Serious Eats - seriouseats.com

A few small points:

1.) Of course there is some nutritional value in McDonald's food. If there wasn't, by definition, there'd be no calories, no fat. Clearly those things are in the burgers, which means that, while they're certainly not healthy, they certainly do at least contain real food.
2.) The extremely high level of salt, as someone else mentioned, probably goes a long way to keeping the burgers from decomposing. I'd recommend heavily salting a homemade burger for another data point.
3.) Regardless of the quality of the beef used, American, grain-fed beef is (as Michael Pollan says) basically fat disguised as meat. Whether all of these burgers rot or none do, none of them are healthy to eat.
4.) I love burgers, sometimes even fast food burgers. I just eat them very rarely.

Oh, by the way, you said "the some of its parts." I assume you meant "sum of its parts."

http://www.nerdist.com/2010/06/the-coffee-nerdist-where-my-whole-bean-coffees-at/

Many of the answers to your questions are there.

My McDonalds in Winston-Salem, NC had never heard of it. Girl looked at me like I was crazy.

My office is in a building with several others, so there are microwaves, coffee machines, etc in the building we have access to. However, when the microwave in our own office break room broke, the boss decided specifically not to replace it. There were tons of complaints of fish, popcorn, and indian food that caused such a fuss he figured we were better off without it.

I'm sure I eat at least a dozen raw eggs over the holidays between home made nogg and tasting cookie / other batters. No worries on my end, though I do always use the freshest organic eggs (or local!) I can find.

Bundaberg!

I always have sardines in the pantry, and kippers, and that's usually what I break out when the wife's away. Those, maybe alone or on some crackers, or if I'm feeling frisky, cooked quickly with some onion and tomato.

I love to cook for people, but I rarely do any "real" cooking when I'm alone. I dunno why.

You're going to greece... you have EVERYTHING to look forward to. God, how I want to go back!

"Traditionally made hard cheese (such as Swiss cheese) and soft ripened cheeses may create less reaction than the equivalent amount of milk because of the processes involved. Fermentation and higher fat content contribute to lesser amounts of lactose. Traditionally made Swiss or Cheddar might contain 10% of the lactose found in whole milk. In addition, the traditional aging methods of cheese (over 2 years) reduces their lactose content to practically nothing.[2] Commercial cheese brands, however, are generally manufactured by modern processes that do not have the same lactose reducing properties, and as no regulations mandate what qualifies as an "aged" cheese, this description does not provide any indication of whether the process used significantly reduced lactose."

http://en.wikipedia.org/wiki/Lactose_intolerance