YSK chicken sold in supermarkets are often "plumped" with a salt water solution that increases sell weight by up to 30%. A serving can contain up to 500mg of sodium, or 7-10 times what is natural.
Why YSK: consuming too much sodium can lead to high blood pressure, increasing the risk of heart disease and stroke. In my country (USA), the average daily sodium intake is over 3,300mg, exceeding the recommended maximum of 2,300mg. The World Health Organization (WHO) recommends an even lower maximum of 2,000mg.
Also: with the rising cost of food, being mindful of additives that increase sell weight is important.
194 replies
This is a good example of using technically true facts to imply something that isn't actually representative.
Yes, some chicken is sold with an added salt-water solution. That's not a secret it's disclosed right on the label. But presenting the maximum legal numbers as if they apply to all supermarket chicken is misleading.
"Up to 30%" is the ceiling, not the average. Likewise, "up to 500 mg of sodium" describes heavily enhanced products, not ordinary chicken. Plenty of chicken is sold with no added solution at all, and consumers can choose whichever they prefer simply by reading the packaging.
This post also frames the added solution as though it's some kind of deceptive adulteration. In reality, it's added to improve moisture retention and consistency during cooking, and it's regulated and clearly labeled.
So the takeaway isn't "supermarkets are secretly selling watered-down chicken." The takeaway is much less dramatic: read the label. If you want unenhanced chicken, buy unenhanced chicken. If you don't mind the added solution, buy the enhanced product. Manufacturing practices are not evidence of a conspiracy just because someone cherry-picked the largest numbers they could find.
The title already says "up to" for both the 30% and the sodium content. If the reader understands anything else, that's a reading comprehension issue.
Don't be a contrarian for the sake of argument. If your reading comprehension is so good you'd know the title is intentionally sensationalized intentionally using large numbers to make it look and sound like they're always at the upper limits.
God. I bet you're insufferable irl aren't you?
The literal wording of the title is "up to". You're criticizing it for cherry picking when it's... not.
If there's a contrarian here, it's certainly not me.
Nice personal attack though!
Ya. Having "up to" in the title isn't some magical phrase that excuses the sensational title. And simply claiming that it does isn't sufficient.
YSK: Not all raw chicken is the same some is enhanced with a saltwater solution
This is an example of a neutral title that doesn't sensationalize and enhance clicks.
And you started the personal attacks with reading comprehension shtick. So don't get offended all of the sudden.
You clearly understood the title, so no, the "reading comprehension" thing wasn't a dig at you. It was a way to say that you shouldn't assume the reader is unable to understand the litteral meaning of the title, because that is honestly condescending.
The title does not misrepresent anything, is not dramatizing the situation either. It doesn't even say "most" or "a sizeable share" or anything that would imply it's a massively widespread problem. It uses one of the least dramatic quantifier: "often". Then it says "up to" because... That is the only way to say it? Are you expecting a title to say "up to, but not necessarily as high as"? It's a title.
Your title alternative is, however, actually dramatizing, making it a bigger problem than it is. "Not all is the same, watch out what you're buying!" Is the emotion it creates in the first part. Then de-dramatizing with "some".
The title of this post is as neutral as it can be. It is, literally, stating a fact. The word "up to" is indeed not magical, it is the proper way of indicating an upper bound without dramatizing.
I am shocked this is even a debate. And english isn't even my first language.
Edit: admittedly it could use "sometimes" instead of "often", or back up with numbers. But that is hardly dramatizing.
Okay. I apologize for the personal dig. That was uncalled for, especially since I misread what you were saying. I made assumptions and responded in a way that was unnecessarily hostile.
The title of the article is clearly engineered to provoke fear. Nobody wants to pay for added salt or for chicken to be "plumped" to increase its saleable weight.
That's exactly what the title is implying. It throws around numbers like "up to 30%," "500 mg," and "7–10 times" in a way that makes them sound alarming without providing meaningful context.
In reality, some manufacturers inject a brine solution into chicken to improve juiciness and tenderness while also increasing its weight. That practice is disclosed on the label. Consumers also have plenty of alternatives, especially in the United States, where supermarkets typically carry both enhanced and non-enhanced chicken.
So yes, I think the title is obviously sensationalized. While the individual facts may contain elements of truth, they're presented in a way that encourages readers to feel as though they're being deceived or victimized rather than helping them understand what's actually happening.
I dislike headlines like this because they present technically accurate information in a misleading way. They encourage an emotional reaction instead of informing the reader.
Using qualifiers like "up to" doesn't make the presentation any less manipulative. It may make the statement legally defensible, but it doesn't make it an honest or balanced way to communicate the issue.
I don't think there's any significant disagreement between us about the underlying facts. My disagreement is that you're willing to give this headline a pass, and I don't think you should. Its purpose isn't to inform; it's to provoke.
Here is a short that tells of what's going here. This short is also a reaction, from an independent farmer who farms chickens. I think the creator here, FarmingWhileBeige, offers a lot of good insight into what is bad and not bad in our current farming practices as a level headed not batshit crazy maga person.
Chris also explains the chlorinated chicken myth and daily unpacks MAHA bullshit about food.
And here's the short in a normal video format
https://youtube.com/watch?v=t-pWGLG4eaY
I don't disagree that you removed the short designation from the link, but what's the difference between the two? It's the same video with the same aspect ratio and the same obnoxious subtitles one word at a time. My sound is turned off so if there was a difference there it went unnoticed
Speaking for myself here:
This is my "old man tells at cloud" moment and I'm okay with that.
Yep, I'm not old by any means and all these points ring with me as well
Oh ok, I appreciate the answer! I didn't think of those points because I have seen hardly any because I avoid it like the plague. Do you know if removing the designation works for all shorts?
I'm pretty sure it does. I remember thinking "of course they would implement it like that" when I first encountered a short as a regular video.
FWIW, his subtitles are often edited with substitutions, so if you don't listen to the audio you'll occasionally miss out on a punchline or other descriptives. It's not necessary for his messages that people have to read and listen at the same time, but it's kind of like Easter eggs lol .
Alright! I appreciate the answer
That man is such a gem. It's great to see him out in the wild!
Set him free!
FarmingWhileBeige is highly recommended. He does a lot of good educational (and sassy) videos about different aspects of the farming industry, and has a good catalogue of funny shorts of reacting to stupid TikTokkers in-between. He has the experience and knowledge, and he'd be the first to tell you to stay the fuck away from the industry unless you're ready to deal with a lot of bullshit.
As soon as I seen this YSK I thought of that short! The guy is genuinely fun and educational.
I got 4 words into your post and immediately went "its FarmingWhileBeige, isnt it" and yeah, you name drop him a short while later.
He's awesome.
"What is it now..."
and the visceral horror of a woman hammering nails into a chicken and frying it in what, by all appearances, looks to be used motor oil.
Motor oil + violent splashing of wet ingredients into said motor oil. Her whole thing has to be rage bait.
How do you overlook the fact that the chicken has like a hundred nails pounded into it.
I dont know why, or how, but that viscerally feels worse than possible motor oil, because perhaps its only the possibility that the oil is motor oil, while the chicken has the absolute finality of actually looking like a Cenobite.
interesting thank you
Along with this, it's probably wise to put the sodium numbers into context - the salt used to season your chicken is probably not going to be what's going to put you over the top when it comes to salt intake. Highly processed foods, sauces and bread is more likely going to be the thing that gets you.
Chicken sold in supermarkets in America
I fixed the headline for you
Here in Denmark how much water is in the chicken is written on the label of the packaging. It is also required to list what ingredients are used to treat the chicken if anything besides water is used.
Must be nice living in a functioning society.
Sure but you can read European history and find out why. People had to rise up to get this, along with vacations.
You can't vote away evil since the ones who run things are not elected.
It was also hundreds of years of extremely destructive wars.
That was for other reasons though, like princes egos and the status quo, before that we had the plague too so I don't think it's relevant to the discussion...
People rising up has been a theme for some time though, and that's what it takes.
Eh, usa!
Yes. You dont create change by voting.
End it. End it all now, Japan, get revenge. Fucking A.
I think it's like that in the whole of Europe.
And in the United States.
The practice described by OP exists, but the practice must be disclosed, including any additional retained water by percentage.
It is the same here in the states. And it is in fact the case because I'd be the labels on the chickens that I purchase.
Americentrism! You strike again!
That shit is illegal in EU
Here they fill meat with regular water. As long as it's on the label it's allowed. It's still a scam.
Ehh, a restaurant would salt it past there anyway. Culinarily, you'd be well within reason to brine fresh chicken.
Price per pound is pretty bullshit thought, making it cost at the price if meat is BS
Eat less meat and buy Quality.If still undecided, a temporary job in a meatpack factory will be helpful.
This makes the chicken taste better too.
True, but you can salt or brine the chicken yourself instead of paying more for it.
Also true, but salting it leaves a much dryer, crappier chicken. Brining one works great, but I'd much rather get one already brined vs having to brine one myself like 6 hours before I want to start cooking it. That's a lot of time and a lot of salt I'll only use once before dumping.
Salting only draws moisture out of the outermost layer of skin and meat, which improves browning and crisping. It won't affect the interior. The best way to reduce moisture loss in the meat is to spatchcock it so it cooks faster and more evenly.
I only spoke of salting in comparison to using a brine. There is no cooking method that doesn't leave you with a more moist cooked piece of meat if the meat was brined beforehand. Spatchcocking is great. It's better in combination with brined bird. Same with rotisserie, which I generally prefer over spatchcocking.
There's a lot of great cooking methods, but starting with more moisture trapped in the protein always means there's more moisture left after cooking.
Well agree to disagree then, I don't see the point of cooking a whole chicken at home if I'm not getting crispy skin.
What? Why on earth do you think a brined chicken can't give you crispy skin?
You can definitely still get it crispy but because it's retaining moisture, It'll never get as crispy as a dry brined chicken. I spatchcock my chickens and cover in a mixture of salt and baking powder, then leave it in the fridge uncovered overnight to dry the skin out. Then I poke some holes in the fat deposits to let the fat render out, bake it at about 400F, brush it once or twice with the rendered fat from the pan until done. Crispy skin, moist meat, can't beat it.
You can buy whole chicken thighs and debone them, or you can buy deboned chicken thighs. Not everyone wants to do the extra work.
Covers up the taste of chlorine
Chicken is not chlorinated, that's more MAHA bullshit.
Yeah i forgot the /s that's on me. It was supposed to be an NaCl joke but i forgot about the whole chlorinated chicken bullshit.
Eh, in my experience this chicken has a weird texture so not really
Are you talking about the “woody” chicken problem? Because that’s not from this. This is effectively shipping chicken pre-brined.
The texture thing is either from being frozen/thawed too many times or a genetic issue with chickens bred to grow too fast, leading to striated meat.
Possibly. The really water-injected stuff is often frozen so that probably doesn't help for sure.
LOL, sarcasm ... right ? right ... ?
I'm sorry you had to learn it so late in life but, salt makes food tasty. You should try some next time.
I wouldn't be surprised if that person never actually ate UNbrind chicken plain in their life, and would be shocked at how bland some chicken can taste
Okay so, since we are being serious : my taste preferences are :
1- adding salt, but also,
2- reducing the amount of water.
You want dry chicken?
The technical term for that is turkey.
I guess i can cut back to four chickens a day
Are you gonna die for some chickens?
Someone is.
This is done to avoid botulin toxin from being formed. It's a much, much bigger issue than the sodium intake
Thats nitrate salts used in sausages, salami and such. The NaCl used in fresh meats is mostly to add weight and supposedly make it more "juicy".
NaCl does inhibit botulin bacteria too. Nitrate salts have the neat property of changing the color more into deep red territory, which some people tend to prefer.
Yes, the consumption of rotting flesh is a huge problem. Literally destroying your health and the planet at the same time. Not to mention the torture and murder of animals.
The problem is that botulin toxin is stronger than lead to the power of mercury. The amount big enough to kill you is counted in nanograms. That amount is small enough to appear in meat way before it gives off any symptoms of spoiling
Turn that frown upside down, oh wait, you can't move your face.
As someone with POTS, I for one am okay with sodiummaxxing 😎
This guy gets it
Having an older phone system doesn't protect you against heart disease.
You joke but honestly I would rather feel normal and live with an increased risk of heart disease than feel awful 24/7 for my whole like like I do on a low-sodium diet. At least I can exercise and reduce unhealthy fat intake to help my risk.
And the "lower sodium is more heart healthy" thing was, if I'm remembering a podcast I once listened to right, only consistently true for people that already had high blood pressure. Normal blood pressure people saw more mixed results with a low sodium diet.
source: a recent episode of the podcast Maintenance Phase.
I love this comment.
Look for "air-chilled chicken" to find chicken that doesn't have this.
Also some organic brands don't do this because of the laws around chemical use making chlorine not possible. Brands vary, though.
Farmers markets are another route.
Also, at least in my area, I believe there is a mislabeling scam going on. At least twice now I have bought boneless skinless chicken thighs from 2 different grocery stores (different chains) and the weight has been like ~15% lower than advertized.
Like a package of chicken thighs labeled at 3.11lbs (1.4kg) actually weighed roughly 2.67lbs (1.2kg), 14% less. One labeled at 2.49lbs (1.13kg) actually weighed roughly 2.1lbs (0.95kg), 16% less.
Some of that may be accounted for by the absorbant pad sucking out some of that excess liquid they pump in, but it shouldn't be so radically different
Apparently that's a current scandal.
Do you have a link to an actual source that's not just a person talking in their car?
If you watch the vid, she shows clips from Jimmy Wrig who went into Walmart and demonstrated.
You should be able to easily report this to a state agency. Governments take standards and measures very seriously and have for thousands of years.
Yeah, that was before Trump.
States (and often larger cities) have their own weights and measures bureaus. That's where you'd start even in a period of an Administration friendly to regulatory environments.
We've had ongoing issues here with places including the weight of the packaging. Not as bad as what you've encountered as a % difference, but also not allowed.
You can weigh it with the pad to check
You'd have to know the dry weight of the pad to do that.
You can assume the pad is close to negligible. If you want more accuracy you can dry out the pad, weigh it, then subtract that from the total of the [meat + wet pad]
15g. not enough to matter
Meat has a water content, and water is lost by evaporation between the packagers and the person who brings it home.
If you care about this, buy from a butcher who weighs at the time of sale.
Or, wash your chicken and watch the weight magically increase.
This is another Tiktok "scandal".
It's not just meat though. And sometimes they are way off to the point it is definitely not within reason. A good one seen was the prepackaged mini hams that are airtight. They were weighed and basically 30% off or more from the label the store slapped on them.
Again, if you believe every "scandal" on tiktok and YouTube...people fake this shit.
I have only seen 1 person do it and I am not on tik tok or ever used it before. I guess theres a chance they are lying, but they have gotten several suppliers to admit to issues they reported and were corrected. I would like to think I am good at weeding out fake videos and they just dont seem like it, but there is always a chance.
Please do not equate YouTube to TikTok. TikTok is literally incapable of long-form videos and the platform is a cesspool of misinformation.
It's really not. The weight determines the price and added water raises the cost, you are essentially paying meat prices for water content. In the EU there are strict rules against that. A meat producer has to declare the amount of added water if it's above 2%. Of course there are companies which fraudulenty go above that without declaring it. My point is, that's illegal for a reason
Yeah, like I said I'm not certain. And I have since seen random people circulating this on various social media, but I noticed it myself first. At 15%, it could just be water loss, but also it could be something more than that. Mainly it's just an annoyance.
this is some fearmongering. unless your diet is nothing but packaged foods, your sodium level is always gonna be under the RDA, and sodium is necessary for your body to function. going low-sodium is more dangerous than going over the RDA for the average person.
The RDA is a maximum, not the minimum needed. You will be perfectly healthy on 200-500mg a day. Eat whole grains, meat (or dairy), fruit, and vegetables and you’ll get more than enough
Only if you’re vegan will you likely have to give it some thought, and then it’ll be enough to eat processed meat substitutes or just add a pinch of salt when you’re cooking
even then you'd have to somehow avoid basically anything even remotely processed, and stuff like pickles and many many seasoning mixes.. You'd really only ever get too little salt if you have some specific health condition where you need extra salt, and you'll probably notice such because you'll go "hm i want more salt".
Buy halal meats. Or from an actual butcher.
Butchers are so rare around me and far more expensive. I would love to be able to afford it as it's a much more delightful experience and the meat is always so much better.
I justify it as "not paying for extra water" after cooking. Lol
Depends on how much more you pay
There's a butcher shop near my work that also has a fantastic café attached. The meat is all absolutely exquisite looking, but you're god damned right that its insanely expensive like at least double or triple the price of meat at your typical store. We pretty much only ever buy their in-house pepperoni sticks and even those are around $16 a pound.
Huh, what does halal have to do with this? Halal-slaughtered chickens are allowed to be plumped as well.
I was told they're not allowed to do that, and based on my experience, it's been true so far. Maybe it's just my specific grocer is good?
Plumping is just injecting saltwater into the meat after it has already been killed. And that's fine, as neither salt nor water are forbidden in Islam. The only thing that could matter is that it's clearly labeled on the packaging how much percentage the meat is vs how much saltwater was added, as you're not supposed to be deceptive.
But considering some countries generally lax product labeling laws, I assume you could still get a greyzone, where it could be labeled as "halal-slaughtered chickens" - but the actual product wouldn't pass a stricter control due to undisclosed brine.
So it's also likely you have a good grocer, but just know that you can't automatically trust some halal-stamp if you want to avoid plumping.
Oh, thanks for that explanation. I've only been going to same halal grocer since shrinkflation started so that would make sense.
Lol it's called a brine
Jesus christ.
I prefer to brine my own meat. I prefer to salt my own butter even. I buy unsalted butter. Fuck salted butter.
Hero
Well butter my biscuit.
Why do you like making extra work for yourself? Are you bored?
Oh you need someone to salt your butter for you? You need somebody to brine your meat for you?
You need me to fuck your wife for you too? Happy to help.
You need someone to make your butter for you?
You need someone to raise an animal and slaughter it for you?
You need someone to build a vehicle to transport yourself?
You needed a factory to build silicon wafers and assemble them into chips so another factory could produce a computer and install software on it that you didn’t write, so you could connect to the internet that someone else made?
Pathetic. Bet you don’t even live in the woods and grow your crops while trying to make solar cells out of sand to provide your own power. Absolutely pitiful that you participate in a society where goods and services are exchanged for money.
You missed the point completely. Enjoy the cuck!
How do you salt your own butter?
Salt+butter+mixer. Some cinnamon and honey if you're feeling decadent.
Put salt on top. Same as those biscuits with the sugar.
Layers.
carefully
I've seen people getting upset about this. I'm only upset because I have kidney issues and have to watch my sodium and meat really fucks me when it comes to sodium content.
It's basically just pre-brining them. And the label discloses the added salt water.
I don't want to pay extra for your fucking salt water, I have my own at far less than $3 a pound
Here in the UK it's just plain water that's added.
Also ham and almost all boiled and reconstituted meats.
I'd also add that if you cook those plumped up chicken breasts, they will immediately release all that extra brine into your dish and ruin it. Buy normal-size chicken breasts and resist the urge to go for the "best" weight to price ratio.
So just the same as adding water to milk
Why is this even legal?
Because the people who write the laws own milk companies, and chicken slaughterhouses?
I bought a cheaper brand of meat than usual earlier this year. It was so wobbly it could have been a pillow in a water bed. Needless to say the cooked meat was salty but otherwise tasteless with a consistency of pre chewed porridge.
This is why I don't buy chicken from costco. Thankfully theres a good provider (Sunrise Farms) from Richmond on the Lower Mainland that makes a frozen skinless, boneless breat that's cheaper than Costco, cooks to nearly the same size it started as the water content is low, and is semi-local to Vancouver Island.
Here in the EU, I just looked at some packed chicken. It's marinated, but still: the ingredients say it contains only 87% actual chicken meat, then water, then salt. 13% marinade seems a bit much. It's not swimming in sauce. Not sure if it's been plumped too.
It's a truism that all sorts of industrially produced & packaged meat shrink when you cook/fry it.
It would be interesting to know what the leagl situation is around here. I checked wikipedia and it refers only to the USA.
The salt helps prevent bacterial growth.
And humans also tend to like salty things
The water and salt is absorbed and held inside the chicken meat. That's why it is 13% and not swimming in sauce.
Brining meat causes the meat itself to swell and take in extra moisture\salt. It's why brined meats are more tender and less dry after cooking.
That was precisely my point.
Uh if you're getting marinated meat, you kinda WANT it to be absorbed into the meat, as opposed to just being wet on the outside. So you have the marinade flavour when you cook the meat
I guess I don't really know what legalities you would think of, since it's labeled on the packaging that 13% of the weight is added. What are you thinking, from an EU perspective?
Is this legal in the EU?
I've always assumed the "mildly salted" chicken is just that.
Yes but it has to say so on the packaging.
in what way? I too was about to post, “is this accurate in the EU?”
I honestly don't remember but the last time someone brought it up, the regulation sounded reasonable to me. I don't buy whole chickens, ever, so it hasn't come up in my life again since then. Not exactly satisfying, sorry 😐
Yes
See my other comment
IMHO, if it's labeled properly (i.e. as water), why not. But I don't know 100%.
Common with red meat also.
And scallops. Need dry-packed scallops for the good stuff.
Let's call it 500mg instead of a half gram because big numbers are always scarier.
Every single ingredient panel I've seen (per 100g) reports sodium in mg.. so seems perfectly reasonable no?
This is why you want to look for "air-chilled" when it comes to chickens. Aside from paying more for a higher sodium product, you'll get better browning on your meat with air-chilled.
That and I recently purchased frozen chicken breasts from Costco. They were huge and once thawed and cooked they were still larger and had more weight than a usual store brand chicken breast.
chicken breast
ingredients: 86,7 % chicken
That's very close to what I read on the ingredients: 87%, then water, then salt (in EU only crucial ingredients need to be listed with percentage, i.e. the meat in sausage, the cocoa in chocolate etc.).
Just stop eating meat. I did that 15 years ago. Meat is unhealthy, bad for the climate, bad for the people working in the slaughterhouses… and most of all bad for the animal.
Get out of here with your reasonable solution.
Yeah, people don’t seem to like the obvious solution.
You're not wrong.
I always check the labels for this because I grew up seeing those Foster Farms commercials that would bring this factoid up all the time. Foster Farms does also do this, tho. They just do it with their "cheap" brands that don't use the "Foster Farms" name.
Here in the US I avoid Aldi meat for this very reason. Plenty of good products at aldi... But the meat is terrible.
Wholeheartedly disagree. And this is a very common complaint about Aldi. I've had absolutely no issues with their meat literally ever and I've been shopping there for decades.
Every time I cook with I start out thinking "this is going to be the right amount of food". Then it Shrinks 40% and sits in a pool of juice.
I don't think I've ever had that happen to anything I'd cooked aside from bacon.
This is old news and new studies show high salt doesn't cause high blood pressure.
Doctor's have been putting other on low sodium diets for decades and have been unsuccessful in managing patients blood pressure, and most people that go in blood pressure meds and low sodium diets will stay on blood pressure meds due life.
Doctor's targeting the root cause of high blood pressure like lowering the patients blood sugar and insult levels have reverse patients high blood pressure and get them off meds.
High blood pressure is caused by high insulin levels, not high salt.
It's not a saltwater issue, it's a product quality issue.
No one that buys prepackaged $8 chickens thinks they are all natural, and the packages say they add saline.
I kinda fucking expect the thing I'm paying money for to be what it fucking says it is. You think this is a granola hippie issue? fuck you
The package says it has saline in it. Do you not read what you read?
I'm so sick of people demonizing salt. It's not fucking rocket science. The saltiest foods are also the ones that are highest in fats and carbs. French fries and burgers and chips and all the things we already know are unhealthy.
Isolating the fat or the carb or the salt and saying, look, this part is bad, this is the culprit, is beyond asinine.
As humans we need to learn that health is about habits and behaviors primarily.
Most people, even older doctors are set in their ways. The attack on salt will take decades to overcome. We are starting to see the change though. A lot of newer doctors or doctors willing to try low sugar diets are reversing high blood pressure.
The fight on salt has really killed a lot of people. Same thing happened with the food pyramid. The original food pyramid is responsible for our obesity epidemic, but we now have generations long eating habits and customs that need to be broken.
"Doctors are morons and anti-science" is what I'm reading. And I agree.
They aren't dumb. They generally run on the knowledge they got from school. Not a lot of them actually run studies and find new methods. Medical expense has been evolving for thousands of years, and this age isn't any different.
The results of today show putting patients on low sodium diets does not reverse high blood pressure. But doing low sugar, low insulin spikes does get patients off blood pressure meds.
Shit it took until 2024 to get jiffy to stop putting in the oil that causes heart attacks in their peanut butter. 20 years ago people thought margarine was healthy. People replaced beef fat with crisco thinking it was better, but we now know it increases the rate of heart disease. Stuff changes as more data comes out all the time.
going by the knowledge they learned in school makes them dumb though. if they weren't foolish, they'd learn the truth through curiosity but so many doctors i've been to are entirely fucking useless for anything other than running tests.
have anything wrong with you that requires ACTUAL THOUGHT? well, good fucking luck with that one.
most professionals are dumbasses and you'll get better results with google and just doing the shit yourself.
I totally agree. Most doctors are useless specially in the overrun healthcare system we have now
Doctors are normal people.
Yeah, but it tastes good.
The carnist brain is a dumb brain.
https://lemmy.world/c/vegan
YSK chicken sold in farmer's markets has often been "plumped" by a farmer's penis, and injected with a salty solution as well.
lol, I love all the people downvoting me with no idea how many chickens I've fucked. So disgusting that you eat that.
Is this part of an elaborate plot to teach your police chief to read?
God no, I'm just a machine that turns whatever I read into the first bad joke that leaks out of my fingers.
yeah this was the first thing we switched over I think grocery wise. Basically your paying for water and the organic is better if its up to 2x the price.
Are you sure organic is a guarantee that it's not plumped?
so far. I say organic but a lot of it is just looking at it and you definately know when you cook it. I have yet to see an organic that has the injections. My wife calls it frankenchicken.
Does this also work on cocks?
you're not cockmaxxing yet‽
Yes, both hens and cockerels.
You want to inject brine into your penis?
Dude needs a new home for his sea monkeys.
Happy 2nd cake day James 🎂🍻 !
So is this dick but I still get called small peen.