What's Better? Frozen Chicken Breast

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Today is post 3 of 7 about an article I read in Muscle & Fitness Hers magazine. It's an article that talks about myths of certain foods that we think are the healthy choices.  Today is frozen chicken breasts.

The Dirt:

With frozen chicken, you can rest assured that you're getting real chicken (parts, at least).  But that's about it. Most chickens beef up on conventional grains, and could contain harmful hitchhikers, such as antibiotics and cancer-causing arsenic.  Farmers use these to help keep a lively, fatter flock.  (Yes, this is actually legal.)  Salt solutions are also pumped into chicken for a plumper look.  Depending on the brand, one breast can actually contain as much as 400mg.

The Clean Up:

A fresh chicken breast's minuscule fat content makes it look like a life-less protein source.  A common practice that farmers use is to plump up the chicken with salt-solutions that could account for up to 15% of it's weight, doubling or tripling the sodium content.  Some brands contain more salt per serving than an order of French Fries from the local golden arches.  Tasty, but chances are your heart isn't loving it.

The Super Clean Up:

Use organic natural chicken breast (view my post here on that topic). Most grocers and butchers offer organic (natural) chicken.  Just be sure to check the label for sodium content.  A 4 oz serving of fresh, natural chicken breast should pack no more than 70 mg of sodium.