Subway’s chicken is a ruse.
The fast-food chain’s poultry might seem like a viable alternative to less healthy options -- no one really eats the Italian B.M.T. -- but according to an investigation by Canada’s CBC, Subway’s chicken is lacking in something quite fundamental to chickens everywhere: chicken DNA. In fact, the sandwich peddler’s poultry is largely composed of soy -- which, the last time we checked, is not chicken. We are treading firmly in poultrygeist territory here.
A DNA examination of six Subway sandwiches and wraps found that the chain’s grilled chicken contains 53.6% chicken DNA, while its chicken strips contain a modest 42.8%. Soy comprises the lion’s share of the rest in both instances.
Matt Harnden -- a researcher at Trent University's Wildlife Forensic DNA Laboratory -- conducted the study, which seems to suggest that fast food companies might not always be forthcoming about the sourcing of their product. Hmm…
As the research explains:
“An unadulterated piece of chicken from the store should come in at 100 per cent chicken DNA. Seasoning, marinating or processing meat would bring that number down, so fast food samples seasoned for taste wouldn't be expected to hit that 100 per cent target.”