"About 1/3 of the fresh chicken found in supermarket meat cases has been synthetically saturated with a mix of water, salt, and other additives via needle injections and high-pressure vacuum tumbling. The process is designed to make naturally lean poultry meat juicier and more tender. a 4-ounce serving of what the industry calls 'enhanced' poultry can contain as much as 440mg sodium. That's nearly one-fifth of the current 2,300mg daily sodium allotment - from a source you'd never expect."
Here is another way to think about it.....
"With injections totaling 15% or more of the meat's weight, a 7-pound enhanced chicken might net only 6-pounds of meat. Do the math. At $2.99 per pound, you've paid a premium of up to $0.45 per pound for added salt and water. Each year, this costs Americans about $2 billion, according to the Truthful Labeling Coalition."
Read the fine print on labels staying away from "Enhanced with up to 15% chicken broth, salt, and carrageennan." If nothing else check the listed sodium levels; nonenhanced poultry has 45-70mg where enhanced has 330-440mg of sodium.
No comments:
Post a Comment