No lean protein has a more respected reputation than the chicken breast. YES, we can all agree on that, right? Boneless, skinless chicken breasts have consistently been at the top of the list of lean proteins to eat for fat loss. In addition to being a fat burning powerhouse, chicken breasts provide a wealth of health benefits to help you maintain good health.
The experts WARN – you should be very careful what kind of chicken breast you buy. You should really ask yourself – have you noticed white striping on your chicken breasts? If YES, then please read on.
STUDY CONFIRMS – a recent study, published in the Italian Journal of Animal Science, has revealed that the “white striping” condition ups fat content by 224% and lowers the amount of protein. Another research, published in Poultry Science, has came to a similar conclusion. The researchers have noticed fat increased and muscle decreased based on the amount of white striping. According to a 2016 study by University of Arkansas and Texas A&M, the severity of white striping has increased in recent years, identifying it in 96% of the 285 birds they tested. And, according to the experts, this “condition” negatively impacts meat quality by affecting marinade uptake and cook loss.
The average American eats over 90 pounds of chicken every year, and that number is only going up. Well, this is the main reason why the market for cheap protein encourages farmers to produce bigger birds in less time. According to the National Chicken Council, the average bird sent to market in 1950 was 3.08 pounds and 70-days-old. In 2015, the average weight had doubled — clocking in at 6.24 pounds — but the average age dipped to 47-days-old.
According to the experts, white striping affects only a small percentage of chicken meat, and it doesn’t create any health or food safety concerns for people. Yes, chicken is still a healthy choice (when it’s not breaded and deep-fried). It’s loaded with B-vitamins, iron and vitamin B12.