Analysis of a Big Mac: Why Fast Food Is Not Bad for You

American culture currently stereotypes fast food as being intrinsically unhealthy, giving the average person ôfood for thoughtö about the risks versus benefits of eating a fast food meal. However, a careful examination of facts supports the argument that not only is fast food not unhealthy when compared to the typical American home-cooked meal, but that it can actually promote weight-loss and health by helping people control their portions.

The term ôhealthy,ö rather than being concrete, is relative and descriptive. In order to assess the health value of fast food or, for that matter, any type of food, it is necessary to establish a basis for comparison. For this argument, it is logical to compare a fast food sandwich to a similar sandwich that the average American might make at home using standard ingredients from national leading food brands and distributors.

Is the McDonald's Big Mac sandwich, the icon of fast food eating, ôbad for youö when compared to the typical American meal? The following nutritional information, taken from the McDonald's website and from product labels at a local supermarket, will help shed light on this question.

The ingredients in a McDonald's Big Mac sandwich are as follows (McDonald's Website, 2005):

Beef Patty, Big Mac Bun, Pasteurized Processed American Cheese, Big Mac Sauce, Lettuce, Pickle Slices,

. . .
paprika, turmeric, calcium disodium EDTA to protect flavor.  Lettuce  Pickle Slices: Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color).  Onions (Dehydrated): 100% onions.  Grill Seasoning: Salt, pepper, partially hydrogenated vegetable oil (cottonseed and soybean).   For the sake of brevity and because the condiments, other than the sauce, are standard ingredients, this analysis will deal with the four main components of the Big Mac: beef patty, bun, cheese, and sauce. The Beef Patty The fat content of McDonald's beef is what is referred to in the food industry as ô76/24,ö or 76% protein and 24% fat on a gram-to-gram basis (McDonald's Nutrition Line, personal communication, March 21, 2005). Upon the author's inspection, it was found that beef with a similar fat content was available at a local supermarket. Thus the total fat, saturated fat, and cholesterol content of the Big Mac beef patty are comparable to that of hamburgers many people make at home from commonly available ground beef. Since McDonald's beef contains no additives, based on the above nutritional information, there are no observable differences between commonly available sup
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Approximate Word count = 1231
Approximate Pages = 5 (250 words per page)

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