The second nugget was only 40% muscle, and the remainder was
fat, cartilage and pieces of bone. "We all know white chicken meat to be
one of the best sources of lean protein available and encourage our patients to
eat it," lead author Dr Richard D deShazo of the University of Mississippi
Medical Centre in Jackson, said. "What has happened is that some companies
have chosen to use an artificial mixture of chicken parts rather than low-fat
chicken white meat, batter it up and fry it and still call it chicken,"
deShazo told Reuters Health.
He and his colleagues chose not to reveal which chain
restaurants they visited. Consumers aren't necessarily being misled, since much
of the nutritional information they need is readily available, he said. "We
just don't take the time to understand basic nutritional facts."