BLOG 281 ROTISSERIE CHICKEN

 BLOG 281 ROTISSERIE CHICKEN

Buying an already cooked, flavorful chicken from the store makes dinner easy. The ability to grab it and go and skip cooking time seems like a healthy choice versus stopping for fast food or ordering take out. Rotisserie chicken does provide the feeling of a homecooked meal when you add some sides. It is budget friendly and usually a crowd pleasure. If a dish calls for chicken as an ingredient in something like a salad or pasta, the pre-made chicken makes this an easy add on. Is rotisserie chicken too good to be true?

The nutritional breakdown of rotisserie chicken varies based on preparation and whether the meat is dark or white. If the thigh is eaten with the skin, one 3oz serving contains around 300 calories, 30 grams of protein, 0 carbohydrates, and 20 grams of fat. There are also about 450 mg of sodium and 170 mg of cholesterol. If the skin is taken off, calorie count becomes closer to 260 and total fat drops to about 15 grams. If the chicken breast is eaten with the skin, one 3oz serving has about 235 calories,35 grams of protein, 10 grams of fat, 445 mg of sodium, and 120 grams of cholesterol. If the chicken breast skin is taken off, calorie count becomes about 195, 38 grams of protein, 5 grams of fat, 440 mg of sodium, and 115 mg of cholesterol.

Chicken is a lean source of protein. We need protein for muscle functioning and hormone regulation. It also keeps us feeling fuller for longer periods of time. The white and dark meat have zinc, copper, selenium, phosphorus, and B vitamins. Dark meat has double the amount of iron compared to white meat.

In general, it is best to remove the skin. It is full of saturated fat. This can raise bad (LDL) cholesterol and increase the risk for heart disease. Sodium content can be a big difference among rotisserie chickens. Some are soaked in a salt solution before cooking. Others might just rub salt on the skin. On the plus side, chicken skin does contain a good amount of collagen which is good for skin and connective tissue.

Rotisserie chicken is a healthier option among “pre-made” foods to buy. They can be used for so many purposes and even just picked right off the bone and eaten as a snack. Lean protein is part of a healthy diet, and rotisserie can be *lower calorie. Whenever food isn’t prepared by ourselves, we don’t know exactly how it is made and every detail of ingredients. Read labels and ask questions if there is a deli or butcher available who likely prepared them. Cook for yourself when you can, and if not, options like rotisserie chicken can be a good substitute in between.

BLOG 280 FOOD ALLERGIES

BLOG 280 FOOD ALLERGIES

Some foods can trigger uncomfortable and health risk immune responses for people who consume them. Lately, we hear about peanuts and dairy being common foods people are allergic to. According to the Food Allergy Research and Education (FARE), 33 million people have food allergies and 1 in 13 children have them too. The FDA has concluded that there are specifically 9 foods that are responsible for 90% of these food allergies.

When the immune system reacts to a food it does not like, it is on the defense against a food protein the system feels threatened by. The immune system will then create antibodies to put up a fight. Food allergies come in 2 types. Immunoglobulin E (IgE) mediated are the most common type. When unwanted food enters, gE antibodies release chemicals to put up a fight. For example, histamine can be released which can cause anaphylaxis. The other type of food allergy is called Non-IgE mediated. Something like heartburn or eczema might happen as an immune response.

Some signs of an allergic reaction to a food could be dizziness, hives, stomach pain, vomiting, difficulty breathing, diarrhea, low blood pressure, and/or feeling faint. The most severe reaction is anaphylaxis. Symptoms of anaphylaxis can include difficulty swallowing, lips, tongue, and/or skin becoming blue or swollen (such as the throat), very fast breathing, sudden rash, and/or fainting/unconsciousness.

The 9 most common foods people are allergic to are the following:

1.      Shellfish – The body does not like the proteins called tropomyosin, arginine kinase, and parvalbumin that are found in the crustacean and mollusk types of fish. Examples of shellfish include shrimp, scallops, squid, lobster, prawns, and crayfish.

2.      Fish – This is different from shellfish because the proteins are not the same. About 40% of people allergic to fish don’t present this effect until adulthood.

3.      Wheat – This allergy is more common in children, but most do outgrow is by the age of 10. The body doesn’t like one of the many types of proteins in wheat. Gluten is the most common protein people are allergic to which is associated with celiac disease.  

4.      Soy – This is from the protein in soybeans. Soy milk and soy sauce are common culprits.

5.      Sesame – in 2023, all foods that have any type of sesame must be labeled. Many Asian food and sauces have sesame.

6.      Peanuts – In the U.S., 6.1 million people are allergic to peanuts. For people under age 18, it is the most common allergy. About 20% of children outgrow the allergy by their teenage years.

7.      Tree nuts – There are several types of tree nuts, and it is recommended that if you are allergic to one, you shouldn’t have any of them at all. Examples of tree nuts include cashews, walnuts, macadamia nuts, pistachios, Brazil nuts, almonds, walnuts, and pine nuts. Many oils and butters have these. Generally, tree nut allergies are lifelong.

8.      Eggs – For children, eggs are the second most common type of allergy. About 68% fo children do outgrow this by age 10. Some people can be allergic to just the yoke or just the egg white. More people are allergic to the egg white part. Some people don’t have problems with eggs if they are baked goods or other recipes possibly because the heat preparation has altered the allergen.

9.      Cow’s milk – About 2-3% of toddlers are allergic to cow’s milk and about 90% of them will outgrow this be age 3. Many foods must be avoided like ice cream, yogurt, cream, margarine, butter, and cheese.

Although these 9 are the most common, there are reported 170 types of foods people can be allergic to. Blood tests, skin prick test, elimination diet, and the patch test, are examples of diagnosis. Eating whole food and preparing your own food helps you to know what exactly you are eating. Be in control of your ingredients. Unfortunately, food allergies are usually discovered after this fact, so some reaction occurred. Being aware of what other family members have been allergic to could be a proactive measure, but there is no guarantee. Some diets just can’t have some food, so the restriction just comes forced.