Like back in the day my grandmother was cooking with lard. Lard from pigs that she kept in her own farm. Later lard also became bad (except bacon which is good...). Nowadays lard is coming back and do you know who uses it? Haute cuisine restaurants.
Nonsense, the problem with McDonalds and other fast food restaurants is that it barely qualifies as food -- it uses as few real ingredients as possible because real ingredients have a short shelf life.
What non-real ingredients do you think they use? Hamburgers are pretty simple. It's not like Kraft selling guacamole made with food coloring instead of avocados.
I've no idea what mcd.s does, but you can add all sorts of crap to hamburger before it becomes too obvious. Probably a lot of it is not ... so appetizing (the bits you don't want to know you're eating, etc).
My mom used to buy hamburger meat that was bulked up with soy protein, mainly because it was cheaper than pure ground meat. [I absolutely loved the taste of that stuff actually, much more than all-meat burgers! Wish I could find it as an adult...]
Haute cuisine isn't really relevant when discussing "bad" food where bad means not good for you, their job is to create tasty food, not necessarily healthy food.
