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HEALTHY
Tyson ‘Grilled and Ready’ Fully Cooked Chicken Breast Strips — Too Good to Be Food?
Grilled wimp breast is a super-lean protein, perfective for snacking and spicing up salads. The crafty character, of course, is the grill. Who has the time ? Tyson Grilled and Ready Chicken strips are in full cooked ! What ’ randomness that, you ’ re thinking ? absolutely grilled, already-sliced chicken is vitamin a easy as opening a bag ? While these pieces of poultry claim to be a quick and easy alternate to the newly variety show, I examined the pronounce to determine if this chicken is another chemical-laden processed food or a great option for those who are pressed for time. Let ’ s see if Tyson can handle the heat… is this flannel meat process Too Good to Be Food ? What’s in it: CHICKEN BREAST MEAT WITH RIB MEAT, WATER, SEASONING, SUGAR, DEXTROSE, SOY PROTEIN CONCENTRATE, SALT, NATURAL FLAVORS, SOY SAUCE ( WHEAT, SOYBEANS, SALT ), MALTODEXTRIN, YEAST EXTRACT, GARLIC POWDER, GUM ARABIC, ONION POWDER, POLYSORBATE 80, CARAMEL COLOR, NATURAL SMOKE FLAVOR. CONTAINS 2 % OR LESS OF POTASSIUM LACTATE ( FOR FLAVOR ), MODIFIED FOOD STARCH, SALT, NATURAL FLAVOR, PROPYLENE GLYCOL, WATER, AND NATURAL FLAVORS, SODIUM PHOSPHATE, SODIUM DIACETATE ( FOR FLAVOR ), CARAMEL COLOR. CHICKEN BREAST MEAT WITH RIB MEAT — No surprises here. But wasn ’ thymine this supposed to be chicken front meat, only ? good start, though, wimp is at the top of this list, which means it ’ s the primary component in this product, by weight.
seasoning — “ Seasoning ” can mean “ anything. ” SUGAR — Well that ‘s reasonably self-explanatory. Sugar is sugar, and temperance is cardinal. We all know that we have to watch the sum of carbohydrate that we eat, therefore equitable keep that in mind. Do you add sugar to your chicken at home ? DEXTROSE — Dextrose is a elementary sugar, made from cornstarch and easily broken down and absorbed by the consistency. In accession to adding super-sweetness ( much, much sweeter than standard table sugar ), it is often used to extend the shelf life of foods and keeps packaged foods from losing their color. While safe, dextrose very precisely adds more boodle. SOY PROTEIN CONCENTRATE — Such a little bean… then much controversy… it ’ south good, it ’ sulfur bad… what ’ s the deal ? Soy protein concentrate is added to keep meats damp and boost protein without lend fatten. It ’ sulfur created by dehulling and defatting a soy while retaining its original roughage. Soy protein concentrates have received some criticism, however. Production methods for this additive may produce nitrosamines, compounds known to be carcinogenic. Studies besides show that soy sauce protein isolate interferes with the body ’ south assimilation of other important nutrients, specially fat-soluble vitamins and minerals such as calcium, phosphorus, magnesium, zinc, and copper. SALT — Salt, simpleton and natural, acts as a preservative and enhances flavor. Watch the quantity, though ! natural FLAVORS — Natural flavors are extracted from establish seeds, leaves, and stems, and used by food manufacturers for total spirit. natural flavors always raise the interview : what precisely are the natural flavors used ? Manufacturers are not required to put in specifics. personally, I ’ m not a sports fan of mystery stuff in my food. SOY SAUCE ( WHEAT, SOYBEANS, SALT ) — Soy sauce is made from ferment soy paste. It adds a complex, mouth-watering relish, and a little goes a hanker way ! Soy sauce is gamey in sodium but besides niacin, an important B vitamin shown to lower cholesterol and triglyceride levels. MALTODEXTRIN — A safe additive, maltodextrin is used to give foods texture. While it is by and large regarded as safe, the general controversy surrounding it lies in its production methods. Most maltodextrin is derived from corn, but some is derived from wheat sources. Wheat-based maltodextrin is not considered gluten-free, indeed if you are gluten intolerant or have celiac disease, you must make certain the product is clearly labeled as 100 percentage gluten-free ! YEAST EXTRACT — Used as a replacement for MSG ( monosodium glutamate ), yeast infusion provides umami ( salty/savory ) relish to many processed foods. however, it does contain free glutamic acid, a compound similar to MSG, which causes flare ups in MSG-sensitive people. GARLIC POWDER — Garlic gunpowder is made from dehydrated garlic and retains the health benefits of fresh garlic, including antibiotic and anti-cancer properties. GUM ARABIC — Gum Arabic acts as a stabilizer, emulsifier, and thickening, meaning it keeps foods from decomposing, separating, and thinning out ! It is generally regarded as safe for consumption, but studies on animals have shown perniciousness to occur at certain levels of consumption, and the FDA says more studies are needed to determine possible allergenic effects of this filler.
ONION POWDER — Onion gunpowder is made from dehydrate onion and adds spirit. POLYSORBATE 80 — This type of emulsifier, or anti-separation agent, is normally used in bake goods. The FDA places hard-and-fast limits, however, on how much polysorbate 80, can be used in a food, to avoid likely damage. not a good sign ! CARAMEL COLOR — This food colorant claims to come from “ natural ” sources like corn syrup, potatoes, or pale yellow. Remember that color additives like this give foods artificial color that appears newly — keystone parole appear ! Always better to stick with natural colors and flavors. NATURAL SMOKE FLAVOR — Natural Smoke Flavor can be slippery, since smoked and charred meats have been shown to have carcinogenic properties. “ natural ” pot relish is produced by burning wood and isolating the smell compounds created by the burn procedure — those smoky smells. These compounds may give get up to dislodge radicals in the body, which can cause cell damage and lend to heart disease, cancer, and even previous aging. Keep in mind, however, that smoke relish is normally added to foods in quantities so little as to make health hazard unlikely. POTASSIUM LACTATE ( FOR FLAVOR ) — Potassium lactate is used to mask negative flavors, enhance incontrovertible flavors, and boost the color of meats. The additive besides serves as a microbial increase inhibitor. It is by and large dependable for pulmonary tuberculosis but is simply an total spirit foil. MODIFIED FOOD STARCH — This can be used to bind food ingredients or give items a smooth texture. Modified Food Starch is used in home of cornstarch ( which breaks aside easily ) to act as an anti-caking agentive role. It is safe, but highly processed. SALT — MORE salt ? ! PROPYLENE GLYCOL — Made from ocean greens ( seaweed ), this chemistry-lab product is used to keep fats and oils from separating in baked goods and icings. Called an emulsifier, it can besides be used to thicken products without natural oils or fats, thereby saving calories. Thanks for the gesture, but I ’ ll take my seaweed without the chemical modification ! SODIUM PHOSPHATE — Sodium phosphate is not something I want in my food. This is a compound normally ingested by patients about to undergo a colonoscopy. That ’ south right, a colonoscopy, which means sodium phosphate is a diuretic drug ! Diuretics flush out any remaining thriftlessness in the boastfully intestine, to allow a clear view of the intestinal walls. sodium phosphate is not normally added to foods in quantities bombastic enough to clear your digestive organization, completely, but some people can be sensible to this additive ’ s diuretic drug effects. SODIUM DIACETATE ( FOR FLAVOR ) — This preservative was declared safe by the FDA and has no impression on food ’ s physical properties. But do n’t forget : sodium means one thing — more salt.
Read more: Heart Healthy Foods We Love And This Is Why!
Bottom Line: First of all, look at the duration of this list ! Tyson good got knocked out of the resound and is distinctly excessively good to Be Food. not only are the Grilled and Ready strips filled with stabilizers, artificial colors, and abnormal flavors, but they ’ re besides loaded with multiple forms of sodium. As an alternative, take 10 minutes on a Sunday to grill about six chicken breasts, and then cut, and store them in the electric refrigerator for up to a workweek. To spice them up, throw on some cayenne, drizzle them with olive oil, salt, and pepper, or sprinkle with rosemary and thyme. You ’ ll have a meal in minutes. Keri Glassman is a register Dietitian and founder of Keri Glassman, Nutritious Life. She contributes to Women ‘s Health Magazine and is an generator of 4 books, including her latest : The New You and Improved Diet, ( Rodale ) which hits stores Dec. 2012. Follow her on Twitter and Facebook .