About 60 percent of raw meat and poultry products are injected with or soaked in a salty solution that dilutes the products with water and adds high amounts of sodium.
The U.S. Department of Agriculture is proposing new rules that will make it clear to consumers that many meat and poultry products are adulterated, not enhanced, with high percentages of salty solutions.
Michael F. Jacobson, executive director of the Center for Science in the Public Interest, said in a statement:
USDA says that some products might have as much as 40 percent added solution, but you can bet that the processors don't reduce their prices by a similar amount.
That sodium increases blood pressure and the risk of heart attacks and strokes.