Blondie_Bombshell
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About one-third 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 suspect.
Processors are required to disclose the injections, but the lettering on the packaging can be small and inconspicuous. To know if you're picking up an enhanced product, squint at the fine print, which will list something like, "contains up to 15% chicken broth." You can also check the ingredient list, and, of course, look for the sodium content on the Nutrition Facts label.
If the chicken is truly natural, the sodium content won't stray higher than 70mg per serving.
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 suspect.
Processors are required to disclose the injections, but the lettering on the packaging can be small and inconspicuous. To know if you're picking up an enhanced product, squint at the fine print, which will list something like, "contains up to 15% chicken broth." You can also check the ingredient list, and, of course, look for the sodium content on the Nutrition Facts label.
If the chicken is truly natural, the sodium content won't stray higher than 70mg per serving.
