Is It Useful To Eat Chicken

Chicken is one of the most commonly consumed types of meat in the world, thanks to the fact that it is tasty, juicy and easily accessible. It is low in fat, so it is preferred in the menu of people following a diet for weight loss. Consumption helps control weight and reduces the risk of cardiovascular disease and diabetes. In addition, it can be prepared and served in many ways. Some of the most famous dishes with chicken are chicken soup, chicken with rice, chicken with potatoes, a variety of salads, porridges, stews and more.

Composition of chicken meat

Chicken meat is characterized by a high content of minerals necessary for humans: protein, potassium, magnesium, phosphorus, iron, zinc; vitamins: B2, B6, B12, A and E. It also contains omega-3 fatty acids, although it is not among their richest sources. There is usually more EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) than beef, lamb and pork. There are no carbohydrates and little fat. There are not many calories, so those who follow a diet and take care of their weight can safely consume it.

Vitamins in meat have a beneficial effect on metabolic processes in the body, including carbohydrate, protein, fat; and the activity of the central nervous system. B6 and B2 keep nails and skin healthy, B9 is needed for blood formation, and B12 helps deal with depression and insomnia. The presence of vitamins B9 and B12 in the composition makes the product suitable for the female body, because these elements are involved in the activity of the reproductive organs and contribute to the health during pregnancy and the full development of the child. The composition of this meat includes glutamic acid, essential oils and nitrogenous substances.

Useful properties of chicken meat

Chicken meat is useful in the following diseases: polyarthritis, gout, ulcers, diabetes. In people with type 2 diabetes, it increases the content of beneficial polyunsaturated fatty acids in the blood serum. These acids are easily absorbed by the body, so meat is a prophylaxis against atherosclerosis and related diseases: stroke, myocardial infarction, ischemic heart disease, hypertension.

Nutritionists recommend eating chicken in hot weather, but it is no less useful in the cold. In the form of broth is used as a remedy for colds. Poultry is used to restore the strength of sick and physically exhausted people, as well as to increase immunity.

Chicken meat is characterized by a low content of collagen (connective tissue), so it is easily digested. It is an optimal food for diseases of the gastrointestinal tract (for stomachs with any acidity), diabetes, obesity. Diseases such as gastritis and duodenal ulcers are also milder with the consumption of tender chicken; its fibers absorb excess acidity, which irritates the mucous membranes of internal organs.

Chicken is a great lean source of protein that contributes to muscle growth and development. It is also low in fat. Protein also helps maintain a healthy body weight and fight excess weight.

Consumption of chicken breasts suppresses and controls the levels of homocysteine ​​amino acids in the body. If they are too high, they can lead to cardiovascular disease.

Chicken meat contains large amounts of phosphorus, which is a key mineral that supports teeth and bones, as well as the function of the kidneys, liver and central nervous system.

Chicken meat provides selenium, which is a major mineral that plays a role in metabolic processes. It is important for the thyroid gland, hormones, metabolism and immune function.

Vitamin B6 and other B vitamins found in chicken meat keep blood vessels healthy, energy levels high and help the metabolism burn calories to maintain a healthy weight.

Vitamin B3, or so-called niacin, is found in large amounts in chicken. It helps prevent cancer and other forms of genetic (DNA) damage.

Consumption of chicken meat increases the levels of serotonin amino acids in the brain and improves mood, relieves stress, calms and encourages sleep.

Chicken is an excellent source of retinol, alpha- and beta-carotene and lycopene (derived from vitamin A). All of them are especially important for good eyesight.

Riboflavin, or vitamin B2, found in chicken livers, drastically reduces skin problems and repairs dry or damaged skin.

Consumption of chicken helps in the fight against bone loss, thanks to the protein contained in meat.

Which parts of chicken meat are suitable for consumption if you follow a diet for weight loss?

In weight loss diets, chicken breasts are the main focus, as they are the most fragile and have the highest protein content in chicken.

One serving (100 grams) of skinless chicken breast contains: 178 calories, 4 grams of fat and 36 grams of protein. While in 100 grams of skin there are 208 calories, 8 grams of fat and 31 grams of protein.

They are juicier and contain more iron and zinc than chicken breasts.

One serving (100 grams) of skinless chicken legs contains: 221 calories, 11 grams of fat and 28 grams of protein. While in 100 grams of skin there are 263 calories, 17 grams of fat and 26 grams of protein.

Like the legs, they are also a good source of iron and zinc. In one serving of 100 grams of wings with skin, the calories are 282, the fat 19 grams, and the protein 25 grams.

In nutritional value they are like chicken breasts. They are prepared very quickly and are just as useful and suitable for addition to diets for weight loss. One serving of 100 grams contains: 178 calories, 4 grams of fat and 36 grams of protein.

All chicken pieces are a good source of protein and nutrients, so choose the one you find most delicious and easy to prepare according to your preferences.

What harm can the consumption of chicken meat cause?

Food poisoning with Salmonella, Campylobacter spp. and other bacteria and microbes in the chicken are a real danger. Chickens are often contaminated with fecal substances and E. coli bacteria. If food is improperly prepared, this bacterium can cause diarrhea. In addition to stomach problems, it can cause urinary tract infection and pneumonia or respiratory diseases.

A study found that not only E. coli but also antibiotic-resistant strains are increasingly present in different types of chickens. Even in those that are grown without antibiotics.

Antibiotic-resistant strains of bacteria are a problem that medicine is still struggling with. The widespread use of antibiotics given to chickens to prevent infections complicates this problem.

Chicken is high in cholesterol. Skinless chicken may have less cholesterol than a portion of lamb or beef. Beef and chicken contain almost the same amount of cholesterol. 100 grams of beef loin contains about 89 grams of cholesterol, and skinless chicken meat is about 85 grams.

Studies show a reduced risk of developing cancer by up to 40% in vegetarians compared to carnivores. Following a diet high in animal protein and low in fruits and vegetables can increase the risk of cancer. No matter how lean the chicken is and how well cooked it is, it should be eaten in combination with a vegetable salad.

As poultry meat needs to be cooked at high temperatures, heterocyclic amines (HCA) can be formed. These are carcinogenic compounds that increase the risk of cancer. These chemicals especially affect areas of the body that are sensitive to estrogen, such as the breasts. Eating chicken grilled or fried in a pan raises the levels of these carcinogens, making it unhealthy to eat. Research has found that the risk of colon cancer can be doubled. This is due to the HCA in the meat, not the meat itself. The risk of breast cancer is increased, among many other conditions.

Tips for proper selection and preparation of chicken

• Cooking chicken at a temperature of at least 75 degrees kills all germs and bacteria.
• Do not allow raw chicken to come into contact with salads or fruits.
• Use a separate board and knife for cutting meat other than those for other products.
• Choose organic or free-range chickens.
• If you want to fry the chicken, do not reuse the fat you cooked in, as it contains trans fat and high levels of saturated fat.
• Roast the chicken whole, boil it or stew it. Use less fat to prepare it.
• Balance your protein intake by eating more plant foods and less meat and chicken.