> I find this pinkness with brined chicken, also. Is there some reason

..
> In other words is this another technique I'll have to lose in order to
> stay
> alive?
>
> Just wondering,
> Ann
>>
My wife is the same Ann. she will poke and prod to see if it is really
cooked through..

There is an explanation contained in this link somewhere. It has to do
with the nitrates.
http://www.geocities.com/senortoad/S...bequeMeats.htm

I say you should discuss the health issue and Sodium and Nitrates with your
Doctor. There is no one here that can honestly answer the question about
YOUR health, although many here may. If he says you can occasionally,
then go for it. a little less salt in the brine and a bit more spice is
certainly better than none. Just practice safe food. I prefer to do this my
self rather than pay a 10-12% premium using their formula, salt is cheaper
than say allspice, ginger and citrus.

The brining process does work, it is based in science, it is not a gimmick.
Review these links at your leisure

http://www.ochef.com/152.htm

http://www.ochef.com/292.htm