alert! McDonalds use a poison known as PAP to kill u slowly

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An honorable member of the Coffee Shop Has Just Posted the Following:

....McDonalds, like other fast food companies have started using polyfluoroalkyl phosphate esters (PAPs) to coat the wrappers they use to help prevent the food from getting soggy from the grease used in cooking. The chemical also causes changes in cholesterol levels, alters sex hormones, and produces tumors, retards brain development, and infant death in animal studies. -


The Egg McMuffin is prepared with “Liquid Margarine: Liquid Soybean Oil and Hydrogenated Cottonseed and Soybean Oils, Water, Partially Hydrogenated Soybean Oil, Salt, Soy Lecithin, Mono and Diglycerides, Sodium Benzoate and Potassium Sorbate (Preservatives), Artificial Flavor, Citric Acid, Vitamin A Palmitate, Beta Carotene (Color).”

The McCafe Mango Pineapple Smoothie is made out of: “Water, Clarified Demineralized Pineapple Juice Concentrate, Mango Puree Concentrate, Pineapple Juice Concentrate, Orange Juice Concentrate, Pineapple Puree, Passion Fruit Juice, Apple Juice Concentrate, Natural (Botanical Source) and Artificial Flavors, Contains less than 1% of the following: Peach Puree, Cellulose Powder, Pear Juice Concentrate, Xanthan Gum, Peach Juice Concentrate, Pectin, Citric Acid, Colored with Fruit and Vegetable Juice and Turmeric Extract, Ascorbic Acid (Preservative).”

Studies have shown that 1/3rd of children between the ages of 4 to 19 in the US eat fast food daily and fast food stores closer to schools coincide with overweight childre

- See more at: http://www.occupycorporatism.com/hom....EWZ3LXSm.dpuf


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