Thursday, June 25, 2009
Say no to plumping
do you know what's in your chicken? Read the labels, or better yet, buy from one of the local farmers at one of Richmond's markets. In a clever campaign, Foster Farms brings to light the practice of plumping with, you guessed it, talking chickens. Here are a few basics
PLUMPING= The practice of injecting saltwater, chicken stock, seaweed extract or some combination thereof into chicken to increase its weight and price, while simultaneously increasing sodium content by up to 700%.
Foster Farms created the “Say No to Plumping™” campaign because we have always been committed to providing value and quality to you and your family. In our 70-year history, we have never injected saltwater into our fresh poultry products labeled “100% Natural.” We believe that when you pay for premium, fresh chicken, that’s exactly what you should get.
FACTS ABOUT COST
Plumped chicken is 85% chicken and 15% saltwater.
A person is likely to spend $1.50 per package on saltwater when buying plumped chicken. The average household could waste more than $150 a year on saltwater.
The USDA estimates that plumping can cost American consumers up to $2 billion per year.
FACTS ABOUT HEALTH
According to the Centers for Disease Control and Prevention, high-sodium diets often lead to high blood pressure.
High blood pressure is a leading factor in the incidence of heart attacks, strokes, stomach cancer and other serious health conditions.
One serving just – 4 oz – of plumped chicken has more sodium than a large order of french fries.
FACTS ABOUT WHAT TO LOOK FOR
Plumped-chicken labels will have (in small print) a phrase such as “contains up to 15% saltwater.”
According to the FDA fresh, natural chicken should not have more than 70 mg of sodium per 4 oz serving – the amount of naturally occurring sodium in chickens: Hence, the reason you may see “not a sodium-free food” on a chicken package.
Chicken that has been plumped can contain up to 440 mg of sodium.
Almost all frozen and marinated products have either added salt or saltwater.
Fresh and natural chicken should be just that – fresh and natural. No saltwater needed. Almost all fresh, natural chicken contains up to 4% retained water that is the result of processing, which ensures product safety.
To see the talking chickens, click here !