Is Subway chicken real or fake? You may be wondering why we’re asking this question. It’s because of a new shocking controversy that Subway chicken may only be 50 percent chicken, and that the rest is filler.
As reported by Time Magazine:
“According to tests performed at Trent University in Canada, the company’s chicken strips and oven-roasted chicken contained just 43 percent and 54 percent chicken DNA, respectively, consisting otherwise of soy and other filler ingredients.”
An investigation by CBC Marketplace revealed these new findings. In their investigation, they found that the “oven-roasted chicken” is only about 53 percent chicken. They also found that the chicken strips were only about 42 percent chicken.
“We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients,” Subway said in a statement.
So if it is true that only a fraction of the chicken at Subway is real, what is the rest of it made up of? According to the investigation, the rest of it is soy protein.
“Assuming the data is right, that is a surprisingly large amount of soy,” says John Coupland, president of the Institute of Food Technologists and food science professor at Penn State University.
Soy protein is known to have hormone-disrupting problems, including estrogen problems.
Also, most soy in the U.S. is genetically modified, which comes with its own set of serious health problems.
Subway also said in a statement that the investigation results are not true:
“SUBWAY Canada cannot confirm the veracity of the results of the lab testing you had conducted. However, we are concerned by the alleged findings you cite with respect to the proportion of soy content. Our chicken strips and oven roasted chicken contain 1% or less of soy protein.”
We are hoping that Subway further addresses the issue with their supplier and reports the results to the public soon.
This is not the first health controversy that subway has been a part of.
In 2015, Subway announced that they would be getting rid of artificial flavors, colors, and preservatives over the next 18 months.
The restaurant chain began its efforts to eliminate artificial ingredients after food activist Vani Hari, also known as the “Food Babe” started a petition to get the ingredient azodicarbonamide removed from Subway breads. Azodicarbonamide is a chemical that is used to create shoe rubber and yoga mats.
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REFERENCES:
1. “Subway to Roll out All-natural Menu by 2017.” USA Today. Gannett, 04 June 2015. Web. 19 Mar. 2017.
2. “Subway Chicken – 50 Percent Chicken, 50 Percent Filler.” Mercola.com. Mercola.com, n.d. Web. 20 Mar. 2017.
3. “50% Chicken DNA: Why Your Favourite Fast Food Chicken Sandwich Might Not Be What You Ordered.” CBCnews. CBC/Radio Canada, 28 Feb. 2017. Web. 20 Mar. 2017.
4. “Subway Denies That Its Chicken Is 50% Filler.” Time. Time, n.d. Web. 20 Mar. 2017.
5. “Company Responses: Chicken.” CBCnews. CBC/Radio Canada, 09 Mar. 2017. Web. 20 Mar. 2017.
