The Medical Advisor

This article was originally published on July 11, 2020, and has since been updated with new and relevant information to ensure it remains current and accurate. In the video podcast above, Dr. Paul Saladino and science journalist and author Nina Teicholz — who is also executive director of The Nutrition Coalition — review the evidence against chicken, and why saturated fat really qualifies as a health food. Teicholz' book, "The Big Fat Surprise," challenged the conventional wisdom on dietary fats, especially saturated fat. Saladino, meanwhile, released the second edition of his book, "The Carnivore Code," in August 2020.    Why Conventional Chicken May Contribute to Poor Health As noted by Saladino, while consumption of red meat is on the decline, thanks to the vilification of red meat and saturated fat, people are eating more and more chicken. Long thought of as a healthier type of meat, primarily because it's leaner than red meat, the problem with conventio...

Have you ever wondered what's in the slimy, watery liquid that surrounds raw chicken in its packaging? Is it just water, or are there hidden chemicals in there? When you're standing in the grocery store aisle, examining packages of chicken breasts, thighs, and drumsticks, what you see is just the final product. What remains invisible are the numerous chemical processes that conventional chicken undergoes before reaching your shopping cart. If you're someone who carefully selects nontoxic cleaning products for your home, you might be surprised — and concerned — to learn about what's used to "clean" the chicken on your dinner plate. Most of us have become disconnected from our food system. We purchase neatly packaged meat without understanding the journey it took to reach the store shelf. This disconnect has allowed industrial chicken processors to implement practices that prioritize efficiency and shelf life over consumer health and animal welfare. As someone w...