I ran across a very interesting article on food selection in MSN health written by Joel Weber in Women's Health magazine that I would like to summarize for you in several parts covering different topics.
Is chicken really a better choice than beef? Not always, depending on how the chicken or cow was raised. Organic-fed, pasture raised chicken without the skin is very healthy, but most of us don't eat chickens that are grass fed. Today's non-organic chicken is raised in a way that promotes fat growth. The average piece of chicken has 266 percent more fat than it did in 1971, and the protein content has dropped by one third, according to the researchers at the Institute of Brain Chemistry and Human Nutrition at London Metropolitan University.
In addition, many cows are fed unlimited supplies of corn to fatten them up as quickly as possible. Grass-fed beef has a different taste than conventional beef and has 16 percent fewer calories, 27 percent less fat, 10 percent more protein, and a healthier balance of omega-3 to omega-6 fatty acids. The better choice really depends on the quality of the cut you get, not the kind of meat it is.
Looking forward to sharing the next tricky nutrition question with you next week!
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