THE FIX: About one-third of the fresh chicken found in supermarket meat cases has been injected with a mix of water, salt, and other additives. This is done to make naturally lean poultry meat juicier and more tender. A raw 4-ounce serving of what’s called “enhanced” poultry can contain as much as 440mg of sodium—nearly one-fifth of the current 2,300mg daily allotment from a source you’d never suspect. It’s also 500% more sodium than is found naturally in chicken, yet USDA policies allow poultry companies to label their enhanced products “100% natural” or “all natural,” even though they’ve been injected with ingredients in concentrations that do not naturally occur in chicken. Processors are required to disclose the injections, but the print on the package can be small and inconspicuous and will say something like, “contains up to 15% chicken broth.” You can also check the ingredient list and the nutrition facts label. If the chicken is truly natural, the sodium won’t be higher than 70mg per serving.