It is indeed true that dark meat has more fat than white meat. HOWEVER, the additional fat it has is actually the “good” fat (Omegas 3 and 6) that promotes healthy cholesterol , your high-density lipoprotein (HDL). Dark meat also has more myoglobin, which is what helps transport oxygen to muscle cells to use for energy later.
Dark meat contains more iron, zinc, riboflavin, thiamine and vitamins B6 and B12, and raises levels of cholecystokinin (CCK), a hormone that makes you feel fuller longer, making it a healthier choice overall.
Nevertheless, it is better to alternate white and dark meat and make any meat your “side dish” versus the main course, having no more than a palm-sized portion. Also, be sure to have plenty of vegetables, which add much-needed fiber to help process the meat.
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Also, if you missed last week's article on “Butter or Margarine, Click here.