By now we all know how disgusting the American meat industry is. We've all seen the pictures of filthy factory farms with diseased animals being slaughtered and packaged for your next lunchtime Thai chicken wrap sandwich. But, who knew about the 11-year European ban on U.S. chickens? One of the reasons they ban our fowl? Chlorination. That's right, the U.S. bleaches their chickens to kill salmonella and other harmful bacteria. So, the next time your waiter asks, "Would madam care for a bit more sodium hypochlorite with her Coq au vin?" Just remember to wear gloves and don't drink that ammonia cocktail.
Really gives white meat a whole new meaning.
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