A mother was completely in sh0ck when the poultry she was preparing for dinner separated into stringy pieces of spaghetti.

Explaining pasta was not on the menu that night, the mom shared a Facebook post that shows the raw chicken she was washing, coming apart in her hands.

“I think it’s that fake meat,” she writes on her now viral post, that’s inspiring online users to go vegan.

Keep reading to learn more about the stringy chicken!

Alesia Cooper from Irving, Texas, shared a disturbing photo of a chicken breast protesting its future position on a dinner plate on March 21.

Cooper writes: “I been debating on posting this but since I had to see it so do yall.” The post, which also shows an image of chicken shredding into spaghetti-like strands, continues: “I was cooking my kids dinner a couple of weeks ago and was cleaning my meat like I normally do and when I went back to start cooking it turned into this (SIC).”

The mother of two, who shares she purchased the chicken breast from the budget supermarket Aldi, adds: “lol I think it’s that fake meat but I’m not sure anyways…I ain’t made chicken off the bone since.”

Netizens jumped into the comments section, offering their opinions on the matter, some suggesting the chicken was 3D printed or grown in a petri dish.

“That’s lab grown chicken, it’s a new way they make chicken because of the last few years with the bird flu and resource shortages they didn’t have produce so last year they announced that they found a way to make chicken in a lab and that’s what’s in stores now.”, one argues.

“GMO lab meat,” writes another.

A third decides it’s “fake i don’t buy it anymore.”

Another user offers a more logical explanation to the shredded chicken breast: “It’s not lab-grown meat or 3D printed meat. It comes from real chickens. The problem is when greedy chicken producers force-feed their chickens growth hormones so they grow way too fast.”

Bigger breasts

According to The Wall Street Journal, along with hard, chewy meat called “woody breast,” “spaghetti meat” is allegedly the result of breeding to make big-breasted chickens grow faster.

So, there is more meat per bird and more profit to be made.

“There is proof that these abnormalities are associated with fast-growing birds,” Dr. Massimiliano Petracci, a professor of agriculture and food science at the University of Bologna in Italy, tells the WSJ.

“Woody breast” and “spaghetti meat” might sound unsettling, but according to industry experts, eating them won’t hurt you.

But it will hurt the chickens, whose big bodies are too large for their little legs to hold.

Chubby chickens

Judging by numbers released from the National Chicken Council, broiler chickens – chickens grown for meat – grow a lot faster than in the past. In 2000, the average bird went to market at 47 days old, weighing 5.03 pounds, and in 2023, the average chicken still goes to market at day 47, but now the chubby chickens weigh in at 6.54 pounds.

Comparing these numbers to almost one century ago, broilers took 112 days to grow to a 2.5-pound market weight in 1925.

These changes reflect the increasing demand for white meat over the past century, motivating the industry’s shift to supply chickens with “proportionally larger breasts.”

Dr. Michael Lilburn, a professor at Ohio State University’s Poultry Research Center, tells the Washington Post: “If people keep eating more and more chicken, chickens will probably have to get even bigger…We’ll have to increase the proportion of breast meat in each bird, too.”

“What people don’t realize is that it’s consumer demand that’s forcing the industry to adjust,” Lilburn said of the population’s penchant for chicken nuggets, wings, sandwiches and other cheap chicken products. “It’s a deceivingly small but vocal minority that are raising a lot of legitimate questions. The bulk of the U.S. population still doesn’t care where their food comes from, as long as its cheap.”

Fast food chains and some grocery stores have, in part, supported the demand for larger breast meat, but The New York Times reports that some companies are demanding meat from slow-growth chickens, “contending that giving birds more time to grow before slaughter will give them a healthier, happier life – and produce better-tasting meat.”

‘I’ll go vegan’

Meanwhile, online users are expressing their disgust over the noodled chicken.
One cyber fan asks: “It looks like worms ! What are they feeding us?”

“I got some like that a while ago. It looked like that on the bottom. Things haven’t looked right like when we’re young. A lot fresher,” shares a second.

Other netizens suggested shopping elsewhere: “You’ll get humanely raised and better quality chicken from a local butcher or co-op. I recommend going there instead for your meat.”

And some were inspired to become vegetarians.

“I’ll go vegan!! Too much lab food around,” writes one while another adds: “This is why we are thinking about going pescatarian.”

It really is unfortunate that factory farming is causing these poor creatures so much pain in their short lives.

Let us know what you think and then please share this story so we can hear what others have to say!

Why Zucchini?

Zucchini, a summer squash, is celebrated for its mild flavor and impressive nutrient profile. It’s high in fiber yet low in calories and carbohydrates, making it an excellent choice for anyone looking to maintain stable blood sugar levels. The presence of fiber slows down the digestion of sugars, preventing sudden spikes in blood sugar after meals. But that’s not all – zucchini is also a good source of antioxidants, vitamins (like vitamin A and vitamin C), and minerals such as potassium and manganese.

A Recipe for All Times: Stuffed Zucchini Boats

Let’s turn this nutritional powerhouse into a delicious dish that you can enjoy both day and night: Stuffed Zucchini Boats. This recipe is not only easy to make but also customizable to your taste preferences.

Ingredients:

• 4 medium zucchinis
• 1 cup of cooked quinoa or brown rice (for added fiber)
• 1/2 cup of chopped bell peppers
• 1/2 cup of chopped onions
• 1 garlic clove, minced
• 1 cup of chopped tomatoes
• 1/4 cup of shredded cheese (optional, for those not watching fat intake)
• Olive oil
• Salt, pepper, and herbs (like basil or oregano) to taste

Instructions:

• Prep the Zucchini: Preheat your oven to 350°F (175°C). Cut the zucchinis in half lengthwise and scoop out the insides, creating a ‘boat’.
• Cook the Filling: In a pan, heat a little olive oil and sauté onions, bell peppers, and garlic until soft. Add the tomatoes, cooked quinoa or brown rice, and herbs. Cook for a few more minutes.
• Fill the Boats: Place the zucchini boats in a baking dish. Spoon the mixture into the zucchini boats. Sprinkle with cheese if you’re using it.
• Bake: Bake in the preheated oven for about 20 minutes, or until the zucchini is tender and the topping is golden.

Enjoying Your Zucchini Creation

Whether you choose to enjoy these stuffed zucchini boats for lunch, dinner, or even as a hearty snack, you’re not just satisfying your taste buds. You’re also doing something great for your blood sugar and overall health. The combination of fiber, nutrients, and the low glycemic index of zucchini makes this dish a wise choice for maintaining balanced blood sugar levels.

So next time you’re pondering over what to cook, remember the mighty zucchini and how easily it can be transformed into a delicious and health-supportive meal. Enjoy your culinary creations and the benefits they bring!

Here are 10 recipes that will satisfy your cravings and how to make them:

SEE MORE: How to Cook Crispy Bacon in the Oven

1. Bacon-Wrapped Avocado Wedges

Cut an avocado into 8 wedges and wrap each one with a slice of bacon. Place them in an air fryer basket and cook at 375°F for 12 minutes, turning halfway through. Enjoy with your favorite dipping sauce.

2. Bacon & Ricotta Oven-Baked Frittata

In a large skillet, cook 8 slices of bacon until crisp. Drain on paper towels and crumble. In the same skillet, sauté 1 chopped onion and 2 minced garlic cloves until soft. Add 2 cups of baby spinach and cook until wilted. In a large bowl, whisk 8 eggs, 1 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, salt and pepper. Stir in the bacon and 1/4 cup of chopped fresh basil. Pour the mixture into a greased 9-inch pie plate and bake at 375°F for 25 to 30 minutes or until set. Cut into wedges and serve.

3. Bacon Cheeseburger Casserole

In a large skillet, cook 1 pound of ground beef and 1/4 cup of chopped onion over medium heat until the meat is no longer pink. Drain and stir in 1/4 cup of ketchup, 2 tablespoons of mustard, 1 teaspoon of garlic powder, salt and pepper. Transfer to a greased 9×13-inch baking dish and sprinkle with 2 cups of shredded cheddar cheese. In a small bowl, whisk 2 eggs and 1/2 cup of milk. Pour over the cheese layer. Arrange 10 slices of bacon in a single layer over the top. Bake at 350°F for 25 to 30 minutes or until the bacon is crisp. Let stand for 10 minutes before serving.

4. Bacon & Roast Onion Salad

Cut 2 large red onions into wedges and toss with 2 tablespoons of olive oil, salt and pepper. Roast at 425°F for 25 to 30 minutes or until tender and charred. In a small bowl, whisk 1/4 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1 teaspoon of smoked paprika, salt and pepper. In a large skillet, cook 8 slices of bacon until crisp. Drain on paper towels and crumble. In a large bowl, toss 8 cups of baby spinach with half of the dressing. Divide among 4 plates and top with the onion wedges, bacon and more dressing.

5. Bacon & Broccoli Pasta

Cook 12 ounces of penne pasta according to package directions, adding 3 cups of broccoli florets during the last 5 minutes of cooking. Drain and return to the pot. In a small saucepan, melt 3 tablespoons of butter and stir in 3 tablespoons of all-purpose flour. Gradually whisk in 2 cups of milk and bring to a boil. Cook and stir until thickened, about 2 minutes. Stir in 2 cups of shredded cheddar cheese, salt and pepper. Pour over the pasta and broccoli and toss to coat. In a large skillet, cook 8 slices of bacon until crisp. Drain on paper towels and crumble. Sprinkle over the pasta and serve.

6. Bacon Parmesan Popovers

In a small skillet, cook 4 slices of bacon until crisp. Drain on paper towels and crumble. In a large bowl, whisk 4 eggs, 2 cups of milk, 2 tablespoons of melted butter, 1 teaspoon of salt and 1/4 teaspoon of pepper. Gradually whisk in 2 cups of all-purpose flour. Stir in 1/4 cup of grated Parmesan cheese and the bacon. Fill greased muffin cups three-fourths full with the batter. Bake at 375°F for 35 to 40 minutes or until golden and puffy. Serve hot.

7. Bacon, Sundried Tomato & Feta Rolls

In a small bowl, combine 1/4 cup of chopped sundried tomatoes, 1/4 cup of crumbled feta cheese, 2 tablespoons of chopped fresh basil and 1 tablespoon of olive oil. Season with salt and pepper. Unroll a sheet of puff pastry and cut into 12 squares. Place a heaping teaspoon of the tomato mixture on each square. Fold the corners over the filling and press to seal. Place on a baking sheet and brush with a beaten egg. Bake at 400°F for 15 to 18 minutes or until golden. In a small skillet, cook 6 slices of bacon until crisp. Drain on paper towels and crumble. Sprinkle over the rolls and serve.

8. Bacon & Parsley Hotcakes

In a large bowl, whisk 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt. In another bowl, whisk 1 1/2 cups of milk, 2 eggs and 1/4 cup of melted butter. Stir into the flour mixture just until moistened. Fold in 1/4 cup of chopped fresh parsley and 1/4 cup of crumbled cooked bacon. Drop by 1/4 cupfuls onto a greased griddle and cook until bubbles form on the surface. Flip and cook until golden. Serve with maple syrup.

9. Bacon & Spinach Stuffed Chicken

Cut a pocket in the thickest part of 4 boneless, skinless chicken breasts. Season with salt and pepper. In a small bowl, combine 4 ounces of cream cheese, 1/4 cup of shredded mozzarella cheese, 2 tablespoons of chopped fresh basil and 1/4 teaspoon of garlic powder. Spoon into the chicken pockets. Wrap each chicken breast with 2 slices of bacon and secure with toothpicks. Place in a greased 9×13-inch baking dish and bake at 375°F for 25 to 30 minutes or until the chicken is done. In a large skillet, cook 6 cups of baby spinach and 2 minced garlic cloves in 2 tablespoons of olive oil until wilted. Season with salt and pepper. Serve with the chicken.

10. Bacon & Chocolate Chip Cookies

In a large bowl, cream 3/4 cup of butter and 3/4 cup of brown sugar until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla extract. In another bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda and 1/4 teaspoon of salt. Gradually beat into the creamed mixture. Stir in 1 cup of semisweet chocolate chips and 1/2 cup of crumbled cooked bacon. Drop by rounded tablespoonfuls onto ungreased baking sheets and bake at 375°F for 10 to 12 minutes or until golden. Cool on wire racks.

I hope you enjoy these bacon recipes helpful and delicious! Let’s try these recipe and give us your feedback

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