Mythbusters: Nutrition Edition
Dear Graffiti’s Bistro,
Thank you for providing me with an above average lunch of leftovers today.
Sincerely,
Heather
PS I swear it wasn’t me who stole all of your saltshakers
What is it about a night in the fridge that makes the abrasive salty flavor go away?! Or maybe my taste buds are still in hibernation from last night.
I really can’t complain about this awesome hunk of salmon. 😉
I really wish restaurant chefs understood that veggies taste fantastic on their own- they don’t need butter & salt! So sad that some people only taste vegetables at restaurants- they have no idea what they’re really missing!
With a tiny little pile of garlic mashed potatoes. Mmmm.
Nutrition Myths
While I was eating lunch, I was also pouring over the pages of the latest Cooking Light issue. Sometimes their view on “healthy”, “light”, and “nutrition” throw me for a loop. Then I realize their basis for comparison is likely different from my own. Normally gourmet food isn’t associated with being healthy, so in regards to that, Cooking Light is light. Anyway, all I’m saying is that sometimes I take what’s in the magazine with a grain of salt. (Haha. Sorry, I had to.)
Keeping that in mind, I was intrigued with some of the Nutrition Myths they discussed in this issue. While I’m not 100% in agreement with everything they had to say, I found one really interesting:
“Myth: You should always remove chicken skin before eating.”
My first thought? Really?! Yes you should!! But then the explanation:
“A 12 oz bone-in, skin-on chicken breast half contains just 2.5 grams of saturated fat and 50 calories more than it’s similarly portioned skinless counterpart.”
Ok, that’s really not so bad. And 12 ounces is a pretty good size piece of chicken. But still, saturated fat and calories add up. Not totally persuaded yet.
Then the most interesting (to me) piece of information: 55% of the fat in chicken skin is monounsaturated (that’s one of the good ones!).
I had no idea.
By no means am I recommending you start eating your chicken with skin, but I just found it really interesting. I was under the assumption that the skin had no redeeming qualities (except perhaps to retain moisture when cooking). I never really thought about the type of fat in the skin. (You will still not find me eating chicken skin- that really doesn’t appeal to me for other reasons- but that’s a topic for another day, another time.)
I love learning new things I didn’t know I needed to learn!
Learn any interesting nutrition facts recently?
*Disclaimer: I really truly did not steal anybody’s saltshakers. Just in case you weren’t sure. But I do think they should throw a few of them in the garbage 😉
