Women's Health (UK) - - EAT SMART -

900m Just shy of one bil­lion chick­ens are eaten in the UK each year. That’s an es­ti­mated 15 birds per meat-eat­ing per­son an­nu­ally.

Chicken’s packed with omega-3 fatty acids, which can boost the op­ti­mum rate at which your heart, lungs and mus­cles can ef­fec­tively use oxy­gen dur­ing ex­er­cise*. Plus, all the branched-chain amino acids present in your nuggets sup­port both car­diac and skele­tal mus­cle. Protein-rich chicken has a well-de­served rep for mus­cle growth – 100g serves up 31g of the stuff and just 3.6g fat (pro­vided you avoid eat­ing the skin) – and it’s also high in se­le­nium, which is linked to fat loss. In­ten­sive farm­ing led to the un­nec­es­sary deaths of 1.35 mil­lion chick­ens be­tween 2016 and 2017. It pays to buy free-range. Pas­ture-raised chicken is higher in vi­ta­min E and can also be up to 50% lower in fat. ‘The more nutri­ent-rich por­tions of chicken tend to be in the dark meat. Thighs and legs con­tain a lit­tle more iron and zinc; I en­cour­age my clients to eat both light and dark meat for a nutri­tional mix­ture.’ Rick Miller, clin­i­cal and sports di­eti­tian

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