Researchers from the UMMC (University of Mississippi Medical Center) were studying chicken nuggets and came across to some astonishing facts. You probably didn’t know but chicken nuggets are only 40-50% actual chicken meat, while the rest of it is bone fragments, nerves, blood vessels, sinew, skin and fat.
One of the most amazed people included in this experiment was Richard deShazo. He is a professor of pediatrics, medicine and immunology at UMMC. He is worried because the chicken nugget is dangerous for our health. However, even though it is not pure chicken meat it has a delicious taste and the worst part is that children love it.
The study entitled, “The Autopsy of Chicken Nuggets Reads ‘Chicken Little’ ” concludes that “The nugget from the first restaurant was composed of approximately 50 percent skeletal muscle, with the remainder composed primarily of fat, with some blood vessels and nerve present. Higher-power views showed generous quantities of epithelium and associated supportive tissue including squamous epithelium from skin or viscera.”
deShazo commented : “My concern is that these constitute a large part of people’s diets. When you fry any food, you’ve got a problem because you add a lot of calories to it. And we eat high-fat foods like chicken nuggets rather than fresh fruits and vegetables.”
There are even some more disgusting ingredients that corporations add to food.
L-Cysteine which is an ammoniac acid, found in duck and chicken feathers and cow horns and it’s derived from human hair gathered at barber shops. L-Cysteine is added to bread and fast food products from McDonalds, Dunkin’ Donuts and Burger King.
Propylene glycol is an additive in soda that is also used in everything from cosmetics, pharmaceuticals and electronic cigarettes. Propylene glycol is the complete additive which makes anti-freeze – anti-freeze. This chemical has been found in the Corexit oil dispersement toxin used after the Deepwater Horizon BP oil spill. This chemical is known to cause heart attacks and neurological disorders.
The fizzy, tingle felt when drinking soda pop is because of the ingredient sodium benzoate. The Food and Drug Administration (FDA) claims it is generally recognized as safe. Still, this chemical has been linked to hyperactive behavior in children. It can be found in carbonated drinks, fruit juices, jams, salad dressings, condiments and pickles. It has been also found to support the production of cancerous cells.
Dannon, a manufacturer of yogurt, uses carmine, an additive that consists of crushed beetles, to add red coloring to their product in the “Fruit on the Bottom” yougurt, Activia and Oikos Greek yogurt brands. Carmine is an extract from cochineal insects, an unphotogenic arthropod native to Mexico and South America.
CSPI (The Center for Science in the Public Interest) is warning Dannon not to use beetles for their, instead , the company can use berries for replacament. After coming across public scrutiny, Starbucks stopped using carmine into their red-colored smoothies.
Vegetarians may not like the fact but Jell-O is a product of collagen which is made out of animal skins. Pig is the main animal used when it comes to manufacturing gelatin.
Carbon Monoxide – Beef packaging is flushed with carbon monoxide after removing the air. This is done to maintain beef’s red color. This process may be considered safe for us even though it is recommended to use carbon monoxide detectors as the gas can prove to be fatal in large quantities.
When you want to eat jelly beans, remember that they’re covered with shellac, a sticky substance derived from the secretions of the female Kerria lacca, an insect native to Thailand.
Deli meats are sprayed with bacteriophages, tiny bacteria-killing viruses that were approved for human consumption in 2006. The claim by industry professionals is that bacteriophages infect germs such as E.Coli and the Listeria bacteria which contaminate food and not humans.
Household cleaning products are filled with ammonia and it’s also sprayed onto cut meats such as ground beef because “the trim of animal meat is prone to having bacteria on it.”
This process was approved in 2001 and became well-known after the discovery of pink slime.
Pink slime is a mixture of bovine connective tissue and beef scraps doused in ammonia formed into a paste.