I won’t lie. I love Subway. Every Wednesday I’m down for the chicken teriyaki sub of the day and I’ve never been able to turn down a chicken bacon ranch sandwich. But recently, CBC Marketplace conducted a DNA test that scared chicken sub lovers everywhere, myself included.
In the investigation, CBC Marketplace conducted a DNA analysis of chicken in some of the most popular fast-food joints: McDonald’s, Subway, Tim Hortons, A&W, and Wendy’s. The test found that chicken isn’t the only thing you’re getting when you’re ordering “chicken” from those restaurants.
For Subway, CBC ran analysis’ on two popular sandwiches and found that only about half, 53.6% for the oven roasted chicken and 42.8% for the chicken strips, was actually chicken. The remaining make-up tested as Soy.
The other fast-food restaurants tested came up with better results. A&W’s Chicken Grill Deluxe averaged at 89.4% chicken, the Mcdonald’s Country Chicken averaged at 84.9%, Tim Hortons’ Chipotle Chicken Grill Wrap averaged at 86.5%, and the Wendy’s Grilled Chicken Sandwich averaged at 88.5%.
While the remaining “chicken” ingredients tested as safe for consumption and government approved, it’s hard not to feel a little betrayed and that we’ve overpaid. Ben Borer, a food scientist at University of Guelph, told CBC Marketplace that the chicken and these types of “restructured” products are commonplace at fast-food eateries, meaning a lot of the time, our “meat” is made of smaller pieces of or ground meat and mixed with other ingredients to make them last longer and taste better. Yum.
Of course, when asked, the eateries tip-toed around the subject. Subway straight-up denied the allegations. Read CBC Marketplace’s full report here.
Will you continue to eat the chicken at Subway? Let us know in the comment section.
Featured Image: Instagram/@Subway
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