The poultry scientists believe that a simple case of supply and demand is at play. The market for cheap protein encourages farmers to produce bigger birds in less time. According to the National Chicken Council, the average bird sent to market in 1950 was 1.4kg and 70-days-old. In 2015, the average weight had doubled — clocking in at 2.8kg — but the average age dipped to 47-days-old.
However, a spokesman for the National Chicken Council told Buzzfeed white striping affects only a "small percentage of chicken meat," and "does not create any health or food safety concerns for people."
Jaclyn London, R.D., Nutrition Director at the Good Housekeeping Institute, agrees that chicken is still a healthy choice."Chicken — so long as it's not breaded and deep-fried — is a great source of lean protein (that also happens to be rich in B-vitamins, iron and vitamin B12)," she says. "Look for labels with a 'No Antibiotics Ever' seal; remember to properly cook, store and keep poultry at correct temperatures in the fridge or freezer; and avoid cross contamination during meal prep."