Carissa Anderson
Elite Nutrition Intern

Chicken plumping is the practice of injecting chickens with salt water in order to increase weight and size, ultimately allowing growers to raise an inferior product more quickly and increase revenue. What chicken producers like to refer to as “enhancing” is actually diluting the natural flavor of chicken, and loading it with sodium levels up to 700 percent what is normal! To further “enhance” flavor lost by added salt water, growers have even started injecting poultry with corn syrup, broth, lemon and sugar concentrates. All of this is can be added while still calling the chicken ”natural” due to the fact that injected solutions are so-called natural, but are you really getting what you’re paying for?

Chicken plumping is not only an unethical practice by which producers are decieving consumers into believing that we are buying natural chicken, it’s also putting our health at risk.  One 4-ounce serving of chicken can contain more sodium than a large order of French fries! Since high sodium diets are linked to life threatening diseases, high blood pressure and heart disease, there is more than enough reason for Americans to be concerned.

What’s the answer? Well for one, you can go to Say No To Plumping and sign a petition against chicken plumping. The USDA is currently considering regulations that would prevent producers from being allowed to call plumped chicken “100% natural”. Another thing is to keep in mind that animal meat should only make up a small portion of your overall diet. According to the USDA women on average should consume no more than 5-ounces of protein daily, and men 6-ounces. That’s just slightly larger than a deck of cards and includes lean meats, fish, poultry, eggs, nuts, and legumes. Instead, the USDA recommends emphasizing fruits, vegetables, and grains in your diet. Keeping a healthy balance  means only eating the best meats available, such as wild salmon, all natural chicken, Select grade red meat (Select isn’t the highest grade available, but it is the leanest red meat), reserve these foods for to be had on occasion. Instead of making meat the main entrée use meat to add flavor to a dish, like adding pancetta to whole-grain pasta, or tossing chicken or steak in a vegetable stir-fry, shrimp skewers over quinoa. Eating is not only essential to human life, but should be pleasurable and satisfying. Why would you compromise your health and good taste for eating rubbery, overpriced chicken that has been injected with salt water and corn syrup? Eat well, eat healthfully, and say no to plumping.

For more information go to:
Say No To Plumping
Los Angeles Times: “What Goes Into Chicken”