Basically I’m having this reaction right now:
In a new study ran by Trent University’s Wildlife Forensic DNA Laboratory, the food you’re eating in Subway isn’t really food. They found out some disturbing things about the so-called food in subway sandwiches. As it turns out, Subway’s chicken meat contains about 50% chicken DNA. Yeah, it’s only half chicken and I literally want to puke on myself right now.
Trent University’s Wildlife Forensic DNA Laboratory ran test on poultry from five fast-food chains in Canada: A&W, McDonald’s, Tim Hortons, Wendy’s, and Subway. All of the places except for Subway contained 85-90% chicken DNA. Subway’s roast chicken? 54% chicken. Subway’s chicken strips? 43% chicken.
Chicken from the first four establishments contained 85 to 90 percent chicken DNA. The range isn’t too unsettling, considering seasoning and marinating can decrease the DNA percentage; however, the study also found that Subway’s roasted chicken contained 54 percent, and its chicken strips contained only 43 percent.
Subway, what are you feeding people tho?!
After the study was published, Subway admitted to using soy in its chicken meat and issued this statement:
“SUBWAY Canada cannot confirm the veracity of the results of the lab testing you had conducted. However, we are concerned by the alleged findings you cite with respect to the proportion of soy content. Our chicken strips and oven roasted chicken contain 1% or less of soy protein. We use this ingredient in these products as a means to help stabilize the texture and moisture. All of our chicken items are made from 100% white meat chicken which is marinated, oven roasted and grilled. We tested our chicken products recently for nutritional and quality attributes and found it met our food quality standards.”