What’s the most dangerous item on a fast food menu?

When I first saw the movie Super Size MeI was first pretty shocked that someone would actually risk his own body this way. Then, I was shocked at how quickly this guy was able to gain weight. This may simply be because I don’t tend to gain any weight even after stuffing myself day after day. Of course, I’ve never tried to stuff myself with McDonald’s day after day. Maybe that would do it. It did for this guy. And it does for our children. Sure opened my eyes.

What’s the most dangerous item on the fast food menu?

I remember a time when I was younger I would go off with my grandpa to Burger King. He’d say, “Let’s get you a Whopper. They’re only a buck.” I’d gush with enthusiasm. He’d buy me one. He’d buy himself too.

My grandpa died of heart disease. I blame it on those Whoppers. I blame them because they’re cheap and because the name itself, like the Big Mac, suggest that you’re getting a lot of meat for your money. What you’re really getting is a gimmick and a lot of saturated and trans fat. I have no doubt that Burger King Whoppers (they ate them all the time) are what killed both my grandfather and my grandmother.

Published by David Despain, MS, CFS

David is a science and health writer living on Long Island, New York. He's written for a variety of publications including Scientific American, Outside Online, the American Society for Nutrition's (ASN) Nutrition Notes Daily, and Institute of Food Technologists' (IFT) Food Technology magazine and Live! blog. He's also covered new findings reported at scientific meetings including Experimental Biology, AAAS, AOCS, CASW, Sigma Xi, IFT, and others on his personal blog "Evolving Health." David is also an active member of organizations including the National Association of Science Writers (NASW), the American Association for the Advancement of Science (AAAS), the American Society for Nutrition, the Institute of Food Technologists, and the National Audubon Society. David has a master's degree in human nutrition from the University of Bridgeport, and a bachelor's degree in English from University of Illinois at Springfield. He also earned his Certified Food Scientist credential from the Institute of Food Technologists.

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