November 2, 2024

WBC Nutrition Committee Foods to Avoid (Part 2)

WBC Nutrition Committee Foods to Avoid (Part 2)

WBC Nutrition Committee Foods to Avoid (Part 2)

By Dr. Phillip Goglia

Plumped poultry? (& what is plumped poultry – Plumped poultry has been around for years … mostly passed the Mason Dixon line. For decades southern restaurants and cafeterias would soak their chicken in a saltwater solution to “plump or tenderize” the chicken meat — so that the cheaper cuts of meat would be tender and juicy… especially as fried chicken. The chicken would hold more water and sodium per ounce of meat – the result is more flavorful meat but one that contains a higher sodium count that would in turn cause water retention in those that consumed the plumped poultry — for those people with high blood pressure – naturally occurring water retention and coronary heart failure risks this is not a good choice. Most recently meat corporations have made it a practice to plump their poultry for the same reasons but one additional frightening reason… as the chicken is plumped it will weigh more per square inch of the product so a regular 6 oz breast when plumped might weigh as much as 9 oz post plumping and in turn because of the additional sodium water solution … cost the consumer more without costing the manufacturer more money to feed a larger chicken… in turn the manufacturer makes more bottom dollar profit and provides the consumer with a chicken breast that could damage heart health and cardiovascular health …. Nice right??

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