♪ [theme]
>> Charlsie: This is 
Marketplace.
Putting your favourite fast food
chicken sandwich to the test.
How much of it
is really chicken?
>> They've restructured it
and kind of reformed it.
>> Not all of the samples that
you've had in front of you are
100 per cent chicken.
>> Wow.
>> You're kidding!
>> Charlsie: And what's the fast
food industry feeding us?
>> Compared to the home cooked
chicken, the fast food chicken
has between seven to ten times
the amount of sodium.
>> Charlsie: Get ready for the
ultimate chicken challenge.
On your marketplace.
[ ♪♪ ]
>> Charlsie: We're testing
 chicken from popular
 fast food chains.
Can I have one of those grilled
chicken sandwiches, please.
 Not the deep-fried stuff,
 the grilled no-batter stuff.
Is it 100% chicken?
>> Yes.
>> Charlsie: Check out the pitch
 from all the big brands.
 Surely if you're thinking it's
 all natural and all just 
 chicken, but is it?
♪ ♪
 To find out,
 we turned to science.
♪ ♪
 Matt Harnden is a technician
 at Trent University.
 His labs tested meat 
 samples for industry
 and government.
 How?
 Analyzing DNA 
>> Hi, Matt.
>> Hi.
>> Which is why we're here.
♪ ♪
>> Will a DNA test tell us
how much chicken is
actually in the chicken?
>> It'll give you a rough
estimate of a ratio.
>> It will give us
a rough estimate.
>> Between chicken DNA
and a plant DNA,
if there's plants.
>> Charlsie: DNA tests won't
 give us an exact percentage
 of the amount of chicken
 in the whole piece of chicken,
 but Matt says it's
 a good indicator.
This idea then,
that if you're not getting
100 per cent chicken DNA,
does that mean that you're not
getting 100 per cent
actual chicken meat?
>> Yeah, exactly.
So there'd be a legitimate
chicken in there mixed together
with some plant filler.
♪ ♪
>> Yup.
 If there's something else in
 there, besides chicken,
 the DNA test will find it.
♪ ♪
 Matt and his team get to work.
 The samples we're testing, 
 grilled chicken breasts,
 grilled strips,
 and this oven roasted chicken.
 While we wait for
 the lab results...
♪ ♪
 Back at CBC,
 we're setting up
 a another test.
 A taste test.
♪ ♪
It's a chicken challenge.
We're bringing in taste testers
to judge this chicken.
Let's meet them.
♪ ♪
>> Lunch time, baby.
Let's go.
>> Charlsie: Will Mahood is 
 serious about Subway. 
>> ..cucumbers and black olives.
 It's pretty well
 always chicken,
 it's a little leaner, less fat,
 no sugar in it.
You're getting a little better
quality than say, you know,
a typical fast food
chain like McDonald's.
>> Charlsie: Will trusts he's 
getting the real deal chicken.
I expect that it's going to be
100 per cent chicken breast.
And that's lunch, folks.
♪ ♪
>> Where do you
guys want to eat?
>> McDonald's!
>> Charlsie: Fast food gives
 this busy mom a break. 
>> They have the grilled
chicken burgers.
>> Charlsie: Rose Heron feels
 better about chicken.
>> Worker: Chicken wrap?
>> Yes, grilled chicken.
>> Charlsie: And so does
her son, Daniel.
>> I think the chicken burger is
a healthier option, not as much
sodium and all that
bad stuff in it.
>> Rose: If we're going
 to eat fast food,
 better that we eat 
 chicken, right?
♪ ♪
>> I'm ready for a snack.
>> Charlsie: Irena Valenta likes
 to treat herself.
 Her go-to:
Wendy's.
>> Can I have
the grilled chicken sandwich.
Do you know if
it's frozen or fresh.
>> It's fresh.
>> Charlsie: Irena has high 
blood pressure,
so she's careful.
>> I'm watching salt,
the fat content.
Hmm.
That's good.
♪ ♪
>> Sample A.
>> Charlsie: Our taste test is 
 about to get started.
>> Sample C.
♪ ♪
Sample F.
 Our judges are standing by 
 outside our studio.
♪ ♪
>> Houston, we have lift-off.
>> Charlsie: Here to
 spice things up
 Toronto chef, Rod Bowers.
>> Welcome to our test kitchen.
>> Thank you.
>> Charlsie: And to fill us in
 on the nutrition facts,
 registered dietician,
 Christy Brissette.
>> Rod, we're also going to have
you put a little twist into
this competition.
What we want you to do is
cook off some chicken.
We're going to see if our
testers can spot
the home-cooked chicken
from the fast food chicken.
>> I got to bring my gourmet.
>> A-game.
>> Let's do it,
let's make it happen.
♪ ♪
>> I'm going to put a little bit
of love in here.
And it's very simple.
It's just, you know what,
it's actually
just some dried herbs
and a little bit of salt.
That's all you need, right?
>> Well take a look at
your competition here.
These are our samples.
>> I think I am well out in
front of this chicken game.
>> Charlsie: To keep this taste 
 test blind and unbiased,
 we're stripping it down.
 Only we know
 the brands behind the buns.
Well, all of our samples have
been undressed, but there's
still one plate,
that's looking
for a little love.
>> Da,da,duh.
Duh, duh, duuuuh.
I'm ready, come on.
>> Bring it on.
♪ ♪
>> Alright, final sample is in.
You guys ready
to meet the testers?
>> Let's do it.
>> Bring 'em on.
>> Alright, taste testers,
come on down!
♪ ♪
Charlsie: Rose, Daniel,
 Will, and Irena.
 All fast foodies, about to
 find out what they're in for.
>> Welcome, welcome.
You guys are here for
the chicken taste
test challenge.
Are you guys up for
the challenge?
>> Yeah.
>> Let's eat some chicken.
>> Yeah.
♪ ♪
>> Charlsie: We start
 with sample A.
Rose, there you are.
 A&W
Dig right in.
♪ ♪
>> Tender.
>> Charlsie: Tender. yeah.
>> Better than I thought.
>> Yeah.
>> Mine was more rubbery.
>> I found it a lot rubbery.
>> You find it rubbery?
>> Yes, mine's dry.
♪ ♪
>> There you are, sir.
>> Thank you.
>> Charlsie: Next up, McDonalds.
♪ ♪
>> This one was juicier.
>> I find mine a bit stringy.
>> Stringy, okay.
>> Yeah, I'd agree with that.
>> Seemed to be juicier.
>> Charlsie: Here comes Subway's
first sample.
>> What's that?
>> Irena's face is priceless.
>> What's got you there , Irena?
What are you thinking?
>> Is it real?
>> Charlsie: Is it real, okay.
>> It looks like the grill marks
are there just to make it look
like it was grilled.
>> Yes.
>> Charlsie: Hmmmm, we'll get
 to the bottom of those
 grill marks later.
♪ ♪
>> Very salty.
>> Charlsie: Salty?
 Let's see about
 the next Subway item.
>> Now, sample D is actually -
one of our first chicken strips
that we're gonna take a look at.
>> The pieces I have look real.
Like everything there,
a good chicken.
♪ ♪
>> This is the first one that
tasted a little more seasoned.
The other's have
been a lot plainer.
>> For me it tasted like
more flavour than
it did actual chicken.
>> It's artificial,
it's not chicken to me.
I think a bit too
much salt for me.
>> Charlsie: What will they say
 about Tim Hortons?
>> Uhmmm.
I'll try it.
♪ ♪
>> It tasted more like chicken
because of the stringy-ness.
>> Charlsie: And Will, what did
you think about this one?
>> I didn't taste real at all.
>> I found it very rubbery.
>> Like, I didn't taste any
real chicken at all in it.
>> As I was chewing it,
I wasn't sure
that it was chicken.
♪ ♪
>> Charlsie: Tough crowd.
 Look out, Chef Rod.
>> We're gonna start clucking.
>> Charlsie: But right now,
 here's Wendy's.
♪ ♪
>> It's good.
>> I love the flavour.
>> That "je ne sais quoi."
[laughing]
>> I think this is very good.
>> Mmhm.
>> I felt that I tasted lemon.
>> Didn't love the taste,
per say, tasted
almost like sanitized.
>> Even thought I didn't find
the flavour that good,
it tasted like it's more real
and not too artificial.
Because when things
are artificial they taste a lot
better than if they're real.
[laughing]
>> Oh dear.
Charlsie: Oh dear is right.
 What will Daniel think about
 the chef's home cooked chicken?
>> Here we go, sample G.
♪ ♪
>> These grill marks
look possibly real.
♪ ♪
>> Charlsie: Will our top chef
get top marks?
♪ ♪
>> It was juicy.
>> I love
the natural flavouring.
>> I found mine a little tough
at first to cut, I think.
With that being said though,
it tasted real.
>> I found it a bit salty.
>> Salty, okay.
Yeah, and Rose?
>> Very comparable to the one
previous, either one of those
I think is good choices.
>> Charlsie: Now that you've
 tasted these seven pieces.
 Did anybody have
 a particular favourite?
>> Toss between F and G.
>> G tasted the realest.
>> My favourite was G, even
though it was a bit more salty.
>> I'm gonna go with F,
even though G was close.
>> Charlsie: That's two-to-one
 for Chef.
 Irena has the deciding vote.
 Will it be Chef or Wendy's?
>> I change my mind, G.
>> Charlsie: G was
your favourite, okay.
>> It's juicy, it's thin
and it's flavourful
>> So, we do have
a little secret.
So one of our samples was
actually prepared by Chef Rod.
Does anyone want
to guess which one it was?
>> I think we gotta go with G
>> You're all gonna go with G
and you were able to
spot the home cooked chicken.
 Nice job, Chef.
 And now the least favourite?
>> C visually looks fabricated.
I wouldn't touch it.
>> Okay.
She was scared at the beginning.
I saw her face.
>> Charlsie: Will, was there
one that you just did not enjoy.
>> C, I'd have to agree with.
It just...
>> Charlsie: Rose and Daniel
agree too.
>> It just tasted real off
and it didn't really even have
much flavour at all
>> Charlsie: Subway takes a big
hit on this chicken challenge
and it's not over yet.
Which one of these pieces of
chicken had the least amount of
chicken in it?
>> We expected 100% chicken.
>> Charlsie: The lab
 results are in.
>> Misleading.
You got a company that's branded
itself a healthy alternative.
>> Charlsie: This is your 
marketplace.
Which chain do you think uses
the least amount of chicken?
Send me a tweet @CBCharlsie.
♪ ♪
>> Charlsie: Fast food chicken,
coming right at you.
♪ ♪
 We're testing popular fast food
 chicken sandwiches.
 Looks like chicken. 
>> It's not chicken to me.
>> Charlsie: Sort of tastes
 like chicken,
 according to our judges.
>> I found it very rubbery.
>> Charlsie: So everyone's
 wondering, how much chicken is
 really in your chicken?
♪ ♪
 Remember, that's the meat 
 mystery we asked this DNA lab
 to solve. 
>> So take a small
biopsy punch of it.
>> Charlsie: Trent University's 
 lab has been testing
 and retesting our
 samples for months.
We have results.
>> Yes.
>> They're in.
What did you find
in our chicken test?
>> Most of the samples came back
very close to
100 per cent chicken.
>> Charlsie: Except for two.
♪ ♪
>> We have some more
news for you.
So it turns out that not all of
the samples that you've had in
front of you are
100 per cent chicken.
>> What kind of filler?
>> Yeah, what else would it be?
>> What else would it be,
that's a great question.
Any guesses, everybody, as to
which of one these
pieces of chicken,
had the least amount
of chicken in it?
>> I'm going C.
>> C.
>> Charlsie: C?
>> Oh, yes, big time.
>> Charlsie: Are they right?
 Hmm, not quite, but close.
 Sample D.
 Our DNA test shows it could 
 be less than 50% chicken. 
>> You're --
>> Wow.
>> You're kidding.
>> Charlsie: And sample C...  
 Well our DNA test shows it's 
 only slightly
 more than 50 per cent chicken.
 And who makes both C and D?
Subway chicken.
>> Oh, my goodness.
>> Wow.
>> Whoa, yikes, eat fresh.
>> Healthy choice?
>> That's misrepresentation.
>> We expected
100 per cent chicken.
>> Charlsie: Subway's chicken
 samples have the least
 amount of chicken DNA,
 and the most 
 amount of fillers compared to 
 the others.
>> You're getting these
inexpensive fillers that aren't
as nutritious for you.
>> Previously I would have said
oh, great Subway, that's a
pretty good choice, you don't
feel as bad, but not anywhere.
>> Misleading.
You've got a company that's
branded itself as
the healthy alternative.
>> Charlsie: So what does
 the sandwich giant have to say?
For months we've been asking
Subway questions
about their chicken.
We sent them our DNA results.
Got no clear answers.
We asked for an on-camera
interview, they declined.
Now they question our science,
but say they're concerned and
they're checking with suppliers
to make sure their chicken meets
their standards.
♪ ♪
>> Charlsie: But we still
 have questions.
 So we tracked down a food 
 scientist who
 knows the industry.
Hi, Ben.
>> Hello.
>> Thanks for having me.
 At the University of Guelph,
 Ben Boyer specializes in 
 processed meats.
So these are samples,
do you want to take a look?
>> Yes.
>> Charlsie: He's filling us in 
 on how he thinks
 fast food chicken strips
 could be made. 
>> This is likely a restructured
type of product potentially.
>> Charlsie: Restructured means 
 binding pieces of meat together
 and then forming
 it into one piece.
They stick them together
>> They use some
non-meat ingredients,
to add value
to those products.
>> Okay.
 Add value, 
 translation: Costs less.
 And what are those
 non-meat ingredients?
♪ ♪
 We got them, straight from
 the company web sites.
 We put them together
 in one long list,
 in no particular order.
♪ ♪
 We share it with
 our fast foodies.
 They expected just chicken, but
 our DNA tests shows Subway 
 could only be half that.
>> I don't know what
most things are.
>> Wow.
>> It's almost like a chemistry
class not a cooking class.
>> Charlsie: Dietician
 Christy Brissette 
 is not so surprised. 
>> Many of the ingredients were
refined starches or different
names for sugar.
Lots of different names for
types of sodium and different
salt combinations.
>> Charlsie: But Ben says 
 according to Health Canada 
 they're all safe and approved.
>> A lot of these, to be honest,
you could find in your kitchen
as well.
>> Sodium phosphate I do not
have in my kitchen cupboard.
>> Yup.
>> What does that do?
>> It's particularly important
if you're going to freeze some
of these products.
>> Charlsie: It helps the 
 chicken retain water,
 keeps it juicy.
>> Boyer: There's very
tight regulations
with sodium phosphate.
>> Why?
>> That's to make sure
that it's a wholesome
and safe product.
>> Okay, is there a danger
with sodium phosphate?
>> No, certainly no more danger
than any other type of salt.
>> Charlsie: Well, Christy's
 not so certain.
>> I think these are going to be
the trans fats of the future.
The research has shown us so far
that when you have higher levels
of these phosphates
in your blood,
you're at a higher risk of
cardiac disease, kidney issues.
They are included in amounts
that are approved by Health
Canada, that are determined to
be safe, but we don't know the
long-term impacts of them on our
bodies and on our health.
>> We'll go with sodium
phosphate next.
>> Charlsie: Sodium phosphates 
 are used in all the recipes, 
 except for Wendy's. 
>> And we're going to be mixing
this together, and you can kind
of see we're already starting to
kind of form a --
>> It's like getting gel-like.
>> Charlsie: And something that
Subway adds that
 the other samples don't.
Soya protein, why would you need
to put more protein
in a chicken product?
>> A lot of great binding
capabilities, potentially
improved texture.
Those type of things.
And in some sense, it also makes
the product slightly
more cost effective.
>> Okay. So cheaper?
>> Yes, exactly.
>> Okay.
 Remember, our DNA test shows
Subway's strips and oven roasted
 chicken could be
 only about 50 per cent chicken.
 And guess what?
 The rest,
 mostly soy. 
>> So it's very likely they're
probably making more of a
product that contains this
ground chicken and forming it
into a patty.
>> Charlsie: Yup. Ben thinks
 ground chicken breast meat is
 formed to look like this. 
Let's just flip this over.
>> Flip it over and we'll see
these grill marks here.
>> Charlsie: Okay.
 Surely the food scientist knows
 about those grill marks.
What do these things tell you?
>> There's probably some sort of
oven or grill type of system,
that they run a lot of these
sandwiches through and get a
very consistent grill mark
design on these.
>> Charlsie: But even
 he's not sure.
So after some digging, we think
we've solved
the grill mark secrets.
According to a former employee
at a processing plant, these
grill marks are actually seared
on to the patty after it's
already cooked.
And, they're pretty much
just for show.
>> Charlsie: The chicken
 challenge continues.
>> From a sodium perspective you
might as well eat a big portion
of poutine.
>> Charlsie: Wow.
 Nutrition shakedown.
 This is your marketplace.
 Get marketplace
 in your inbox once a week.
 Sign up for our news
 letter at cbc.ca/marketplace.
♪ ♪
>> Charlsie: The ultimate
 chicken challenge.
♪ ♪
 Our grilled chicken sandwich 
 test isn't over yet.
 To find out how the nutrition 
 shakes down, we send more 
 samples to a different lab.
 How does the fast food compare 
 to home cooked chicken?
 Nutritionist and registered
 dietician Christy Brissette 
 analyzes the results, and gives
 us the low down. 
>> How many grams of
carbohydrate, do you think
are in our home cooked chicken?
>> Zero.
>> Zero, right, chicken is a
protein.
Many of the ingredients were
refined starches or different
names for sugar, that are being
added to your chicken.
Chicken breasts should not have
any carbohydrate in it
whatsoever,
and it's not the type
of carbohydrates that we want.
>> Charlsie: Now, you probably
 do want protein,
 but fast food chicken, 
 a quarter less
 than home cooked.
>> And when we looked at the
sodium amount, that completely
blew my mind, compared to the
home cooked chicken,
the fast food chicken had
between seven to ten times
the amount of sodium.
>> Charlsie: And get this, 
Subway's oven roasted has the 
 most sodium, but the least, 
Subway strips. 
>> When you're eating the entire
sandwich, two-thirds of your
daily limit of salt.
So from a sodium perspective,
you might as well eat a big
portion of poutine.
>> Wow.
>> The message is that those
companies are portraying, it
sounds like you're taking it
straight from a farm
and it's just a
fresh piece of meat.
No manufacturing process to it,
then it shows up on a sandwich.
>> They put this health halo
over these chicken sandwiches
where they seem virtuous, seem
angelic and people think they're
doing themselves a favour,
making a healthier choice.
They're not the pure, virtuous
chicken that's coming from the
farm to your plate.
>> Charlsie: Last question, does
anybody feel like chicken
tonight?
[ laughter ]
>> Maybe --
>> If we cook it.
>> Charlsie: If you
cook it, okay.
 Will eating chicken
 ever be the same?
 Next week on marketplace,
 how not to get ripped off.
 Who's in charge of that hidden 
 tourist fee?
>> It is a mandatory fee
for this location.
>> It's sneaky, it's shady,
it's deceiving.
>> We've been under
cover twice now,
it's gotten worse.
Some businesses have
hiked the fees.
>> Charlsie: Don't fall for it. 
 And busting sky-high hospital
 TV charges.
>> Why they charge
$17 a day for a TV
that you plug in a cable
and away you go.
>> Charlsie: Another tax
 on the sick?
♪ [theme]
