{"id":28880,"date":"2014-10-14T19:34:23","date_gmt":"2014-10-14T11:34:23","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=28880"},"modified":"2014-10-14T19:34:23","modified_gmt":"2014-10-14T11:34:23","slug":"mcdonalds-exposes-the-truth-behind-their-burger-patties","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/10\/14\/mcdonalds-exposes-the-truth-behind-their-burger-patties\/","title":{"rendered":"McDonald&#8217;s exposes the truth behind their burger patties"},"content":{"rendered":"<p><iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/wXgSnUmhdws\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>\u201cPink slime\u201d? Worm meat? Fillers? You\u2019ve been talking about McDonald&#8217;s beef so we\u2019ve opened the doors to Cargill, one of our U.S. beef suppliers. Follow Grant Imahara as he gets answers about the beef we use for your burgers.<\/p>\n<p>Video courtesy of <a href=\"https:\/\/www.youtube.com\/watch?v=wXgSnUmhdws\">McDonald&#8217;s YouTube channel<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cPink slime\u201d? Worm meat? Fillers? You\u2019ve been talking about McDonald&#8217;s beef so we\u2019ve opened the doors to Cargill, one of &hellip;<\/p>\n","protected":false},"author":44,"featured_media":28886,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[1482,69,15],"tags":[],"class_list":["post-28880","post","type-post","status-publish","format-video","has-post-thumbnail","category-breaking","category-food","category-videos","post_format-post-format-video","mauthors-philippine-canadian-inquirer"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/28880","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=28880"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/28880\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/28886"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=28880"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=28880"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=28880"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}