Cultivated chicken isn't poultry with a college degree. It's another name for lab-grown animal protein made from chicken cells (tissue, tendons, even feathers).

These "essence of chicken" cells are put into what’s called a bioreactor and made to multiply millions and billions of times using amino acids and other nutrients. Then additional substances, such as protein growth factors, are added to get the cells to assume characteristics of muscle, fat, or connective tissue cells.

The final product can then be shaped into pieces of chicken for use in many dishes.

Last November and March, the Food and Drug Administration approved the production and sale of two of these chicken products in the U.S.

But why would someone want to do that to a chicken?

For one thing, it lets people eat animal protein without having to kill an animal. For another, once the manufacturing process gets up to scale, it will be much less harmful to the environment than farm-raising animals.

But is it healthier for you? Maybe not yet.

While skinless chicken is a healthy source of proteins, it also contains saturated fats. But so does lab-grown chicken.

One day, bioengineered chicken might be ultra-processed to alter its fat content and boost the content of positive nutrients, but that doesn't seem to have happened yet. Plus, the product hasn't been studied for long-term effects on health.

For now, opt for fresh, unprocessed fruits and vegetables, along with wild salmon and other DHA omega-3-rich fish. Those foods have many nutrients that work together to maintain health.