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Where can you find colloidal silver?

Most people take colloidal silver to cure infections, boost immunity and prevent colds, flu and other infections. There are 7 things you should know...The type of colloidal silver is more important than the brand.There are three types of colloidal silver: Colloidal silver atoms, ionic colloidal silver and nanoparticle colloidal silver aka colloidal silver.The size of the colloidal silver particle determines how rapidly it is absorbed by the human body.Colloidal silver atoms are individual single atoms and are the smallest particle size attainable, and are more easily absorbed, and expelled, from the human body due to the fact that they do not get trapped in the kidneys or liver, so it's very difficult to get argyria, the blue-gray skin condition so many people fear.Because the atom particles are so small and can penetrate through the outer walls of a virus (which are 300 Nanometers or more in size)make them so much more effective than Ionic or nanoparticle colloidal silver, due to the smaller size of the silver atom.There are many good brands of ionic colloidal silver, colloidal silver, but only a few that offer true atomic particle colloidal silver.While it is argued that the best colloidal silver will have a ratio of 85% ionic silver to 15% colloidal silver., that statement only applied to ionic silver, and ionic silver is comprised of nanoparticles.What is atomic colloidal silver or colloidal silver atoms:Francis S. Key and George Maass, PhD wrote an article in 2001 explaining why nanoparticle colloidal silver is allegedly better than ionic colloidal silver. In this 6 page document they do make a reference to silver atoms and the wrote: "A single silver atom can be considered to be an atomic sized particle of metallic silver. It is the smallest size of silver matter that exists. The diameter of a single silver atom is 0.288 nm. While it is theoretically possible tohave a particle of metallic silver that consists of a single atom, in practice particles are much larger and consist of many atoms. Just for reference, a particle one nanometer in diameter would consist of 31 silver atoms, and a 5 nm diameter particle would be about 3900 atoms while a 20 nm diameter particle would contain about 250,000 silver atoms. The particle size typically observed in colloidal silver has been measured in the range of 5 to 200 nanometers. Such measurements are performed using a Photon Correlation Spectrometer (PCS) that can measure down to 1 nm. In our laboratory a Malvern Zetasizer 3000HS is used to make such measurements."When that article was presented in 2001 colloidal silver atom products were not yet attainable, it was not approximately 2010 when the new technology that actually produced colloidal silver atoms suspended in distilled water was introduced on the open market.Three things to look for in colloids:Chemical CompositionParts Per Million (PPM) ContentParticle Size (the smaller the better).Avoiding chemicals in what you consume is always the best practice, most colloidal silver products contain chemicals. To find out how to detect chemicals in your colloidal silver just do an internet search of "How to Select-Safe-Chemical-Free-Colloidal-Silver".Ionic Colloidal Silver has been reported to contain: phosphates, bromides and or silver protein, aka Chemicals. Traditional nanoparticle colloidal silver has been reported by the FDA to actually contain cyanides, Hydrochloric Acids, Nitric Acids, Sulfuric Acids, Chlorides and peroxides.PPM is extremely important only if you have the smallest particle size achievable, because atoms are not the same as nanoparticles and have been reported to be up to 250 Million times smaller than nanoparticle and Ionic colloidal silver, they will outperform due to the tiny size.Colloidal silver atom theory:If a single nanoparticle can be broken down into individual atoms, then there would be less silver consumed but much more effectiveness because the silver atom would penetrate a virus much more easier than a nanoparticle that would bounce of the viruses instead of penetrating into the virus. So that means:No dangers of contracting ArgyriaNo silver toxicityPure effectiveness due to the rapid penetration of pathogens.*To find the best colloidal silver atoms products, just do an internet search for "colloidal silver 3000 PPM"Why use ionic silver?All forms of colloidal silver may work, some work better than others.What Kind of IonicSilver to avoid?Any that are made with Bromides, phosphates, silver protein due to the side effects of those chemicals.What Kind of regular Nanoparticle Colloidal Silver to Avoid?Any that have a any kind of color (indicates chemicals used).That have Low PPM (anything under 1000 PPM)That say "Do Not Refrigerate or Do not Freeze"That say "Do not expose to Sun or Ultraviolet light"Any that say "Do not apply externally to skin"Any that the label reads: "Colloidal silver...........10 PPM" why?Any that in the Table of Contents Purified Water.Because they are mislabeled, there is no single element called "colloidal silver".While they state that no chemicals are used, Purified Water still contains Salts that are used to create the spark, these salts create Silver Chloride a chemical by product of the combination of Purified Water and Silver Electrodes.Because virtually all of the above have chemicals, they are reluctant to state which chemicals they are using.According to expert congressional testimony, not much silver is needed to be effective especially when atom particle products use less silver, than any other product on the market. Colloidal silver atoms use no chemicals but have a high concentration of atoms PPM.See Sources and related links "Congressional Testimony American Biotech Laboratories"Typical uses of colloidal silver include:Spraying, for lung or nasal infections, by inhaling deeply (use the dosage as directed on labels) Spraying onto cuts, burns, sunburns, sores, cold sores, bandages, frequently. Drops are used (held under the tongue for a minute or so) for internal needs.According to EPA, the daily dose of Ionic and Nanoparticle Silver colloids believed to be safe is 350 mcg of silver daily, for up to 70 years. At this level, one can safely consume seven teaspoons daily of a 10 PPM "colloidal" silver solution. And, a 20 PPM silver solution will have a max daily dose of 3.5 teaspoons.However with Atom Size Particles there are no such requirements due to the fact that:They do not clog the Kidneys or Live, due to the atomic particle sizeThe excreet easily along with other used and waste human tissueAbsolutely zero chemicals are usedThe aotm size particles defy all rules and conditions that nanoparticle and Ionic Colloids haveSo that dosage only applies to low PPM Nanoparticle and Ionic Silver and ALL other chemically made colloids.Atomic Colloidal Silver has no such restrictions because of no chemicals are ever used in the manufacturing process and because comparing apples for apples, there are really not comparable because on one hand you have atoms and on the other you have nanoparticles which can be 250 Million times larger than an atom. So, you should beware of products having 1000 PPM and under of silver with a dose of more than two teaspoons per day.Some products available on the Internet have a concentration in the 100 PPM or more and are made with chemicals. These high concentrations of chemical consumption produce a greater risk of argyria (blue/gray skin) from silver accumulation.As you can see from the list of effective concentrations of silver (the Congressional Testimony) such high amounts of nanoparticle silver are unnecessary, since most microbes die off at well under 10 PPM of silver, however the length of time to achieve this effectiveness can be from weeks to more than 3 months with the Low PPM product, in which you would have to consume a lot of chemicals to get effectiveness.90-99% of nanoparticle silver is removed by the body in two days, according to animal studies. The remainder is removed in the following one to four weeks, so an appropriate break from silver use can prevent the undesirable side-effect of blue/gray skin. That also means that you may allow the virus to build immunity while you take that break.However no such evidence has been introduced in connection with colloidal silver atoms products.The Mayo Clinic has warned that nanoparticle colloids can get lodged in the kidneys, Liver and even skin cells, combined with the chemicals used, they can produce argyria.Not so with Atom size particles which easily get expelled from the body along with the human waste, due to the fact that are much too small and believed to attach themselves to the tiny cell thereby also getting excreting when that host cell is used and no longer needed by the human body.Colloidal Silver Labels:The FDA has issued a report dated 1999, which all the major colloidal silver and ionic silver producers were investigated and studied, they found that they all use chemicals on some form or fashion, their report shows: Ionic Colloidal Silver has been reported to contain: phosphates, bromides and or silver protein, aka Chemicals, traditional nanoparticle colloidal silver has been reported to actually contain cyanides, Hydrochloric Acids, Nitric Acids, Sulfuric Acids, Chlorides and peroxides.Hydroxides, Chlorides and peroxides have been reported to not only cause argyria but may be also responsible for hair loss, premature gray hair, nerve damage, brain cell damage and many other side effects.Many producers of colloids claim not to have chemicals and mislabel their products, because they do not want to show the proof of chemicals to the untrained buyer.According to the BC Canadian government,"Silver is a disinfectant for non-spore forming bacteria at concentrations about 1000 times lower than the levels at which it is toxic to mammalian life." See Sources and related links "Ambient Water Quality Criteria for Silver"According to the US FDA,"Silver has been known for its antimicrobial properties for decades" See Sources and related links "FDA: 'Silver has been known for its antimicrobial properties for decades'.According to Cancer.govDefinition: antimicrobial"A substance that kills microorganisms such as bacteria or mold, or stops them from growing and causing disease."See Sources and related links "Definition: antimicrobial"According to Text Book of Materia Medica and Their Therapeutics by A.S Blumgarten, 6th Edition, M.D., F.A.C.P. printed by The McMillan Company in New York. 1935, the first Edition was written in 1914., proves that silver has been used as early as 1914.Best Hint:To test your colloidal silver for chemicals: Pour your colloidal silver into a clear glass vessal, Freeze the product, let it thaw out, and you will see all the chemicals and nanoparticles drop to the bottom of the glass container. To Test your Ionic Silver for chemicals: You can do the same test above, and or, vigorously Shake the bottle and you will find foam, a clear indicator of chemical use in it manufacture.Look for a brand that says its has atomic size particles, has a high PPM of 3000 or more, completely clear in color, (because the atoms attach themselves to the water molecule no chemicals are ever needed) and is guaranteed not to be made with chemicals.In fact, according to Health Canada (Canada's health dept), if you ate all your fruits and vegetables, everyday, especially mushrooms, you'd probably get more silver in your body than from a daily dose or two of an ionic or nanoparticle colloidal silver.The best brands of colloidal silver typically have a minimum of PPM Ratio of 3000 to 18,000 PPM.To find the best brands, just internet search for "Colloidal Silver 3000 to 18,000 PPM".

What do you do with wax still in your candle after the wick is burned down?

The term "Hamburger" originally derives from the German city of Hamburg[2], Germany's second largest city, from where many emigrants came to America (cf. Frankfurter and Wiener, names which also derive from German-speaking cities). In High German, "Burg" means "castle", earlier also city/town, and is a widespread component of city names. "Bürger" describes someone coming from that castle or town, respectively (compare London -> Londoner), hence Hamburger can be an adjective in German.The term "ham" could derive from the word "hamme", a denomination for a moraine hillside[citation needed], although this remains unclear. The likeness to the English word "ham" is by pure chance (not to mention the fact that hamburgers do not contain ham).Thus, the term "burger" became the synonym for many types of round sandwiches, although this word actually just described that a type of food or rather their creator(s) originated in Hamburg.[edit]InventionSee also: Cheeseburger#HistoryThere are several accounts of the invention of the hamburger. All take place in the United States near the end of the nineteenth century.Residents of Hamburg, New York, which was named after Hamburg, Germany, attribute the hamburger to Ohioans Frank and Charles Menches. According to legend, the Menches brothers were vendors at the 1885 Erie County Fair (then called the Buffalo Fair) when they ran out of sausage for sandwiches and used beef instead, naming the result after the location of the fair.[3][4] Frank Menches's New York Timesobituary states instead that these events took place at the 1892 Summit County Fair (in Akron, Ohio).[5]The Seymour Community Historical Society of Seymour, Wisconsin, credits Charlie Nagreen. Now known as "Hamburger Charlie", Nagreen was fifteen when he reportedly made sandwiches out of meatballs he was selling at the 1885 Seymour Fair (now the Outagamie County Fair), so that customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steakwith which local German immigrants were familiar.[6][7]Louis Lassen of Louis' Lunch, a small lunch wagon in New Haven, Connecticut, sold its first hamburger in 1895.[8][9][10] New York magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later", noting also that this claim is subject to dispute.[11]The Texas historian Frank X. Tolbert attributes the invention to Fletcher Davis of Athens, Texas. Davis is believed to have sold hamburgers at his café at 115 Tyler Street in Athens, Texas in the late 1880s, then brought them to the 1904 St. Louis World's Fair.[12][13] An article about Louis' Lunch in The New York Times on January 12, 1974, stated that the McDonald's hamburger chain claims the inventor was an unknown food vendor at the 1904 St. Louis World's Fair. Tolberts research shows this vendor to have been Fletcher Davis. Dairy Queen spokesman Bob Phillips made a similar claim for Dairy Queen in a commercial filmed in Athens in the 1980's calling the town the birthplace of the hamburger."In April of 1995, the Dallas Morning News reported Oklahoma author says Tulsa beats out Texas as the birthplace of delicacy. Michael Wallis, author of "Route 66, The Mother Road", was quoted by the newspaper to say he had discovered Tulsa's place in culinary history. The discovery was made while researching the state's tastiest hamburgers. What better place to start than the restaurant that has been voted Tulsa's best burger more often than any other restaurant since 1933…Weber's Root Beer Stand. Mr. Wallis' research revealed that Oscar Weber Bilby was the first person to serve a real hamburger. On July 4, 1891, ground beef was served on his wife's homemade buns. The Fourth of July party took place on his farm, just west of present day Tulsa. Until then, ground beef had been served in Athens, Texas on simple slices of bread, known presently and then as a "patty melt". According to the Tulsa-based author, the bun is essential. Therefore, in 1995, Governor Frank Keating cited Athens, Texas' feat of ground beef between two slices of bread to be a minor accomplishment. The Governor's April 1995 Proclamation also cites the first true hamburger on the bun, as meticulous research shows, was created and consumed in Tulsa in 1891. The Governor's Proclamation cites April 13, 1995 as Tulsa as "The Real Birthplace of the Hamburger."" [14]The hamburger bun was invented in 1916 by a fry cook named Walter Anderson, who co-founded White Castle in 1921.[edit]Early major vendors1921 - White Castle, Wichita, Kansas. Due to widely prevalent anti-German sentiment in the U.S. during World War I, an alternative name for hamburgers was salisbury steak. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small 2.5-inch square hamburgers, known as slyders. They started to punch five holes in each patty, which help them cook evenly and eliminates the need to flip the burger. White Castle was the first to sell their hamburgers in grocery stores and vending machines.[citation needed]1940 - McDonald's restaurant, San Bernardino, California, opened by Dick and Mac McDonald. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the company from the brothers for $2.7 million and a 1.9% royalty.Main article: History of McDonald's[edit]Hamburgers todayHamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are mass-produced in factories and frozen for delivery to the site.[15] These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Generally most American hamburgers are round, but some fast-food chains, such as Wendy's, sell square-cut hamburgers. Hamburgers in fast food restaurants are usually fried, but some firms, such as Burger King use a grilling process. At conventional American restaurants, hamburgers may be ordered "rare", but normally are served well-done for food safety reasons. Fast food restaurants do not offer this option. The McDonald's fast-food chain sells a sandwich called the Big Mac, one of the world's top selling hamburgers. Other major fast-food chains, including Burger King (also known as Hungry Jack's in Australia),A&W, Culver's, Whataburger, Carl's Jr./Hardee's chain, Wendy's (known for their square patties), Jack in the Box, Cook Out, Harvey's, In-N-Out Burger, Five Guys, Fatburger, Burgerville, Back Yard Burgers,Lick's Homeburger, Roy Rogers, and Sonic, also rely heavily on hamburger sales. Fuddruckers and Red Robin are popular hamburger chains that specialize in mid-tier "restaurant-style" variety of hamburgers. The "slider" style of mini hamburger is still popular regionally in the White Castle and Krystal chains.Some North American establishments offer a unique take on the hamburger beyond what is offered in fast food restaurants, using upscale ingredients such as sirloin or other steak along with a variety of different cheeses, toppings, and sauces. Some examples would be the Bobby's Burger Palace chain founded by well-known chef and Food Network star Bobby Flay and burger 55 in Canada.Hamburgers are often served as a picnic and party food, cooked outdoors on barbecue grills. Raw hamburger may contain harmful bacteria that can produce food-borne illness such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed when handling it. Hamburger patties can be cooked rare, medium rare, medium, medium well, or well done. These terms refer to how thoroughly the meat is cooked, ranging from having a little bit of pink coloring to being dark brown, cooked almost to a crisp. However because of the potential for food-borne illness, it is recommended that hamburgers should be cooked to an internal temperature of 170°F (80°C). If cooked to this temperature, they will be well done.[16][edit]Ingredients and variationsA high-quality hamburger patty is made entirely of ground beef and seasonings; this may be described as an "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with added flour, texturized vegetable protein or other fillers to decrease their cost. In the 1930s ground liver was sometimes added to the patties. Some cooks prepare their patties with binders, such as eggs orbread crumbs, and seasonings, such as parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. There is an increasing popularity of new types of burgers that use alternatives to ground beef as the primary ingredient. For example, a turkey burger uses ground turkey meat, a chicken burger uses groundchicken meat. A buffalo burger uses ground meat from a bison and some mix cow and buffalo meat, thus creating a "Beefalo burger" and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer.[17] Burgers can also be made by mixing seafood or lamb with beef.[18]A veggie burger, garden burger, or tofu burger uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.[edit]Regional variationsThe ingedients used in hamburgers may vary depending upon location. [edit]North AmericaThis section needs additional citations for verification.Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (April 2009)Main article: History of the U.S. HamburgerNorth American homemade hamburgerIn North America, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are traditionally prepared "with everything" (or "all the way", "deluxe", "the works", "dragged through the garden", or in some regions "all dressed"), which includes lettuce, tomato, onion, and often sliced pickles (or pickle relish). Cheese (usually processed cheese slices but often cheddar, Swiss, pepper jack, or blue), either melted on the meat patty or crumbled on top, is generally an option.Condiments are usually added to the hamburger or may be offered separately on the side; the three most common are mustard, mayonnaise, and ketchup. However, salad dressings and barbecue sauce are also popular. Traditional "Texas burgers" use mustard as the only sauce, with or without vegetables and cheese.Other popular toppings include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce and/or chili (usually without beans). Heinz 57 sauce is popular among burger enthusiasts. Somewhat less common ingredients include fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, Jalapenos and other kinds of Chile peppers,anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings or potato chips.Standard toppings on hamburgers may depend upon location, particularly at restaurants that are not national or regional franchises. In the Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty or with a pat of butter on top of the burger patty. This is called a "Butter Burger". In the Carolinas, for instance, a Carolina-style hamburger "with everything" may be served with cheese, chili, onions, mustard, and coleslaw. National chain Wendy's sells a "Carolina Classic" burger with these toppings in these areas. In Hawaii hamburgers are often topped with teriyaki sauce, derived from the Japanese-American culture, and locally grown pineapple. Waffle House claims on its menus and website to offer 70,778,880 different ways of serving a hamburger. In portions of the Midwest and East coast, a hamburger served with lettuce, tomato, and onion is called a "California burger". This usage is sufficiently widespread to appear on the menus of Dairy Queen. In the Western U.S., a "California" burger often means a cheeseburger, with guacamole and bacon added. Pastrami burgers are particularly popular in Salt Lake City, Utah.[19]A hamburger with two patties is called a "double decker" or simply a "double". The Big Boy claims to have been the first to sell these. A hamburger with three patties is called a "triple"; Wendy's restaurant chain was one of the first to offer this as a regular product. Doubles and triples are often combined with cheese and sometimes with bacon, yielding a "double cheeseburger" or a "triple bacon cheeseburger", or alternatively, a "bacon double or triple cheeseburger". A hamburger with one patty, bacon, and cheese is a "bacon cheeseburger" or a "Banquet Burger"; hamburgers with bacon but no cheese are often called "bacon-burgers".A hamburger smothered in red or green Chile is called a slopper and is common in the southwestern United States.The Hardee's restaurant chain gained extensive publicity within the United States following its introduction of the Monster Thickburger, containing two meat patties, three slices of cheese, six strips of bacon, 1,420 calories and 107 grams of fat. Other restaurants, such as In-N-Out, offer multiple patties and cheese on a burger; a "4 X 4" is four meat patties and four slices of cheese. One could order as many meat patties as desired. The largest ordered was a "100X100", which cost US$100.A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then grilled.To decrease cooking and serving time, fast food hamburgers have thinner patties than those used in restaurants. The Carl's Jr. restaurant chain acknowledged this with the introduction of the "Six Dollar Burger", featuring a patty the same size as those served by sit-down restaurants for a lower price.Hamburgers may be described by their combined uncooked weight, with a single uncooked burger a nominal four ounces or 113.5 grams is a "quarter pounder". Instead of a "double hamburger", one might encounter a third- or half-pounder, weighing eight ounces or 227 grams. Burger patties are nearly always specified in fractions of a pound.Another variety of hamburger is the "slider", which is a very small square hamburger patty sprinkled with diced onions and served on an equally small bun, popularized by White Castle. The name comes from their size, whereby they are considered to "slide" right down your throat in one or two bites (Many U.S. vets will disagree; the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you). Another purveyor of the slider is Krystal. Burger King has sold pull-apart mini-burgers, first under the name "Burger Buddies" and later as "Burger Shots". In the late 2000s, the "slider" has gained in popularity and has been featured on the menu even at more expensive restaurants such as T.G.I. Fridays. Jack-in-the-Box also now serves sliders marketed as "Mini Sirloin Burgers".In Fitzgerald, Georgia, people come from afar for the famous "Johnnie Burgers" at Johnnie's Drive-In. Created by Johnnie Wise in the 1940s, the "Johnnie Burger" is scrambled hamburger meat on a toasted bun and topped with slaw.In the continental U.S. it is uncommon to hear a chicken patty or breast on a hamburger bun referred to as a "chicken burger". This is almost always called a "chicken sandwich" except for rare exceptions, such as with the Red Robin chain of restaurants. In Canada, "chicken burgers" generally refer to patties and when using a chicken breast, to "chicken sandwiches". In Hawaii, small (usually marinated) pieces of chicken piled on a bun can be found, referred to as a teriyaki chicken burger, for example. This is similar to what is found in Japan,[20] but is a local variation.In Alberta, Canada a "kubie burger" is a hamburger made with a pressed Ukrainian sausage (kubasa).[21]In Toronto the local eatery Dangerous Dan's Diner [3] offers the "Colossal Colon Clogger Combo", or "Quad C", a 24-ounce burger served with a quarter pound of cheese, a quarter pound of bacon, and two fried eggs, along with a large shake and a small poutine.In Mexico, a hamburger usually consists of actual ham with the meat patty along with avocado, cheese, and bacon.[edit]United Kingdom and IrelandHamburgers in the UK and Ireland are very similar to their U.S. cousins, and the High Street is dominated by the same big two chains as in the U.S. - McDonald's and Burger King. The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the UK. An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery and delivered to the customer's table. In the late 1970s, to compete with McDonald's,[22] Wimpy began to open American-style counter-service restaurants and the brand disappeared from many UK high streets when those restaurants were rebranded as Burger Kings in 1989/90 by the then-owner of both brands, Grand Metropolitan. A management buyout in 1990 split the brands again and now Wimpy table-service restaurants can still be found in many town centers whilst new counter-service Wimpys are now often found at motorway service stations.Hamburgers are also available from mobile kiosks, particularly at outdoor events such as football matches. Burgers from this type of outlet are usually served without any form of salad - only fried onions and a choice of tomato ketchup, mustard or brown sauce.Chip shops, particularly in the West Midlands, North-East and Scotland, serve battered hamburgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is usually served with chips.Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items. Many pubs specialize in "gourmet" burgers. These are usually high quality minced steak patties, topped with items such as blue cheese, brie, avocado et cetera. Some British pubs serve burger patties made from more exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers,ostrich burgers and in some Australian themed pubs even kangaroo burgers can be purchased. These burgers are served in a similar way to the traditional hamburger but are sometimes served with a different sauce; redcurrant sauce, mint sauce and plum sauce being common examples.In the early 21st century "premium" hamburger chain and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often organic, usually served to eat on the premises rather than to take away.[23] Chains include Gourmet Burger Kitchen, Ultimate Burger, and Hamburger Union.In recent years Rustlers has sold pre-cooked hamburgers re-heatable in a microwave oven in the United Kingdom.Linguistically, the UK is notable (as with Japan) in that the term "burger" can refer simply to the patty, be it meat or vegetarian.[edit]Australia and New ZealandThis section needs additional citations for verification.Please help improve this article by adding reliable references. Unsourced material may be challenged and removed. (January 2009)Fast food franchises sell American style fast food hamburgers in both Australia and New Zealand. The traditional Australasian hamburgers are usually bought from fish and chip shops or milk bars. The hamburger meat is almost always ground beef, or "mince" as it is more commonly referred to in Australia and New Zealand. They almost always include tomato, lettuce, grilled onion, beetroot (canned slices), and meat as minimum, and can optionally include cheese, pineapple, a fried egg (usually with a hard yolk) and bacon. If all these optional ingredients are included it is known in Australia as a "hamburger with the lot".[24][25] The only variance between the two countries' hamburgers is that New Zealand's equivalent to the "hamburger with the lot" often contains a steak (beef) as well. The only condiments regularly used are tomato sauce, which is similar to ketchup, or BBQ sauce. The McDonald's "McOz" Burger is partway between American and Australian style burgers, having beetroot and tomato in an otherwise typical American burger, However it is no longer a part of the menu, recently replaced by the Mcfeast burger. Likewise McDonald's in New Zealand created a Kiwiburger, similar to a Quarter Pounder, but features salad, beetroot and a fried egg. The Hungry Jack's (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup and a meat patty.In Dunedin, NZ, Velvet Burger were invented. A Velvet Burger has venison as an ingredient.[edit]ChinaIn China, restaurants such as McDonald's and KFC have been proliferating all across the country. In many parts of China, small hamburger chains have opened up to capitalize on the popularity of hamburgers with children. Restaurants such as Peter Burgerattempt to copy McDonald's. In supermarkets and corner stores, customers can buy "hamburgers" (hanbao) off the bread shelf. These unrefrigerated so-called "hamburgers" are nothing more than ultra-sweet buns cut open with a thin slice of pork or ham placed inside without any condiments or vegetables. These hanbao are a half-westernised form of the traditional Cantonese "hamburgers" called "char siu bao" (BBQ Pork Bun). The Chinese word for hamburger (hanbao) often refers to all sandwiches containing cooked meat, regardless of the meat's origin. This includes chicken burgers, as KFC is very popular in China.[edit]JapanHamburg steak In Japan, hamburgers can be served in a bun, called hanbāgā (ハンバーガー), or just the patties served without a bun, known as hanbāgu (ハンバーグ) or "hamburg", short for "hamburg steak".Hamburg steaks (served without buns) are similar to what is known as Salisbury steaks in the USA. They are made from minced beef, pork or a blend of the two, mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. It is a popular item at home, and in casual, western style suburban restaurant chains known in Japan as "family restaurants". It became popular in the 1960s.Hamburgers in buns, on the other hand, are predominantly the domain of fast food chains. As well as American chains such as McDonald's and Wendy's, Japan has a few home grown hamburger chain restaurants such as MOS Burger and First Kitchen. Local varieties of burgers served in Japan include teriyaki burgers, katsuburgers (containing tonkatsu) and burgers containing shrimp korokke. Some of the more unusual examples include the "Rice Burger", where the bun is made of rice, and the luxury 1000-yen (US$10) "Takumi Burger" (meaning "artisan taste"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the actual patty, there are burgers made with the famous Kobe beef, butchered from cows that are fed with beer and massaged daily. McDonald's Japan also recently launched a McPork burger, made with U.S. pork. McDonald's has been gradually losing market share in Japan to these local hamburger chains, due in part to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.[citation needed] Burger King once retreated from Japan, but re-entered the market in Summer 2007 in cooperation with the Japanese fast-food chain Lotteria.[edit]Other countriesThis section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (January 2009) Chicken burger with rice bun (sold in Taiwan, Korea, Hong Kong, Macao, the Philippines, Thailand and Singapore). Note that the "bun" is composed of cooked riceRice burgers, mentioned above, are also available in several East Asian countries such as Taiwan and South Korea. Lotteria is a big hamburger franchise in Japan owned by the South Korean Lotte group, with outlets also in China, South Korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they also have hamburgers made from squid, pork, tofu, and shrimp. Variations available in Korea include bulgogi burgers and kimchi burgers.Not surprisingly, the Philippines, with American culinary influences going back to U.S. political influence of the islands at the beginning of the 20th century, retains a strong bond with American trends. A wide range of major U.S. fast-food franchises are well represented, together with local imitators, often amended to the local palate. The famous chain McDonald's (locally nicknamed "McDo"), which is immensely popular with Filipinos, have a range of burger and chicken dishes often accompanied by plain steamed rice and/or french fries. Most popular of all with locals, the Philippines boasts its own burger-chain called Jollibee, which offers burger meals and chicken, including a signature burger called "The Big Champ". Jollibee now has a number of outlets in the United States. Vada pav or other wise known asIndian Burger, made of Potatoes and spices.In India, burgers are usually made from chicken or a vegetable patties due to cultural taboos against eating beef, which stem from Hindu religious practice and pork, which stems from Islamic religious practice. Because of this, the majority of fast food chains and restaurants in India do not serve beef. McDonald's in India, for instance, do not serve beef, offering the "Maharaja Mac" instead of the Big Mac, substituting the beef patties with chicken. Another version of the Indian vegetarian burger is the Wada Pavconsisting deep-fried potato patty dipped in gramflour batter. It is usually served with mint chutney and fried green chili. Plus they may consist of eggs.In Pakistan, apart from American fast food chains, burgers can be found in stalls near shopping areas, the best known being the "shami burger". This is made from "shami kebab", made by mixing lentil and minced lamb. Onions, scrambled egg and ketchup are the most common toppings.In Malaysia there are 300 McDonald's restaurants. The menu in Malaysia also includes eggs and fried chicken on top of the regular burgers. Burgers are also easily found at nearby mobile kiosks, especially Ramly Burger.In Mongolia, a recent fast food craze due to the sudden influx of foreign influence has led to the prominence of the hamburger. Specialized fast food restaurants serving to Mongolian tastes have sprung up and seen great success.In Turkey along with global chains McDonald's and Burger King a different variation of the hamburger called Islak Hamburger can be found in many small shops around the country. Islak Hamburger has originated from Turkish fast food retailer Kizilkayalar. Hamburger shops have also adopted a pizza store like approach when it comes to delivering and almost all major fast food chains deliver.In Mexico, burgers are often accompanied by ham and avocado. They also usually have shredded lettuce, onions, tomatoes, and bacon, which can be fried or grilled along with the meat patty, cheese, and condiments. Some restaurant's burgers also have barbecue sauce, and others also replace the ground patty with sirloin, meat "al pastor", barbacoa, and other "guisados". A fried chicken breast is also common. In the city of Puebla, the hamburger is often served without the bun, accompanied by corn tortillas. Many burger chains from the United States can be found all over Mexico, including Carl's Jr., Sonic, as well as global chains such as McDonald's and Burger King.[edit]Health-related controversiesOprah Winfrey was sued[26] for saying on her show broadcast on April 16, 1996 that she would stop eating hamburgers when there was a mad cow disease scare, on the grounds that it was unsafe.[27][28][29]February 26, 1998 the jurors rejected the $11 million-dollar defamation lawsuit by Texas cattlemen.[30] Super Size Me is a 2004 documentary film by Morgan Spurlock, which follows a 30-day time period in 2003 during which Spurlock eats only McDonald's food and increases body mass by 13%. In contrast, 2007 Johan Groundstroem on a hamburger-only diet lost 30% body mass.[31] These culturally recognized events are not to be confused with clinical diet studies-where total caloric intake in addition to food types are monitored.In 1993, hundreds of people were sickened and four children died after eating at Jack in the Box restaurants. The primary cause of the outbreak was hamburger patties contaminated with E. coli, manufactured and sold to the restaurant chain by one of its suppliers. Litigation that resulted from this outbreak took years, and tens of millions of dollars, to resolve.[32][edit]Hamburger superlativesAt $499, the world's largest hamburger commercially available, tips the scales at 185.8 pounds and is on the menu at Mallie's Sports Grill & Bar in Southgate, Michigan. It is called the "Absolutely Ridiculous Burger", which takes about 12 hours to prepare. It was cooked and adjudicated on 30 May 2009.[33]"$100 hamburger" (formerly "$50 hamburger") is aviation slang for a private general aviation flight for the sole purpose of dining at a non-local airport. It is most often used by pilots who are looking for any excuse to fly. A $100 hamburger trip usually involves flying a short distance (less than two hours), eating at an airport restaurant, and flying home.[34]A $777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese and prosciutto, was reported available at Le Burger Brasserie, inside the Paris Las Vegas casino.[35]

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