Chicken is one of the most popular meats in the world, appreciated for its versatility and nutritional value. However, not all parts offer the same health benefits or guarantee the same food safety. Some chicken zones may contain harmful substances that, if not correctly treated or cooked, pose a danger to the consumer.
Parts of chicken that accumulate fat and bacteria
According to a recent study cited by HuffPost, chicken skin is one of the least recommended parts for regular consumption. This area is mostly composed of saturated fat, which may increase blood LDL cholesterol levels, increasing cardiovascular risk.
In addition, the skin can function as a reservoir of bacteria that resist even after intense cooking processes, representing a health danger.
Also according to HuffPost, chicken lungs are another part that should be avoided. Although rarely used in Western cuisine, they are consumed in some traditions.
As referred to by the same source, the study by a Chinese university warns that these organs may contain microorganisms and heat -resistant parasites, which is a particular risk for people with sensitive fragile or digestive immune systems.
Chicken head: a focus of contaminants
HuffPost states that the chicken head, used in some crops to prepare broths or soups, can be a worrying part.
Due to its composition in nerve and fatty fabrics, the head tends to accumulate pesticide residues and other environmental contaminants from the pity.
These waste may be especially harmful to children and vulnerable people, so it is recommended to limit their consumption.
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Parts of the safer and more nutritious chicken
According to the investigation highlighted by HuffPost, the parts of the safest and healthier chicken for consumption are busty, muslos and liver. Pechuga stands out for being low in fat and rich in high quality proteins, being ideal for balanced diets.
The muslos and against against, although they contain a little more fat, they are important sources of iron and zinc, health -essential nutrients, especially at advanced ages.
Finally, the chicken liver, consumed in moderate quantities, is a concentrated source of vitamin A, iron and folic acid. However, it should always be well cooked to avoid risks related to bacteria or toxins.
Recommendations for safe preparation
It points out that hygiene in manipulation and the proper cooking time is fundamental to ensure the safety of the chicken consumed.
Product origin and production practices are also determining to prevent exposure to pesticides and contaminants.
It is important for consumers to prefer parts of the chicken with less risks and higher nutritional value, taking into account source recommendations. An informed and careful choice can make a difference to long -term health.
This warning reinforces the need for greater attention to the chicken parts we consume and care in its preparation, ensuring safer diet for everyone.
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