Jeff Bites

The meat industry has a practice called plumping!

They inject animal protein with salt water: Chicken, Beef, Turkey, and Fish.

The injection makes the animal protein retain the weight increase.

Why?

Producers sell by the pound.

Your animal protein can increase in weight by as much as 30%.

Because this is such a standard practice the salt water injection is not mentioned in the ingredients.

As much as 500mg of salt can be added at a given time.

Americans already have one of the highest sodium diets. No we are learning there is even more in the meat.