(Health) 1. Duck meat? Chicken? Pork? Beef?

 

1. I am very interested in health.

 

2. Most people watch TV or YouTube and have a fairly high level of knowledge or health information based on their own understanding.

 

3. Very desirable, and our country's social level has improved quite a bit.

 

4. It can be said that what used to be shared only among certain specialists or within their academic societies (knowledge power?) is now being shared in real-time with the entire nation.

 

5. It can be seen as evidence that some knowledge or information is flowing from a few vertically to many horizontally.

 

6. Since meat fat is not good for the body, in terms of weight and health management, try to grill pork belly until crispy to remove the fat before eating.

 

7. Eat chicken by removing the skin.

 

Beef fat is not good for the body, but duck fat is good for the body.

 

Is that correct?

 

10. "All or Nothing" "Yes or No"

 

11. The melting point varies depending on the type of oil or fat.

 

At temperatures above the melting point, it exists as a liquid, and at lower temperatures, it takes on a solid form.

 

13. Solid lipids at room temperature are called fats, and liquid lipids are called oils.

 

14. These differences appear depending on the types and amounts of fatty acids contained within the lipids.

 

15. The more saturated fatty acids there are, the more solid they become at room temperature, while the more unsaturated fatty acids there are, the more they tend to be in a liquid state at room temperature.

 

16. Generally, plant oils have a high proportion of unsaturated fatty acids and are in a 'liquid' state at room temperature.

 

The fat in meat has a relatively high proportion of saturated fatty acids, making it solid.

 

18. The fat in duck meat is mostly unsaturated fat, making it liquid, and therefore the prevailing opinion is that it is good for health.

 

19. The composition and content of saturated and unsaturated fatty acids in duck meat and chicken meat are actually quite similar.

 

20. The degree of saturation and unsaturation are important, but in fact, the total fat content is more important.

 

21. In other words, how much fat content is in the total weight is much more important for health.

 

Therefore, whether it's duck meat, chicken meat, pork, or beef is not the main issue; what matters more is that the fat content, saturated and unsaturated fatty acids vary depending on the cut of each meat, so choosing and consuming the appropriate cuts is even more important and directly linked to health.

 

In the case of chicken, the fat content decreases in the order of wings -> legs -> breasts.

 

In the case of pork, the amount of fat decreases in the order of pork belly -> neck meat -> loin.

 

In the case of beef, the fat content decreases in the order of ribs -> tenderloin -> shank.

 

26. For health and weight (maintenance) management, the type of meat is important, but more attention should be paid to the parts consumed and the total amount.

 

Eating excessively beyond the necessary amount is harmful to health, and all remedies are ineffective.

 

Eating any kind of food in moderation is much more effective for lifelong health.