Alberto Álvarez, Former McDonald's Nutritionist: 'The Meat Is Quite...'

McDonald's is not only known for its enormous global success but also for the constant criticism it receives about the quality of its products. In a podcast I Have a Plan, the nutritionist and former McDonald's employee, Alberto Álvarez, has revealed details.

Álvarez has spoken about the burger preparation process and the quality of the meat they use. Álvarez, who spent years working among fries and burgers, shared his insight into the chain and what really happens in their kitchens.

McDonald's: "A University of Life"

In the podcast, Álvarez described McDonald's as "a university of entrepreneurship and a pretty good university of life." This phrase highlights the impact the chain had on his personal and professional development.

Additionally, he also pointed to the criticism the franchise receives, especially in terms of nutrition and hygiene. According to the nutritionist, McDonald's is not as bad as it seems from the outside. However, it does present aspects to consider, especially when talking about the nutritional quality of its products.

McDonald's Meat

One of the most discussed points about McDonald's is the quality of the meat used in its burgers. Álvarez did not hesitate to clarify that, although the meat used is not the best in nutritional terms, it serves an important purpose: offering an appealing taste and facilitating quick cooking. "It's quite fatty," commented the nutritionist, adding that this characteristic is necessary for the burgers to have the taste that characterizes McDonald's.

He also explained how the meat arrives frozen at very low temperatures to preserve its nutrients and avoid contamination risks. Then, it is placed on a grill at high temperature, where it cooks in just 45 seconds. This quick process is what allows McDonald's to serve fresh and tasty burgers in record time, which has been key to the franchise's global success.

"It's Not Fake Meat"

One of the most common criticisms of McDonald's is the accusation that the meat they use in their burgers is not real. Álvarez debunked this claim, assuring that "it's not fake meat." According to him, it is beef, but with a high-fat content due to the need to achieve a delicious taste. This detail is important, as rumors and videos often circulate on social media showing "pink slime" as if it were the type of meat McDonald's uses.

The Cooking Process: Speed and Flavor

The cooking process is another aspect that Álvarez highlighted in his intervention. The speed with which each burger is prepared is essential to keep the quality and flavor of the product. In just 45 seconds, a burger goes from raw to cooked, a key factor that has helped McDonald's become the most efficient fast-food chain in the world. This speed, however, also implies that the product is not the most nutritious, as flavor and efficiency are prioritized.

Is McDonald's Really Healthy?

Despite the criticism about the fat content and lack of nutrients in the burgers, Álvarez explained that McDonald's doesn't aim to offer a "healthy" product in the traditional sense. The fast-food chain focuses on creating tasty products that attract its customers, and the fattier meat is part of this. However, the nutritionist suggested that, while McDonald's meets certain quality and hygiene standards, it is not the best option if one is looking for a balanced and nutritious diet.