I’d rather lick a yoga mat than eat a McRib sandwich from McDonalds. Oh, wait. They’re one in the same.

I say that nonchalantly. No, I’m not kidding. According to Time Magazine’s Healthland, azodicarbonamide (currently banned in Europe and Australia) was found in the bun of a Mc. Rib. This “food additive” is used as a bleaching agent in flour and has been linked as a "respiratory sensitizer". Meaning employees (who work for the megalopolies that fund McEvil) can develop or worsen asthma by coming in contact with this tasty substance.

Now then, why the yoga mat tangent above? Turns out azodicarbonamide is also commonly used in the process of producing floor exercise mats for the gym. It is also one of the components used to make the soles of your hubby’s workboots or those cute shoes you were eyeing at the mall yesterday.

There are 70 ingredients in the McRib and this is only one of them. I shudder to think about the origins of the others. Yet, it amazes me that the McRib has quite a fan base. There’s a McRib page that you can “like” on Facebook and there’s a McRib locator. It is not a mainstay of McDonalds’ menu.

Hmm, wonder why that might be? Well turns out plastic, bleached buns aren’t the only things that make the McRib illusive. Among other things, the so called “rib” meat is restructured pig innards. Read all the delicious details here. It fetches a whopping 10 grams of saturated fat per sandwich, too. Not a wise choice for those watching their weight. Why would you choose to willingly eat pig intestines, anyway?