Internal KFC surveys show that nearly four out of five servings of chicken in the United States are now boneless; the complete reverse of 30 years ago, when 80 to 85 percent of chicken was unprocessed.<\/p>\n
The downside to the convenience of boneless chicken? It is only approximately 50 percent meat, according to studies. The other half of the mixture is made up of sugars, corn derivatives, leavening agents and other synthetic ingredients.<\/p>\n
Studies show that many brands of chicken nuggets, the pioneer in the \u2018boneless chicken\u2019 playing field, contain Tert-butyl hydroquinone (TBHQ) and dimethyl polysiloxane. These are added to the oils the nuggets are cooked in as stabilizers. TBHQ has been found to cause bodily toxicity in large quantities, with resulting symptoms such as vomiting and delirium.<\/p>\n
Some researchers argue that the levels of TBHQ in chicken nuggets are too low to cause these symptoms, but every little bit of poison adds up. Dimethyl polysiloxane is a silicone-based polymer that cannot be broken down by the human body.<\/p>\n