Chlorine is a nifty chemical often used to ensure swimming pool hygiene. Other times, it keeps chicken carcasses bacteria-free. After being defeathered and eviscerated, 80-percent of American poultry takes a chlorine bath.

Europe doesn't support the chlorine presence, and has banned American poultry since 1997. Now Slate wants to know: does chlorine really make our chickens taste funny? In 1999, University of Georgia researchers noticed a difference between treated and un-treated chicken, but only after cooked patties sat in the fridge for four days. If the chlorine is used correctly, according to Slate, people won't detect any traces of chlorine after cooking.

Good to know. Because I was hoping my chicken wouldn't taste like swim lessons.

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