Red food coloring is often added to the "water" giving meat its fresh pink color. Chicken meat , gr, beef, pork, lunch meat, etc, loses its color when exposed to air while processing, so color is added to prevent that greyish color. The red you see in packaged meat is the Dye, Not Blood. Since most meats are now Lean, salt is added as a tenderizer that replaces the trimmed off fat.
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I've seen store brand chicken labeled as "up to 10% water" or "no additives" (and all the variations thereof: hormone free, etc). And yes, the main purpose of brining is to make meat juicier because the salt breaks down the muscle fibers of the meat and allows the water to penetrate...but dilutes the flavor of the meat IMO.
The adding water thing doesn't bother me nearly as much as the additives and the human-grade antibiotics they give pigs, chicken, and cows to get them to grow quicker and keep them from getting sick while living in such close quarters. That stuff has been shown to decrease the effectiveness of the antibiotics your doctor prescribes when you get an infection and increase your risk of getting a UTI. Farmer's market chicken for me!
Jenni, I have not seen "added broth/salt/sugar chicken" in the supermarket either (maybe it's something that is more common in some markets/geographical areas than others), but I HAVE seen it done quite often with what for all appearances seems to be fresh raw pork. A close look at the label will show the word "seasoned" - it LOOKS like plain raw pork, doesn't look like it has been marinated or otherwise coated with herbs or spices, and yet it says "seasoned" on the label. Turns out, it means "brined." Salt water added, not sure why, to make low grade tough old pork more delicious and "juicy" and tender?
I am very wary of meat that comes pre-wrapped from a central packing-house (which is - most meat, these days).
fat, salt and sugar are the three things used to season/flavor processed foods. not only are they all added, if you add less of one ingredient, there is generally more of at least one of the others. look at soup and lower sodium soup. the lower sodium soup tends to have more sugar and fat in it than the original to make up for the reduced amount of sodium.
it's why you have to read labels and not pay any attention to the marketing labels that shout from the front.
Salt If you crave sweets, it could be a sign that you consume too much salt.
Eating too much salt boosts the production insulin, the hormone that tells the body to store fat. The more insulin you have, the more fat is stored and the more weight you gain.
There is a lot of salt in bread and cheese and breakfast cereals Some brands of corn flakes have up to 266 mg of sodium per cup. Some brands of raisin bran have up to 342 mg of sodium per cup. Puffed rice and puffed wheat are sodium free. One cup of vegetable juice cocktail 653 mg of sodium Some Canned veggies, canned soups, spaghetti sauce, potato chips, cheese puffs, pretzels, ketchup, relish, anchovies, capers, headache or heartburn medicines can contain sodium carbonate or bicarbonate. French Fries and fast foods are high in sodium, fat, and calories.
Jennie O Ground Turkey 99% fat free has no skin ground in.....120 calories for 4 ounces....
Edited by: SUNSHINE6442 at: 9/5/2013 (08:19)
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I'm confused. I'm looking at my plain boneless, skinless chicken breasts from Freshco and I've looked up the nutritional value/ingredients of the ones I buy at the Superstore, Maple Leaf, No Name, etc. and none of them list anything but "chicken". They also all have 0g of sugar and 60-80mg sodium. Is this a US, thing?
Are you talking about frozen or fresh? I always buy fresh. Most of the fish I buy too. I do occasionally buy plain frozen fillets... I have some Pacific Salmon (High Liner) fillets and skewers (110mg-125mg) in my freezer right now and they add sodium phosphate but it's minimal. No sugar though. The sodium is obviously used to help preserve the fish.
Anyways, taking into consideration I eat quite a bit of cheese products, my sodium is usually fairly low, around 1500 mg per day. It's not something I'd be overly concerned about.
I eat lots of chicken, and I have a heart problem. The difference can be as much as 400 mg per 4 ozs. 440 mg vs. 40 mg. I choose to get my chicken from an Amish meat market, and my fish from a fish market. They are slightly more expensive, but cheaper than the expensive brands at the local grocery. So I get both of them unfrozen, and fresh. No need to soak them in a 15% saltwater solution. I take them home, cut them into servings, and freeze them myself in freezer bags, and use them up that week.
It is even more common with your carbohydrate food choices, which is one of the reasons low carb works so well at the start. You are removing all that salt and sugar from your diet. With a little bit of research, you can cut sodium and sugar by 50%.
I feel like the food manufacturers are poisoning us with all that salt (of course, they care nothing for our health, just their profits). It's in everything. Soup...well, the sodium content is sky high. Check out the sweet stuff too--pretty shocking how much salt they can add to things that taste sweet. I still remember my shock when I found out how much salt is in Jello pudding mix. But, adding salt water to raw chicken really takes the cake, in my opinion because most consumers have absolutely no idea this is being done (and don't read the fine print and find out) and I think that most of us would choose to NOT have our raw chicken plumped with salt water.
I think that most beef is not plumped with salt water unless it's packaged in a marinade.
Actually, the trick is to go to the other end of the scale from your fancy organic. If you buy the absolute cheapest, no-name/no-brand chicken, it's just chicken. And as for fish, I've actually never seen it with anything added (unless it's a processed frozen product with some sort of seasoning.) I think it's probably a bit of a quirk that you ran across a brand that does something to the fish, so if you keep looking, you should find lots of options.
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I read a article here about sugar addiction that sugguested I read the ingredients to look for "hidden" sugar. I just happen to notice the sodium content too.
I walked out of the grocery store today dazed and confused at the amount that is added. I thought I knew, but I had no clue.
Holy smokes!!!!! they add "broth" to chicken breasts....even the "all natural, minimally processed" chicken! and it adds anywhere from 160mg- 220mg of sodium to it!! I could NOT find any chicken that didn't do this except the "organic" chicken that cost 3x's as much and NOT in my budget!
Fish is the same way!!!
I didn't dare look at beef.
I guess, in the spring I'll be buying chicks and raising my own meat chickens and turkey...... Wish I had room for a pond to raise my own fish!
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