Most of us consider, when we eat Turkey with the skin left on, it’s going to come back and bite us two-fold around our waistlines. Not so. In fact, recent studies have shown that cooking poultry with the skin on seals in the natural juices and the fat from the skin does not seep into the meat. So, dieters can avoid dried-out skinless cuts and just remove the skin before consuming. What? You didn’t know that? It’s true. And there’s plenty of good nutritive value in Turkey we all probably don’t know about and it’s high time we do.
February marks Heart and Stroke month and while the masses will be focused on exercising and signing up for gym memberships, one must think about what we put in our mouths before we start rushing off to that spare treadmill for 60 minutes of fat burning.
A big draw to eating more Turkey is its lean source of protein. There is 32 grams in a 4.oz. serving, making it a vital source of amino acids. One serving provides 65 per cent of your recommended daily intake of protein. Throw
it in your sub next time you eat.
Recentstudies show a massive difference between eating red meat and white meat (Turkey), especially when it comes to our digestion. Turkey falls into the high-protein group category — which includes tuna and egg whites – and helps decrease post-meal insulin levels.
And the question we’ve all been asking: how fattening is Turkey? The white meat has less than 12 per cent of the recommended daily allowance of saturated fat per serving. Having said that, less active people should eat Turkey in moderation, which means watch that extra slice next Thanksgiving.