McDonald's Chicken McNuggets found to contain mysterious fibers, hair-like structures; Natural News Forensic Food Lab posts research photos, video
(NaturalNews) Today we announce the first investigation conducted at the
Natural News Forensic Food Laboratory
, the new science-based research branch of Natural News where we put foods under the microscope and find out what's really there.
Earlier today I purchased a 10-piece Chicken McNuggets from a McDonald's restaurant in Austin, Texas. Under carefully controlled conditions, I then examined the Chicken McNuggets under a high-powered digital microscope, expecting to see only processed chicken bits and a fried outer coating.
But what I found instead shocked even me. I've seen a lot of weird stuff in my decade of investigating foods and nutrition, but I never expected to find this...
Update: Natural News has now released a second round of "mysterious fiber" photos of Chicken McNuggets, in addition to the photos you see below.
Strange fibers found embedded inside Chicken McNuggets
As the following photos show, the Chicken McNuggets were found to contain strange fibers that some people might say even resemble so-called "Morgellon's."
We found dark black hair-like structures sticking out of the nugget mass, as well as light blue egg-shaped structures with attached tail-like hairs or fibers.
These are shown in extreme detail in the photos below, taken on August 15, 2013 at the Natural News Forensic Food Lab. The actual Chicken McNugget samples used in these photos have been frozen for storage of forensic evidence.
We also found odd red coloring splotches in several locations, as well as a spherical green object that resembles algae.
We are not claiming or implying that these objects in any way make McDonald's Chicken McNuggets unsafe to consume. We do, however, believe that this visual evidence may warrant an FDA investigation into the ingredient composition of Chicken McNuggets.
In particular, where are the hair-like structures coming from? This is especially important to answer, given that chickens do not have hair. Is there cross-species contamination in the processing of Chicken McNuggets? This question needs to be answered.
Share this story with everyone you know.
See my video at:
Or if YouTube censors the video, watch it at our free-speech video site, TV.naturalnews.com:
Microscopic photos reveal an alien-like landscape with weird shapes and fibers
Here are the some of the photos from the Natural News Forensic Food Lab:
Natural News Forensic Food Lab has now released a second round of "mysterious fiber" photos of Chicken McNuggets, in addition to the photos you see above.
About the author:Mike Adams (aka the "Health Ranger") is a best selling author (#1 best selling science book on Amazon.com) and a globally recognized scientific researcher in clean foods. He serves as the founding editor of [...]
by: Amy Goodrich, Natural News Network (NaturalNews) Finally our efforts to avoid processed foods and Frankenfoods are paying off. For the first time in decades McDonald's is struggling and has to close more restaurants than it opens after worldwide drops in sales. According to anAssociated Press review of McDonald's regulatory filings, this hasn't happened since 1970. Earlier this year the fast food giant announced the closing of 350 underperforming locations, but recently admitted it had to close an additional 350 restaurants in the U.S., Japan, and China. The closings include both franchises and company-owned locations. While this number may seem small compared to their total of about 14,300 locations, the iconic "Golden Arches" are under fire. McDonald's has reported an 11 percent decrease in revenue and a 30 percent drop in profit for the first three months of 2015. This is a continuation of their struggle as the competition in the US and Europe is getting tougher and food safety [...]
Simplot, one of the world’s biggest agribusinesses, has received USDA approval for Innate, a genetically-modified potato that produces fewer carcinogens when fried. Anti-GMO pressure groups are campaigning for the decision to be reversed.
“This approval comes after a decade of scientific development, safety assessments and extensive field tests,” said the Idaho-based Simplot, which annually processes about 3 billion pounds of potatoes.
The potatoes, which are also modified to bruise less easily and to not turn brown for many hours after being cut, underwent successful field trials in eight states – Florida, Indiana, Idaho, Michigan, Nebraska, North Dakota, Washington and Wisconsin – between 2009 and 2011.
Innate reportedly produces up to 75 percent less acrylamide, a substance that is suspected of contributing to cancer, when fried. The medical implications of the alterations have not been tested. [...]