We have all heard that white meats like Chicken and Pork are good for your diet and are a healthier option than beef. (Though beef, cooked properly can be a healthy options.) However, you may want to be a bit more selective in your chicken purchases.
Over the past few years, you may not have noticed, but that chicken breast that you may be just grabbing and cooking up for tonight’s dinner has something chicken a few years ago didn’t have…white stripes. While this doesn’t seem like a big deal, it actually is a growing problem.
The white striations on the chicken have been problem to increase the fat content of chicken over 200%. The other problem is when you marinade a chicken, you have the problem of too much uptake of the marinade, which usually contains a fairly high sodium content and does not cook out the unwanted marinade, as well.
A recent study done by Texas A&M and University of Arkansas has shown that 96% of the birds tested have this condition. The reasons is antibiotics and steroids. The average bird sent to processing back in 1950 was 70 days old and a little over 3 pounds. Today, the bird is just under 50 days old and a little over 7.5 pounds.
Dietitians and doctors will still tell you that chicken is the best options…and it is. But the suggestion from many of the same health professionals is that you may want to look for the “No Antibiotics” label, as the quality of the chicken will be a better and contain lest “white stripes”.
Here’s to healthy eating…and more chicken, please.