🍗 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.