Post #1778

🍗 The chicken on your plate isn’t the same bird your grandparents ate. In 1957, an average chicken weighed 905g. By 1978, it doubled to 1.8kg. Today, it’s over 4.2kg — a 364% increase. This isn’t evolution. It’s the result of genetic manipulation, rapid-growth breeding, and high-calorie feed designed to maximize profit — not nutrition. The modern chicken reaches slaughter weight in just 6 weeks, often unable to stand from its own weight. More fat, less protein, and higher omega-6 (inflammatory) fats. They call it “efficiency.” You should call it what it is — industrial food engineering.