Why YSK: consuming too much sodium can lead to high blood pressure, increasing the risk of heart disease and stroke. In my country (USA), the average daily sodium intake is over 3,300mg, exceeding the recommended maximum of 2,300mg. The World Health Organization (WHO) recommends an even lower maximum of 2,000mg.

Also: with the rising cost of food, being mindful of additives that increase sell weight is important.

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[–] 12 points 3 months ago (6 children)

Here in the EU, I just looked at some packed chicken. It's marinated, but still: the ingredients say it contains only 87% actual chicken meat, then water, then salt. 13% marinade seems a bit much. It's not swimming in sauce. Not sure if it's been plumped too.

It's a truism that all sorts of industrially produced & packaged meat shrink when you cook/fry it.

It would be interesting to know what the leagl situation is around here. I checked wikipedia and it refers only to the USA.

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  • [–] 5 points 3 months ago (3 children)

    The water and salt is absorbed and held inside the chicken meat. That's why it is 13% and not swimming in sauce.

    Brining meat causes the meat itself to swell and take in extra moisture\salt. It's why brined meats are more tender and less dry after cooking.

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  • [–] 2 points 3 months ago (2 children)

    The water and salt is absorbed and held inside the chicken meat. That’s why it is 13% and not swimming in sauce.

    That was precisely my point.

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  • [–] 2 points 3 months ago

    Uh if you're getting marinated meat, you kinda WANT it to be absorbed into the meat, as opposed to just being wet on the outside. So you have the marinade flavour when you cook the meat

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