Only On The Walters Post
I’ve been around farming most of my life, and I’ve learned to trust my gut when something doesn’t sit right. These days, I look at the way chickens are being raised for food, and I can’t help but feel something’s off.
Most chickens raised for meat today are grown to full size in just 35 to 45 days. That’s not natural. It used to take several months for a chicken to grow to a good weight. But now, they’ve been bred and fed in a way that makes them balloon up in record time. It’s not from hormones—Canada banned those in poultry back in the 1960s—but that doesn’t mean it’s all safe and sound.
These birds are raised indoors in massive barns, under artificial lights, with little room to move. Their feed is loaded with protein, additives, and supplements to speed up growth. The birds barely move, so all their energy goes into building meat, mostly in the breast. Some can hardly walk by the time they’re sent to slaughter. That’s how fast they grow.
They call it efficient. I call it concerning.
When an animal grows that fast, it changes the meat. Today’s chicken is softer, often full of water, and not as tasty as it used to be. The fat content is higher, and the muscle tissue breaks down easily. There’s something not quite right about that. And while they say the antibiotics are regulated, we all know what can happen when rules are bent or rushed in a big system.
I don’t believe food raised in a stressful, unnatural way can be good for us. Fast-grown meat might fill our plates, but what is it doing to our bodies over time? People today are dealing with more allergies, gut issues, and strange health problems than ever before. Could it be from eating food that’s been messed with too much?
You won’t hear this from the big companies. But the more I learn, the more I believe we’ve traded quality for speed and profits. And that never ends well.
If you want better meat, talk to your local farmers. Look for chickens that have been raised the old way—on pasture, with time to grow. It costs more, yes, but you’ll know what you’re eating. You’ll taste the difference too.
In the end, we are what we eat. And I don’t want to build my health out of birds that couldn’t even stand on their own legs.
Until the next time: Keep Your Minds Open & Your Stories Alive. GW