Is is just my imagination, or are researchers going out of their way these days, to prove that everything we thought was healthy, is actually unhealthy.
http://healthland.time.com/2011/03/28/a ... d-chicken/Given the choice between a hot dog and a rotisserie chicken, any self-respecting health-conscious eater would choose the chicken. But according to a new study in the excellently named journal Meat Science, the chicken would be the riskier option, at least when it comes to cancer-causing agents.
The carcinogens in question are heterocyclic amines (HCAs), which are compounds found in meat that has been fried, grilled or cooked at high temperatures.
Since crisp, fried chicken skin is the only part of the bird that actually has any flavor, (for us fried chicken fans), this doesn't leave chicken with many redeeming values, does it.Cooked bacon (1.1 ng/g) and rotisserie chicken meat (1.9 ng/g) had the highest levels of HCAs, but rotisserie chicken skin had even more than that: a whopping 16.3 ng/g, due to its high-fat, high-protein and low-moisture content (HCAs increase as moisture decreases), according to the researchers.
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