A hamburger, beefburger or burger is
a sandwich consisting of one or more
cooked patties of ground meat, usually beef,
placed inside a sliced bread roll or bun. The
patty may be pan fried, grilled, or flame
broiled. Hamburgers are often served
with cheese, lettuce, tomato, bacon, onion, pi
ckles, or chiles; condiments such
as mustard, mayonnaise, ketchup, relish, or
"special sauce"; and are frequently placed
on sesame seed buns. A hamburger topped
with cheese is called a cheeseburger.
The term "burger" can also be applied to
the meat patty on its own, especially in the
UK where the term "patty" is rarely used,
or the term can even refer simply
to ground beef. The term may be prefixed
with the type of meat or meat substitute
used, as in "turkey burger", "bison burger",
or "veggie burger".
Hamburgers are sold at fast-food
restaurants, diners, and specialty and
high-end restaurants (where burgers may
sell for several times the cost of a fast-food
burger, but may be one of the cheaper
options on the menu). There are many
international and regional variations of the
hamburger.
-----------ONCE HEALTH---------------
A juicy burger can be an enticing treat for
a quick lunch or casual dinner, and you
can find a fast-food burger on what seems
like every street corner. Despite their
deliciousness, however, burgers can
contribute to weight gain and have other
harmful effects on your health. The
healthiest approach is to save burgers for
occasional treats and instead select more
nutritious alternatives.
Watch for Weight Gain
You will gain weight if you consume more
calories than you expend, and burgers can
be high-calorie foods. A double hamburger
with mayonnaise contains 942 calories,
and your meal can be even higher in
calories if you order onion rings or french
fries, with 480 calories per large order,
and a regular soft drink. A single-patty
hamburger without mayo fits better into a
diet for weight control, since it has only
232 calories. Another way to limit the
calories in your burger is to skip the bun.
Guard Your Heart Health
Burgers can be high in dietary cholesterol
and saturated fat. Dietary cholesterol and
saturated fat can raise levels of cholesterol
in your blood and increase your risk for
heart disease. A double hamburger with
mayo contains 22 grams of saturated fat,
or 108 percent of the daily value, and 172
milligrams of cholesterol, or 57 percent of
the daily value based on a 2,000-calorie
diet. Reduce your consumption by
choosing a single-patty burger without
mayo, which has 4 grams of saturated fat
and 26 milligrams of cholesterol.
Cholesterol is only in animal-based foods,
and a vegetarian burger is cholesterol-free.
Burgers and Blood Pressure
Burgers can be high in sodium, with a
double hamburger with mayo containing
1,081 milligrams. A small one-patty burger
without mayo has only 258 milligrams of
sodium. A high-sodium diet can lead to
high blood pressure and an increased risk
for heart disease, stroke and kidney
disease. Healthy adults should consume no
more than 2,300 milligrams of sodium per
day. Limit your sodium consumption by
avoiding salty condiments, such as pickle
relish, which has 164 milligrams of sodium
per tablespoon.

----------- ENVIRONMENT----------------
1. Eating one hamburger wastes more
water on the planet than 2 months of
showering.
We’ve all heard the “Take shorter
showers!” tip from environmentalists. But
what we don’t hear as often is how much
water a meat-eating diet requires.
Time reported that raising animals for
food is responsible for 30% of the world’s
fresh water consumption. The
documentary found that that 1 quarter
pounder requires 660 gallons of water to
produce, roughly the equivalent to two
entire months of showering.
Generally, more water is wasted every day
through the meat we eat than through the
things we do at home. A shorter shower
isn’t going to cut it. To truly save water, we
need to look at how much meat we eat
each day.
2. It takes 18 times as much land to feed a
meat-eater than it does to feed a vegan.
Raising cattle requires acres of land that
the earth simply doesn’t have — .5 acres
can produce 37,000 pounds of plant-based
food, but three times the amount of land
(1.5 acres) only produces 375 pounds of
meat.
According to the documentary, though it
only takes around one sixth an acre of land
to feed a person on a vegan diet, it takes
eighteen times as much for a person eating
meat. And Time reported that we already
use around one third of the earth’s ice-free
land only for raising livestock. The
documentary also argued that much of the
destruction made to forests, animal
habitats and other naturals areas has been
simply a results of trying to make more
room for meat. The World Bank found that
animal agriculture is responsible for up to
91% of Amazon destruction.
With the amount of meat Americans eat
each day, there simply isn’t enough land
on earth to sustainably satisfy the demand
for meat in this country. According
to NPR, Americans eat an average of over
200 pounds of meat per person a year. To
put that number in perspective,
Bangladeshis eat only four pounds a year.
At the meat consumption rate we’re going,
it will be impossible to create land for
raising livestock in the future.
3. Meat does more damage to the
atmosphere than all transportation
combined.
Hybrid cars and riding bikes may be all the
rage in environmentally conscious circles.
But new data shows that transportation
isn’t necessarily the environment’s biggest
problem.
The Guardian reported an analysis from
think tank Chatham House that found that
raising cattle around the world creates
more greenhouse emissions than that of
cars, boats, planes, and trains combined.
How does this happen? Much of it comes
from livestock waste. The digestive process
of cattle releases methane into the
atmosphere, which far more dangerous
than the carbon dioxide emitted from cars.
With the amount of livestock we have on
the planet today, the waste levels and the
methane they consequently produce are
unsustainable. Every minute, animals
raised for food in the US produce 7 million
pounds of excrement in the United States
alone.
The Guardian reported that emissions
from livestock make up almost 15% of
emissions around the world (beef and
dairy alone make up 65% of that 15%).
Even more alarming, livestock are
predicted have the biggest increases in
emissions than other sources. The
documentary reported that energy-related
carbon dioxide emissions are expected to
increase 20% by 2040, while emissions
created from livestock is expected to
increase 80% by 2050. Meanwhile, plant-
based diet could cut your carbon footprint
by over 51%.
The chief of the UN’s climate science panel
had warned the public about these
numbers, but his warnings were mostly
disregarded by many in the environmental
community. A worldwide Ipsos
MORI surveys found that most people still
think transportation is the more important
issue in terms of global warming.
4. If we took all the feed we give to cattle
on the planet and turned it into food for
human beings, we could feed every human
being on the planet.
According to the documentary, the world
population consumes 21 billion gallons of
food each day, while our cow population
consumes 135 billion gallons. We
currently grow enough food to feed the
world’s population. And yet, most of the
food we make ends up going to cattle
instead of human beings.
Perhaps most ironically, this happens most
in countries with the largest populations
in poverty: a country uses food to feed
cattle, to produce beef to later sell to
wealthier Western countries, instead of
using food to feed their own people.
-------- SOCIETY------
Some of the Hidden Costs to Our Planet:
 Cows take up a lot of space—they
take up more than 30 percent of the
Earth’s entire land mass.
 Raising livestock is causing forests
and rainforests to be bulldozed
worldwide in order to raise livestock.
 It takes 1,800 gallons of water to
make a single pound of grain-fed beef.
 Cows in America create 500 million
tons of manure every year that is
polluting and poisoning our streams,
rivers, lakes, oceans, and air and land.
 Cows are ruminant animals and
ruminants eat grass—before the 1970s
cows did eat mainly grass; but since
the 1970s cows have been fed an
“industrialized” diet of corn and soy
(heavily government subsidized crops),
which is physically unnatural and
damaging to  their intestines and
digestion and causes severe gastric
distress—and as a result—lots of gas
 (methane pollution) and manure
(nitrogen pollution).
 Cow manure also creates nitrous
oxide which has 300 times the global
warming effect as carbon dioxide
(CO2), and is responsible for two-
thirds of all the nitrous oxide pollution
in the world.
 Nitrogen fertilizer used to grow feed
for cows is contaminating our
waterways and oceans, causing deadly
algae blooms and enormous dead spots
in the ocean—our marine life is dying.
 Slaughterhouses create about 30
million pounds of contaminants per
year that end up in our
environment and in our bodies.
 One burger patty can contain the
meat from more than 1,000 cows,
which means E. coli is more easily
spread and meat is more easily
contaminated.
 One single quarter-pound burger
produces about 6.5 pounds of
greenhouse gases (GHG). If you eat (3)
burgers per week, that’s 158 million
tons of GHG per year from
just one person eating hamburgers!
 Americans eat too much meat and
not enough plants and vegetables,
causing serious health risks, chronic
disease and shorter life spans due to
high cholesterol, high blood pressure,
coronary heart disease, stroke,
diabetes and cancer.
French fries, or just fries (North American
English); chips (British and
Commonwealth English), finger
chips (Indian English), or French-fried
potatoes are batonnet or allumette-cut dee
p-fried potatoes. In the United States and
most of Canada, the term friesrefers to all
dishes of fried elongated pieces of
potatoes, while in the United Kingdom,
Australia, South
Africa (rarely), Ireland and New Zealand,
thinly cut fried potatoes are sometimes
called shoestring fries or skinny fries to
distinguish them from chips, which are cut
thicker.
French fries are served hot, either soft or
crispy, and are generally eaten as part of
lunch or dinner or by themselves as a
snack, and they commonly appear on the
menus of diners, fast food restaurants,
pubs, and bars. They are usually salted
and, depending on the country, may be
served
with ketchup, vinegar, mayonnaise, tomat
o sauce, or other local specialties. Fries can
be topped more heavily, as in the dishes
of poutine and chili cheese fries. Chips can
be made from kumara or other sweet
potatoes instead of potatoes. A baked
variant, oven chips, uses less oil or no oil.
One very common fast food dish is fish
and chips
------ONCE SELF----
The Effects of French Fries on Your Body
French fries are one of the most readily
available foods throughout the country.
Because french fries are deep fried in oil,
they are very high in fat and calories,
which can pose a number of serious health
risks if consumed regularly. French fries
also contain a lot of salt and acrylamide, a
chemical that has been associated with
cancer.
Fat
Deep frying french fries makes them very
high in fat, and a high-fat diet increases
your risk of becoming overweight. Also, a
study by the Diabetes and Obesity Center
of Excellence at the University of
Washington in Seattle found that a high fat
diet may injure nerve cells in the brain that
control body weight. French fries are
particularly rich in trans fats and saturated
fats. According to the American Heart
Association, saturated and trans fats raise
the level of cholesterol in your blood,
which increases your risk of heart disease,
stroke and type 2 diabetes. A single serving
of deep-fried, restaurant style French fries
contain 24 grams of fat. According to
Health.gov, your total fat intake based on a
2000 calorie daily diet should be no more
than 65 grams.
Carbohydrates
French fries are particularly high in
carbohydrates and thus should be
consumed in moderation or avoided all
together. Carbohydrates are necessary for
the survival of all living things; however,
the excessive consumption of
carbohydrates can lead to obesity, type 2
diabetes, heart disease and cancer. A
serving of restaurant style fries contains
roughly 63 carbohydrates.
Salt
French fries are typically salt-laden, which
can create a number of adverse health
effects when consumed regularly. The
Institute of Medicine recommends that
individuals consume less than a half-
teaspoon a day of salt, or between 1,500
and 2,000 milligrams, but most Americans
consume as much as 2 teaspoons of salt a
day. Diets that are high in salt increase the
risk of developing high blood pressure,
which can lead to heart and kidney disease
and stroke. A serving of restaurant style
fries contains more than 600 milligrams of
sodium, or nearly 1/3 of the recommended
daily intake.
Pregnant and Nursing Women
Research performed by the Nuremberg
Biomedical and Drug Research Institute
advises pregnant and nursing women to
not consume french fries due to a
carcinogenic and neuro-toxic agent called
acrylamide. Acrylamide is found in foods
fried in oil at temperatures over 356
degrees Fahrenheit like french fries and
potato chips. The blood brain barrier -- the
blockade of cells separating circulating
blood and the brain extracellular fluid in
the central nervous system -- are not fully
developed in fetuses and newborns, which
makes them particularly susceptible to the
potentially harmful effects of acrylamide.

-----society and environment—
Our favorite terrible-yet-delicious food—
French fries—now has another sad strike
against it. A new study finds that fries,
along with other types of fried potatoes,
increase our risk of mortality over the
years. Other types of potato preparations
didn’t seem to have the same risks
involved, which suggest there’s something
intrinsic about the fried-ness of French
fries that makes them not just unhealthy,
but actually (well, potentially) deadly. The
study was published this week in
the American Journal of Clinical
Nutrition.
In the study, the team of researchers from
England, Italy, Spain and the U.S. looked
at data from 4,400 people between 45 and
79 years of age, and followed their dietary
patterns and health over eight years. By
the end of the study period, 236 of the
participants had died.
Eating more potatoes in general didn’t do
anything bad in and of itself—but when the
type of preparation of the potatoes was
taken into account, the team found that
fried potatoes of any kind, including
French fries and hash browns, twice a
week or more did increase the mortality
risk. And it increased it by twofold.
The study was just a correlation, of course,
which means that we can’t assume that the
French fries actually caused the death per
se. The researchers tried to control for a
number of potentially confounding
variables, like weight and activity level,
which helps reduce the amount of noise in
the study, but there could certainly be
other factors at play, which explain the
connection. (It would be unethical to do a
randomized control trial on it, since you
can’t ethically ask participants to increase
their French fry consumption and then
measure their death risk.)
But assuming that the relationship is solid,
what is it about fried potatoes that might
contribute to mortality risk? It could
certainly be the amount of trans fats in
French fries, which are known to pose a
serious health hazard, or the amount of
salt which, although there’s more debate
about it these days, seems to be linked to
heart risk. And it could be a domino effect:
The authors suggest, “a higher
consumption of fried potatoes could
increase the risk of other chronic diseases,
such as obesity, hypertension, and
diabetes, which are also powerful risk
factors for [cardiovascular disease].”
-------------- pizza-----
A savoury dish of Italian origin, pizza—a
term first recorded in the 10th century in a
Latin manuscript from the Southern
Italian town of Gaeta in Lazio, on the
border with Campania—consists of a
usually round, flattened base
of leavened wheat-based dough topped
with tomatoes, cheese, and various other
ingredients (anchovies, olives, meat,
etc.) baked at a high temperature in a
traditionally wood-fired oven. In formal
settings, like a restaurant, pizza is eaten
with knife and fork, but in casual settings
it is cut into wedges to be eaten while held
in the hand. Small pizzas are sometimes
called pizzettas.

Popular in many countries, pizza is a
common fast food item in Europe and
North America, available at any pizzeria (a
restaurant specializing in pizza) or other
restaurants offering Mediterranean
cuisine, which usually offer pizza
delivery. Many companies sell ready-
baked frozen pizzas to be reheated in an
ordinary home oven.
Modern pizza was invented in Naples.
The Associazione Verace Pizza
Napoletana (True Neapolitan Pizza
Association), a non-profit organization
founded in 1984 with headquarters in
Naples, aims to "promote and protect... the
true Neapolitan pizza" In 2009, upon
Italy's request, Neapolitan pizza was
registered with the European Union as
a Traditional Speciality Guaranteed dish.
-----0nce self---
0 to 10 Minutes After Eating  your third or fourth slice of pizza), they
If your mouth texted your brain, it would
look something like this: 🙏 — and it would
hit send before swallowing the first and
best pizza bite. Sadly, the more pizza you
eat, the less pleasure that pizza will
provide you. (The same goes for any food.)
That's not to say drooling over said pizza is
a total waste: Salivating triggers the
release of digestive enzymes in the mouth,
and they get right down to the business of
digestion as chewed food travels from your
mouth, down your esophagus, and into the
stomach. Starting with the carbs in your
crust, these enzymes begin to break your
food down into super simple sugars known
as glucose, which your body uses to fuel
movement in your muscles, keep your
heart beating, and so forth. But all of that
comes much later.
10 to 15 Minutes After Eating 
Before the sugar can hit your bloodstream
full throttle (as it's inclined to do), the fat
from the pizza's cheese and pepperoni tap
the brakes to slow the surge. Because your
body typically burns through carbs in a hot
sec but takes its time to digest fats, high-
fat pizza toppings help you reap more
sustainable energy from your slice. (Bless
you, pizza!) If you're especially sensitive to
cheese or gluten, or you've eaten fairly
quickly, you might develop belly bloating
as your body continues to digest your food
and release residual gases.
15 to 20 Minutes After Eating
Now that most of the carbs you've gobbled
down are getting all up in your blood
stream, your pancreas secretes the
hormone insulin to help your cells sop up
the sugar and put it to use as fuel. If your
cells are already fully stocked (like after
may reject the sugars, keeping your blood
sugar levels higher for longer. Over time,
high blood sugar can lead to inflammation,
posing problems that range from
cardiovascular disease to nerve damage,
poor circulation, and various infections.
(It's why eating a high-sugar diet can be
dangerous — and why diabetes, a disease
marked by high blood sugar levels, can be
deadly when left untreated.) Eventually,
the sugar will end up in your liver and be
turned to fat. Meanwhile, your levels of
leptin, a hormone secreted by your fat cells
to squelch hunger and stop you from
overeating, are steadily rising.
30 Minutes After Eating
Unless you've grossly overeaten, which can
make you feel sluggish, you should feel
fueled up. With food in your stomach, your
body has stopped spewing out the hunger
hormone ghrelin, so "Satisfaction" is your
new middle name.
At this point, the acids in your stomach are
working hard to digest all the fat you've
eaten. As soon as the fat is broken down,
it's ready to be absorbed into the
bloodstream where it will hitch a ride to
your liver and either be rerouted to
muscles to be used for fuel, or — if your
muscles have enough fuel to do their thing
— converted into fat cells for safe storage.
This whole process only raises your levels
of triglycerides (i.e., fat in your blood)
temporarily. It's a good thing that they
don't stay elevated forever: Persistently
high triglyceride levels, which can be
caused by a diet that's high in sugar,
alcohol, or unhealthy fats (looking at you,
pepperoni!) — can displace your blood's
good cholesterol, ultimately clogging up
and hardening your arteries. If you're
overweight or you have a family history of
circulatory disease, your triglyceride levels
will stay higher for longer, so eating just
one slice can increase your risk of
conditions like a stroke and heart attack.
If you're pretty healthy overall, your
triglycerides levels should taper off within
about six hours, assuming you laid off the
pie after eating just one slice. (The more
fat you eat, the longer your triglycerides
will remain elevated.)
45 to 60 Minutes After Eating
A fatty meal (love ya, pizza) can make it
harder for your blood vessels to expand,
leaving less room for blood to flow and a
residual increase in blood pressure.
Because a high-fat diet can also promote
blood clotting, this spells danger for
anyone who heads over to Pizza Hut with
existing heart disease risk factors (like a
parent who's suffered through it).
The good news is that your hormones
— particularly leptin, which tells your
brain you're full — have really gotten with
the program, so the hunger pangs that
made you order pizza in the first place
have been put in their place.
Unlike calorie-counters who scrap the
cheese and meat off their pizza, you
shouldn't start to feel sluggish at this
point. Pepperoni and cheese provide fat
and some protein to ground the body's
surge of serotonin, a hormone that
promotes sleepiness and tends to flow
freely after you eat a meal that solely
contains carbs.
3 to 4 Hours After Eating 
Hours after eating, your blood sugar has
come back down to normal and the food
has left your stomach — which could spark
your interest in that leftover slice, or
dessert if you ate pizza for an early dinner.
Not everything is back to normal though
— your triglycerides levels are still soaring.
(It's one reason why you might want to
make your next meal a salad instead of
another greasy feast.) Unless it's time to
tuck in for bed, schedule a snack or meal
before your hunger hormone ghrelin,
which is now free-flowing, sends you
straight back to the pizza box for leftovers. 
Even Later  According
If you're relatively healthy, indulging in a
slice of pepperoni pizza every once in a
while will not (repeat: will NOT) kill you. It
won't even affect your weight. In the short
term, your weight will only increase by the
actual weight of the pizza, according to
Angelone. (Only eating excess calories over
time will contribute to fat gains, she adds.)
That said, if you have unhealthy lipid
levels, high blood pressure, diabetes,
insulin resistance, heart disease, are
overweight, or you smoke — conditions
that already put your health on the line —
then you'd be smart to lay off the pizza, or
at least order a slice that's veggie-heavy
and light on cheese. 
-------- environment and society---
Trendy wood-burning ovens may make
for a tastier pizza, but it comes at a cost
– and I’m not talking about the
premium price you pay to say you’re
eating a pizza from a trendy wood-
burning oven. According to a recent
study, these fancy pizza stoves may be
hurting the environment.
to the Daily Mail,
environmental experts from seven
different countries recently teamed up
for a paper published in the journal
Atmospheric Environment that looked
into emissions caused by these specialty
ovens in Sao Paulo, Brazil. Amazingly,
the city of over 11 million people
produces about one million pizzas per
day, adding up to over 307,000 tons of
wood burned each year. That much
smoke is not without its environmental
impact. In fact, the researchers began to
hone in on these specific stoves, which
can also be found in some steakhouses,
after noticing that reducing the amount
of traffic emissions wasn’t lowering
pollution. “While most studies in Brazil
have focused on impacts of vehicle
emissions on air quality and human
health, the impacts of emissions from
wood/coal burning and meat-cooking in
pizzerias and restaurants are yet to be
quantified,” said study co-author Yang
Zhang of North Carolina State
University. This is far from the first
time pizza ovens have been dinged as
polluters.
A recent study found the wood-burning
stoves used by pizzerias can damage the
environment in major cities. 
Pizza poses a bigger environmental risk
than you might think, according to
a recent study published in the journal
Atmospheric Environment.
While exploring causes of air pollution
in São Paulo, Brazil, researchers found
that restaurants using wood-burning
stoves, such as pizzerias and steakhouses,
are a significant contributor.

"It became evident from our work that

despite there not being the same high level
of pollutants from vehicles in the city as
other megacities, there had not been much
consideration of some of the unaccounted
sources of emissions," said Prashant
Kumar, professor in the Department of
Civil and Environmental Engineering at
the University of Surrey and lead author of
the study, in a press release. "These
include wood burning in thousands of
pizza shops or domestic waste burning." 

Pizza shops are abundant in São Paulo: the

self-proclaimed "Pizza Capital of the
World" boasts approximately 8,000
pizzerias, which produce nearly a million
pizzas a day between them. Pizza is a
popular choice for dinner on Sundays, and
an especially popular choice on July 10th,
which is the city's annual "Pizza Day."

But this feasting comes at a cost. Each

month, more than 7.5 hectares (about 18.5
acres) of eucalyptus forest are burned by
pizzerias and steakhouses in São Paulo,
Dr. Kumar said. In total, that's 307,000
metric tons (a little over 338 US tons) of
wood per year sending up emissions.