Pat counters:
It is simply a myth that somehow white meat is "leaner" or "healthier" than red
meat.
The colour of the meat is merely pigment- like the difference in skin colour of
people-
& has no bearing on the nutrient content of the animal any more that human skin
colour
has any bearing on the character of the person. I also noticed the data in chart
on your
website was from 1989- a bit ancient eh? Agriculture & Food Canada found in 1994
that
inside roundsteak, pork tenderloin & skinless chicken breast all had about 3gr
of fat per
90gr (3oz) serving. All were broiled without marinade. Tastier cuts like chicken
thigh
(skinless), sirloin & pork loin chop have about 5gr when prepared like the
above. Beef
rump roast & pork shoulder have about 7-8gr. Thats high, but it beats canned
salmon with
9gr. When you leave the skin on the drumstick & fry it, you get up to 15gr,
which just
about compares with pork spareribs (18). All of the above are better than the
Canadian
national dish- Packaged macaroni & cheese with 22gr. I wont say how much is in
peanut butter
(I went 'dipping' last nite myself)!
At the molecular level, muscle tissue is pretty similar stuff whether it comes
from hoofed
animal, bird or fish. The breed, the particular cut of meat & most important,
the way the
animal was fed make all the difference in the fat content. The colour of the
meat is
basically unimportant. What's happened in the last 20 years, is that beef & pork
producers
have vigorously bred their herds for leanness. In Canada as well, the producer
is only paid
for lean meat (carcass wgt x lean index x sales price) so there is extra
incentive to only
breed & feed animals to produce lean meat. Back to lurking mode...
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