Will that 'super glue' of cartilage, blood vessels and fat still taste the same next time you order them?
Dr Richard D. deShazo, a professor of medicine and pediatrics at University of Mississippi Medical Center, said that he was 'floored' and 'astounded' when he took a closer look at the makeup of the ubiquitous all-American meal.
When deShazo and pathologist Steven Bigler sliced into a pair of randomly selected nuggets purchased from two different fast-foot chains, they discovered a jumble of blood vessels, fat, cartilage, but not a whole lot of actual chicken meat.
Read more and see pictures -
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