Meats and Poultry

Meats are the most concentrated form of protein. The fat is saturated and contains cholesterol which is incorporated throughout the meat and unable to be removed. Meats supply complete protein, B complex vitamins, iron, potassium, and other minerals. Organ meats are usually richer in vitamins and minerals than muscle meats. Luncheon meats, frankfurters and sausages are often high in fats and may contain nitrites that can be converted to cancer-causing nitrosamines in the stomach.

Most of the saturated fat and cholesterol in poultry is in the skin and therefore can be removed. Duck and goose have more fat in the meat than chicken or turkey. Poultry is a good source of complete protein, B complex vitamins, and iron. Animals raised for food commercially are given drugs, hormones and other toxic chemicals to increase weight or sale viability, which can affect human health. It is more healthful to choose meats and poultry that have been raised free range and without hormones or drugs.

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