4 Parts of Chicken to Avoid – Many People Mistakenly Believe They’re Healthy!
Chicken is often seen as one of the healthiest meats—but did you know some parts can actually do more harm than good if consumed frequently? Many people include these in their meals without realizing the risks. Let’s break down the four parts of chicken you might want to think twice about.
1. Chicken Skin
Crispy, golden chicken skin might be tasty, but it’s loaded with saturated fat and calories. Regularly eating chicken with the skin on can increase bad cholesterol levels and contribute to heart problems over time. Even worse, if the skin is deep-fried, it absorbs even more unhealthy oils.
2. Chicken Neck
Often used in soups or broths, the chicken neck might seem harmless. But it contains a high amount of fat, small bones that can be a choking hazard, and is often where unwanted hormones or medications accumulate in poultry farming.
3. Chicken Liver (in excess)
While liver is rich in iron and vitamin A, eating it too frequently can cause vitamin A toxicity. It’s also high in cholesterol, which may pose a risk for people with heart conditions or high cholesterol levels. Moderation is key when it comes to organ meats.
4. Chicken Butt (Pygostyle)
Known to some as the “tail” or the soft triangle at the back of the bird, this fatty part contains oil glands and may accumulate toxins depending on the bird’s diet and environment. It’s often overlooked but can carry a lot of unhealthy fat and additives.
FAQs
Is grilled chicken skin better than fried?
While grilling is healthier than frying, chicken skin still contains high saturated fats regardless of cooking method.
Can I eat liver once a week?
Yes! Eating chicken liver occasionally is fine. Just don’t overdo it, especially if you’re already getting vitamin A from supplements or other foods.
Is chicken breast the healthiest part?
Yes, chicken breast is lean, high in protein, and low in fat—making it the best choice for most people.
Final Thought:
Not all chicken parts are created equal. While chicken remains a healthy protein choice, being selective about the parts you consume—and how you cook them—can make a big difference in your long-term health.
