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Anonymous
>>155698
oh god.
"The primary reason dark meat has been labeled bad - besides a large contingency of political agenda - is saturated fat content. Unfortunately, the general public was considered too dumb to understand the difference between saturated verses other fats. I cannot accept that.
>> heh "the general public was considered too dumb to understand the difference between saturated verses other fats"
>>general public was considered too dumb to understand
"Dark Meats Dark meats simply have more myoglobin proteins, the magic stuff that ships oxygen to the muscle cells.
Dark meats must use myoglobins as they transfer oxygen more efficiently to the muscles than glycogen. Muscles used more frequently, get to be dark. This is why non-flying poultry drumsticks are dark meat, while breast meat is white.
When dark meat is cooked it turns the myoglobins to metmyoglobins, which is brown/gray. Metmyoglobins are very high in iron (albeit there is not that much in dark meat in the first place).
White Meat White meat gets the 'juice' through glycogen. Glycogen is a polysaccharide of glucose, an animal starch. Animal starch is stored primarily in the liver and broken down into glucose when needed by the white muscle.
Nutritional Comparison Dark meats tend to contain more zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, iron than white meat. Dark beef meat contains about 11 times more zinc than tuna, and about 3 times as much iron than raw spinach. Chicken dark meat contain vitamins A, K, B6, B12, niacin, folate, pantothenic acid, minerals as selenium, phosphorus and zinc.
Even the fats in most of the dark meats have healthy parts. They contain Omega-3, and Omega-6 fatty acids, and other healthy fats.
It is the saturated fat content which lowers the true quality of dark meat."
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