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Stop before you grab that “value” rotisserie. If your chicken is juicy because it’s pumped with up to 15% saltwater, you’re paying steak prices for water—and swallowing over 400 mg of sodium per serving before you even season it. That spongy bite isn’t your cooking. It’s how it was processed. We’re naming the chains where water-dunk chilling and salt injections turn dinner into a health tax. Stay with me and I’ll show you how to spot the label language that hides it, the hidden cost per ounce, and the simple swap that fixes both flavor and risk. In today's video we look at NEVER Buy Chicken From These 7 Supermarkets (It’s Not What You Think For business and sponsorships contact: [email protected] Affiliate disclosure: Some links may be affiliate links; we may earn a small commission at no extra cost to you. Copyright / Fair Use: Copyright Disclaimer Under Section 107 of the Copyright Act 1976: allowance is made for “fair use” for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. No copyright infringement intended. All rights belong to their respective owners.