How the world’s top burger manufacturers are making us fat

The burger industry has long had a reputation for producing fast food that’s low in fat, high in calories and low in carbs.

But now, for the first time, the industry is getting a look at what goes into the dough for some of its biggest stars, according to the burger industry’s top executive.

“I think we’re seeing the beginning of a shift,” Steve Nappi, president of Burger King Worldwide, said in an interview with The Associated Press in New York City on Tuesday.

He said Burger King is trying to lower the calories and fat in the burgers that are sold to customers.

And it’s also trying to get people to think about how much of their calories are going to be spent on the hamburgers, he said.

The fast food industry has had a tough time with obesity rates, which are now more than twice the national average.

The burger and other fast food companies are fighting back by putting a bigger emphasis on the nutrition and health benefits of the burgers and other ingredients they serve.

For years, McDonald’s, Burger King and other top fast food chains have been lobbying Congress and the federal government to ban the use of trans fats and other additives in their hamburger dough.

McDonald’s said last year it is also working with the U.S. Centers for Disease Control and Prevention on a plan to ban trans fats.

It’s a move that the companies say would save $8 billion over 10 years.

Burger King says its beef and chicken burgers have less trans fat and less sodium than the average burger.

But some experts say that’s not necessarily the case, because trans fats are typically added to the dough before it is baked into the burger.

They say the trans fat may make the burger less flavorful and the amount of salt added can add flavor to the food.

The International Agency for Research on Cancer classifies trans fats as a group of chemicals known as polyunsaturated fatty acids.

But many studies have linked trans fats to cardiovascular disease, diabetes, cancer and obesity.

They’re also linked to inflammation and heart disease.

In the past, many burger chains have focused on using fewer trans fats, and McDonald’s has said it’s committed to reducing trans fat consumption to 25 percent of its burger production.

It says it has made progress in reducing trans fats in its food, though it still produces large amounts.

Fatties also make up a large part of the meat at fast food joints, where workers get a daily pay cut.

That’s because they’re not paid for their work, but instead are paid based on how much time they spend working.

If Burger King were to change its practices, its beef burger production could fall by about one-third, according a study from the Food Policy Research Institute at George Mason University.

The burger industry also is looking at other ways to reduce the amount it uses.

Burger maker KFC said in March it is making the burger with fewer trans fat ingredients, including a less-saturated vegetable oil.

That could cut its trans fat content by a third, said Krista Davis, a research associate at the institute.

Other burger chains are also looking at ways to improve the taste of their products, such as by using less processed meats and more fresh produce.