According to webmd, chicken is a wonderful provider of a wide range of critical nutrients, including proteins, amino acids, calcium, vitamin B3, magnesium, and vitamins B6. Broiler chicken in particular has a number of health benefits, however these benefits are not universal......READ THE FULL STORY>>.....READ THE FULL STORY>>
Some broilers are given antibiotics and other potentially dangerous compounds in their diet. These chemicals aid in accelerated development in just forty days. It’s possible that eating a lot of broiler chicken can have negative effects on your health.
There are three significant drawbacks to eating broiler chicken, which are all addressed below.
1. They contain a large amount of unhealthy fats.
Healthline claims that broiler chicken is extremely high in harmful fats, making it detrimental to one’s health and fitness. Consistently eating broiler chicken, especially when grilled at a high temperature, has been linked to an increased risk of developing metabolic syndrome, cardiovascular disease, high blood pressure, and a plethora of other health issues. You should therefore limit your intake of broiler chicken and instead choose for free-range, well-bred chickens.
2. They include some substances that may be hazardous to your health.
Broilers are injected with potentially dangerous drugs, antibiotics, and growth hormones to speed up their development beyond what is considered normal. This is the cause of the variation in size and fat content among broiler chicks. Broiler chickens may provide a health risk due to the presence of these potentially dangerous substances in their meat. The evidence suggests that these substances may have more negative than positive effects on your health.
3. They contain a considerable dose of antibiotics. Broiler chickens are given antibiotics during breeding to prevent certain diseases and speed up their growth to market size. According to a recent study, eating three servings of broiler chicken each week is equivalent to getting three injections of antibiotics.
