THE MEAT INDUSTRY DOESN'T WANT YOU TO KNOW...
...that the leanest cuts may have the highest sodium levels. The reason: When you remove fat, you lose juiciness. To counteract this dried-out effect, some manufacturers "enhance" poultry, pork, and beef products by pumping them full of a solution that contains water, salt, and other nutrients that help give flavor. This practice can dramatically boost the meat's sodium level.
For example, a 4-ounce serving of Shady Brook Farms Boneless Turkey Tenderloin that hasn't been enhanced contains just 55 milligrams of salt. But, the same size serving of Jenny-O Turkey Breast Tenderloin Roast Turkey, which is enhanced by up to 30 percent, packs 840 milligrams!
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