How can chicken become poison? - Researchers sound the alarm

SENSATION IN DIETETICS: CHICKEN MAY BE DANGEROUS FOR HEALTH

Italian scientists challenge the established opinion about the benefits of chicken meat. A large-scale 19-year study involving nearly 5 thousand volunteers showed shocking results: regular consumption of chicken can significantly increase the risk of premature death.

Specialists from the National Institute of Gastroenterology in Bari claim that the danger lies not in the bird itself, but in modern methods of raising and culinary processing. Industrial chicken meat often contains elevated levels of cholesterol, saturated fats, artificial growth hormones, and pathogenic microorganisms, including salmonella and listeria. Pregnant women, elderly people, and children are in the high-risk group.

Dietitians emphasize the method of cooking poultry. Boiled chicken is significantly safer than fried or industrially processed (sausages, ham). When frying, dangerous carcinogenic compounds form in the meat that can provoke cell mutations and the development of oncological diseases.

There are ways to minimize potential harm. A properly selected marinade with acidic ingredients (vinegar, lemon juice, tomatoes) and beneficial spices (garlic, turmeric, rosemary) significantly reduces the formation of harmful substances. However, experts warn against using ready-made store-bought sauces with high sugar and trans fat content.

Medical professionals do not demand the complete exclusion of chicken from the diet, but strongly recommend limiting its consumption to 100 grams per week, preferring gentle methods of heat treatment - boiling or stewing. Special caution should be exercised regarding deeply processed industrial products.

Experts remind: modern dietetics is a dynamically developing science. For healthy nutrition, it's important not only what we eat, but also where the products come from and how they are prepared.