| Reader, I've been helping patients fight inflammation long before it was popular. And today, I still talk to every patient who walks through my door about it…
For the simple reason that chronic inflammation is a significant factor in the development and progression of many chronic diseases… from diabetes and Alzheimer's to arthritis, heart disease, and cancer.
But it's not just humans who suffer from chronic inflammation.
The farm animals whose meat ends up on your dinner plate suffer in similar ways. It's a hidden problem few people are talking about – and no one is solving.
In a letter I wrote to you two days ago, we talked about a growing problem in the poultry industry known as "spaghetti meat."
It refers to the abnormality in chicken breasts where the meat becomes soft, mushy, and stringy – and looks like spaghetti.
It's not surprising, given how these poor animals are raised.
Studies show this abnormality is a direct result of inflammation in the major muscle group of fast-growing chickens.1
You see, a hundred years ago, long before the development of fast-growing broilers, chickens took more than four months to reach a market weight of 2.5 pounds.
Today, thanks to genetic selection and calorie-dense feeds of corn, soy, and bakery meal, chickens now hit an average of 6.2 pounds in just 45 days.2
This has not only resulted in the strange texture of the poultry and the depletion of vital nutrients in chicken – like vitamins B6, B12 and niacin, as well as key minerals like zinc magnesium, and selenium – that your body needs to stay healthy.
There's also a deadly risk…
New research published in the journal Nutrients reveals that eating these inflamed fast-growing birds comes with a "statistically significant increased mortality risk" from various gastrointestinal cancers.3
And these aren't the only risks you face if you eat factory farmed chicken meat… - Antibiotic Resistance: Factory-farmed chickens are often given antibiotics to prevent disease in overcrowded conditions, contributing to antibiotic-resistant bacteria that can spread to humans.
- Hormonal Imbalance: While the use of growth hormones is banned in many countries, some factory-farmed chickens are still exposed to substances that may disrupt hormonal health indirectly through feed additives or environmental contamination.
- High Levels of Contaminants: These chickens often carry higher levels of harmful bacteria, like Salmonella and Campylobacter, as a result of their cramped and unsanitary living conditions. This increases the risk of food poisoning.
- Toxic Additives: An estimated 70% of all commercial chicken meat in the United States contains residues of chlorine, arsenic-based drugs, or other processing chemicals used to sanitize meat or enhance appearance.4
The study in Nutrients noted the increased risk of cancers and death was associated with eating more than 300 grams of chicken per week, which is equivalent to about three servings.
It's extremely important to arm yourself with these facts because chicken is often regarded as a healthier protein option compared to red meat.
It's also a staple on dinner tables around the world. Millions of Americans eat these fast-growing broilers every day.
You're better off never consuming this high-risk inflamed meat – or any kind of industrially farmed animal for that matter.
Because when you eat a factory animal, you're eating a sick animal. 3 (More) Tips For Getting The Best Chicken You Can Buy A couple days ago, I gave you three tips when it comes to eating chicken. And I promised you three more. Here's what to look for when buying your birds… - Avoid Antibiotics: Interpreting label jargon for antibiotic use is confusing… because chicken can be labeled as either antibiotic-free or raised without antibiotics.
To label chicken "antibiotic-free," the USDA requires the producer to abide by a waiting period to ensure antibiotics are no longer present. "Raised without antibiotics" assures us that chickens were never administered antibiotics at any point.
- Look For Certifications: Certifications are no guarantee, but they're a start toward more responsible farming. So, begin by looking for these…
- Certified Humane
- Animal Welfare Approved
- Organic (particularly if it includes slower-growing breeds)
- Support Local And Sustainable Farms: A great tip comes from my friend Joel Salatin, the regenerative farmer I've written to you about before.
Joel tells folks to "quit thinking you don't have the money to eat beyond organic." He recommends taking the money you were saving up for vacation and investing it in in your community.
Check out farmers' markets, local co-ops, and family farms. Not only is the quality better, but your dollars go directly to those who are raising chickens the right way.
Another option is direct-from-farm delivery services. I get my poultry delivered from a couple places. One is Joel's Polyface Farm. Check out his website here: www.polyfacefarms.com.
Another is U.S. Wellness Meats. You can find them online here: https://grasslandbeef.com.
To Your Good Health, 
Al Sears, MD, CNS
References: - Baldi G, et al. "Exploring the factors contributing to the high ultimate ph of broiler pectoralis major muscles affected by wooden breast condition." Front. Physiol 11:343. 2020
- "Declining nutritional value of factory farmed chicken." CIWF.com. Available at: www.ciwf.com/media/7429726/declining-nutritional-value-of-factory-farmed-chicken.pdf
- Bonfiglio C, et al. "Does poultry consumption increase the risk of mortality for gastrointestinal cancers? a preliminary competing risk analysis." Nutrients. 2025; 17(8):1370.
- Wallinga D. "Playing Chicken – Avoiding Arsenic in Your Meat."The Institute for Agriculture and Trade Policy Report. Available at: www.thepoultrysite.com/articles/playing-chicken-avoiding-arsenic-in-your-meat.
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