King of MSG: Conor McGregor promotes highly unhealthy sandwich


In a world where obesity is a growing problem, Conor McGregor seems to have sold out with his promotion of Burger King’s Chicken Sandwich recently.

The UFC star, who was stripped of his lightweight crown for not defending it, earned a whopping NINE-FIGURE sum for his solitary foray into boxing when losing to Floyd Mayweather last August – but it’s seemingly not enough.

Offered the chance to earn a fast buck by the fast food chain, McGregor can be seen on social media seemingly urging fans to buy a patty which is highly unhealthy for the human body.

Containing Monosodium Glutamate, a flavor enhancer proven to have a detrimental effect on the nervous system, the Chicken Sandwich is not recommended as part of anyone’s diet.

McGregor must be either on to a good thing or simply unaware of what the butty contains as consuming the ingredient, along with several other additives in the menu item, can result in uncomfortable side effects.

Here are the MANY ingredients (courtest of the Burger King official website) for what is supposed to be a simple Chicken Breast patty on a bun but also contains RIB MEAT (for some reason):

BREADED ORIGINAL CHICKEN PATTY (Fried): Chicken Breast with Rib Meat, Water, Salt and Monosodium Glutamate. Breaded with: Bleached Wheat
Flour, Salt, Spices, Partially Hydrogenated Vegetable Oil (Soybean and/or Cottonseed), Dried Whey, Monosodium Glutamate, Yeast, Dehydrated Sweet Pepper,
Onion Powder, Garlic Powder, Dextrose, Leavening (Monocalcium Phosphate, Sodium Bicarbonate).

BATTERED WITH: Water, Bleached Wheat Flour, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Salt, Corn Starch, Oat Flour and Natural Flavoring.

Here’s the Wikipedia information regarding MSG: 

Monosodium glutamate (MSG, also known as sodium glutamate) is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Monosodium glutamate is found naturally in tomatoes, cheese and other foods.

MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups.

It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.

The U.S. Food and Drug Administration has given MSG its generally recognized as safe (GRAS) designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as “Chinese restaurant syndrome,” but double-blind tests fail to find evidence of such a reaction.

The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.