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- #brightsideglobal
You probably know that flies are not the cleanest creatures, but do you know how much harm they can cause when they land on your food? Flies can carry and transmit various diseases, such as typhoid, cholera, dysentery, and salmonella. In this video, we will tell you how to prevent flies from contaminating your food and what to do if you find them on your plate. #brightside #brightsideglobal TIMESTAMPS: 0:01 What flies do when they land on food 08:42 Medieval junk food 17:45 Sneaky fast food tricks This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.
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00:00Flies are everywhere we go, literally.
00:03It's believed that flies originated in Asia,
00:06but these days, they live everywhere people live,
00:10only excluding Antarctica and maybe a couple of islands.
00:14Flies have traveled the oceans following humans,
00:17but they never go anywhere alone.
00:20In the wilderness and deserts where humans are absent,
00:23you won't find any flies.
00:26We know them well,
00:27but we all have that unanswered question about flies.
00:31Why do flies rub their limbs?
00:33Turns out, they just clean them.
00:35It's this simple.
00:36A fly has hair all over its body.
00:39The hairs on the limbs serve as detectors for flying,
00:42finding food, and doing whatever else the fly business is.
00:46They have to keep their limbs clean at all times.
00:50So, they just rub them every time they get a chance.
00:54Their limbs are sensitive,
00:55and they serve more than one purpose.
00:58Apparently, the limbs have taste receptors,
01:00so the flies can taste with their feet.
01:03They can land on their potential meal and wander around it,
01:06giving it a good taste before consuming it.
01:09Flies can't chew,
01:11so they're on an all-liquid diet and drink their food.
01:14If the food they have picked as their next meal is solid,
01:18they have a special ritual to make it edible.
01:20A fly regurgitates digestive juices on their soon-to-be food,
01:25and those juices break it into the smallest pieces that can be drunk.
01:29Also,
01:30spitting out those juices frees up space in their stomachs for new food.
01:35Quite often, flies sit on our food.
01:38They can appear harmless, but it's not exactly true.
01:41First, remember that they spill out those juices onto your food,
01:45which is already gross enough.
01:46But there's more.
01:48You have to keep in mind that flies land everywhere,
01:50and it's not always flowers,
01:53but all the gross stuff as well.
01:55And flies especially like that said gross stuff,
01:58like rotting foods, dumpsters, and even worse.
02:01So, their limbs collect all the germs and microbes from those places.
02:07When a fly lands on your food,
02:09it transfers those germs to your meal.
02:12Some of the microbes they transfer can even cause diseases,
02:15like cholera and typhoid.
02:18There was even an experiment once made to demonstrate how it works.
02:22There were two bulls.
02:23One contained a red powder of some kind of spice,
02:26and the other bull had white rice in it.
02:29Flies were let in,
02:30and they would migrate from the spice bowl to the rice bowl and back.
02:34Soon enough, rice got covered with red spice.
02:37Now, replace harmless spice with something grosser,
02:40and rice with your dinner.
02:44So, you should always cover your food
02:46to make sure some fly doesn't take a walk on it
02:49and step and spit all over it.
02:51If you're eating, make sure you swat them away.
02:53But don't worry if some annoying fly manages to sit on your sandwich for a second before you kick it
02:59out.
02:59No need to throw the sandwich out.
03:01If you act it fast, then you're safe.
03:04Also, experts say that an average healthy human has a strong enough immune system to repel parasites.
03:11Even though flies are gross and annoying,
03:14bugging around and tickling you with their limbs, they do serve some good.
03:18They're responsible for pollinating flowers.
03:21They collect nectar from them, which gets stuck to their hair on their bodies,
03:25and then they pollinate the next flower when landing on it.
03:28Also, if flies didn't exist, our planet would be even dirtier.
03:33Flies recycle some of the human waste.
03:36Flies are also an important part of the ecosystem,
03:39since they're food for birds, spiders, lizards, frogs, and many more.
03:44Without flies, they'd all go extinct.
03:49Apart from flies having the superpower of tasting with their feet,
03:53there are other interesting facts about them, too.
03:56They can walk on both horizontal and vertical surfaces, and even upside down.
04:01They can do it because each one of a fly's feet has two pads with tiny hair,
04:06and those hairs produce a glue-like substance that allows flies to have an excellent grip.
04:14Flies have unique eyes, which have a large complex of 3,000 to 6,000 simpler eyes
04:20within each of the two compound eyes.
04:23A fly's eyes don't move, but its vision is nearly 360 degrees.
04:29They can see behind their back.
04:31So, wherever you are, a fly definitely sees you,
04:34and every other danger with one or a few of their thousands of monitors.
04:39In addition to the two compound eyes,
04:42flies also have three simple eyes located on their foreheads,
04:46which serve as a compass and allow a fly to navigate.
04:52They also have an amazing reaction time.
04:55Ever wondered why it's so hard to swat a fly?
04:58Well, to a fly, we're slots.
05:01That's because they see things in slow motion compared to us.
05:05Species have different perceptions of speed.
05:08The speed we see will be twice faster for a turtle,
05:11and it will be four times slower for a fly.
05:14Turn a video on at 0.25 times speed,
05:17and imagine someone approaching you with this speed.
05:20Well, that's how a fly sees you.
05:23So yes, it has enough time to escape.
05:26A fly has just one set of wings.
05:29But in addition to their pair of wings,
05:31they also have so-called halters,
05:33which allow them to take off fast.
05:36Millions of years ago,
05:37halters were serving as a second pair of wings.
05:40Now, they help to take off and also to balance the air.
05:44If a fly loses one of the halters,
05:46it'll start flying in circles.
05:48And if both of them go missing,
05:50it won't be able to fly anymore at all.
05:54Also, even though their wings beat up to 1,000 times per minute,
05:58they're also very slow flyers,
06:00only reaching the speed of 4.5 miles per hour.
06:03If a fly lives in an urban area
06:06with enough people and garbage around,
06:08it doesn't fly far away from the place of residence,
06:11only having a territory of a bit over 3,200 feet.
06:16Rural flies are far more explorative,
06:18and they can fly away up to 7 miles at a time.
06:23A fly doesn't live long.
06:25Its lifetime is just around 30 days.
06:28But during this time,
06:29they lay from 500 to 800 eggs each on average.
06:34But it's not 1,000 at once.
06:36It's several goes throughout their life.
06:38With 75 to 100 eggs at once,
06:42the eggs hatch within 24 hours.
06:45And it takes a week in total
06:46for an egg to turn into a grown fly.
06:49And then the cycle continues.
06:51In colder climates,
06:52this process can take twice as long.
06:56A timber fly is the biggest fly species,
06:59which lives in Central and South America.
07:02They can grow up to 3.15 inches.
07:05Also, flies have beds,
07:07or more like their favorite spot to stay and sleep.
07:10They have a comfy place,
07:12somewhere close to their source of food,
07:14and they come there to rest at night.
07:17If you ever had your house flooded with flies,
07:20here are a few tips for you to reduce their population.
07:25First, it's important to understand what they're attracted to.
07:28They're attracted to other flies,
07:30and even to the smell of flies living there.
07:33And flies have an amazing sense of smell.
07:36So, if you hosted even one fly,
07:39expect to get more guests.
07:41If you have any traces of flies,
07:44like fly specks,
07:45they'll find you too.
07:46Make sure to wash your walls and surfaces.
07:50Next, flies love garbage and rotting produce.
07:54They lay eggs in rotten food and meat,
07:56so make sure to keep your food in the fridge,
07:59cover it,
07:59and keep the trash in tightly sealed containers.
08:02And, of course, take out the trash regularly.
08:05Flies have a sweet tooth,
08:07or more like a sweet foot,
08:09since they taste with their feet.
08:10And they love syrup and other sugary liquids.
08:14They're also fond of soda and vinegar.
08:16So, make sure to keep those stored,
08:18and always wipe after yourself if you spill something.
08:22Lastly, they like to hide and live in dirty and leaky drains.
08:26They eat the bacteria from there.
08:28So, always clear your drains and repair any leaks right away.
08:32Also, it'll help to seal all the cracks in your floor,
08:35ceiling,
08:36and walls if you have any.
08:38That's one of their ways to get into the house.
08:41Fast food is an ancient concept.
08:44Well, sort of.
08:45Quick and easy meals on the go have been around since the Romans.
08:48But today, let's just trace it back to medieval times.
08:51They may not have had golden arches or drive-thrus,
08:54but people back then, too,
08:56knew how to grab a quick bite on the run.
08:59Imagine London in the late 12th century.
09:02There were small dwellings,
09:03and not everyone had easy access to food storage or cooking tools.
09:07It was a bit of a struggle.
09:08Luckily, people could find a fast food joint by the Thames River in London.
09:13Travelers and citizens could swing by day and night
09:15and find all sorts of ready-to-eat goodies at different prices.
09:19Home cooking was a luxury few could afford back then.
09:22A study of 14th century life in Colchester, England,
09:26revealed that only a small percent of tax-paying households had their own kitchen.
09:31People without hearts or stoves had to prioritize expenses like paying rent and buying milk.
09:38Now let's talk about medieval fast food options.
09:41Meat pies and pasties were all the rage.
09:44Think of them as mini calzones, easy to carry and eat on the move.
09:48The bread was a staple in medieval diets because it was cheap,
09:52could last a while, and was made from easily available flour.
09:56Fast food joints were churning out bread-based food and treats
09:59like hot cakes, pancakes, wafers, and of course, those delicious pies and pasties.
10:05Bakers weren't allowed to charge more than a penny to bake your meat into a pastry,
10:09making it an option for those tight on cash.
10:13Customers could bring their own meat to be wrapped in bread and baked.
10:17But medieval fast food joints didn't always have the best reputation.
10:21Some of those cooks had sneaky tactics.
10:24They'd use excessive spices and herbs to cover up the taste of spoiled food.
10:29And let's not forget the questionable preparation practices and lack of regulations.
10:34Some cooks would use spoiled ingredients,
10:36sell old pasties that were about to go bad,
10:39and even pass off beef as venison.
10:42It wasn't a pretty picture.
10:43In fact, authorities would punish those cooks who were caught doing these.
10:47Besides cookshops, there were roasters on the way.
10:50If you wanted to get a quick bite,
10:52you could also stop by one of those that sold roast meat in the streets or pastry cooks.
10:58What about nutrition?
11:00Medieval diets were seriously lacking in many areas,
11:03whether you were a noble or a peasant.
11:05Both the rich and the poor suffered from a shortage of essential vitamins and nutrients
11:10needed for proper bodily functions.
11:13Interestingly enough,
11:14the poor had a slightly better chance of accessing fruits and veggies
11:17because they were considered peasant food.
11:20It was believed fresh produce couldn't be eaten raw and had to be cooked.
11:24Cooking some of those veggies resulted in a significant nutrient loss
11:28on top of their already insufficient diets.
11:32Now, let's talk more about the main course of the medieval diet.
11:37Carbohydrates galore!
11:38Bread, bread, and more bread.
11:41That's what fueled the days.
11:43Surprisingly, some experts argue that despite the questionable food practices,
11:47the medieval diet may have been better for you
11:49compared to what many people consume today.
11:53In a time when sugar was expensive,
11:56honey was the sweetener of choice.
11:58Gingerbread and cakes were flavored with honey
12:00and spices like ginger, cloves, and pepper.
12:03The bread was a staple,
12:05with many Europeans buying it from bakers
12:07instead of making it themselves.
12:09Soups and stews were served in bread bowls or trenchers,
12:13adding a delightful carb element to the meal.
12:16Medieval Europeans had a sweet tooth
12:19and enjoyed custards, cakes, and fritters.
12:21Funnel cakes, known as crispies,
12:24first appeared in this era,
12:25featuring figs, apples, and almonds as ingredients.
12:28Soft pretzels were also a popular treat.
12:32As I mentioned earlier,
12:33cookshops were the primary hubs for street food,
12:36and there were usually permanent structures
12:38clustered in specific areas.
12:40These shops varied in size,
12:42ranging from cozy to spacious,
12:43and they were often attached to dwellings.
12:46The regulations governing cookshops were minimal,
12:49requiring only signage.
12:50Plus, the food sold there
12:52had to adhere to town standards.
12:55Interestingly,
12:56some women operated cookshops
12:58right out of their homes,
12:59either selling food directly from their doors
13:01or setting up a special room
13:04where customers could enjoy their purchases.
13:06While cookshops couldn't sell raw food
13:08or offer lodging,
13:10pie bakers had their own dedicated shops.
13:12London also had bustling open-air markets
13:15where fresh produce,
13:17meat, fish, dairy products,
13:18and more were sold.
13:20It's possible that smaller-scale food vendors
13:22operated in these markets
13:24with less permanent setups.
13:27Additionally,
13:28there were heroines known as hucksters.
13:30These fabulous ladies played a significant role
13:32in food distribution in medieval cities,
13:35especially when it came to selling goods
13:37to the less fortunate.
13:38Hucksters operated on a small scale,
13:41buying goods to resell
13:43and often moving around the city,
13:45enticing customers with their tempting offerings.
13:47They sold a wide variety of goodies,
13:50including bread,
13:51ale,
13:52fish,
13:53grain,
13:53and vegetables.
13:55Usually,
13:56hucksters worked in impoverished neighborhoods.
13:58If we consider that there were no cooking facilities
14:01in such areas,
14:02it's possible that hucksters also sold prepared foods
14:05to feed hungry bellies on the go.
14:07They were the superheroes of street food.
14:10Of course,
14:11cookshops weren't just in England.
14:13In the past,
14:14the distinct regional specialties
14:16that we see in modern cuisine
14:17weren't well-documented.
14:19Instead,
14:20what set medieval cuisine apart
14:21were the cereals and oils
14:23that influenced people's diets
14:24across different ethnic groups
14:26and, later on,
14:28national boundaries.
14:29The variations in eating habits
14:31across different areas
14:32were mainly due to differences in climate,
14:34political administration,
14:36and local customs
14:37throughout the continent.
14:39The climate was generally too harsh
14:41for growing grapes and olives
14:42in areas like the British Isles,
14:44northern France,
14:45northern German-speaking regions,
14:47Scandinavia,
14:48and the Baltic regions.
14:49Olive oil was widely used
14:51in Mediterranean cultures,
14:53but it remained a costly import in the north.
14:55People in the northern regions
14:57often used poppy,
14:58walnut,
14:59hazel,
15:00and filbert oils
15:01as more affordable alternatives.
15:02Butter and lard became more readily available
15:06and were used in significant amounts
15:08in the northern and northwestern regions.
15:12One ingredient that was nearly universal
15:14in middle- and upper-class cooking
15:16throughout Europe
15:17was almonds.
15:18Almond milk,
15:19a versatile and widely used substitute
15:22for dishes that required eggs or milk,
15:24was very popular.
15:25However,
15:26it's worth noting that
15:27the bitter variety of almonds
15:29has only gained popularity
15:30much later on.
15:32So,
15:33imagine yourself strolling through
15:34the lively streets
15:35of medieval Europe,
15:36feasting on savory meat pies,
15:39indulging in honeyed fritters
15:40and pretzels.
15:41Fast food may have
15:43a different meaning today,
15:44but the love for quick
15:45and delicious bites
15:46transcends time.
15:48Instead of food courts,
15:49there were bustling marketplaces
15:51where vendors sold piping hot pastries
15:53known as chew-its
15:54or pasties.
15:56And let's not forget
15:57about the main medieval fair treat,
15:59fried dough.
16:01Think of it as their very own version
16:02of deep-fried delicacies
16:04we can't resist today.
16:06They would fry up doughy delights,
16:08sprinkle them with sugar or honey,
16:10and voila!
16:11Instant sweet magic!
16:13People kept it simple
16:14with ingredients like dough,
16:16meat,
16:16veggies,
16:17and spices.
16:18None of those fancy
16:19artificial additives,
16:20preservatives,
16:21or unhealthy trans fats
16:22you find in modern-day junk food.
16:25Medieval fast food
16:26was different
16:27in terms of preparation methods, too.
16:29It was all about
16:30homemade charm
16:31and personal touch.
16:32People used traditional techniques
16:34like baking,
16:35frying,
16:35or grilling,
16:36putting their crafty hands to work.
16:38No industrial processes
16:39or standardized production methods
16:41like at today's junk food factories.
16:43I mean,
16:44let's face it,
16:45medieval fellas
16:45didn't have the same
16:46nutrition knowledge
16:47we do now.
16:48They may have indulged
16:50in their junk food,
16:51but they didn't intentionally
16:52engineer it to be addictive
16:53or super harmful,
16:55unlike today's junk food
16:56which can be loaded
16:57with artificial flavors,
16:59sweeteners,
16:59and unhealthy levels
17:01of salt and fat.
17:03When we say
17:04modern fast food,
17:05we also need to include
17:06the marketing side.
17:08These days,
17:09you can't escape
17:10the bombardment
17:10of advertisements.
17:12It's everywhere,
17:13from fast food joints
17:14to convenience stores,
17:15shouting for your attention.
17:17But back in medieval times,
17:18junk food was more
17:19of a local affair.
17:21You had to wait
17:22for special occasions
17:23like fairs,
17:24markets,
17:24or festive gatherings
17:26to get your hands
17:27on some tasty treats.
17:32From the iconic golden fries
17:34to a broken ice cream machine,
17:36here are 10 fast food secrets
17:37that the fast food industry
17:39doesn't really want you to know.
17:41Ah, chicken nuggets.
17:42Those golden crispy bites
17:44you can get
17:44from fast food chains.
17:46They're even on the menu
17:47of school lunches.
17:48What if I tell you
17:49that they aren't actually
17:51made entirely out of chicken?
17:53Researchers took
17:54chicken nugget samples
17:55from unnamed fast food chains
17:57and analyzed them.
17:58They said that one sample,
17:59for instance,
18:00contained only 40%
18:01and another 50% of meat.
18:04The rest?
18:05Well, you're eating mouthfuls
18:07of things like fat,
18:08connective tissue,
18:09and bone spicules.
18:11Many fast food companies
18:12grind the meat
18:13with that stuff.
18:14They make mechanically formed
18:16orbs of chicken parts.
18:17Why?
18:18Perhaps it's because
18:19this method is cheaper
18:20and more profitable.
18:22Millions of restaurants worldwide
18:23have chicken nuggets
18:24on their menu.
18:25So, scientifically,
18:27it's not fair to say
18:28all nuggets are made this way.
18:30But a lot of studies
18:31imply so.
18:32The more the meat
18:34is processed,
18:35the more you lose
18:35the good stuff,
18:36like vitamin B6
18:37and B12.
18:38The bitter truth
18:39is that companies
18:40add stuff,
18:41such as sodium,
18:42to the mixed paste.
18:44Sodium is added
18:45to get a better flavor.
18:46It's one of the ingredients
18:47that makes nuggets
18:48so yummy.
18:49Our bodies need sodium,
18:51but not too much of it.
18:53Unfortunately,
18:54most junk food contains
18:55more than our bodies
18:56can handle.
18:57So it might be a safe option
18:59to avoid eating
19:00these sorts of foods
19:01frequently.
19:02Chains dip their nuggets
19:03into tempura batter
19:05and fry them
19:05in hydrogenated oil.
19:07That's also not a green light
19:09regarding health,
19:10but this is how they
19:11catch the golden tint.
19:13They put additional
19:14stuff in nuggets.
19:16What about grilled chicken?
19:17In recent years,
19:18we've seen brands
19:19highlighting grilled chicken
19:20as a healthier option.
19:22Research has been done
19:23about grilled chicken too.
19:25And the same approach
19:26is applied here.
19:27Take chicken samples
19:28from iconic fast food companies
19:30and send those
19:31to labs for analysis.
19:33The results show
19:34that companies
19:35are misleading people
19:36by advertising
19:37these products
19:38by labeling them
19:39as healthy,
19:40natural,
19:41and 100% chicken breast.
19:43In reality,
19:44a couple of things
19:45are added to the meat
19:46to make it tender
19:47and juicy.
19:48Plus,
19:49these additives
19:49make it easier
19:50to cook the meat,
19:51freeze,
19:52and transport it
19:53and reheat it later
19:54without losing
19:55too much moisture.
19:56The drawback
19:57of all these additives
19:58is that they affect
19:59the nutritional value
20:00of the chicken breast.
20:02These ingredients
20:03aren't the healthiest
20:04for us.
20:05We should especially
20:06watch out for three things.
20:07The first one
20:08is again,
20:09sodium.
20:09Fast food samples
20:10had 7 to 10 times
20:12more sodium
20:13than home-cooked
20:13chicken breast.
20:15Imagine you have
20:16a cheeseburger,
20:17but you say no
20:18to yourself
20:18and try to pick
20:19a less harmful menu item.
20:21Yet,
20:21some chicken sandwiches
20:22have the same amount
20:23or even more sodium
20:25than a cheeseburger
20:26with medium fries.
20:27The second thing
20:28you need to watch out for
20:29is phosphate additives.
20:31These additives
20:32allow the protein
20:33to conjoin more water.
20:35This means
20:36the white meat
20:37in the sandwich
20:37will appear
20:38juicier to you.
20:39Any word you see
20:40in the ingredients section
20:41that contains
20:42FOS
20:43is a phosphate additive,
20:44so it's best
20:45to avoid them.
20:47The last thing
20:48you should avoid
20:48is sugars
20:49and starches,
20:50not just in grilled chicken,
20:52but pretty much
20:53in all fast food products.
20:54Oh, that's hard
20:55to digest,
20:56I admit.
20:57Cornstarch,
20:57sugar,
20:58malt,
20:58they come with
20:59grilled chicken breast.
21:00Buns
21:01and even some fries
21:02have sugar too.
21:04Everywhere I look,
21:05it's sugar.
21:06You see,
21:07home-cooked chicken
21:08has zero grams of carbs,
21:09but the study samples
21:10had added sugar
21:12and up to 10%
21:13of the calories
21:13in the chicken breast
21:14comes from there.
21:15So what's the moral
21:17of this story?
21:18If you're a health-conscious diner,
21:19you should maybe
21:20go for other options.
21:22There are secret recipes
21:24from companies
21:25like KFC
21:25and Coca-Cola.
21:27No company wants
21:28to share the ingredients
21:29that make their food
21:30irresistible,
21:31but with a little research,
21:33you can decipher
21:34many things.
21:35You want to know
21:36the secret
21:36of McDonald's fries?
21:37It's written
21:38on their website.
21:39They add beef flavoring
21:41to the frying oil.
21:42This may sound weird,
21:43but apparently,
21:44that's a known practice
21:45amongst chefs
21:46and restaurants.
21:48Duck fat
21:48has also been used
21:49as a flavor,
21:50for example,
21:51in high-end restaurants.
21:53I'm a fries lover,
21:54so I added another fact
21:56about fries.
21:57Sadly,
21:58they're even saltier
21:59than you think.
22:00Experts suggest
22:01that a grown-up
22:02should consume
22:02at most
22:032,300 milligrams
22:05of sodium daily.
22:06Guess the McD's
22:08large fry sodium number?
22:09At least 400 milligrams.
22:12Classic fries
22:13from Burger King
22:14have 732 milligrams,
22:16and Five Guys
22:17take the level
22:18even higher
22:19with 962 milligrams
22:21of sodium.
22:23Next time,
22:24maybe you can ask workers
22:25to go easy
22:25on the salt
22:26as a solution.
22:28Picture this.
22:29You're in a hurry,
22:30but your tummy says,
22:31feed me,
22:32or I'll affect your mood
22:33and make life miserable
22:34for you.
22:35For a quick snack,
22:36you enter a fast-food
22:37chain restaurant.
22:38You order your favorite burger.
22:40It looks and smells
22:41as if it's just been taken
22:43from the grill
22:43and served.
22:44Nope.
22:45They have different types
22:46of grills
22:47designed for this
22:48that can cook meat
22:48super quickly.
22:50Sorry to bear the bad news,
22:51but those perfect grill marks
22:53on your burger
22:53aren't real tools.
22:55The factory adds them.
22:57If you want to know
22:58how clean an eatery is,
23:00look under the ice chute
23:01of the soda machine
23:02in places where you can
23:03get your own drink.
23:04There you go,
23:05inspector.
23:05You solved the case.
23:07Various studies say
23:09that if such machines
23:10aren't cleaned correctly,
23:11dirty, contaminated ice
23:13can lead to some
23:13health problems.
23:15There could be mold
23:16or bacteria there.
23:17Ew.
23:18The process of cleaning
23:19ice machines isn't easy.
23:21The same thing applies
23:22to ice cream machines, too.
23:24Rumor has it
23:25that those ice cream machines
23:26aren't out of order.
23:27Employers just cannot find time
23:29to clean them properly.
23:30Now,
23:31what's the best time
23:32to get a good
23:33and fresh meal?
23:34Here are two opinions,
23:35and they both have
23:36solid reasonings.
23:37The first team recommends
23:39avoiding ordering
23:40grilled food in chains
23:42from 7 to after midnight.
23:44Many former employees
23:45say that sometimes
23:46they had taquitos
23:47or hot dogs
23:48prepared at around
23:494 or 5 a.m.,
23:50but kept waiting
23:51to serve them
23:52till around midnight.
23:53That's not healthy.
23:55The other team says
23:56you should order
23:57between 11 a.m.
23:58and 1 p.m.,
23:59or between 6 p.m.
24:01and 8 p.m.
24:01to get the freshest meal.
24:03Since it's going to be
24:04around lunch
24:05and dinner time,
24:06there'll be circulation
24:07and you can get
24:08decent food.
24:10Fast food companies
24:11have marketing,
24:12design,
24:12and psychological tricks
24:14to lure you in
24:15and make you order,
24:16yet they don't want you
24:17to stay inside
24:18for too long.
24:19If you are dining
24:20in mood lighting,
24:21you know under dim lamps
24:23and candlelight,
24:24you would take
24:24your time to eat.
24:25As the name suggests,
24:27you should be fast
24:27like your food
24:28in chain restaurants.
24:29They have fluorescence
24:31and they're in full light.
24:33Similarly,
24:34the floors and tables
24:35have reflective surfaces
24:36that make food
24:37look nice and bright.
24:39Plus,
24:40music is usually fast
24:41and loud.
24:42It's done to prevent you
24:44from spending hours there,
24:45yet they want you
24:46to take advantage
24:47of the first 20 minutes
24:49after your purchase.
24:50The faster you eat,
24:51the longer it will take
24:52you to feel full.
24:54Scientists say
24:55it takes about 20 minutes
24:56for our stomachs
24:57to inform our brain,
24:58okay,
24:59now I'm full.
25:01It's a good idea
25:02to eat in a clean area,
25:04but most of these companies
25:05are using cleaning products
25:06that have super strong chemicals.
25:09Assume that the staff
25:10clean the place
25:11at the end of their shift.
25:13They wipe down
25:13the soda machine
25:14and grill surface
25:15and then you showed up
25:16early the next day.
25:18You may get some
25:19of that chemical residue
25:20on your food
25:21compared to other customers
25:22visiting the place
25:23later in the day.
25:25The vegan patty
25:26may not be 100% vegan.
25:29I'm talking about the grill,
25:30not the meat itself.
25:32In most of the chains,
25:33vegan burgers
25:34are cooked on the same grill
25:35as meat burgers.
25:37Do you have fast food chain secrets
25:39you want to share?
25:40Tell them to fellow
25:41Bright Siders
25:41in the comments.
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