Your chicken is poisoned before you buy it... what in the hell? Look at this... fast

Do you eat chicken? Then you need to see this 1 min clap ASAP
Americans are learning our chicken is not only dunked in chlorine, but it’s legally allowed to absorb a certain percentage its weight in chemical water, “without having to be reported as water added”

“Did you know that our chicken is dunked in chlorine? Did you know that unless your chicken is labeled as air chilled, that when it is killed, it is dumped in a water bath that has chemicals in it to keep the water sterile and it can absorb 12% of its weight without having to be reported as water added.

So when you go and you thaw your chicken and all that water comes out, that's not just because it was in the freezer. That is because there's water added into the chicken with chlorine and other chemicals in it that absorbs into the meat of your chicken and then runs out when you thaw it, and that's why sometimes chicken feels stringy.

So if you're trying to eat organic antibiotic free, you don't just need to look for an organic label. You need this. You need the air chilled. That is not chilled with any of those chemicals. (In video)

I wouldn't have known any of this if I hadn't started buying my meat from a local processor. And the guy talked to me about it, and he educated me on how our meat is processed in this country. And the answer is with a lot of chemicals that they don't tell us about”

FSIS regulations require labeling for any retained water above what naturally occurs in the meat. (Naturally occurring is now considered to be roughly 8% of the meats weight)

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