Is chicken unhealthy for women
What you should know about poultry
Table of Contents
- Why is poultry considered healthy?
- How Much Poultry Should You Eat?
- How many calories does it have compared to other meats?
- What do I have to consider when shopping?
- Is Organic Poultry Healthier?
- How can I prepare poultry meat?
- Which type of poultry is best for which occasion?
- What hygiene do I have to pay attention to during preparation?
- How dangerous are antibiotics in poultry farming?
- How dangerous are salmonella on poultry meat?
- Are chickens always male?
- Knowledge to take away
Why is poultry considered healthy?
Have you ever wondered why athletes like chicken and turkey so much? This is partly due to their high protein content. Depending on the type of poultry and cut, the poultry provide between eleven and 25 grams of protein per 100 grams. The amount of fat, especially in turkey meat at 0.8 grams per 100 grams, is hardly noteworthy. If you want to eat a low-fat diet, you should avoid duck and goose. To the delight of all those who want to lose weight and those who love low-carb diets, the number of carbohydrates in all varieties is zero.
In addition, poultry scores with zinc and iron. The minerals are important for blood formation and for the functions of the entire metabolism. Thanks to the B vitamins, the immune and nervous systems in particular are strengthened. The more the better, however, does not apply: The DGE recommends not consuming more than 600 grams of meat per week.
How Much Poultry Should You Eat?
In general, the German Nutrition Society (DGE) recommends not eating more than 300 to 600 grams of meat per week (1). That is around three servings of 120 grams each, but the DGE does not differentiate between white (poultry) and red meat (pork, beef or lamb). According to studies, the latter can probably be carcinogenic (2). This connection could not be proven for poultry meat.
Whether white or red - overall, we Germans eat too much meat. The per capita consumption averages around 60 kilograms per year, of which a good 14 kilograms are poultry (3). Tip: Eat meat two to three times a week - but at least once of it poultry.
How many calories does it have compared to other meats?
Due to the high protein and low fat content, poultry meat is low in calories. The exact calorie content depends on the part of the body. Breast meat is the leanest - between 100 and 130 calories per 100 grams - the reason: the breast helps the animal to fly. Therefore it consists almost entirely of muscles (protein) and hardly contains any fat.
There are many small muscles in the thigh or thigh, which are separated from one another by thin layers of fat. As a result, this part of the body contains more calories - between 150 and 170 calories per 100 grams. In comparison: 100 grams of beef steak contains 126 calories and 100 grams of pork chop 133. Tip: Even if poultry is not much lower in calories, it contains less cholesterol and is easier to digest .
What do I have to consider when shopping?
Make sure that the poultry comes from Germany. Because there are stricter regulations and quality controls for German meat. You can recognize the origin by the three "D" on the packaging. These guarantee that the poultry hatched in Germany, was raised and also processed here.
In general, the following applies: the quality of the meat depends primarily on how it is raised. Free-range chickens, turkeys and the like are raised quickly and can hardly move. As a result, their legs are not as strong as those of the animals that are kept free-range. Tip: feel the meat! It should be relatively firm and not soft. Also, pay attention to the color - it should be meat-colored in chicken and turkey, not too white. Exception: the skin of a corn chicken or corn poulard is yellowish. This is because the chicken was mainly fed corn. Duck and goose meat, on the other hand, is a little darker.
When buying, look for intact skin that has bled and plucked well. Even if it is often difficult to sniff the meat in the supermarket, the smell is nonetheless a criterion for freshness. Your poultry should smell neutral to mild, neither pungent nor pungent or sweet. The surface must not look greasy and must be free of pressure points. In addition to organic seals, it also makes sense to look for the following labels on the packaging: extensive free-range farming, free-range farming, rural free-range farming with and without unlimited space.
The following applies to frozen poultry: No ice crystals should have formed under the packaging. The meat should be free from freezer burn - white and dry spots. If you freeze poultry, they can be kept for eight to ten months.
Is Organic Poultry Healthier?
In addition to products from conventional farming, there are also organic products in the supermarket. But what actually ends up in your shopping cart in the end? In order for organic poultry to be sold at all, the animals must only have been treated with antibiotics or painkillers once in their life. They also get feed without genetic engineering, exercise more and eat grass.
The last two factors in particular have a positive effect on the fatty acid composition. As a result, organic meat contains around 50 percent more health-promoting omega-3 fatty acids than conventional products.
How can I prepare poultry meat?
Do not wash your poultry, otherwise the bacteria on the meat can spread through the splashed water in the kitchen. It is enough to dab it off with kitchen paper. Cut the poultry on a plastic board, because with one made of wood, the meat juice can penetrate the fibers and leave germs behind. After cutting, it is important to wash the knife, board and hands thoroughly. Have you frozen poultry? Then it is good to know that no germs are destroyed, but only reduced. Therefore, dispose of the defrosted water directly and play it safe when maintaining the cold chain, especially in summer.
After you have washed the poultry meat - whether thawed or fresh - you can either cook it in the pan (ideal for poultry parts such as legs) or in the oven (whole animals). Especially popular in summer: grilling poultry. The meat can dry out easily. So marinate it beforehand or brush it with oil in the meantime. Tip: One chicken (around 1 kilo) is enough for three servings, a turkey (2.5 kilos) for six servings and a duck breast (300 grams) for two servings.
You can find great recipes with poultry here:
Which type of poultry is best for which occasion?
Whether as a leg, whole with filling or on a skewer or in a colorful salad: There are hardly any limits to how poultry can be prepared. In addition to roasting, boiling, steaming, braising and stewing are popular variants. On mild summer evenings, chicken often ends up on the grill - especially when it is skewered. Cut the chicken or turkey breast into large cubes, stick them alternately with vegetables on a wooden skewer, season to taste and grill all around for about 10 minutes.
No matter which cooking method you ultimately choose - it is important that the core temperature is at least 70 degrees Celsius for 10 minutes, because this way you can really be sure that all germs are killed. If the meat is still a bit raw on the inside, you better cook it again.
Even if turkey and chicken are particularly suitable for everyday use, they are just as suitable for festive dishes and do not have to hide behind their noble relatives - goose and duck. Try our turkey stew (page 125) or our chicken and pepper pot (page 124) at Easter. Tip: Turkey or duck recipes are often also suitable for goose meat - and vice versa.
What hygiene do I have to pay attention to during preparation?
Germs (e.g. salmonella) usually die off as soon as the meat is cooked. It is therefore particularly important that you always cook poultry through - until the meat core has also reached 70 degrees. Nevertheless, germs can be transferred to hands, wooden boards, knives or other foods during preparation. To prevent this, you should follow the hygiene tips from the Robert Koch Institute: Store raw poultry separately from other foods, especially if they are not reheated. Keep poultry at four degrees or less.
Clean all knives, boards and surfaces that you have used in the preparation of poultry meat before using them again. Also, wash your hands with soap after each preparation step.
How dangerous are antibiotics in poultry farming?
They are often huddled together in the stables. If an animal is sick, the farmer is obliged to treat all animals with antibiotics, because the risk of transmission in confined spaces is high. However, through the increased use of medication, the poultry can develop a resistance that it ultimately passes on to humans as soon as they eat the meat. As a result, more and more germs form that cannot be combated. In principle, resistance is not dangerous for humans.
However, if an infection does occur, it is usually more difficult to treat because only a few remedies are effective. This can be life-threatening, especially for the sick, pregnant women, the elderly and children. To make sure you don't consume antibiotic-contaminated poultry, organic products are a good choice.
How dangerous are salmonella on poultry meat?
The number of registered cases was halved between 2010 and 2018 - to just 16 diseases per 100,000 inhabitants. This positive development is due to the EU-wide salmonella control program. Nevertheless, the infection remains the most common bacterial intestinal disease in Germany. Children under the age of 5 are particularly likely to be caught. Deaths rarely occur nationwide and mostly affect travelers who have visited countries with inadequate hygienic conditions. Fortunately, if you pay attention to careful processing, infection is as good as impossible.
Are chickens always male?
Even if the term “chicken” comes from “rooster”, the chickens that we buy in supermarkets, butchers or farmers are not exclusively male. The name comes from the time when hens were kept to lay eggs and only the roosters were slaughtered and eaten. Today “chicken” refers to a young fattening animal - regardless of gender. A soup chicken, on the other hand, is always female: it is a disused laying hen.
Due to its age (over a year), the meat is tough and has a special taste of its own. It's best for making soups, broths, and ragouts. There is also slight confusion with turkey meat: while turkey and turkey are the same, the female animals are called turkey or turkey. The names are supposed to remind of the animals' calls.
Knowledge to take away
Poultry meat, especially organic, provides the body with important nutrients such as iron, zinc and protein. In addition, it is almost fat-free, contains no carbohydrates and is particularly suitable for those with high cholesterol because it is particularly low in cholesterol. Organic poultry also contains more omega-3 fatty acids than conventional meat and is therefore healthier.
The easily digestible meat can be prepared in a variety of ways and is therefore a real all-rounder in the kitchen. To prevent salmonella and other diseases, pay attention to hygiene during preparation. Even when buying meat, you can already tell from certain characteristics whether it is fresh meat, for example the appearance and smell are important here.
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