CBC Marketplace - SUBWAY chicken sandwiches only 50% chicken
- Thread starter james t kirk
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Food companies decided that profits were more important than nutrition. Wheat Belly is not caused by wheat per say, it's because the bran and wheat germ has been removed. That's why white bread is so nice and fluffy white. When I go to a smokehouse, I order the brisket alone as take out and eat it with corn tortillas. The white buns they serve BBQ in at these places is disgusting.
As for olive oil being watered down, there's a simple remedy for this - taste it. You should never fry with extra virgin olive oil, you are getting rid of the nutrients.
As for olive oil being watered down, there's a simple remedy for this - taste it. You should never fry with extra virgin olive oil, you are getting rid of the nutrients.
This may not be healthy but it's delicious.
I can no longer eat eggs cooked in butter, it grosses me out. I have eggs (sunny side up) and salami at least twice a month. With a sprinkling of canola oil, I render the salami. Then I fry the eggs in the rendered fat/oil mix, a sprinkle of garlic salt and freshly ground pepper and you're good to go. I have the fried salami with the eggs.
And now it's time for the lovely Corrina:
I can no longer eat eggs cooked in butter, it grosses me out. I have eggs (sunny side up) and salami at least twice a month. With a sprinkling of canola oil, I render the salami. Then I fry the eggs in the rendered fat/oil mix, a sprinkle of garlic salt and freshly ground pepper and you're good to go. I have the fried salami with the eggs.
And now it's time for the lovely Corrina:
All I know is when I tried gluten-free diet for a few weeks I immediately dropped 10 pounds for my beer belly within a week. So I now try to limit my gluten intake as much as I can and the weight has stayed off.
A much healthier bread is "Spelt bread". Its gluten content hasnt been fucked with (yet)
I've been eating spelt bread and pasta for awhile now, when I started I was at 255 lbs, I've gotten as low as 215 lbs.
Spelt bread on it's own can be boring, I usually buy the kind mixed with pumpkin seed and dried cranberries. As for the pasta, I stopped using tomato sauce. I've switched to olive oil and anchovies as the base.
Spelt bread on it's own can be boring, I usually buy the kind mixed with pumpkin seed and dried cranberries. As for the pasta, I stopped using tomato sauce. I've switched to olive oil and anchovies as the base.
fair enough but low carb diet does same thing which sounds similar so it may be your reduction in carbs, not gluten, that lost your weight so your experience may be an fine example of anecdotal evidence not being science
spelt is a different grain from Mexico I think and has less than half the carbs of wheat so good move
Is there a lawsuit on the horizon? I thought Market place tried to contact subway but they didn't answer.
Subway cries fowl after CBC report on chicken
Fast- food chain says news program did a ‘tremendous disservice’ to customers by alleging Subway’s chicken is only 50 per cent chicken.
The Canadian Broadcasting Corp.’s Marketplace news program recently had a DNA lab analyze chicken meat and strips cooked in popular fast-food chains. Subway meat, the report indicated, showed significant amounts of non-chicken DNA, in some instances more than 50 per cent from soy. Chicken from other fast-food chains, such as McDonald’s and Tim Hortons, did not have such high levels of plant DNA.
Subway responded Wednesday with a prickly condemnation of the news report that suggested its chicken meat was diluted with unusually high levels of soy.
“The stunningly flawed test by Marketplace is a tremendous disservice to our customers,” said Suzanne Greco, Subway’s president and chief executive, in a statement issued Wednesday night. “The allegation that our chicken is only 50 per cent chicken is 100 per cent wrong.”
It bolstered its response by releasing the results of its own study, commissioned in the wake of the CBC report.
Subway hired two analytical laboratories to independently test pieces of the chicken from Canada, a Subway representative told The Washington Post in a statement.
Maxxam Analytics in Canada and Florida’s Elisa Technologies evaluated the soy protein in the chicken samples. The plant protein was less than 10 parts per million, or below 1 per cent of the sample, Subway said in Wednesday’s statement.
“These findings are consistent with the low levels of soy protein that we add with the spices and marinade to help keep the products moist and flavourful,” Subway said. It characterized the CBC report as misleading and demanded a retraction.
But the Canadian news company did not budge, either. It cited Robert Hanner, a University of Guelph biologist, who said that although DNA “cannot be taken as exact mass ratios in the product,” the genetic material could serve as a proxy for amounts of soy in the meat.
The Marketplace program “stands by its report,” CBC wrote in its own defence on Wednesday.
It publicly posted the results of the laboratory tests, which concluded that “Subway had a much higher plant DNA percentage than the other samples.” Subway’s samples were the only ones, according to the report, that contained enough plant DNA to allow the lab to identify the soy species.
The methods of the study have not been published or made public, only the percentage results and conclusions. DNA analyses are useful for identifying outright food fraud — like fillets of cheap Asian catfish being passed off as more expensive cod. It can also be used to detect trace biological contaminants in a sample, such as the presence of rat hair or human skin in hamburger patties.
But DNA is not traditionally used in food science to indicate percentage mass. That is, if you could separate plant matter from the meat in a chicken strip that contained, say, 50 per cent bird DNA to 50 per cent soy DNA, the two halves would not balance a scale.
Restaurants like Subway may use soy to add texture and moisten the meat. Subway’s allergen information notes its chicken may contain soy, and the chain has maintained that less than 1 per cent of the protein in the chicken was soy-derived.
Subway’s chicken breast strips, according to its online listing of ingredients, include: “Boneless skinless chicken breast with rib meat, water, contains 2 per cent or less soy protein concentrate, modified potato starch, sodium phosphate, potassium chloride, salt, maltodextrin, yeast extract, flavours, natural flavours, dextrose, caramelized sugar, paprika, vinegar solids, paprika extract, chicken broth.”
The CBC and the Natural Resources DNA Profiling & Forensic Center, which conducted the original chicken analysis in Ontario, were not able to immediately respond to a request for comment from The Washington Post.
https://www.thestar.com/business/20...-cbcs-marketplace-report-on-diluted-meat.html
Subway cries fowl after CBC report on chicken
Fast- food chain says news program did a ‘tremendous disservice’ to customers by alleging Subway’s chicken is only 50 per cent chicken.
The Canadian Broadcasting Corp.’s Marketplace news program recently had a DNA lab analyze chicken meat and strips cooked in popular fast-food chains. Subway meat, the report indicated, showed significant amounts of non-chicken DNA, in some instances more than 50 per cent from soy. Chicken from other fast-food chains, such as McDonald’s and Tim Hortons, did not have such high levels of plant DNA.
Subway responded Wednesday with a prickly condemnation of the news report that suggested its chicken meat was diluted with unusually high levels of soy.
“The stunningly flawed test by Marketplace is a tremendous disservice to our customers,” said Suzanne Greco, Subway’s president and chief executive, in a statement issued Wednesday night. “The allegation that our chicken is only 50 per cent chicken is 100 per cent wrong.”
It bolstered its response by releasing the results of its own study, commissioned in the wake of the CBC report.
Subway hired two analytical laboratories to independently test pieces of the chicken from Canada, a Subway representative told The Washington Post in a statement.
Maxxam Analytics in Canada and Florida’s Elisa Technologies evaluated the soy protein in the chicken samples. The plant protein was less than 10 parts per million, or below 1 per cent of the sample, Subway said in Wednesday’s statement.
“These findings are consistent with the low levels of soy protein that we add with the spices and marinade to help keep the products moist and flavourful,” Subway said. It characterized the CBC report as misleading and demanded a retraction.
But the Canadian news company did not budge, either. It cited Robert Hanner, a University of Guelph biologist, who said that although DNA “cannot be taken as exact mass ratios in the product,” the genetic material could serve as a proxy for amounts of soy in the meat.
The Marketplace program “stands by its report,” CBC wrote in its own defence on Wednesday.
It publicly posted the results of the laboratory tests, which concluded that “Subway had a much higher plant DNA percentage than the other samples.” Subway’s samples were the only ones, according to the report, that contained enough plant DNA to allow the lab to identify the soy species.
The methods of the study have not been published or made public, only the percentage results and conclusions. DNA analyses are useful for identifying outright food fraud — like fillets of cheap Asian catfish being passed off as more expensive cod. It can also be used to detect trace biological contaminants in a sample, such as the presence of rat hair or human skin in hamburger patties.
But DNA is not traditionally used in food science to indicate percentage mass. That is, if you could separate plant matter from the meat in a chicken strip that contained, say, 50 per cent bird DNA to 50 per cent soy DNA, the two halves would not balance a scale.
Restaurants like Subway may use soy to add texture and moisten the meat. Subway’s allergen information notes its chicken may contain soy, and the chain has maintained that less than 1 per cent of the protein in the chicken was soy-derived.
Subway’s chicken breast strips, according to its online listing of ingredients, include: “Boneless skinless chicken breast with rib meat, water, contains 2 per cent or less soy protein concentrate, modified potato starch, sodium phosphate, potassium chloride, salt, maltodextrin, yeast extract, flavours, natural flavours, dextrose, caramelized sugar, paprika, vinegar solids, paprika extract, chicken broth.”
The CBC and the Natural Resources DNA Profiling & Forensic Center, which conducted the original chicken analysis in Ontario, were not able to immediately respond to a request for comment from The Washington Post.
https://www.thestar.com/business/20...-cbcs-marketplace-report-on-diluted-meat.html
If subway was smart, they would just keep their mouths shut and let it blow over and fade from memory.
Let's face it, if you've ever seen a subway grilled chicken slice, it neither looks quite right, nor tastes quite right. (Because it's not chicken now is it.)
Let's face it, if you've ever seen a subway grilled chicken slice, it neither looks quite right, nor tastes quite right. (Because it's not chicken now is it.)
Story even made the US news: http://nypost.com/2017/03/03/subway-defends-defends-its-chicken-following-scathing-report/
Subway has taken it up the rear lately. First it is revealed that their buns contain old yoga mats, then they find out their spokesman is a pedophile, and now they have fake chicken...
Gotta say I stand with Subway on this.
No where could I find the details of this "study". Did they pull ingredients from one location, or from multiple locations around the city/province/country? What was their sample size? Because the way I read it it sounds like their sample size was two of each, likely pulled from the same location. That's not exactly grounds for concluding a major discovery.
And announcing their findings does a lot of damage to Subway. Not only did they have to spend money conducting their own survey, but how much lost business have they suffered? How much did this drag down their brand?
Obviously, if it turns out a proper study shows similar results, then Subway's in the wrong. But until then....
No where could I find the details of this "study". Did they pull ingredients from one location, or from multiple locations around the city/province/country? What was their sample size? Because the way I read it it sounds like their sample size was two of each, likely pulled from the same location. That's not exactly grounds for concluding a major discovery.
And announcing their findings does a lot of damage to Subway. Not only did they have to spend money conducting their own survey, but how much lost business have they suffered? How much did this drag down their brand?
Obviously, if it turns out a proper study shows similar results, then Subway's in the wrong. But until then....
IIRC they biopsied several places on two samples from each vendor. Since there were two Subway offerings, only one of each was sampled on the first go-round.
The Subway results were such outliers that the lab said "oh wow!" and tested several other portions of Subway "chicken" (five is the number that sticks in my head, it's on the CBC website somewhere). I don't recall how many samples they took from each. Dunno if they all came from the same Subway outlet, but that shouldn't matter since the patties are all likely made in a gargantuan factory somewhere. Results of the retest were similar. Lab was at Trent University, as opposed to the "science for hire" lab that Subway used in their test.
Agree that you can't necessarily extrapolate to mass fraction of the patty from their test results, but it makes one wonder why the Subway results were such outliers.
McDonalds grilled chicken actually scored pretty high on the Marketplace episode. Wendy's grilled chicken scored the highest of the restaurants tested
