On September 12th, researchers at the University of Mississippi published in the American Journal of Medicine, a study titled “The Autopsy of Chicken Nuggets Reads ‘Chicken Little”. In that report, three researchers studied two nuggets from two national fast food chains, and proceeded to preserve, dissect and stain the nuggets and then observe them under a microscope.
The two nuggets examined consisted of only 50 per cent or less of chicken muscle tissue, aka, the meat you know and love that comes from the breast, wings, and thighs.
“We all know white chicken meat to be one of the best sources of lean protein available and encourage our patients to eat it,” lead author Dr. Richard D. deShazo of the University of Mississippi Medical Center told Reuters Health.
So what were in the other halves of each mouth watering nugget?
One nugget was comprised of a mix of fat, blood vessels, and nerves. Upon closer inspection, the researchers found cells that line the skin and internal organs of the chicken.
The second nugget was comprised of only 40 per cent chicken meat, and was cut with fat, cartilage and pieces of bone.
Take all those by-products, clump them together, puree, and strain the remainder into a consistent and smooth pink slush of salty chickeny goodness. Add some ammonium hydroxide in it to kill the bacteria. Mix the sludge with chicken meat, and pat yourself on the back for cutting costs.
“What has happened is that some companies have chosen to use an artificial mixture of chicken parts rather than low-fat chicken white meat, batter it up and fry it and still call it chicken.”
“It is really a chicken by-product high in calories, salt, sugar and fat that is a very unhealthy choice. Even worse, it tastes great and kids love it, and it is marketed to them.”
Above, Jaime Oliver put best, “We’ve brainwashed our kids so brilliantly, so even if they knew something is disgusting and gross – they’ll still eat it if it’s in that friendly little shape.”