Chick-Fil-A Gets A Health Makeover

An image of a Chick-fil-A chicken sandwichChick-fil-A has announced that it will be making some important nutritional changes to some of its most popular food items.

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The popular fast-food chicken chain says that it will be removing high-fructose corn syrup from its white buns and artificial dyes from its sauces and dressings as part of a push to improve its ingredients. The reformulated buns are being tested in about 200 Georgia locations, while the sauces and dressings will be tested starting early next year. It says it also removed a yellow dye from its chicken soup and that the new recipe should be in all restaurants by the end of this month.

READ: The Healthiest Foods You Shouldn’t Be Eating

It’s also testing a new peanut oil, with hopes of a rollout early next year.

The changes come after blogger Vani Hari wrote a post in 2011 titled “Chick-fil-A or Chemical Fil-A?” on her site, It noted that the chain’s sandwich had nearly 100 ingredients, including peanut oil with TBHQ, a chemical made from butane. Hari, based in Charlotte, N.C., continued writing about Chick-fil-A’s ingredients.

Ingredients in packaged and fast foods are coming under greater scrutiny as more people look to stick to diets they feel are natural. Other foods that have recently gotten a food makeover include Gatorade and Kraft Mac N’Cheese.

READ: 10 Foods That Help You Heal

Jodie Worrell, who works in Chick-fil-A product strategy and development, confirmed the changes in an interview and said the company has been working on improving the ingredients in its foods for several years, starting with the removal of trans fats. High-fructose corn syrup was also recently removed from other dressings.

“We’ve been systemically going through (the menu),” she said.

David Farmer, vice president of product strategy and development, noted that Chick-fil-A would likely keep making changes.

“More and more these days, we’ve become a kind of food culture. People seem to care a lot more about what’s in it, how it’s made and where did it come from,” he said.

Chick-fil-A, based in Atlanta, has more than 1,700 locations in 39 states and Washington, D.C.


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Packaged Salad: Convenient Or Contaminated?

Salad fixings on a white surfaceAre packaged salads safe?

With so many scary headlines about recalled lettuce greens and the bacterial company they keep — we’re talking stomach-sabotaging, potentially deadly strains like salmonella and listeria — can you really trust what your grocery store is selling?

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The experts say…yes. In most cases, don’t stress. But, do understand what you can do to keep your salads a little safer. Billions and billions of bags of packaged greens are sold a year, and in most cases, people don’t get sick. But, the reality is, there aren’t always enough safeguards in place, so there’s always a slight chance.

Any produce growing outside is going to be exposed to wildlife, irrigation water, soil — a whole host of potential contaminants that are beyond a farmer’s control. (This is why we wash our fruits and veggies, after all.) Bagged leafy greens are no different. They get triple-washed at the processing plant, swished around in chlorine water before they’re stuffed into plastic containers or bags, then shipped off to your supermarket.

READ: 4 Processed Foods Making You Sick

But, there’s a catch with these little bagged salads: The greens are often cut first, which could transfer whatever bacteria are lurking on those leaves inside the vegetable. Once they’re in there, they can’t really be washed away. The good news is, it doesn’t happen that often. The bad news is, when it does, you might get sick.

But,you’re probably risking your health much more if you start skipping salad greens out of fear. They’re full of fiber, low in calories, and high in antioxidants that can protect you against cancer and keep your eyes and skin healthy. The big message here is that getting your leafy greens is most important. But, you do have to take special care to make sure they’re as safe as possible.

Before you crack the plastic on another bagged salad, read these tips carefully. Because, while you might not be able to control what happens pre-bagging (remember, the risk is pretty low, statistically speaking), you can control your salad’s journey to your plate and your mouth, which — both experts agree — is just as important.

READ: The Healthiest Foods You Shouldn’t Be Eating

1. Check The Expiration Date First. At the grocery store, don’t just make sure that bag of greens isn’t expired. Go for the absolute latest “use by” date you can find. (In one Consumers Union test, bagged salad greens that were closer to their “use by” date had higher levels of contamination.) You’ll also want to inspect what’s happening on the inside. If the greens are already discolored or damaged, toss that bag back. The same goes for packages where condensation has collected at the bottom. Moisture is one thing that can make bacteria grow faster.

2. Refrigeration Is Your Friend. You know how you’ll let the veggies sit out while you put the other groceries away? Make it a priority to stuff them in the fridge first, right along with your yogurt and milk. Even if it’s only brief, warm temps will cause bacteria to grow, just like moisture does. (Don’t let your lunchtime salad sit out on your desk all morning, either.)

READ: Your Meat Is Contaminated: What To You Do?

3. Rewashing Is Unecessary. Most bags or containers will say “pre-washed” or “triple-washed” — and if they do, there’s really no point in rinsing them again. For one, you might expose them to more bacteria in your sink or its surroundings. But, getting them wet again also increases the moisture (no salad spinner is 100% effective), which then breeds any bacteria that may or may not already be in the leaves.

4. Eat fast (for once). Not to sound like a broken record here, but you want to get these fresh — and eat them fresh, too. That means no family-size bags or bulk buys if you’re single. You want to buy exactly what you need for the next couple of days. The bottom line is, the longer you keep them, the more chances there are for the bacteria to multiply. So, eat up — and fast.