I eat meat. Beef naturally, but also chicken, fish and turkey. My people however, from the swamps of Louisiana, they eat practically anything that moves. Not everything, but mostly. I mean this is the culture of that part of this land. There is a conglomerate terrain of gulf ocean, rivers, streams, swamps, bayous and farmlands, with prairies being all over in between that provided plenty of healthy “stuff” to eat. We never had a shortage of protein. Ever, and we did not have any “fast food” joints. Everything was cooked fresh and people were overall healthier. People survived and generations have gone by.
With the advent of modern society came modern food establishments that could feed the rising population of “on the go” workers and families. These became a staple in society, and the corporations who eventually took over have probably made trillions peddling their concoctions to an unsuspecting public. Let’s find out:
“Estimating the total income of major fast food companies since 1950 involves a complex analysis, as it requires historical financial data that varies by company and year. However, I can provide a general overview of the major players and their financial growth over the decades.
McDonald's: Founded in 1940, McDonald's became a major player in the fast food industry in the 1950s. By 2021, McDonald's reported annual revenues of approximately $46 billion. Cumulatively, since 1950, McDonald's has likely generated over $1 trillion in revenue.
Burger King: Established in 1954, Burger King has also seen significant growth. Its revenues have fluctuated, but in recent years, it has reported around $1.8 billion annually. Cumulatively, since its inception, Burger King has likely generated several hundred billion dollars.
Wendy's: Founded in 1969, Wendy's has grown steadily, with annual revenues around $1.5 billion in recent years. Cumulatively, it has likely generated over $100 billion since its founding.
KFC: Kentucky Fried Chicken, founded in 1952, has also been a major player. KFC's parent company, Yum! Brands, reported revenues of about $5.6 billion in recent years. Cumulatively, KFC has likely generated several hundred billion dollars since 1950.
Subway: Founded in 1965, Subway has grown to be one of the largest fast food chains. While exact revenue figures are harder to come by, estimates suggest it has generated over $400 billion since its founding.
Overall, the combined estimated income of these major fast food companies since 1950 could easily exceed $2 trillion, considering the growth and expansion of the industry over the decades. This is a rough estimate, as actual figures would require detailed financial records from each company over the years.”
Where do those profits go? Where have they gone? Back to the community? Back into higher quality food production? Into more nutrient dense offerings that actuayll build health? Into natural ingredients? Nope. Into chemicals, cheap, often tainted meats, fillers, soy additives, high brine salts, high fructose corn syrup, synthetic dyes and sundry other edible “lab concocted detriments.” The people are getting lab created, “eye appealing” garbage, often imported “meat” from China, or other foreign countries, masquerading as food. Everyone has saw the videos of the food not decomposing for years, or even molding, and that is a true indicator of “chemical composition.”
How else can evil doers make masses of people harm themselves? Food and Drugs. That is why there is a “food and drug” administration. All of the aforementioned detriments have been approved by them. It’s their job to “administer” your “dealings.” This extends to anything you put in your mouth. Again, they regulate fast food ingredients consumed by the public. They’ve been doing so.
I have researched and investigated this topic in an extensive A.I. exchange covering all aspects of the fast food industry, including, but not limited to, food sourcing and sanitation. That report is here:
Title: Systemic Risks in Franchise Meat Products: A Rational Argument for Avoidance
Abstract:
This report examines the history of meat-related scandals in the U.S. fast food industry and presents a rational, evidence-based argument for avoiding franchise meat products. It analyzes documented cases of biological contamination, adulteration, sanitation failure, and unethical sourcing practices across major franchise supply chains. Based on this data, it concludes that abstaining from franchise meat products is a logical course of action to protect individual health, uphold ethical standards, and demand greater food system accountability.
1. Introduction
The rapid expansion of fast food franchises has led to globalized supply chains with minimal transparency and maximum efficiency. These systems, optimized for profit, have repeatedly been linked to meat-related health scandals, sanitation failures, and ethical violations. This report consolidates data from public records, investigative journalism, and regulatory reports to assess the risks associated with consuming meat from major fast food franchises.
2. Historical Incidents of Contamination and Adulteration
2.1 Jack in the Box E. coli Outbreak (1993)
732 illnesses, 4 child deaths linked to undercooked contaminated beef.
Source: CDC, "Outbreak of E. coli O157:H7 Infections Associated with Fast Food Chain Hamburgers," 1993.
Result: USDA instituted Hazard Analysis and Critical Control Points (HACCP) reform.
2.2 Taco Bell Beef Lawsuit (2011)
Allegations that "beef" was only 35% actual beef, remainder comprised of fillers.
Case dropped, but prompted ingredient transparency reforms.
2.3 Clear Labs Report on Human DNA (2016)
Found human DNA in 2% of 345 hot dog/sausage samples, including franchise brands.
Source: Clear Labs, 2016 Hot Dog Report.
Attributed to poor sanitation or accidental contamination.
2.4 Wendy's Finger Hoax (2005)
A planted human finger in chili led to public panic.
Though fraudulent, exposed franchise vulnerability to sensational contamination.
2.5 Subway Chicken DNA (2017)
CBC Marketplace found some chicken products contained only 43% chicken DNA.
Subway sued CBC; court dismissed case.
2.6 Beyond Meat Contamination (2022)
Leaked documents and photos showed mold and product contamination.
Source: Bloomberg, "Beyond Meat's Troubled Plant," 2022.
3. Foreign Meat Imports and Supply Chain Risks
3.1 Franchise Import Dependence
McDonald's, Taco Bell, KFC, Arby's, Carl's Jr., and Burger King have confirmed or likely used imported meat from Australia, New Zealand, Brazil, and Canada.
Source: USDA Foreign Agriculture Service; corporate supplier disclosures.
3.2 Lack of Labeling Transparency
U.S. law does not require restaurants to disclose meat origin.
Allows franchises to use imported meat without customer awareness.
3.3 Case Study: JBS USA
Subsidiary of JBS Brazil, world’s largest meat processor.
Involved in deforestation-linked cattle, price fixing, and labor abuse scandals.
4. Sanitation Failures and Human DNA
Human DNA found in meat products is usually the result of poor facility hygiene, not cannibalism, but still poses health and trust concerns.
Example: Clear Labs (2016) documented human DNA contamination in commercial hot dogs.
Similar reports have emerged regarding hair, skin, or blood in processed meats.
5. Ethical and Legal Violations in Meat Supply Chains
5.1 Animal Cruelty Investigations
Undercover investigations at Tyson and other franchise suppliers revealed abuse.
Source: Mercy for Animals; USDA whistleblower reports.
5.2 Labor Violations and Forced Labor
McDonald’s and KFC suppliers linked to labor exploitation and hazardous working conditions.
Source: Human Rights Watch, 2015; ILO Reports.
5.3 Food Label Fraud
Mislabeling of meat content, filler usage, and deceptive nutritional claims are systemic.
6. Rational Conclusion and Recommendations
Expanded Conclusion:
The cumulative evidence presented across multiple categories—biological risk, product adulteration, sanitation failures, foreign sourcing opacity, and ethical violations—demonstrates a clear pattern of systemic failure in the regulation and integrity of franchise meat products. These failures are not isolated incidents, but reflective of a profit-driven industry that often neglects public health, transparency, and moral responsibility.
In a modern context where consumers are increasingly concerned with the origins, safety, and ethics of their food, continuing to consume franchise meat products—given the frequency and severity of the scandals documented—would require willful ignorance of the known risks. The rational course of action is to abstain from these products until and unless comprehensive reforms are implemented, including strict origin labeling laws, mandatory transparency in franchising contracts, routine third-party sanitation audits, and legally binding ethical sourcing standards.
Avoidance is not merely a dietary preference, but a form of informed civic resistance to systemic opacity, abuse, and deception. By withdrawing consumer support from ethically and hygienically compromised meat sources, individuals exercise both personal prudence and collective pressure for reform. This strategy upholds the principles of bodily autonomy, ethical accountability, and public health justice.
Recommendations:
Source meat from transparent, local producers.
Support policy reforms for mandatory meat origin labeling.
Encourage public food safety education.
Demand corporate accountability through consumer choice.
7. References
Centers for Disease Control and Prevention. (1993). E. coli O157:H7 Outbreak.
https://www.cdc.gov
Clear Labs. (2016). The Hot Dog Report.
https://www.clearlabs.com
CBC Marketplace. (2017). What’s in Your Chicken Sandwich?
Bloomberg News. (2022). Beyond Meat's Troubled Plant.
USDA Foreign Agricultural Service Reports.
https://fas.usda.gov
Human Rights Watch. (2015). Abuse in Meatpacking Plants.
Mercy for Animals. (Various Reports).
https://mercyforanimals.org
International Labour Organization. (2015). Forced Labor in Food Chains.
Food and Water Watch. (2020). Labeling Laws and Consumer Rights.
Prepared as an academic brief for public policy, consumer education, and institutional review. (finis)
What can someone do? Find quality meat from local stores. Not chain stores, but local small stores. It may be a bit more expensive and people may have to eat less, however the quality of the meat being consumed will benefit the body, whereas “dirty meat” will make the body have to expend energy to digest it. People don’t realize that they can eat things that may make them full, but actually the thing they ate is draining energy from them. For example. I could knock out anyone right now with a large bowl of pasta with meat sauce, and garlic bread. Or even a extra large pizza or steak. No drugs needed. Why?
When people eat those things they fill and add calories, but they expend energy to process such during digestion. The energy that the person “does not have” because they were hungry in the first place. This is why people get sleepy as soon as they eat certain things. They are eating and it is sucking them dry until it can be processed by the digestive system and the energy extracted. After the “good meal” and a nap or sleep to process the fuel, the person feels fine again, until they get hungry. Then the cycle starts again. The energy levels would not have been lost if the person did not eat and just “powered through” the cravings or pangs.
Eating for energy can only take the form of fresh fruits, eggs, nuts, and vegetables. Hungry and have “stuff” to do? Eat an apple, a carrot, a few nuts, an egg, or a salad. That will satisfy the hunger craving and after “stuff is done” then eat the “knock out.” Just make sure the meat is clean for those who eat it. For those who don’t, beans and rice together make a complete “meat” protein. They too will “knock out” those who eat them. Additionally, all breads are a knock out. Never feed workers bread.
Saying all of that to say this, “Stop paying people to poison you, eat healthy, and supplement, alright?” Eat for energy. Stay alert. Now is not the time to be “knocked out,” and paying for people to do it.
Lord have Mercy
Great article but you may want to update your understanding of food/diet. As I now understand it, vegetables have anti-nutrients (some more than others) that actually deprive you of nutrients you already have and then poison you with what they offer, in the form of seeds and skins, etc. It's complicated. Veggies are not the saviours we've been brainwashed into believing - oxalates, lectins, etc. Also, starches besides bread turn into sugar in your body too. You have to be a genius these days to know what to eat as there is no one-size-fits-all prescription when it comes to food.