News: Cheeseburger Dipped in Acid (Plus: Why You Should Fear McDonald's)

Cheeseburger Dipped in Acid (Plus: Why You Should Fear McDonald's)

Ok, so first Periodic Tables demonstrates how a McDonald's cheeseburger breaks down in your stomach during the digestion process. Everybody has hydrochloric acid in their stomach, so drop a burger in acid and you can see it happen before your eyes (minus the amino acids a human stomach would supply). Seems innocent enough. Here's what happened after 3.5 hours:

NASTY. So my question is: does healthy food look the same? What would a pile of broccoli or granola look like? Probably just as nasty. So then here's the real nasty part. What does a McDonald's cheeseburger look like kept in a lunchbox for 4 years?

...And then after 12 years?

Cheeseburger Dipped in Acid (Plus: Why You Should Fear McDonald's)

Holy crap. I'll be the first to admit McDonald's tastes pretty damn good...but this is just frightening.

More on the topic: Why We're Scared Of Happy Meals.

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aw man i was planning to get lunch there today.

Fun fact: U.S. McNuggets contain polydimethylsiloxane, an anti-foaming agent also found in Silly Putty:

Just a few things I wanna say: Salt is a preservative...McD's uses a lot of salt. The reason the food doesn't break down is because of the salt content. It is no worse then any other fast food joint, the only difference is that McD's uses more salt in their food. If you don't like the facts about fast food, then don't eat it but don't blame all of your health problems on the fact you at a burger or fries. And FYI just because an over weight person is eating at a fast food joint when you are there doesn't mean we are eating there all the time. (I use to weight 350 lbs and I was a vegetarian who ate at fast food places 3-5 times per YEAR. So stop stereotyping).

wow! the salt fact does make sense. But on a lighter note our kids are eating that so they'll still look like 12yr olds in 30 years!! lol Take that anti aging creams!!

...also...Though it wasn't an "official" scientific experiment, I discovered (at a messy-ass friend's house *lol*) by accident that McDonald's shakes have about the same texture/consistency ROOM TEMP as it does COLD. The difference is only slight. Doesn't that disturb you? How would you explain THAT one, Moygo Qu? TOO MUCH SALT??? *bwahahahaaa!* X.D

Has anyone tried this test with other fast food chains? I'd like to know how those other ones work as well.

What? These things last longer and age better than breast implants!

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