you for highlighting the worthlessness of the article.\evaluating food solely on the basis of cost-per-calorie is akin to Car & Driver putting a particular model on their "Ten Best" list just because it comes in a nifty shade of red.
fredklein: He never mentioned ferrets or popular cartoon villains, either. That's because he's only talking about calories. As it says in the article's sub-headline: "In terms of cost-per-calorie, no locavore, organic veggie can compete with the McDouble".
AverageAmericanGuy: If I eat at McDonald's, I will invariably be shiatting liquids later that day.I'll pass. Thanks.
Tommy Moo: There's a whole lot of people in this thread just waving their hands and getting angry and calling the author a troll because they have this vague feeling that he MUST be wrong, but they can't come up with a single reason why.
Moreover, produce takes more time to prepare and spoils quickly, two more factors that effectively drive up the cost. Any time you're spending peeling vegetables is time you aren't spending on the job.
NewportBarGuy: Was the author raised as a ragging douchebag or did society make him that way?
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