How to Keep You & Your Family Safe for Thanksgiving #7: Enhanced Meat The Problem: Turkeys are hard to cook. They can dry out and taste not so great. The food industrys fix? Inject them full of saltwater or a solution containing potassium or phosphate food additives so they become nearly impossible to overcook. However, those solutions can pose problems to people who need to cut back on sodium—some enhanced meats, as theyre called, contain as much salt as an order of fast-food french fries. And doctors are beginning to think that all the phosphates added to processed foods are resulting in increased rates of heart disease and chronic kidney disease. About 30 percent of poultry products on store shelves are enhanced, according to the USDA. The Fix: Avoid any turkey with the words enhanced, self-basting, or marinated in natural broth solution anywhere on the packaging. You can also check the Nutrition Facts panel. Non-enhanced turkey typically contains between 55 and 65 milligrams of sodium. If the sodium count is any higher than that, its likely the bird contains extra sodium or phosphorous. Or go organic; although the USDA allows these additives in turkeys labeled all-natural, phosphate, potassium, and other brining solutions are not allowed in certified-organic turkeys.
Posted on: Wed, 13 Nov 2013 11:28:18 +0000
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