Meat Made Different

It is not just the difference in color that makes white and dark meat different. If you’ve ever cooked a whole chicken, you are most likely aware that white meat and dark meat are found in the different muscles of the chicken. Those muscles never change, i.e. breast meat will always be white meat.

So what makes the fundamental difference in white meat and dark meat? When you think about it, the different muscles of the chicken have different functions for that bird. The thighs and legs are very active so they need more energy than the breast. It is the myoglobin proteins that ships the oxygen to these “darker” muscles. The oxygen molecule helps provide fuel to that muscle for activity. Therefore, the more active the muscle needs to be, the darker it is.

There are other differences in white and dark meat. Darker meat has a bad rap because of the saturated fat content it has as compared to white meat. However, the dark meat usually contains many more nutrients than white meat. Think about it for a second. If the dark meat is more active muscle, it needs more nutrients overall to be able to function. Some of those nutrients, in general, are: zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, iron. Chicken dark meat specifically contains the following: vitamins A, K, B6, B12, niacin, folate, pantothenic acid, minerals as selenium, phosphorus and zinc. Wow, what a vitamin medley!

As studies may one day show, there may be a reason for the higher saturated fat content in the same muscles as the increased vitamin and minerals. This reason may very well be for our benefit and aid with digestion of the increased vitamins and minerals.

Of course if you are concerned with the saturated fat content of your chicken you can always remove the skin!

The Benefits of Saturated Fats

· A major part of the phospholipid component of cell membranes

· The preferred fuel for the heart

· Used as a source of fuel during energy expenditure

· Actually increases HDL concentrations

· Modulator genetic regulation and prevent cancer (butyric acid)

· Useful antiviral agents (caprylic acid)

· Effective as an anticaries, antiplaque and anti fungal agents (lauric acid)

· Useful to actually lower cholesterol levels (palmitic and stearic acids)

· Beneficial effects on thrombogenic and atherogenic risk factors (stearic acid)

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