This DiabetesIQ content is fact-checked and expert-reviewed to ensure strict editorial guidelines. Our content is evidence-based and provides objective analysis while maintaining the highest editorial standards in accordance with our integrity policy.
Published: January 08, 2022
This DiabetesIQ content is fact-checked and expert-reviewed to ensure strict editorial guidelines. Our content is evidence-based and provides objective analysis while maintaining the highest editorial standards in accordance with our integrity policy.
There is hardly any food more common, versatile, multicultural,
healthy, affordable, and tasty than chicken. Whether for breakfast, lunch or dinner,
this ubiquitous bird finds its place on most American tables. There are so many
ways you can cook a chicken, either a whole bird or any specific parts of it,
making your dish equally delicious regardless of what parts of it you cook. However,
from the health standpoint, not all parts of chicken are created equal.
Although chicken is generally healthier than other animal
protein sources, such as beef, pork, or lamb, some parts are more preferable
than others. That is especially important for people with diabetes, since their
diet is directly correlated with how successfully they manage their disease.
If you are coping with diabetes, it’s in your best interest
to be very moderate with chicken wings, drumsticks, or thighs, as these parts
are loaded with fat and LDL cholesterol that can potentially affect your heart
condition. Instead, your best choice would be the chicken breast, preferably
skinless to reduce consumption of cholesterol.
The chicken breast (the white meat) is the leanest part of
the bird and a great source of protein. You can eat it often and not get bored
with it as the chicken breast is particularly versatile cooking-wise. – You can
grill, fry, barbeque, roast, boil, or bake the chicken breast in a variety of
ways. Just to make sure to avoid recipes with sugar-packed gravies and glazing
sauces.
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