Carcinogen Found in Burger King, McDonald’s, and Friendly’s Meals
EconomicDemocracy Coop
King and other fast-food chains contains PhIP, a chemical that can
increase a person’s risk of developing cancer, even if consumed in
very small amounts."
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Carcinogen Found in Burger King, McDonald’s, and Friendly’s Meals
Burger King tells its customers, “Have it your way.” For a Connecticut
breast cancer survivor, having it her way would mean the fast-food
chain would post warnings in all its restaurants about the carcinogen
in its grilled chicken. Last month, she joined another Connecticut
resident in filing a class-action lawsuit against the restaurant—as
well as McDonald’s and Friendly’s—for failing to warn customers about
the known carcinogen.
The lawsuit, sponsored by the nonprofit Cancer Project, an affiliate
of PCRM [Physicians' Committee on Responsible Medicine -ED], states
McDonald’s, Burger King, and Friendly’s are clearly in violation of
Connecticut’s consumer protection law.
“At all times relevant hereto, Defendants knew or should have known
that their grilled chicken products contain PhIP, a known carcinogen,”
says the Cancer Project in its legal complaint. “Despite that
knowledge, Defendants have elected to conceal that material fact from
consumers.”
Coverage of the lawsuit included nationwide television and print
stories, including ones in Bloomberg News and The Hartford Courant.
Independent laboratory tests commissioned by PCRM show that grilled
chicken from Burger King and other fast-food chains contains PhIP, a
chemical that can increase a person’s risk of developing cancer, even
if consumed in very small amounts.
“Consumers deserve to know that grilled chicken from McDonald’s and
other fast-food chains can increase your risk of cancer,” says Neal D.
Barnard, M.D., president of the Cancer Project. “Even a grilled-
chicken salad increases the risk of developing some cancers, including
breast and prostate cancer.”
PhIP is one of a group of carcinogenic compounds called heterocyclic
amines (HCAs) that are found in grilled meat.
In 2005, the federal government officially added HCAs to its list of
carcinogens, and PhIP has been on the California governor’s list of
chemicals *known* to cause cancer for more than a decade. PhIP and
other HCAs do not exist naturally in chicken; they form when animal
muscle is cooked to high temperatures. [emphasis added; known, not
"suspected" -ED]
Other fast-food chains are also feeling the heat on PhIP. In
September, PCRM filed a lawsuit in California against Kentucky Fried
Chicken (KFC) for violating California’s Proposition 65. KFC failed to
warn consumers that the chain’s new grilled chicken product contains
this dangerous carcinogen.
To learn more about the dangers of PhIP, visit:
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Via: http://www.pcrm.org/newsletter/nov09/carcinogen.html
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Overview and local actions you can take: http://www.PostCarbon.org
=============
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IS GIVING A FULL HONEST PICTURE OF WHAT'S GOING ON?
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ronea...@att.net
wrote:
>
> Overview and local actions you can take:http://www.PostCarbon.org
> =============
>
> = = = =
> STILL FEELING LIKE THE MAINSTREAM U.S. CORPORATE MEDIA
> IS GIVING A FULL HONEST PICTURE OF WHAT'S GOING ON?
> = = = =
> Daily online radio show, news reporting:www.DemocracyNow.org
>
> More news: UseNet's misc.activism.progressive (moderated)
> via groups.google.com
>
> = = = =
> Sorry, we cannot read/reply to most usenet posts but welcome email
> For more information:http://EconomicDemocracy.org/wtc/(peace)
> Andhttp://EconomicDemocracy.org/(general)
>
> ** Email Note: "info" and "map" etc DON'T work. Now: econdemocracy(at)
> gmail
.
Your post does not emphasize suffiiciently well that the chemical PhIP
is formed when animal muscle is cooked at high temperatures. Just
like when you grill a steak on your backyard barbeque.
McDonald's, Burger King et al. do not add the compound to their food
products.
RO
EconomicDemocracy Coop
>
> > Overview and local actions you can take:http://www.PostCarbon.org
> > =============
>
> > = = = =
> > STILL FEELING LIKE THE MAINSTREAM U.S. CORPORATE MEDIA
> > IS GIVING A FULL HONEST PICTURE OF WHAT'S GOING ON?
> > = = = =
> > Daily online radio show, news reporting:www.DemocracyNow.org
>
> > More news: UseNet's misc.activism.progressive (moderated)
> > via groups.google.com
>
> > = = = =
> > Sorry, we cannot read/reply to most usenet posts but welcome email
> > For more information:http://EconomicDemocracy.org/wtc/(peace)
> > Andhttp://EconomicDemocracy.org/(general)
>
> > ** Email Note: "info" and "map" etc DON'T work. Now: econdemocracy(at)
> > gmail
>
> .
> .
> Your post does not emphasize suffiiciently well that the chemical PhIP
> is formed when animal muscle is cooked at high temperatures. Just
> like when you grill a steak on your backyard barbeque.
>
> McDonald's, Burger King et al. do not add the compound to their food
> products.
>
> RO
I believe you are correct, and maybe the press release I posted should
clarify they don't add it, but just "create" it in their process.
What I don't know is whether they create about the same level or an
even higher level than a backyard BBQ.
But let's say it's even the same level, not higher. At issue, seems to
me are:
1. Legal. The legal issue of whether they are violating laws by not
disclosing
2. Practical. Practically, people know not to eat BBQ food 10 or 20 or
even 30 days per month, or that if they do, that it's not smart (and
even if they wanted to, it gets a bit too cold some part of the year!)
but they may not realize that the fast food they may eat 10 or even 20
or 30 times a month, is doing something similar...
Bill Bonde { 'by a commodius vicus of recirculation' )
EconomicDemocracy Coop wrote:
>
> "Independent laboratory tests..show that grilled chicken from Burger
> King and other fast-food chains contains PhIP, a chemical that can
> PhIP is one of a group of carcinogenic compounds called heterocyclic
> amines (HCAs) that are found in grilled meat.
>
> In 2005, the federal government officially added HCAs to its list of
> carcinogens, and PhIP has been on the California governor�s list of
> chemicals *known* to cause cancer for more than a decade. PhIP and
> other HCAs do not exist naturally in chicken; they form when animal
> muscle is cooked to high temperatures. [emphasis added; known, not
> "suspected" -ED]
>
> Other fast-food chains are also feeling the heat on PhIP. In
> September, PCRM filed a lawsuit in California against Kentucky Fried
> Chicken (KFC) for violating California�s Proposition 65. KFC failed to
> warn consumers that the chain�s new grilled chicken product contains
> this dangerous carcinogen.
>
Apparently *all* grilled meat contains some of this stuff. So what
makes Burger King something you can single out? Should all grill
makers be taken out and shot next?
--
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