Haven't had Chik-fil-a in at least a year - probably never will again after the changes they made.
But even before, it tasted great but I always felt terrible after eating it - if you look at the ingredients list on the sauces - you probably won't want to eat them.
Dan Cathy, the son of founder Truett Cathy, is now the CEO. He’s gone Hollywood and is a major player at Trillith Studios. Trilith Studios is the vision of Dan Cathy, the chairman of Chick-fil-A Inc. and the richest person in Georgia. Chicken sandwiches are no longer his sole focus. He wants to be a Hollywood mogul.
A viral video has Chick-fil-A fans sounding the alarm after one customer says the food has been wrecking his stomach for months - every single time.
This comes after Chick-fil-A changed its chicken standards, allowing the use of certain antibiotics in its poultry supply earlier this year.
No big announcement.
No warning to customers.
Same menu - different chicken.
Now people online are connecting the dots, saying the food feels heavier, harsher, and harder to digest than it used to be. Many are suspicious they're now serving us fake lab grown meat.
Chick-fil-A hasn’t said the change affects digestion - but customers are asking the obvious question:
Since the chicken changed… have you noticed Chick-fil-A hitting your stomach differently?
I remember Chick-Fil-A earlier this year saying they were changing from no antibiotic chicken to limited antibiotic chicken so they did announce it. I debated at the time if I was going to continue going there or not.
My wife and I are pretty busy, but we manage to cook most nights.
We always considered Chick-fil-A a safe and quick way to eat, maybe once a month. And it was, until several months ago.
We cant take it anymore. It became harsh, and makes us queezy.
Worked with a chef "allergic to chicken" bad reaction. He could eat organic chicken with no issue. Instead of chicken stock, we used veggie stock purchased finished item.
What ever antibiotics they are putting in have been not great for a long time. This was way back in the 90's.
If he had non-organic chicken he needed an epi pen.
Also, look up French/English Chefs reacting to American poultry.
They expected smaller birds. More yellow/fat on the bird, bones that were hard to break. American birds were super white, way too much meat on the bone, bones were more like sponges.
Now we get chicken raised so fast the protein structure doesn't form right and it bands up like spaghetti or something.
Haven't had Chik-fil-a in at least a year - probably never will again after the changes they made.
But even before, it tasted great but I always felt terrible after eating it - if you look at the ingredients list on the sauces - you probably won't want to eat them.
I called it Inflation Fil a higher price for less food.
Dan Cathy, the son of founder Truett Cathy, is now the CEO. He’s gone Hollywood and is a major player at Trillith Studios. Trilith Studios is the vision of Dan Cathy, the chairman of Chick-fil-A Inc. and the richest person in Georgia. Chicken sandwiches are no longer his sole focus. He wants to be a Hollywood mogul.
"Everybody Wants to Rule the World"
https://www.youtube.com/watch?v=aGCdLKXNF3w&list=RDaGCdLKXNF3w&start_radio=1
Because it's easier than ruling themselves !
A viral video has Chick-fil-A fans sounding the alarm after one customer says the food has been wrecking his stomach for months - every single time.
This comes after Chick-fil-A changed its chicken standards, allowing the use of certain antibiotics in its poultry supply earlier this year.
No big announcement. No warning to customers. Same menu - different chicken.
Now people online are connecting the dots, saying the food feels heavier, harsher, and harder to digest than it used to be. Many are suspicious they're now serving us fake lab grown meat.
Chick-fil-A hasn’t said the change affects digestion - but customers are asking the obvious question:
Since the chicken changed… have you noticed Chick-fil-A hitting your stomach differently?
I remember Chick-Fil-A earlier this year saying they were changing from no antibiotic chicken to limited antibiotic chicken so they did announce it. I debated at the time if I was going to continue going there or not.
My wife and I are pretty busy, but we manage to cook most nights. We always considered Chick-fil-A a safe and quick way to eat, maybe once a month. And it was, until several months ago. We cant take it anymore. It became harsh, and makes us queezy.
I drove past one yesterday and the place was packed.
Worked with a chef "allergic to chicken" bad reaction. He could eat organic chicken with no issue. Instead of chicken stock, we used veggie stock purchased finished item.
What ever antibiotics they are putting in have been not great for a long time. This was way back in the 90's.
If he had non-organic chicken he needed an epi pen.
"... way back in the 90's."?!?
Ooof, I felt that...
Also, look up French/English Chefs reacting to American poultry.
They expected smaller birds. More yellow/fat on the bird, bones that were hard to break. American birds were super white, way too much meat on the bone, bones were more like sponges.
Now we get chicken raised so fast the protein structure doesn't form right and it bands up like spaghetti or something.
Nitter: https://nitter.poast.org/HustleBitch_/status/2001714995185488352#m