Well, since we are discussing Big Macs and choloresteral levels...
One thing that is unique to McDonalds is that they have added calcium
in the buns. If I recall, there are studies that show a link between
the blood gunk levels and consumption of calcium. When cooked in the
way it is in the buns, I believe that the calcium actually ends up
being more "usable" by the body.
Of course, the rest of the Big Mac will cause diabetes...
AG
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