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For years, chicken was presented as one of the healthiest proteins. And in many ways it is. What almost no one explains, however, is that not all parts of the chicken have the same impact on health<\/strong>, especially after age 50, when the arteries become more sensitive to inflammatory damage, elevated cholesterol, and the buildup of toxins.<\/p>\n\n\n\n Various cardiovascular health specialists agree that some parts of the chicken concentrate dangerous fats, chemical residues and inflammatory compounds<\/strong> that can accelerate arterial deterioration and increase the risk of heart attack or stroke. In fact, the American Heart Association<\/strong> points out that diet explains about 40% of total cardiovascular risk.<\/p>\n\n\n\n Below, we explain which are the four parts of chicken that should be avoided<\/strong>, especially when mature.<\/p>\n\n\n\n Crunchy and tasty, yes… but also the part with the highest concentration of saturated fat<\/strong> of the entire bird.<\/p>\n\n\n\n Research cited by the National Institutes of Health<\/strong> shows that a serving of skin-on chicken can triple the saturated fat of skinless chicken. In addition, the Mayo Clinic<\/strong> associates the regular consumption of AGEs with accelerated vascular aging.<\/p>\n\n\n\n Although in many cultures it is considered nutritious, the liver fulfills a clear function: to filter toxins<\/strong>.<\/p>\n\n\n\n For people who are older or have high cholesterol, regular liver consumption can be particularly harmful.<\/p>\n\n\n\n It usually goes unnoticed, but it is one of the worst options:<\/p>\n\n\n\n In addition, it is usually cooked fried or very browned, which increases the formation of inflammatory compounds.<\/p>\n\n\n\n Probably the most underrated and, at the same time, most problematic part.<\/p>\n\n\n\n In addition to the fact that they are usually consumed fried and with salty sauces, they represent a dangerous combination for blood pressure and cholesterol.<\/p>\n\n\n\n If you want to continue consuming chicken in a healthy way:<\/p>\n\n\n\n Chicken is not the enemy of your heart. The problem is in choosing the wrong parts<\/strong>. Avoiding your skin, liver, neck, and wingtips \u2014 and opting for well-groomed, lean cuts \u2014 can make a huge difference in the health of your arteries, especially after age 50. Small changes sustained over time protect your heart more than you imagine.<\/p>\n\n\n\n For years, chicken was presented as one of the healthiest proteins. And in many ways it is. What almost no one explains, however, is that not all parts of the […]<\/p>\n","protected":false},"author":2,"featured_media":18502,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-18501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advice"],"yoast_head":"\n1. The Skin of the Chicken<\/h2>\n\n\n\n
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2. Chicken liver<\/h2>\n\n\n\n
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3. The Chicken’s Neck<\/h2>\n\n\n\n
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4. The wingtips<\/h2>\n\n\n\n
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Which parts of the chicken should you choose?<\/h2>\n\n\n\n
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Tips and recommendations<\/h2>\n\n\n\n
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