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CBC Marketplace - SUBWAY chicken sandwiches only 50% chicken

james t kirk

Well-known member
Aug 17, 2001
23,932
3,679
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http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967

Caught this show today. Fuck me, I go to SUBWAY from time to time for a seemingly healthier fast food lunch.

Now it turns out that their grilled chicken chicken should really be called "chicken product" as it's manufactured and contains only 50 % chicken and the rest is just filler and chemicals.

Oh, and A&W and Wendy's does the best at 89% chicken.

Goes to fucking show you.
 

Twister

Well-known member
Aug 24, 2002
4,577
349
83
GTA
http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967

Caught this show today. Fuck me, I go to SUBWAY from time to time for a seemingly healthier fast food lunch.

Now it turns out that their grilled chicken chicken should really be called "chicken product" as it's manufactured and contains only 50 % chicken and the rest is just filler and chemicals.

Oh, and A&W and Wendy's does the best at 89% chicken.

Goes to fucking show you.
I saw the show it was revealing, I don't go to subways anyhow if I want a sandwich, I'll make it at home. I'm sure many of the nuggets or fingers are not 100% chicken, even the frozen ones you buy at the supermarkets.
 

261252

Nobodies business if I do
Sep 26, 2007
856
67
28
Same thing with their "Whole wheat" bread . They also v cut their bread rather than slice it in half that way they can put put less stuff in

As far as veggies go, they get them from a mass commercial supplier . They do not even go local in season when local farmers are healthier and cheaper.


Better than a big mac and fries but not the healthiest of food


Expecting a franchise to actually care about your health is foolish.
 

Occasionally

Active member
May 22, 2011
2,929
7
38
I wonder how many people in the year 2017 actually think Subway is healthy. Even when all these stores were popping up like weeds in the mid-90s, anyone with half a brain cell could tell this stuff is no better than a Big Mac combo.

Of course, if you purposely order a 6" sub on whole wheat, lean meat, no cheese, choose a low calorie sauce like mustard, add a salad and bottle of water it will be healthy and low calories. That's no different than saying McDonald's is healthy if you order a grilled chicken sandwich, a side salad and water.

But probably 0.00001% order that.

Instead, most people order burger combos with fries and pop, and footlong fatty subs with cheese, whatever sauce they squirt out of those plastic bottles and a side of chips/cookie, and a pop.

Without even looking, I bet a Big Mac combo (fries and pop) is probably just as bad as a typical footlong sub on white bread with chips and pop.

Just the fact that a footlong sub is much more quantity of food than a burger should already tell you calorie intake is skewed to a sub.
 

ElCapitain

New member
Jun 22, 2016
333
1
0
I'm really surprised. I thought there is no chicken at all. 50%?? Good job! :) :)
There probably isn't any solid chicken meat to start with. They use transglutaminase to create the appearance of chunks of chicken including muscle fibres out of ground up chicken scraps. (Plus filler.)

You can actually buy the stuff, too. Just sprinkle a teaspoon of powdered transglutaminase on various meat scraps, knead them together and roll them up in plastic wrap. Put in the fridge and 6 hours later, you have an easily-sliced piece of meat that looks like real fillet.
 

Occasionally

Active member
May 22, 2011
2,929
7
38
There probably isn't any solid chicken meat to start with. They use transglutaminase to create the appearance of chunks of chicken including muscle fibres out of ground up chicken scraps. (Plus filler.)

You can actually buy the stuff, too. Just sprinkle a teaspoon of powdered transglutaminase on various meat scraps, knead them together and roll them up in plastic wrap. Put in the fridge and 6 hours later, you have an easily-sliced piece of meat that looks like real fillet.
Yeah.

Unless it's a pure cut of meat, any kind of meat bought at a restaurant or grocery store is a combo of real meat, plus fillers, binders and seasonings. I hope people don't actually think that giant piece of deli meat at the counter is actually one solid real piece. It's a slurry of meat and binders shaped to form a large slab, then the counter person slices it.
 

shack

Nitpicker Extraordinaire
Oct 2, 2001
46,705
7,981
113
Toronto
They also v cut their bread rather than slice it .
I don't think they do that anymore. Even when they did I always requested that they just slice it through. Funny story, one time when I asked them to slice it through the kid was too afraid of hurting himself so he gave it to someone else to do it.
 

261252

Nobodies business if I do
Sep 26, 2007
856
67
28
I wonder how many people in the year 2017 actually think Subway is healthy. Even when all these stores were popping up like weeds in the mid-90s, anyone with half a brain cell could tell this stuff is no better than a Big Mac combo.

Of course, if you purposely order a 6" sub on whole wheat, lean meat, no cheese, choose a low calorie sauce like mustard, add a salad and bottle of water it will be healthy and low calories. That's no different than saying McDonald's is healthy if you order a grilled chicken sandwich, a side salad and water.

But probably 0.00001% order that.

Instead, most people order burger combos with fries and pop, and footlong fatty subs with cheese, whatever sauce they squirt out of those plastic bottles and a side of chips/cookie, and a pop.

Without even looking, I bet a Big Mac combo (fries and pop) is probably just as bad as a typical footlong sub on white bread with chips and pop.

Just the fact that a footlong sub is much more quantity of food than a burger should already tell you calorie intake is skewed to a sub.
their wraps are no better than their bread. I always get the salad with tuna

My advice to them to fight competition from wrap places is to make a sub that really cares about consumer health and change their " eat fresh " ads to "eat healthy" and then deliver

i feel for the franchisers that have lost their profit from competition, They ate the franchisee "team" BS hook line and sinker, but I still feel for the honest blue collar Joes trying to make a living working 70 hours a week

A lot of the franchisee profit is in their soft drink slop that they make for pennies but I avoid as it is full of sugar, and so does everyone in recession, so the idea that a sub franchise is recession proof is BS .

I looked into buying franchise. Went to the franchise shows. I and would never buy a franchise and I feel for those who did.
 
Last edited:

Peterpeckerer

New member
Dec 4, 2016
54
0
0
Where are all of the usual TERB CBC haters when you need them?
This left wing BS, telling us the truth about the crap that we eat, is the perfect example of why the CBC should be defunded.
How dare these subsidized pinko propagandists criticize the 1% owners of Subway and insinuate that they cheat the average Joe Schmuck.
 

Insidious Von

My head is my home
Sep 12, 2007
38,084
6,421
113
How long have I been saying that Subway is merda rigurgitate. And their whole wheat bread is partially made from sawdust. Charlsie Agro is real though and probably delicious.

You are what you eat - The Rodfather is one of our city's best chefs.
 

Celticman

Into Ties and Tail
Aug 13, 2009
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Durham & Toronto
It was only public shaming that made them remove the yoga mat chemical azodicarbonamide from their bread.
 

frankcastle

Well-known member
Feb 4, 2003
17,886
236
63
That is definitely the risk of buying any sort of ground/processed meat.

If it were a whole chicken breast then your chances of getting the real deal goes up. The second it gets sliced and dice, ground or breaded look out.
 

Occasionally

Active member
May 22, 2011
2,929
7
38
As much as people don't like added chemicals and such, my take is totally different.

Personally, my biggest beef is mislabeling and marketing scams. Saying something is one thing when it really is not is the biggest issue since people take companies for their word and isn't going to do forensics in their basement to verify a product.

As for added ingredients and such, as long as it's fine for health, I see the benefits of all the crap they do. They do this to keep things low coast, shelf stable and people don't have to worry about stuff going moldy 24 hours later.

People should not be concerned so much about lingo. It's just a scientific term. Would "water" be any less healthy if it was called a scientific term like dihydrogen monoxide?

Stuff like eggs, oranges, beef etc... sound all fine and cute, but if you took a piece and got a scientist to break it down into all it's chemical components, you'd probably get about 100 different acids, fats, chemicals and crap only a sci-fi geek would know. Don't get influenced by all those negative nancies talking out of their ass.

So next time a health nut says eating an egg is fine, tell him he's not eating an egg. That's just a layman's term used for thousands of years. What he or she is really ingesting is the following.....

For example, here's a quick chem composition of an egg white. have fun trying to figure out what each thing is.

https://en.wikipedia.org/wiki/Egg_white#Composition

Composition[edit]
Egg white makes up around two-thirds of a chicken egg by weight. Water constitutes about 90% of this, with protein, trace minerals, fatty material, vitamins, and glucose contributing the remainder.[2] A raw U.S. large egg contains around 33 grams of egg white with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. It contains no cholesterol and the energy content is about 17 Calories.[2] Egg white is an alkaline solution and contains around 148 proteins.[3] The table below lists the major proteins in egg whites by percentage and their natural functions.[2][4]

Ovalbumin is the most abundant protein in albumen. Classed as phosphoglycoprotein, during storage, it converts into s-ovalbumin (5% at the time of laying) and can reach up to 80% after six months of cold storage. Ovalbumin in solution is heat-resistant. Denaturation temperature is around 84°C, but it can be easily denatured by physical stresses. Conalbumin/ovotransferrin is a glycoprotein which has the capacity to bind the bi- and trivalent metal cations into a complex and is more heat sensitive than ovalbumin. At its isoelectric pH (6.5), it can bind two cations and assume a red or yellow color. These metal complexes are more heat stable than the native state. Ovomucoid is the major allergen from egg white and is a heat-resistant glycoprotein found to be a trypsin inhibitor. Lysozyme is a holoprotein which can lyse the wall of certain Gram-positive bacteria and is found at high levels in the chalaziferous layer and the chalazae which anchor the yolk towards the middle of the egg. Ovomucin is a glycoprotein which may contribute to the gel-like structure of thick albumen. The amount of ovomucin in the thick albumen is four times greater than in the thin albumen.

Protein Abundance
Ovalbumin 54%
Ovotransferrin 12%
Ovomucoid 11%
Ovoglobulin G2 4%
Ovoglobulin G3 4%
Ovomucin 3.5%
Lysozyme 3.4%
Ovoinhibitor 1.5%
Ovoglycoprotein 1%
Flavoprotein 0.8%
Ovomacroglobulin 0.5%
Avidin 0.05%
Cystatin 0.05%

And here's the chem compostion of an egg yolk

https://en.wikipedia.org/wiki/Yolk#Composition_of_chicken_egg_yolk

Composition of chicken egg yolk[edit]
Chicken egg, yolk, raw, fresh
Nutritional value per 100 g (3.5 oz)
Energy 1,325 kJ (317 kcal)
Carbohydrates
3.59 g
Fat
26.54 g
Protein
15.86 g
Tryptophan 0.177 g
Threonine 0.687 g
Isoleucine 0.866 g
Leucine 1.399 g
Lysine 1.217 g
Methionine 0.378 g
Cystine 0.264 g
Phenylalanine 0.681 g
Tyrosine 0.678 g
Valine 0.949 g
Arginine 1.099 g
Histidine 0.416 g
Alanine 0.836 g
Aspartic acid 1.550 g
Glutamic acid 0.595 g
Glycine 0.488 g
Proline 0.545 g
Serine 1.326 g
Vitamins
Vitamin A equiv. (48%) 381 μg
Thiamine (B1) (15%) 0.176 mg
Riboflavin (B2) (44%) 0.528 mg
Pantothenic acid (B5) (60%) 2.990 mg
Folate (B9) (37%) 146 μg
Choline (167%) 820.2 mg
Vitamin D (36%) 218 IU
Minerals
Calcium (13%) 129 mg
Iron (21%) 2.73 mg
Magnesium (1%) 5 mg
Phosphorus (56%) 390 mg
Potassium (2%) 109 mg
Zinc (24%) 2.30 mg
Other constituents
Water 52.31 g
Cholesterol 1085 mg
One large egg contains 17 grams of yolk.
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The yolk makes up about 33% of the liquid weight of the egg; it contains about 60 Calories, three times the energy content of the egg white.

The yolk of one large egg (50 g total, 17 g yolk) contains around 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat.[4]

All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.

The composition (by weight) of the most prevalent fatty acids in egg yolk typically is:[5]

Unsaturated fatty acids:
Oleic acid, 47%
Linoleic acid, 16%
Palmitoleic acid, 5%
Linolenic acid, 2%
Saturated fatty acids:
Palmitic acid, 23%
Stearic acid, 4%
Myristic acid, 1%
 

jimmylikes

Well-known member
May 23, 2012
3,312
717
113
I always suspected it was not real, looking at the product it had these fake grill marks and was eerily rubber looking.... dog food for sure!

http://www.cbc.ca/news/business/marketplace-chicken-fast-food-1.3993967

Caught this show today. Fuck me, I go to SUBWAY from time to time for a seemingly healthier fast food lunch.

Now it turns out that their grilled chicken chicken should really be called "chicken product" as it's manufactured and contains only 50 % chicken and the rest is just filler and chemicals.

Oh, and A&W and Wendy's does the best at 89% chicken.

Goes to fucking show you.
 

IRIS

Supporting Member
Feb 18, 2010
5,209
270
83
iris4men.escortbook.com
There probably isn't any solid chicken meat to start with. They use transglutaminase to create the appearance of chunks of chicken including muscle fibres out of ground up chicken scraps. (Plus filler.)

You can actually buy the stuff, too. Just sprinkle a teaspoon of powdered transglutaminase on various meat scraps, knead them together and roll them up in plastic wrap. Put in the fridge and 6 hours later, you have an easily-sliced piece of meat that looks like real fillet.
Can I make a dildo from that material?? Just because the feel of the meat is much better than the plastic. We can call it Mc'Dildo or Subway Corncob :) :)
 
Ashley Madison
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