Does extra-lean ground beef have less cholesterol than lean or regular ground beef? Explore the facts behind the cholesterol levels in different types of ground beef.

Unraveling the Cholesterol Mystery in Ground Beef

When it comes to ground beef, the debate around cholesterol content can be confusing. Many believe that extra-lean ground beef has the least amount of cholesterol, but is this always the case? Let’s dive into the data to clear up the cholesterol confusion.

Comparing Cholesterol Levels in Uncooked Ground Beef

Cholesterol is primarily found in the muscle tissue of meat, but it is also present in the fat. The higher the percentage of fat in regular ground beef, the more cholesterol it contains. However, this is not the whole story.

Let’s look at the numbers: A quarter-pound (113 grams) of 70% lean ground beef contains 34 grams of fat, 88 milligrams of cholesterol, 16 grams of protein, and 61 grams of water. In contrast, a quarter-pound of 95% lean ground beef contains 6 grams of fat, 70 milligrams of cholesterol, 24 grams of protein, and 83 grams of water.

At first glance, the extra-lean ground beef appears to have more cholesterol. But this is because the muscle tissue, which is the primary source of cholesterol, makes up a larger proportion of the extra-lean meat.

The Impact of Cooking on Cholesterol Levels

During the cooking process, both types of ground beef will lose weight due to fat drippings and water loss. Let’s compare the cooked versions:

The 70% lean ground beef, after broiling, weighs 70 grams (a 38% weight reduction) and contains 13 grams of fat, 57 milligrams of cholesterol, 18 grams of protein, and 39 grams of water. The 95% lean ground beef, after cooking, weighs 82 grams (a 27% weight reduction) and contains 5.4 grams of fat, 62 milligrams of cholesterol, 22 grams of protein, and 54 grams of water.

The regular ground beef lost more fat and cholesterol during cooking, while the extra-lean ground beef primarily lost water.

Adjusting for Serving Size

To make a fair comparison, we need to consider similar serving sizes. Due to the weight reduction during cooking, the extra-lean ground beef provides 15% more cooked meat per pound of uncooked meat.

When we adjust the numbers to a similar serving size, we find that the cooked extra-lean ground beef provides more protein, significantly less fat, and slightly less cholesterol on a weight basis compared to the regular ground beef.

Debunking the Myth: Extra-Lean Ground Beef and Cholesterol

The initial belief that extra-lean ground beef has more cholesterol than regular ground beef is not entirely accurate. While the muscle tissue in extra-lean beef contains more cholesterol per gram, the overall cholesterol content is lower due to the reduced fat content.

The key takeaway is that when it comes to cholesterol in ground beef, the type of beef (lean vs. regular) matters, but the cooking process and the final serving size are also important factors to consider.

Choosing the Right Ground Beef for Your Health

If your primary concern is cholesterol, the data suggests that extra-lean ground beef is the healthier choice. It provides less fat and slightly less cholesterol per serving, while offering more protein. However, personal preferences and overall dietary needs should also be considered when selecting the right ground beef for your meals.

Frequently Asked Questions

Does extra-lean ground beef have less cholesterol than regular ground beef? Yes, when comparing similar serving sizes, extra-lean ground beef typically contains less cholesterol than regular ground beef.

Why does extra-lean ground beef appear to have more cholesterol than regular ground beef? The muscle tissue, which is the primary source of cholesterol, makes up a larger proportion of the extra-lean meat, giving the impression of higher cholesterol levels.

What happens to the cholesterol content during the cooking process? Both regular and extra-lean ground beef lose some cholesterol during cooking, with the regular ground beef losing more due to the higher fat content.

Should I always choose extra-lean ground beef to reduce cholesterol? While extra-lean ground beef is a healthier option in terms of cholesterol, other factors like personal preferences, overall dietary needs, and budget should also be considered when selecting the right ground beef for your meals.

Lean vs. regular ground beef: clearing up cholesterol confusion

QUESTION: Does extra-lean ground beef have less cholesterol than lean or regular ground beef? There was an animated discussion at a restaurant the other night where it was put forth that the cholesterol is in the muscle cells (meat), not the fat, and this would mean that the uncooked extra lean has the most cholesterol.

The discussion then proceeded to cover whether, after you cook the meat and let the fat drip out, similar servings of regular beef would end up just as healthy as the lean one, and that spending the money for the extra-lean was a waste.

– M.E., Detroit, Mich.

ANSWER: A few things come into play to arrive at our answer. First is that cholesterol is present predominantly in the muscle tissue, but it is also present in the fat. The higher percentage of fat in regular beef contributes cholesterol to the total. The next thing to consider is that the muscle in meat is not all protein; it is mostly water by weight. The final factor is shrinkage.

Let’s compare two types of meat before and after cooking. Regular ground beef is about 70 percent lean. I have gathered my data from the U.S. Department of Agriculture Web site (tinyurl.com/36uag), where we find that a quarter pound (113 grams) of 70 percent lean ground beef contains 34 grams of fat, 88 milligrams of cholesterol, 16 grams of protein and 61 grams of water.

Extra-lean ground beef comes in various types, but for our example, we will use 95 percent lean. A quarter pound of 95 percent lean ground beef contains 6 grams of fat, 70 milligrams of cholesterol, 24 grams of protein and 83 grams of water.

Comparing these two, we see that the uncooked extra-lean beef has more water and more protein but less fat and cholesterol than an equal weight of the regular ground beef. Both types of ground beef will lose weight during cooking from fat drippings and lost water. We will use broiling to prepare the meat.

After being cooked, the 70 percent lean beef now weighs 70 grams (a 38 percent weight reduction). The cooked beef now consists of 13 grams of fat, 57 milligrams of cholesterol, 18 grams of protein and 39 grams of water. Note that 21 grams of fat and 31 milligrams of cholesterol have been lost.

The cooked 95 percent lean ground beef drops in weight to 82 grams (a 27 percent weight reduction) and consists of 5.4 grams of fat, 62 milligrams of cholesterol, 22 grams of protein and 54 grams of water. Less than a gram of fat and only 8 milligrams of cholesterol were lost. Most of the weight loss in the extra-lean ground beef was water.

Looking at these numbers, it would appear as though regular ground beef gives us more fat but slightly less cholesterol. We want, however, to look at similar serving sizes. This means we need to correct for the fact that the same uncooked weight will give you 15 percent more to eat if you are using extra-lean ground beef.

If we adjust the numbers to a similar serving size, we find that in addition to getting more to serve per pound of uncooked meat, the cooked extra-lean ground beef provides more protein, significantly less fat and less cholesterol on a weight basis.

Ed Blonz, Ph.D., is a nutritional scientist based in Northern California. General-interest questions about nutrition can be mailed to: Ed Blonz, Focus on Nutrition, P.O. Box 120191, San Diego, CA 92112-0191, or sent via e-mail to [email protected]

Ground Beef Patties Nutrition Facts

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How many calories are in Ground Beef Patties? Amount of calories in Ground Beef Patties: Calories	Calories from Fat (%)
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Hamburger Walk | Dr. Slim

He didn’t write about the dangers of fast food, it seems to me, only lazy. And how many times they cursed and mocked at a typical representative of this disgrace, a hamburger! .

..

However, before swearing, let’s observe the transformations of this sandwich on the way from the oral cavity to the opposite end of the gastrointestinal tract. And there everyone will decide for himself what should be done with him: to eat or not to eat, in the sense, to be or not to be ?!

Let’s start with the characteristics of the item itself. So the bun is cut in half. A cutlet, onion, pickle, tomato sauce is placed in the slot …

If you take a hamburger produced by a well-known company, then judging by their data, per serving will have 255 kcal, 13 g of protein, 9 g of fat and 30 g of carbohydrates, of which 7 g is sugar (almost one and a half teaspoons).

Among other sandwiches of the same company, the hamburger is the “lightest”. Its closest counterpart, the cheeseburger, has a calorie content of already 300 kcal. And the champions, two-story sandwiches with different prefixes such as “Double” and “Royal”, are already pulling 450-500 kcal in calories, and fat in all 26-27 g.

In order for us to better understand whether this is a lot or a little, let me remind you that the calorie content of the diet of an average woman who is not burdened with physical labor usually is (should be) somewhere around 2000 kcal per day – 8 one-story sandwiches or 4 two-story sandwiches.

But the fat content of nutrition, unless, of course, our woman wants to gain weight, should not exceed 40 g per day, that is, according to the same “Hamburg” account – only 4 and a half sandwiches.

What does all this arithmetic say? The fact that this product is not very balanced. Simply put, fat. Fats account for about 40% of calories. And in a good way, it would be better for us to have no more than 25-30% of calories in fats in our dishes.

However, let’s move from reasoning to actions and observations.

So, we took a hamburger, chewed it, swallowed it… Although here it would be better for us not to rush, so that our food would contact the taste buds longer. But it doesn’t work out slower – there are too many factors that stimulate appetite and too little dietary fiber.

As a result, we bite quickly in large pieces and swallow without really chewing. Not in vain, by the way, plates, knives and forks were invented. It would seem, why? Eat like this! But the slower we eat food, the more pleasure we get and the more suitable (carefully crushed) form our food enters the stomach.

Fibers, the remains of plant cell membranes and intercellular substance, also help this matter. They make our food coarse, but more in line with our human nature.

After all, when nature created man, she did not expect that he, by virtue of his natural ingenuity, would guess to make food more refined and, accordingly, more tender and pleasant.

Maybe so, but food containing at least 30 g of dietary fiber per day is more beneficial for a person. Here Americans eat an average of 12.5 grams, and as a result, almost one fat. Because without fiber, food is absorbed too quickly.

The body all the time has to mobilize those enzymes and hormones that store these excesses in reserve. In scientific language: against the background of a diet depleted in dietary fiber, a person’s metabolism is more likely to reorient from the consumption of reserves to their advanced accumulation …

However, back to our hero. In the oral cavity, not only its grinding occurs, but also wetting with saliva. Saliva contains liquid, which in itself ensures digestion, because all chemical transformations can only take place in the liquid phase. And in order for them to go more efficiently, food must be dissolved, or at least turned into a fine suspension.

Saliva also contains digestive enzymes, primarily amylase, an enzyme that breaks down complex carbohydrates. There are complex carbohydrates in a hamburger. Most of them are buns. Here they are presented in the form of starch (about 150 glucose residues) and dextrins, shorter molecules – only 5-15 glucose residues. The rate of cleavage of a molecule by amylase is affected by the length of the molecule – the longer, the longer it takes to mess around. As well as the availability of carbohydrates.

Hard-to-reach carbohydrates are made by the already mentioned dietary fibers. In ordinary bread, these fibers contain 6-8 grams per 100 g, in bread with the addition of bran – 12, and in a Hamburg bun only 1. This is the price of the issue – in any case, we will eat 100 g of bread, in any case we will get 50 g of starch and 250 kilocalories of energy. But in addition, we can get either as much as 12 g of the fibers we need so much, or just one … But our hero, chewed and swallowed, enters the stomach.

The environment here is known to be acidic. And the main enzyme that works here is pepsin, which breaks down proteins into amino acids. By the way, some people think that the main task of the hydrochloric acid contained in the gastric juice is to help the process of protein digestion. A little different – acid is needed to disinfect food, exterminate pathogenic bacteria. If it were not for the acidic environment, we would constantly suffer from intestinal infections, because bacterial contamination of food is a fairly common thing.

The presence of an acidic environment in the stomach and the enzyme pepsin formed the basis of such a popular myth as the concept of separate nutrition. Like, if there are proteins and carbohydrates together, then carbohydrates, alkaline in nature, will interfere with the digestion of proteins and thereby disrupt metabolism. Therefore, for the good of the cause, proteins must be eaten separately from carbohydrates, and for good, from fats too.

But in reality everything is exactly the opposite. Carbohydrates protect the gastric mucosa from the action of acid and digestive juices. Therefore, separate nutrition, especially in people with high acidity of gastric juice, can very quickly end with an exacerbation of gastritis or the development of peptic ulcer.

By the way, the longer food stays in the stomach, the longer we feel full. The meat lingers in the stomach for a long time, therefore, with equal calorie content (and fat content), satiety, a slice of meat is higher than a piece of cottage cheese. It would be nice for our bun, paired with a cutlet, to linger there to protect the gastric mucosa from the action of hydrochloric acid. But it was not there, the lack of dietary fiber again makes itself felt: the crumb quickly turns into a liquid and drains into the duodenum, leaving the stomach alone with an aggressive environment, raging even more from the presence of meat, onions and tomato sauce.

After some time, our hamburger, already thoroughly digested, enters the small intestine in the form of food gruel.

Here it is attacked by enzymes that break down carbohydrates (amylase), fats (lipase) and proteins (trypsin). Carbohydrates from a bun break down quite quickly, the reason for this is the lack of dietary fiber that we have repeatedly mentioned.

Let’s talk again why this is bad. Glucose, a product of the breakdown of complex carbohydrates, is quickly absorbed into the blood, and accordingly, the blood sugar level rises rapidly, which causes a deliberately increased release of insulin, a hormone whose main function is to quickly remove excess nutrients from the blood.

As a result, blood glucose drops rapidly and we feel hungry again. In addition, insulin stimulates the formation of fat and prevents the mobilization of fat from reserves. That’s why we better not neglect dietary fiber.

Their sufficient amount slows down the digestion and absorption of both carbohydrates and fats, and thus equalizes the processes of accumulation and expenditure of reserves. So, other things being equal, against the background of nutrition with a sufficient amount of dietary fiber, it is much easier for us to lose weight and much more difficult to get better.

Meat protein belongs to high-quality, most suitable for us in terms of composition and ratio of amino acids. Here, too, one explanation should be made – our entire body is built from proteins. Proteins are different, they differ in the composition of amino acids and their spatial bonds.

Amino acids are also different. In total, twenty different amino acids are used for protein synthesis in living systems, seven of which the human body cannot synthesize. He must get them only from food.

It would be optimal if amino acids enter our body in approximately the quantities and ratios in which it is necessary for the synthesis of our protein. The ratio of amino acids in meat, fish, milk and egg proteins is optimal. In cereals, cereals, legume proteins are worse. Mushrooms are even worse. So the hamburger patty was lucky with the protein. According to the manufacturer, this is 100% beef. But, as we said, fat. Nine grams for a sandwich is a lot.

The fat contained in the cutlet also includes cholesterol, a substance that is useful to us in many ways. Cholesterol is involved in the construction of cell membranes, some hormones are built from it, in particular sex hormones, bile acids are synthesized from it, which are necessary both for food disinfection and for the digestion of fats.

One thing is bad, with an excess of cholesterol in the blood, atherosclerosis begins to develop rapidly, a formidable disease, the cause of both premature aging, and heart attacks and strokes. That is why, people over 35-40 years old, especially those who are overweight, are strongly advised by doctors to monitor cholesterol in food, eat less animal fats, in which this cholesterol is mainly located.

But cholesterol can also form inside the body. How to be with him? And here again, dietary fiber could come to the rescue. They adsorb and retain bile acids on their surface, preventing their reabsorption in the intestine. This means that the body always has to find somewhere new portions of cholesterol and direct them to the synthesis of bile acids.

The content of cholesterol in a hamburger at the recommended daily intake of about 250 – 300 mg, approximately – 80 mg per sandwich. This is not as much as, say, in an egg – 300-350 mg. In addition to fats, proteins and carbohydrates, vitamins and minerals are absorbed from food in the small intestine.

B vitamins and potassium are found in cereal products. In our case, this is a bun. Ascorbic acid (vitamin C) – in onions, carotenes (precursors of vitamin A) and iron – in ketchup. In addition, bioavailable iron is also found in meat.

Meat also proves to be a significant source of potassium, magnesium and phosphorus, as well as fat-soluble vitamins, primarily vitamin D and K. However, good amounts of vitamins and minerals in meat occur only if the meat is grown in natural conditions , without the use of various growth stimulants, especially of a hormonal nature.

Let’s hope that the cutlet from our hero with naturalness and naturalness is doing well. As for the vitamins contained in the bun, they could have been more if the manufacturer had used coarser flour for its preparation, would have added a little rye flour, wheat or rye bran to it.

In the large intestine, water is intensively absorbed from the contents. The absorption of water-soluble vitamins and salts continues. The colon is home to our friendly microflora, with which we are in a symbiotic relationship, in other words, cohabitate, tenderly caring for each other’s health and well-being.

These are primarily bifidus and lactobacilli. By the way, they feed on the same dietary fiber. At the same time, bacteria maintain our immunity in good shape, feed the cells of the colon epithelium, produce a certain amount of vitamins, and even prevent the reproduction of pathogenic flora. But this all happens only if there is enough dietary fiber. If not, then the immune system suffers and the condition of the colon too.

Well, that’s all. We can draw some conclusions.

So what is a hamburger like? A clear excess of fat, sugar, hardly appropriate in a meat sandwich, plus a pronounced deficiency of dietary fiber and B vitamins.

Can this be fixed? I think yes. It is up to the manufacturer to take less fatty meat, reduce the amount of sugar, make the bun with coarser flour, or even add some fiber to it in the form of bran or whole ground grains.

But then the sandwich may not be so juicy and tender. Nothing can be done – fats, sugar and salt, these are the three components that give our food an exquisite taste when combined.

But, as we see, the more taste, the less benefit. And if we can find some kind of golden mean, so that both the taste suits and the benefits are, then the manufacturer, counting on the mass consumer, cannot afford this in any way: the mass consumer will leave for other sandwichers, less scrupulous and conscientious ….

And what to do? If we talk about you and me – eat these hamburgers less often, say, 1-2 times a week maximum, or eat them, if you want, after a serving of vegetable salad with a slice of bran bun. Or cook them yourself.

Here we will take care of ourselves: we will take a rougher bun and leaner meat. However, this does not eliminate all the problems of fast food – food eaten on the go does not give us full nutritional satisfaction, and besides, it injures the esophagus and stomach.

Therefore, friends, the more meals a day we can make sitting at the table, slowly, from a plate, armed with a knife and fork, having thought through the menu so that it contains less fat and sugar, and high-quality protein, complex carbohydrates and dietary fiber on the contrary, more, the healthier we will be in the end and our weight will be closer to normal.

why is a hamburger dangerous and how can it lead to mental problems?

Trans fats, excess salt and white bread – this is what a cheap burger looks like today. What health risks does it pose? And how to cook a really healthy hamburger yourself? Today, on the birthday of the hamburger, we are discussing this dish with a nutritionist.

– Hamburgers are the face of fast food along with french fries. The very beginning of the history of hamburgers, at least in the US, was associated with a halo of unhealthy food. According to legend – although my American colleagues say that this was the case – the owner of one of the first fast food restaurants, where they prepared hamburgers, was forced to hire extras in white coats. Under the guise of doctors, they lined up, bought and ate hamburgers to dispel this halo of junk food.

Andrey Bobrovsky, a well-known dietician and psychotherapist, told this funny story from the life of American catering in the 1930s in an interview with 78.ru. Why is a classic hamburger from popular fast food chains really harmful? Fans of such food like to emphasize that this is just a cutlet with vegetables and a bun. And, at first glance, it is not at all clear how this dish can harm the body.

We asked Andrei Bobrovsky about what is harmful in an ordinary burger from well-known American catering chains.

Photo: Andrey Bobrovsky on vk.com

– First of all, of course, it is the calorie content, – the expert noted. – Secondly, the very environment in which this food is taken: often it is eaten on the go, on the run, in five minutes. And this is also harmful in a certain way. Harms digestion, promotes a set of extra pounds. In general, there is nothing good for health in fast food.

If we open the menu of the same McDonald’s, we will be amazed at the high calorie content of the dishes indicated in the official source. For example, in the beloved by many “Big Tasty”, according to the data indicated on the network’s website, there are 812 kilocalories. At the same time, we all know that the daily maximum for an adult who is not engaged in hard physical labor is 2000 kilocalories. And if you drink this burger with cola and eat ice cream for dessert, the calorie content of which is 345 kcal per serving? ..

However, one can only guess how many calories these burgers actually contain. A few years ago, in July 2014, Rospotrebnadzor presented a number of claims to McDonald’s restaurants and issued 11 protocols related to serious violations. Claims related not only to E. coli in products, but also to a strong discrepancy between the official and real calorie content and the content of proteins, fats and carbohydrates in sandwiches and ice cream.

Why are fast food hamburgers so appealing to us? This effect, the nutritionist said, creates the perfect combination of fat and salt in the product.

Photo: pexels.com

“Salt with fat gives that very attractive taste that is very difficult for any normal person to refuse,” Andrey Bobrovsky explained. – Because at the genetic level, food with such a combination of fat and salt is perceived by us as incredibly tasty and healthy. It’s so laid down by nature. In fact, of course, it is not healthy, but, unfortunately, at the level of genes, this is how we perceive this food.

Therefore, it can be extremely difficult to refuse hamburgers if you are used to eating them often – a simple meal without an additional dose of fat, salt and sugar (which is also added everywhere as a flavor enhancer) already seems completely insipid. And most of all, the sauce adds fuel to the fire.

– Hamburger sauce contains so-called trans fats, or, scientifically, partially hydrogenated fats. And this is not good either. Cheap oils that manufacturers use for hamburgers are fundamentally harmful to health, the nutritionist noted.

According to the expert, the harm of trans fats has long been known and is beyond doubt in the serious scientific community. But what are they really and why do they have such a detrimental effect on the body?

Photo: unsplash.com

– What happens ( in the production of trans fats ): they take ordinary vegetable oil and change the structure of the molecule of this oil by hydrogenation reactions. They slightly change the chemical composition, transfer atoms, and a solid oil is obtained. This is hydrogenation – it was liquid, it became solid, – explains the nutritionist. “But in its structure, this oil becomes absolutely alien to the human, and, in principle, to any other living organism. That is, in nature, such a composition is not found anywhere.

Our digestive system in the process of evolution has not yet adapted to the digestion of this “alien”. Of course, she will somehow process a strange product, extract nutrients from it, but this does not go unnoticed: the abuse of food with trans fats leads to problems with the cardiovascular system and many other systems and organs.

In addition to salt and fat, refined white bread made from premium flour is also not particularly useful. A bun that contains a steak or a chicken cutlet is also fraught with danger.

— In a curious American study a few years ago, they showed that it was enough to remove one top bun from a hamburger, and the harmful effect on health was reduced by 30%, — our interlocutor shared. “Imagine, people just took off the top bun and didn’t eat it, and already much less harm!

Photo: pixabay.com

But we do not call on everyone to give up hamburgers for good. The very concept of a sandwich with a cutlet and vegetables can be implemented in completely different ways. As the nutritionist noted, it’s not at all difficult to turn the minuses of a burger into pluses – it’s enough to make the “right burger” yourself:

— Bun can be whole grain. Meat may not be too fatty varieties, and maybe even chicken. The sauce can also be not so high-calorie and from the right ingredients. In general, if we replace harmful components with healthy counterparts, it will taste the same hamburger, but in terms of health, it will be heaven and earth. That is, I will not criticize all hamburgers in a row, there are quite “healthy” ones among them. And if we analyze the composition of fats, proteins and carbohydrates of those very “healthy” hamburgers, it suddenly turns out that this is a complete meal. And the components are quite healthy, and enough vitamins, fats and proteins – this is good food, it turns out!

“Proper” hamburgers can also be ordered in restaurants these days, and good establishments themselves zealously monitor the quality of products, moderate calorie content and other important factors. Or you can make it in your own kitchen. What rules should be followed when conjuring up a healthy burger at home?

Photo: pexels.com

– The basic rule is quite simple: in the process of cooking, you must remember that vegetables and herbs should be about the same in volume as meat or chicken and buns. That’s when you have the same volumes, and it’s easy to see by eye, then a hamburger miraculously turns into a healthy meal. And, of course, you need to monitor the quantity and quality of the sauce, – said a specialist in proper nutrition.

A “proper hamburger” made of whole grain bread, lean meats and lots of vegetables, flavored with a sauce without trans fats, still requires at least some time to prepare it. But buying an inexpensive sandwich in a fast food chain is easy and fast. And so many, unfortunately, abuse this simple opportunity to stifle hunger, no matter the harm. But what happens to the human body, constantly eating massive cheap fast food?

— First of all, you need to understand here: if a person regularly eats fast food, you can suspect that he has a food addiction. This is already a psychotherapeutic diagnosis that needs to be dealt with, the doctor notes.

Fatty and salty foods of a certain type are no less addictive than alcohol or cigarettes. When trying to give up the usual dinner, a person can experience severe frustration and even fall into a completely serious depression.

Photo: pexels.com

In addition, the most obvious consequence of the abuse of trans fat burgers is obesity. And already it leads in a round dance a number of monstrous consequences, which the expert spoke about:

— After being overweight, cardiovascular disorders, diseases of the gastrointestinal tract, problems with metabolism, namely with sugar metabolism, stretch. Prediabetes may also occur. Problems with fat metabolism also begin – this is atherosclerosis, a tendency to high cholesterol. This is gout, and, in fact, a whole list of diseases that high-calorie, refined food entails.

The most annoying thing is that, for all its harmfulness and calorie content, a cheap refined hamburger will not satisfy you for a long time. As Andrei Bobrovsky noted, just an hour and a half after a snack in fast food, you can feel hungry, especially if the meal was accompanied by a cool soda.