Question:
Why not eat the skin on chicken??
I recently started the solid foods stage and have been eating mainly chicken and fish in the meat food group. However I was wondering how come my gastric bypass "bible" says I have to take the skin off of the chicken I make? — ayolaylay (posted on March 13, 2010)
March 13, 2010
First, I am so surprised you're able to eat chicken so early on; it makes
so many people very sick. One reason not to eat the skin would be the high
fat content and calories while in the weight loss phase. I suspect it
might also be difficult to chew well to prevent possible blockage.
— Janell C.
March 13, 2010
To this day, and I am out 7 months and below goal I can't tolerate chicken.
The fat may make you barf.
— FSUMom
March 14, 2010
The skins are mainly saturated animal fats which are the BAD
fats...Vegetable/nut fats are the good fats...Chicken skin is about 115
calories per one ounce! It's 10 g of fat and 39 g of cholesterol (That will
make any new po dump!)...It does have 5g of protein, but you should stay
away from it and eat the meat which is MUCH leaner and a fraction of the
calories at 22 calories per ounce and ZERO FAT for the same 5 g of protein.
(10 g of cholesterol) It just makes sense when trying to lose/maintain
weight and cut out useless calories!
— .Anita R.
March 14, 2010
Essentially what they are saying is that chicken is unlike beef or pork,
which has their fat marbled into the muscular tissue. The fat on poultry
is mostly under and attached to the skin. You might find some fat layered
on the muscle and you are well advised to remove as much of that as
possible before cooking. If you like the skin, as many of us do, there are
some ways of REDUCING the fat. If you boil the chicken, let it cool and the
fat rises to the top overnight in the refrigerator. Remove it and reheat
the chicken for near fat-free soups and broths. Many NUTs have said that
you can try cooking the chicken with the skin, but removing it before
serving, and you will have the flavor without most of the fat, especially
if you sponge it with a CLEAN paper towel. Slow rendering the skin on a
broiler tray with drainage will reduce a little of the fat, but it will
still be a big whammy to a GBS patient. I would suggest that if you feel
you MUST eat the skin, which I confess to loving too, eat a very small
amount of it in ratio to the norm on all poultry. This let's you feel you
have not been deprived and gives you a little more Satiety, the satisfied
feeling of being full after eating. You might also want to limit or avoid
turkey which has more fat, and duck or geese are bags of greasy
flesh...like the old pork before modern agriculture found ways to produce a
leaner product.
Bottom line: Take small bites, chew thoroughly and slowly, with no
beverages before or after meals for about 30 minutes are the ideals for PO
patients. Avoid sweets, including alcohol sugars,and higher levels of
fructose, and definitely watch Manitol and the like...they are good
laxatives in all but minute amounts. Fatty foods like fried chicken, fried
fish,sausage and the like can be painful. I love fried eggs, but...you get
the idea. Everyone has different tolerances, and most people have little
problem with peanut butter, but to me it's instant stomach ache and
heartburn. I suspect allergies are playing a part because I find many
foods I have never had a problem with not make me sneeze, and chicken,
eggs, sausage, peppers and onions lead that list...but I still manage to
enjoy them. Milk and dairy also tends to be heavy on fat, and can mimic
lactose intolerance symptoms.
— Dusty Ray Vaughn
March 16, 2010
i heard it could cause an obstruction along with other foods with skins.
— sismargie
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