Before changing to a plant-based diet, chicken was a staple source of protein for me and my family. I enjoyed the flavor of chicken and purchased it in large quantities in order to package it for the freezer for convenient cooking. I often roasted whole chicken to use the meat and broth for 3 or more meals in the week. My favorite, however, was grilled boneless, skinless chicken breast. After I seasoned it with herbs and spices and then doused it with extra virgin olive oil, my husband took the chore of grilling it on our gas grill. The result was a meal full of carcinogens: heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH's), omega 6 fat from the olive oil, fat in the meat (yes, meat has fat right inside the cells), and high protein which elevates IGF-1 hormone.
We live in a time when DNA of bacteria can be identified and traced back to the source. We live in a time when viruses can be discovered and linked to diseases. We live in a time when chemicals and antibiotics can be used on food and then found in our organs, our blood and in our urine. So here are some things everyone should know before they bite into their chicken nuggets or slice into their juicy grilled boneless, skinless chicken breast.
Meat and Weight Gain in PANACEA Study - www.nutritionfacts.org
Obesity - Causing Chicken Virus - www.nutritionfacts.org
Avoiding Chicken to Avoid Bladder Infections - www.nutritionfacts.org
More Antibiotics in White Meat or Dark Meat? - www.nutritionfacts.org
MRSA in U.S. Retail Meat - www.nutritionfacts.org