A Matter of Taste

* McDonald’s bemoans the recent downturn in its European business, placing much of the blame on the contaminated beef supply [“Beef Fears Prompt McDonald’s to Lower Outlook,” March 15], but we suggest it may be overlooking an obvious remedy.

Thanks to revelations in Eric Schlosser’s new book, “Fast Food Nation,” we now know that the meat in McDonald’s (and other chains’) hamburgers is so over-processed that its “flavor” must be reintroduced via the application of various chemical additives.

Why not simply apply these artificial tastes to non-meat products to create a soy Big Mac or a veggie Whopper?

This would eliminate the health risks associated with beef--contaminated or not--while still giving consumers the same savory experience they’ve been conditioned to associate with their beloved Happy Meals.

MARGARET GASCOIGNE

Palms

HOWARD PROUTY

Sherman Oaks

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