Supermarket Chicken Injected With Brine

Chicken sold in many supermarkets is often "plumped" by injecting it with a saltwater solution before packaging. Producers use this process to increase the product’s weight, and the added liquid can make up as much as 30% of the total weight. This treatment also raises the sodium content of the meat significantly. A serving of plumped chicken can contain between 200 and 500 milligrams of sodium, while non-plumped chicken typically contains only about 45 to 70 milligrams.

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