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Fried chicken myths and facts



Did you know that fried chicken has a long history? Multiple evidences confirm its origin in ancient cultures around the world such as Rome, Egypt and China.

Well yes. Few foods are as versatile and delicious as chicken meat. Thanks to its exquisite flavor, various recipes and restaurants incorporate it as the main ingredient. In this post, you will learn the myths about fried chicken, a brief review of its components and curiosities, benefits? Find out!

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Myths about chicken meat

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Many argue that chicken skin is harmful
Free-range chicken meat is yellow because it lives happier

Surely you have wondered what is the reason for the yellowish tone of the meat that usually comes in the description as free-range chicken. Many think that this happens because they are raised in freer environments. Well, the real reason for this mystery is a race called Galos Sonneratti. Their legs, meat and skin turn yellow after eating corn.

Chickens are raised on hormones to be bigger

This myth that birds are raised on hormones to be big and tasty is not true. In countries like Spain it is forbidden to feed farm animals with hormones that enhance their growth.

Chicken should not be eaten during pregnancy

This myth is totally false. The only thing that is recommended to pregnant women is to eat chicken when cooked is just right. No traces of blood or raw parts can remain.

Chicken skin is harmful

It is a wrong statement. You should know that frying the chicken eliminates all the bacteria. This is possible due to the high temperatures generated during cooking. The skin of the fried chicken is perfectly edible.

If perhaps what worries you are the fats associated with it, it goes without saying that everything in excess is bad. People who are overweight, obese, and high cholesterol should control the total sum of calories they eat per day.

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Curiosities about fried chicken meat

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Fried chicken meat
    The fried chicken it was considered a delicacy during World War II, as it was the dish reserved for special occasions. It was not seen frequently in restaurants. At that time there was a great shortage of this bird, it was expensive and difficult to cook. 95% of the American population affirms that they love to eat fried chicken. While the remaining 5% hate it or are indifferent. July 6 is world fried chicken day Interesting truth? Oil-battered chicken is a food that you can frequently find on a fast food menu. Chicken consumption in Spain registers the highest levels in the European Union. The average per inhabitant is 24 kilos. It can be supplied to children from an early age. recommended for nursing and pregnant mothers.

Benefits of eating fried chicken

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Fried chicken is easy to digest
    Increases serotonin production in the brain. This results in an improvement in your state of mind. The proteins it contains are of high biological value, since they supply essential amino acids for the proper functioning of the body. It maintains healthy blood vessels. It contains phosphorus. This helps the kidneys and stomach work properly, as well as helps have strong bones and teeth. Maintains a high degree of energy The metabolism that chicken meat offers burns calories so you can manage a healthy weight It is easy to digest Chicken contains selenium which favors the production of antioxidantsFor those who suffer from digestive disorders, this meat is well tolerated, as its connective tissue is easier to disintegrate. Chicken provides adequate visual health. Contains a high amount of retinol, alpha and beta-carotenes, lycopene and all derivatives of vitamin A.Provides vitamin B6. This compound helps increase energy and burn fat. It is a very versatile food in its preparation so it is not contraindicated in therapeutic management. It helps reduce uric acid. For every 100 g of chicken our body gets:
    Saturated Fat: 2.2 g Fat: 7.7 g Calories: 195 kcal Proteins: 30 g Carbohydrates: 0 g

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How Harmful Can Frying Chicken Be?

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Eating fried chicken raises your chances of dying from heart disease by 12%

Fried chicken is one of the most popular preparation variants in homes around the world. However, its daily consumption is very harmful. Fried foods increase the risk of death in females who are between 50 and 65 years of age.

Frying this meat increases mortality from any clinical cause in this group of women by 13%. In addition, it increases the chances of dying from heart disease by 12%.

Studies conducted by researchers at the University of Iowa (USA) provide an important conclusion. Reducing the consumption of fried foods, especially chicken, would have a significant clinical impact on Public Health.

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