Okay, so prior to joining the Paleo Lifestyle I hadn't eaten red meat in decades but I'd use barbecue sauce on lots of "health food" dishes cause growing up on the south side of Chicago ribs were a big part of my heritage. Now I read that McRibs are back, for a limited time at MickeyD's, and I'm salivating at the thought of them. I've never had them before, it was always Ribs'n'Bibs, Cirals House of Tiki or The Tropical Hut. I've been so good and have done so well these past months staying away from fast food joints will it be breaking a trust or just an excusable slip?
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http://foodfacts.info/mcrib/ McRib Nutritional Info: 490 calories, 220 calories from fat, 25 g fat, 8 g saturated fat, 75 mg cholesterol, 1040 mb sodium, 44 g carbohydrates, 2 g fiber, 24 g protein, 11 g sugars. McRib Ingredients McRib Patty: Boneless pork (Pork, water, salt, dextrose, citric acid, BHA, TBHQ). McRib Bun: Flour (wheat flour bleached and enriched with thiamine, riboflavin, niacin, iron, folic acid, malted barley flour), water, high fructose corn syrup, yeast, vegetable oil (partially hydrogenated soybean oil, cottonseed oil). Contains 2 percent or less of dextrose, fumaric acid, calcium sulphate, salt, acetic acid, soy flour, monocalcium phosphate, ammonium sulphate, cornstarch, fungal protease, natural culture, ammonium chloride, ascorbic acid, azodicarbomide, mono- and diglycerides, propionic acid, phosphoric acid, corn flour, calcium peroxide, calcium propionate, dicetyl tartaric acid esters of mono- and diglycerides, ethoxylated mono- and diglycerides. McRib Sauce: Water, high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor, modified food starch, salt, sugar, soybean oil, spices, onion*, mustard flour, garlic *, xanthan gum, caramel color, sodium benzoate (preservative), natural flavor (vegetable source), corn oil. *Dehydrated Pickle Slices Cucumbers, water, vinegar, salt, calcium chloride, alum, natural flavorings (vegetable source), polysorbate 80, turmeric (color). Slivered Onions Allergens: Wheat, Soybean Food Sensitivities: Gluten |
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If you're going to slip, make it worth it. The McRib isn't that good. Just my $.02 though. |
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I go to McDonalds for 2 things. Restroom and coffee. I recommend the same for you. Illinois has some of the best pork in the world and they know how to fix it. Go get a fried tenderloin, or a grilled butterfly chop, or some backribs instead of mcmeat. |
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I've eaten a lot of good barbecue, and I still love McRibs, notwithstanding the fact that they generally appear to have been put together in the dark by unskilled palsy patients using only their feet. There's really no way to justify eating them except as comfort food, but in that capacity, they do nicely. Just keep in mind that any food the processing of which prominently features the word "extruded" is likely to be less than "paleo" ... if you really want one, eat it, but you'll have to perform some uncomfortable mental calisthenics to call it anything other than a pure cheat. (I had one the other night with a couple McGangBangs and bloated up like a Macy's float. I have no idea how people eat that kind of stuff every day.) |
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I'm sure there are those reading this site that may have some sort of childhood / pre-paleo memory of this food. Use it as a cheat treat but make no mistake about this industrial meat. Eat it with a fist full of fish oils. But enjoy it, because you know food science is good at making the artificial tasty and McDonald's had done a great job and insinuating their products into people's memories. |
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You can skip the bun, wipe of the excess bbq sauce and use it as a "mild" slip up treat. I don't recommend it though unless you NEED to have it. |
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