Why can’t a school lunch burger just be a burger? Why does it have to include ingredients (ahem, chemicals) like thiamine mononitrate, disodium inosinate and pyridoxine hydrochloride in it? In the video above, NPR explains why burgers served in school cafeterias have so much crap in them.
And make no mistake, these 26 ingredient burger patties are everywhere—in your fridge, at schools and at the supermarket. Check out the ingredients label the next time you see a box of burgers and try to pronounce all those haughty science words. Would burgers made from just quality ground beef and salt be too much to ask for? [NPR]
