Burgers cooked to the right color may still contain poison
- McDonald's Big Mac versus Burger King's Big King. // Tufts University Health & Nutrition Letter;Oct97, Vol. 15 Issue 8, p7
Compares the mineral and nutritional content of the McDonald's Big Mac and Burger King's Big King. Calorie content; Cholesterol; Sodium.
- Summerhint: Cook that hamburger! // Child Health Alert;Jul/Aug97, Vol. 15, p3
Reminds children that they should make sure their hamburger are well cooked whether at home or at camp. Risk caused by undercooked hamburger.
- Summerhint: Cook that hamburger! // Child Health Alert;Jun98, Vol. 16, p3
States that hamburgers should be well cooked. Health risks posed by under-cooked hamburgers.
- Burger check. // Joe Weider's Muscle & Fitness;Nov95, Vol. 56 Issue 11, p38
Presents information on the use of the T-Stick hamburger thermometer, which is utilized when barbequing hamburgers. How to use; Prices; Contact number.
- Murder burgers! Deas, Gerald W. // New York Amsterdam News;
Recommends the removal of `murder burgers' in one's diet. Alternative burgers; Concerns regarding chemicals fed to animals before they come to market; Physiological effects of such chemicals as seen from the case of the Puerto Ricans in the 1980s; Reference of burgers made from such meats as...
- Ground-beef scares. Howkins, Mary Ann; Vitrano, Alyssa // Glamour;
Presents advice on caution to be taken when eating hamburgers. Importance of fully cooking the burger; Recommended locations to eat hamburgers.
- For Safer and Better-Tasting Burgers, Flip Frequently. // Tufts University Health & Nutrition Letter;Jan2001, Vol. 18 Issue 11, p2
Deals with a method of cooking hamburgers that will eradicate bacteria and reduce amine formation. Required time to eradicate bacteria; Effects of overcooking the burger patties; How to maintain the taste quality of burgers.
- Tofu tonight. B.L. // Nutrition Action Health Letter;Dec95, Vol. 22 Issue 10, p2
Reports on the effectiveness of soy-based burgers in lowering cholesterol. Research by James Anderson at the University of Kentucky in Lexington; Low levels of soy-based burgers in artery-clogging fat.
- Don't judge a burger by its color. // Tufts University Diet & Nutrition Letter;Aug95, Vol. 13 Issue 6, p1
Reports on the recommendations of the Kansas State University meat experts on how to determine whether a hamburger is done. Color of the meat's juice as a reliable indicator if the burger is done; Suggested temperatures for cooking burgers.