What’s In Fast Food Chicken? [View all]

[DainBramaged]

Frying chicken is fairly simple, if a little messy. You dip pieces of chicken into a mix of egg and milk, roll them around in flour and spices, then cook the chicken in sizzling hot oil until the pieces are brown, crispy and delicious.

But wait! Don’t forget to add a dash of dimethylpolysiloxane, an anti-foaming agent made of silicone that is also used in Silly Putty and cosmetics.

Now add a heaping spoonful of tertiary butylhydroquinone (TBHQ), which is a chemical preservative and a form of butane (AKA lighter fluid). One gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse,” according to A Consumer’s Dictionary of Food Additives. Five grams of TBHQ can kill you.

Sprinkle on thirteen other corn-derived ingredients, and you’re only about twenty shy as many ingredients as a single chicken nugget from McDonald’s. And you were using pulverized chicken skin and mechanically reclaimed meat for your chicken, right?

No one in his or her right mind would cook chicken like this. Yet every day, hoards of Americans consume these ingredients in Chicken McNuggets, which McDonald’s claims are “made with white meat, wrapped up in a crisp tempura batter.”

However chicken only accounts for about 50% of a Chicken McNugget. The other 50% includes a large percentage of corn derivatives, sugars, leavening agents and other completely synthetic ingredients, meaning that parts of the nugget do not come from a field or farm at all. They come from a petroleum plant. Hungry?

http://www.undergroundhealth.com/whats-in-fast-food-chicken/


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