Chicken not really as healthy as we are lead to believe?

arknor

arknor

arknor

Caporegime
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The amount of fat out of a modern chicken seems kinda surprising and even the good type of fat seems to be less than what they should be
https://youtu.be/pX5cQm-4kUA?t=8m14s

at 7:40 it explains how they extracted the fat

more calories from fat than protein in a modern chicken!?!?!!?! WHAT!

difference between a supermarket chicken and a real chicken that's not been on a supermarket diet essentially living half the life it should
https://youtu.be/HSqV0AeBRUI?t=6m40s

amazing how the bones aren't even proper bones in the fast grown supermarket chicken :O
 
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Date of video: 2010.

Given that the media is only just now starting to get over the whole "omg fat is so bad" scare the content of the video doesn't surprise me.

Pro tip: Stop stressing about your fat intake.
 
it's not just about the fat watch the clips I pointed out
it's the fact supermarkets have essentially changed chickens into something not as healthy as it should be just so they can be up to size quicker.

I wonder how difficult it is to source a proper 90 day chicken from a butchers, or do they all come from the same 40-50day chicken suppliers supermarkets use anyway because it's cheaper
 
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It's the same with intensively grown fruit and veg that has much less vitamins and minerals than it used to. When you industrially farm anything in order to up yield, size, make them all uniform, etc other things suffer. That's often nutritional value as it's not being prioritized because it doesn't increase the bottom line profits.
 
FrenchTart said:
Date of video: 2010.

Given that the media is only just now starting to get over the whole "omg fat is so bad" scare the content of the video doesn't surprise me.

Pro tip: Stop stressing about your fat intake.
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D.P. said:
Why is it any less healthy just because it has more fat?
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Quick quick deploy the OCUK Fat is good team!

If you read what he's said he has raised the very legitimate concern that the chicken we currently bu from super markets is so far removed from what chicken was that we through a process of selective breading for quick weight gain and intensive farming have turned one of the leanest sources of protein available to us into something that is now much much higher in fat and therefore calories than it ever was. God knows what else that was present in chicken is no longer there the taste and texture has certainly been effected.

Yes I know OCUK are on a war against the fat is bad argument and refuse to accept the fact that fat still equals calories and therefore eating to much of it still makes you fat so this argument will be ignored!
 
You can get normal grown chicken. And damn uts good it has a lot of taste. And when roasting it smells like how you remember your nans cooking. Supermarket stuff is cheap but utterly flavourless.
 
a1ex2001 said:
Quick quick deploy the OCUK Fat is good team!

If you read what he's said he has raised the very legitimate concern that the chicken we currently bu from super markets is so far removed from what chicken was that we through a process of selective breading for quick weight gain and intensive farming have turned one of the leanest sources of protein available to us into something that is now much much higher in fat and therefore calories than it ever was. God knows what else that was present in chicken is no longer there the taste and texture has certainly been effected.

Yes I know OCUK are on a war against the fat is bad argument and refuse to accept the fact that fat still equals calories and therefore eating to much of it still makes you fat so this argument will be ignored!
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What we're on a war against is people that have no understanding of nutrition and on them saying "fat is bad".

Fat is indeed more dense with regards to kcal than protein but that doesn't make it bad.

Modern farming techniques often produce less flavourful (and worse in other ways) meat. In the case of chicken it could be argued that more fat and more tender meat is actually an improvement - though I'm by no means defending battery farming or the like.

What this tv clip does, like nearly all tv about food and nutrition, is look at things in a really simplistic way that basically invalidates the entire message it is trying to get across. It talks about total fat content and people like the OP and yourself seem to assume that means that every part of the bird has gained huge amounts of fat. If you looked at the bits people bother to eat individually you would almost certainly see a different picture. Someone that cares about only eating lean meat is probably going to be eating skinless breast meat. Not to mention that nobody eats a bird by extracting every single bit of it into a big jug and drinking it.
 
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Glaucus said:
You can get normal grown chicken. And damn uts good it has a lot of taste. And when roasting it smells like how you remember your nans cooking. Supermarket stuff is cheap but utterly flavourless.
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Chicken is meant to taste of somthing? :eek:
 
a1ex2001 said:
Quick quick deploy the OCUK Fat is good team!

If you read what he's said he has raised the very legitimate concern that the chicken we currently bu from super markets is so far removed from what chicken was that we through a process of selective breading for quick weight gain and intensive farming have turned one of the leanest sources of protein available to us into something that is now much much higher in fat and therefore calories than it ever was. God knows what else that was present in chicken is no longer there the taste and texture has certainly been effected.

Yes I know OCUK are on a war against the fat is bad argument and refuse to accept the fact that fat still equals calories and therefore eating to much of it still makes you fat so this argument will be ignored!
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Protein still equals calories and carbohydrates still equals calories, its irreverent.

There is a simple solution, read the packet of chicken and find how many calories are in 100g, create a portion based on how many calories you want to consume.

More fat in chicken might actually be an improvement, chicken can be dry and tasteless precisely because it is low in fat. the fat contains a lot of the flavors and helps create moist and succulent meat, which is why thoughts taste so much better than breasts. Just like in grades of beef steak, the highest grades contains the most fat, and is why ribeye is so much tastier and desirable than Mignon.
 
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new boy said:
Chicken is meant to taste of somthing? :eek:
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Yep it's amazing. :eek:
Same with pork, the difference is amazing.
The two meats really do taste massively different.
Gain on beef is much less.

Get some pork from here
http://moonbeamsland.co.uk/
It has so much flavour, I can actually understand why some mere mortals would preffer tasteless supermarket meat.
I should get round to trying there lamb see if that's just as good.
 
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Glaucus said:
Yep it's amazing. :eek:
Same with pork, the difference is amazing.
The two meats really do taste massively different.
Gain on beef is much less.

Get some pork from here
http://moonbeamsland.co.uk/
It has so much flavour, I can actually understand why some mere mortals would preffer tasteless supermarket meat.
I should get round to trying there lamb see if that's just as good.
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Interesting. I shouldn't be surprised though, as real eggs taste amazing compared to supermarket eggs.
 
I was on a Greek island many years ago, and had a tomato salad with my meal, and it was a revelation compared to the insipid watery things that share the same name in this country. Fast grown for high yield and uniform size and colour, picked early for transport, UK supermarket tomatoes are insipid and tasteless compared to the ones I had on holiday. The flavour was amazing in comparison.

I have this theory that after the war and rationing, and the heavy industrialisation of farming, along with the rise of the large supermarket chains, the UK populace have accepted over-processed and industrialised food as normal. Just go around a French or Italian open air market to see the quality of food they consider acceptable compared to the tasteless pap we buy from supermarkets.
 
Steampunk said:
I was on a Greek island many years ago, and had a tomato salad with my meal, and it was a revelation compared to the insipid watery things that share the same name in this country. Fast grown for high yield and uniform size and colour, picked early for transport, UK supermarket tomatoes are insipid and tasteless compared to the ones I had on holiday. The flavour was amazing in comparison.

I have this theory that after the war and rationing, and the heavy industrialisation of farming, along with the rise of the large supermarket chains, the UK populace have accepted over-processed and industrialised food as normal. Just go around a French or Italian open air market to see the quality of food they consider acceptable compared to the tasteless pap we buy from supermarkets.
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was also covered in the program, they went to some Spanish supermarket and the veg etc not being uniform looked amazingly appetising to me

our fruit and veg looks far to clinical like it's grown in a lab
 
a1ex2001 said:
Yes I know OCUK are on a war against the fat is bad argument and refuse to accept the fact that fat still equals calories and therefore eating to much of it still makes you fat so this argument will be ignored!
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I'm no expert but the problem isn't the calories side of it so much but that fat when not used for energy is stored much more than other sources - if you reduce the energy coming from sugars and carbs (which is much better for your overall health anyway) fat by and large stops being the issue - focusing on fat is going about it all wrong and why a lot of people don't get the results from it they are expecting. (As with many things its about moderation and not going mad cutting fats out your diet).
 
That's not exactly right Rroff. If anything, carbs are most likely to lead to energy being stored as fat in the body. Aside from that I agree with the gist of what you're saying though.

edit: Really it's all about CICA though.
 
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fat is no more likely to be stored as body fat than any other source of calories, in fact there is some evidence it is somehwat less liekly to be stored as body fat.


The only really issue, and it is a valid one which I use to sometime choose lower fat items, is that since the energy density is twice that of carbs or protein if you make a quick guess/eyeball a portion of fatty food you are more likely to end up with more calories than you expected.
Again, if you were really concerned you could look at the calorific content and weigh out a portion.

The other thing is you end up eating less volume of food in a higher fat diet so there is sometimes a psychology effect that you are eating way less. On the flipside the fat makes you feel full for far longer than basic carbs so although the volume is less than a bowl of pasta you will last longer between cravings.
 
If you want a proper chicken check out Loue Poulet.

You literally cannot buy UK chickens as good as these French ones. Next time you're over there check them out.
 
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