Doctor's Note

Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on meat. Also, there are 1,686 other subjects covered in the rest of my videos--please feel free to explore them as well!

For some context, please check out my associated blog post: Vitamin B12: how much, how often?

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  • Michael Greger M.D.

    Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. And check out the other videos on meat. Also, there are 1,449 other subjects covered in the rest of my videos–please feel free to explore them as well!

    • http://www.facebook.com/jared.cook.754 Jared Cook

      Hi Dr. Greger. We met in Toronto this summer and I love your site. I need some help.

      McDonalds in Canada is doing a huge campaign to help break the myths of their food. One of them is that their beef does not include any “pink slime”. They have very explicitly said this, they say it is not allowed in Canada. A lot of meat eaters are using this as a reason to eat their burgers without guilt.

      Do you know if this is true? Are they bending the facts?

      I would love to get your insight. Thanks!

  • BPCveg

    What a startling finding … 2% meat, yikes! The story on ammonia was also a real shocker…thanks for bringing this to our attention!

    But, to fully interpret the percentage meat figures, I think it is also important to consider the percentage of naturally occurring water in muscle tissue, which according to the USDA is up around 75% (http://www.fsis.usda.gov/factsheets/Water_in_Meats/index.asp).

    When I read your cited source, namely, [Prayson et al., 2008], it turns out that they measured water content by weighing the tissue before and after dehydration. Thus, when they claim that nearly 50% of the burger is water, most of this is naturally occurring water. On a related note, they measured % meat by actually measuring % skeletal cells (after dehydration of tissue and infiltration of cells with a paraffin wax). In my experience, the process of paraffin embedding leads to large amounts of cell shrinkage and I wonder whether this fact may bias their interpretation of the % meat in a burger?

    Whatever the case, I still wouldn’t eat another burger to save my life!

  • Mike Quinoa
    • Michael Greger M.D.

      Thank you Mike!

  • Michael Greger M.D.

    Also be sure to check out my associated blog post Vitamin B12: how much, how often?!

  • debbie

    Yikes! Just makes me more determined to keep educating myself. Your info is one of the few I really trust. Thank you!

  • Jan Arlen

    What causes high levels of ammonia in a person?

  • HereHere

    The process of disinfecting meat from the feces it comes into contact with during slaughter and processing with ammonia is not legal in Canada. It would be interesting to know what is in a Canadian fast food burger. I suspect a lot of them may be imported from the US but I don’t know. I guess you either get one (ammonia) or the other (feces).

  • Lloyd

    Excellent information.

  • VegAtHeart

    Testing: testing

  • yologuy

    Are u dumb?