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By Dr. Mercola Ever wonder what goes on behind the scenes at fast food restaurants?  Fast-food insiders (i.e. former employees) reveal a slew of nasty secrets that may make you think twice about ever eating in one of these restaurants again … Black Oil, Blood and “Melted” Chicken The featured article has quite a few doozies, such as a former worker from Burger King who describes the restaurant’s oil rotation policy: 1 "Here is how the oil rotation went. You had four vats of oil that you cooked fries in. And boy did you cook fries. Tons of them. After about 2 days worth, the oil got too dark for fries. So we switched it over to the ones for chicken. Since it was darker, it was ok. Then that goes on for a week. After a week of massive frying. The oil is black as motor oil. At that point, it's switched to the Fish Filet vat. That's the only thing you cook in that vat." Another former worker, this one from McDonald’s, recalled what happened when a bag of ...