Who Avoids It: Olivia Wilde

Why: Let us first address the question you're probably all asking: What the hell is "plumped" poultry?

According to Goglia, plumped poultry has been around for decades, particularly down in the South. "Restaurants and cafeterias would soak their chicken in a salt water solution to plump or tenderize the chicken meat," Goglia explains. "Making the cheaper cuts of meat more juicy and tender, especially as fried chicken."

So what's the consequence? According to Goglia, after being soaked in the salt-water solution the chicken holds more water and sodium per ounce of meat, which results in savory and flavorful chicken meat, but can also land you some high sodium levels.

"For those with high blood pressure, naturally occurring water retention and coronary heart failure risks, this is not a good choice," Goglia says. "In turn, the manufacturer makes more bottom dollar profit and provides the consumer with a chicken breast that could damage heart health. Real, nice huh?"

To avoid plumped poultry, you can go to the extreme like Wilde and switch to an animal-free diet, or for those of us who still love us some meat -- read your food labels closely, avoiding anything that says it contains a certain percentage of "broth," and buying locally or pasture-raised chicken meat only.