A Daily Webzine Celebrating The Wonder Of Individuality & The Blood Type Diet®

Yuck! What’s Really in that Chicken Nugget

Just when you thought fast food restaurants couldn’t get worse, they did!

Some might think that ordering the chicken patty in a fast food restaurant would be a “healthier” choice than the pink slime laden burger, but a recent investigation by a team from the University of Mississippi Medical Center and published in the American Journal of Medicine found otherwise.  In their study, scientists looked at two “chicken nuggets” from leading national fast-food chains and found that they were less than 50% actual chicken – the remaining 50% was made up of a hodgepodge of pure fat, blood vessels, pieces of bone, nerves, and cartilage.

Companies have chosen to use an artificial mixture of chicken parts rather than low-fat chicken white meat and call it chicken. In reality it is a chicken by-product that’s high in calories, salt, sugar, and fat.  But wait…there’s more!  The additives and preservatives in these products include dimethylpolysiloxane, an anti-foaming agent also used in the toy “Silly Putty”, and propylene glycol, a chemical found in anti-freeze.


Dr. Peter D'Adamo is a naturopathic physician, author, researcher-educator and software developer. He is considered a world expert on glycobiology, principally the ABO blood groups and the secretor (FUT2) polymorphisms. He is the author of the international best-seller, Eat Right 4 Your Type and the Blood Type Diet series of books, and he is currently a Distinguished Professor of Clinical Sciences at the University of Bridgeport, Connecticut.

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