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Am taking a "Biology of Nutrition" class, which has been really interesting. We are into food safety now, and I wanted to share something we learned.
When you are working with meat - especially chicken - you want to make sure you remove all the skin and fat. Any pesticides that remain in the chicken are contained in the skin and in the fat pouches. With beef, it is recommended that any fat along the sides of the cut be removed for the same reason.
I believe fibro makes us more sensitive to chemicals and the such; anything to help reduce exposure can only be a good thing.
Have a blessed day.
Jan
When you are working with meat - especially chicken - you want to make sure you remove all the skin and fat. Any pesticides that remain in the chicken are contained in the skin and in the fat pouches. With beef, it is recommended that any fat along the sides of the cut be removed for the same reason.
I believe fibro makes us more sensitive to chemicals and the such; anything to help reduce exposure can only be a good thing.
Have a blessed day.
Jan
deleted_user
Thanks for the tip, I am very nutrition / diet conscious and I was not aware of that , I usually remove skin and fat for other reasons, but occasionally leave it on for flavor or cuz I crave a littel "junk", lol, so ty ty ty for that info, I always enjoy hearing new things,,,,
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