Poultry
Frozen chickens, and especially individually quick frozen (IQF) portions, are injected with brine (salt and water mixture) so they don’t end up dry and tough when cooked. This can dramatically up the sodium content of the product. New South African food labelling regulations now require manufacturers to declare the percentage of added brine, and from 2015 this will be limited to 15%. So, read your labels – and rather buy fresh, 100% chicken.
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