By Dr. Mercola
The six decades’ old fast food franchise KFC recently rolled out Original Recipe boneless chicken in its 4,500 US locations.1 The new slogan: “No mess. No fuss. No bones about it.”
The company is so convinced boneless chicken is the way of the future that they’re actually considering eliminating on-the-bone chicken from its menu altogether. According to the featured article:
“McDonald’s execs began experimenting with a range of non-burger options: chicken pot-pies, bone-in fried chicken, deep-fried onion chunks. None of them were successful, until they offered customers deep fried chicken chunks. The McNugget was born.
That was 1980, when about 80 percent to 85 percent of chicken consumed in the US was unprocessed… Ten years later, the numbers had almost reversed…
While the rotisserie chicken made a bit of a comeback in the mid-‘90s, the idea of eating the whole bird was, for the most part, a thing of the past… According to internal KFC surveys, nearly four out of five servings of chicken in the US today are off-the-bone, the inverse of 30 years ago.”
Why might this be “a big deal”? Well, for one, processed chicken nuggets, regardless of brand, are far more likely to contain all sorts of additives and fillers you’d be better off without.
For example, I wrote about the questionable ingredients of McDonald’s Chicken McNuggets back in 2010. Only half of Chicken McNuggets are actual meat. The other 50 percent includes corn derivatives, sugars, leavening agents and completely synthetic ingredients.
In a 2003 lawsuit against McDonald’s, Federal Judge Robert Sweet2 even questioned “whether customers understood the risks of eating McDonald’s chicken over regular chicken.” But there’s yet another reason for my questioning the trend of going boneless, and it’s even less savory than that…
The Future of Food: Bioengineered Meat
Few are talking about this, but scientists have been working on bioengineering “cultured” meat for the past decade. According to a September 2011 Huffington Post article,3 scientists at the University of Maastricht in the Netherlands claimed to be as little as 12 months away from delivering the world’s first bioengineered synthetic hamburger.