Not that I eat horribly or an completely ignorant of nurtrition but I would go out on a limb and say I have eaten a estimated 1,768 (1 a week for 34 years, give or take) McDonalds cheeseburgers in my life. Now, that must have cumulative effect on a living organism. I just can't get myself all worked up over a flu shot, at this point.
Pickle Slices: Cucumbers, water, distilled vinegar,
salt, calcium chloride, sodium benzoate or potassium
sorbate (preservative), natural flavor (vegetable
source), alum, polysorbate 80, turmeric.
So far, not too bad. Now, let's see what's in that bun.
Regular Bun: Enriched bleached flour (bleached wheat flour, malted barley flour, thiamine, riboflavin, niacin, folic acid, reduced iron), water, high fructose corn syrup, partially hydrogenated soybean oil, yeast, contains less than 2 % of each of the following:
salt, calcium sulfate, calcium carbonate, calcium silicate, wheat gluten, soy flour, baking soda,
emulsifier (mono- and diglycerides, diacetyl tartaric acid esters of fatty acids, ethanol, sorbitol, polysorbate 20, potassium propionate),
sodium stearoyl lactylate,
dough conditioner (corn starch, ammonium chloride, ammonium sulfate, calcium peroxide, ascorbic acid, azodicarbonamide, enzymes),
calcium propionate (preservative)
Sharp Pasteurized Processed American Cheese: Cultured milk, water, cream, sodium citrate, salt,
sodium aluminum phosphate, sorbic acid (preservative), sodium phosphate,
cheese culture, artificial color, acetic acid, enzymes, lecithin.
Bringing your own bun might help. Seriously, though, doesn't this info make you want to cook a burger at home yourself, at least some of the time?