Re: Good dietary advice from a magazine!

This post not CC'd by email
On Tue, 22 Nov 2005 00:11:14 -0700, Chris J. <chris@xxxxxxxxxxxx>
wrote:

>>Not sure. Probably. Vit D isn't simple. Free range chicken have
>>activated Vit D. The caged birds don't. People remove the skin to
>>avoid fat and remove the Vit D along with it. Sometimes we are too
>>clever by half.
>
>Erk!
>Count me as one of those.. One of my absolute favorite foods was
>chicken skin on roasted chicken, rubbed with sesame oil and cooked
>until the skin was crunchy. I gave up eating it years ago due to the
>fat, and have removed the skin before cooking ever since, often from
>free-range chickens.
>
>So, it appears that I have not only have been losing out on some good
>nutrition, but gave up a favorite food, for over a decade, in order
>to do so. Yes, I'd say that qualifies as "too clever by half".

G'day G'day Chris,

One has to look at the total equation.

Do you have other sources of Vit D eg fish?

My general strategy has been to remove fat from my diet essentially
establishing a low fat diet, then putting back select fats eg
monounsaturated fats from avocado, olives, omega-3 from fish, a little
GLA from evening primrose.

>BTW, would you have any opinions on white meat vs. dark meat on
>poultry? I very much prefer dark meat, but went to white meat
>(switching from thighs to breast, mainly) thinking it was healthier.
>However, if they are essentially the same, I'm going back to mainly
>dark meat.

One frequently comes across research that blames dark meat consumption
for some ill or an other. I'm not all that convinced. Hens are
natural grain eaters. Cows aren't. IMHO what might be being measured
is the response to unnatural feeding practices.

Locally we can buy ostrich meat. The dry climate suits ostrich and
they a free range grazers that do less damage to the soil structure
than heavy cattle beasts. People on the lighter soils prefer them.
My point is their meat is dark. There is no white ostrich meat, yet
all the tests done on their fat content etc suggest ostrich meat is
far, far healthier than the standard chicken.

Generalisation might be generally true yet we must be wary of
unthinkingly applying them to the particular.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin
.

Relevant Pages

  • Re: My first picnoc shoulder
    ... The BBQ FAQ says add the meat to the smoker fat side up-does that mean ... I decided to leave the skin on based on what I read in the ... The fat which seeps through/into the meat drops down. ...
    (alt.food.barbecue)
  • Re: Ostrich Chickens
    ... Pretty much but _no_ breast meat. ... A small bird tastes, to me, like a cross between turkey and veal. ... skin on is a good idea. ... While you will lose the subcutaneous fat, ...
    (sci.agriculture.poultry)
  • Re: Leftover Chicken Skin
    ... >>>the skin from a whole chicken. ... >> fat, who cares? ... When I make meat or bone stock, I strain it then place it in the ... cooking or feed it to the chickens if I have enough on hand already. ...
    (rec.food.cooking)
  • Re: Diabetic rip-offs
    ... you have to render chicken skin yourself to ... You take the ft globules you remove from the chickens(I collect them in ... preferably glass container unil most of the fat is rendered ...
    (alt.support.diabetes)
  • Re: Leftover Chicken Skin
    ... Should I save the skin for something else, ... few ice cubes then remove the fat and ice cubes all at once. ... I then just lift it off in one big cake and either use it for cooking or feed it to the chickens if I have enough on hand already. ... I grilled duck the other day so I have some nice "rendered" duck fat in ...
    (rec.food.cooking)