What turkey is useful for — 6 proven properties

Turkey meat is characterized by a high content of proteins, vitamins, minerals and other biologically active substances. At the same time, it is practically devoid of fat.

Turkey meat has a number of useful properties: it is able to normalize the work of the brain, thyroid gland, and support the functional activity of the musculoskeletal system.

6 useful properties

Below are 6 facts about the benefits of turkey meat, which are confirmed by scientists.

1. A source of nutrients

Compared to other types of meat, turkey is a dietary product &8212; contains only 117 calories per 100 grams.

Turkey meat contains The following nutrients:

The amount of nutrients depends on the part of the bird. For example, dark meat (shanks) is rich in fat and contains more calories, while white meat (fillets) has a high concentration of protein and vitamins.

2. Improvement of cognitive functions

Turkey contains a large amount of B vitamins (B1, B6, B12).

Research carried out under the supervision of scientists from the UK, demonstrate that B vitamins have a beneficial effect on the health of the central nervous system.

In particular, there is an improvement in the cognitive sphere ( memory , thinking and attention ), as well as visual and spatial perception.

Creatine, which is found in meat, plays an equally important role. It also normalizes metabolism in the central parts of the nervous system.

The described vitamins, due to the normalization of metabolic processes in brain tissues, significantly reduce the probability of the appearance of degenerative diseases (Pick's or Alzheimer's disease).

It is important to note that turkey meat improves tolerance stress and reduces the severity depression .

3. Normalization of the thyroid gland

Only 217 grams of cooked turkey will satisfy the body's daily need for selenium.

Selenium, according to British experts, participates in the production of thyroid hormones, and also provides reliable prevention of autoimmune and malignant diseases of this organ.

However, you should not abuse this substance. In high doses, it can increase the likelihood of developing type II diabetes.

4. Weight Loss Aid

Turkey meat is low in fat and low in calories (compared to other types of meat), which allows it to be included in diets aimed at reducing body weight.

It is important to note that the high level of protein intake, according to information experts from New Zealand, causes the rapid development of a feeling of satiety. As a result, calorie intake over the next few hours is significantly reduced (within 10-15%).

5. Improving the effectiveness of training

American Studies discovered that a high level of protein intake is directly related to the quality of physical activity.

Such diets increase the tone and strength of skeletal muscles, increase the duration of work (without developing a feeling of fatigue), and significantly accelerate the recovery of damaged muscle fibers.

It is recommended to include chicken or turkey in the diet of people engaged in active sports activities, as well as in old age – to prevent the development of sarcopenia – senile muscle atrophy.

6. Prevention of B12-deficiency anemia

Turkey, according to the data foreign experts, &8212; an extremely rich source of vitamin B12. It is involved at the bone marrow level in formation of red blood cells , delivering oxygen to all cells of the body.

Vitamin B12 deficiency is a fairly common phenomenon, especially in the elderly, due to the increasing frequency of gastrointestinal diseases in which its absorption is impaired.

Even the periodic consumption of turkey is a reliable way to prevent B12-deficiency anemia.

Possible harm

Unfortunately, even one of the most healthy types of meat can cause harm to the human body.

The following can be attributed to the number of undesirable effects when eating turkey:

1. Increased blood pressure. Turkey contains a large amount of sodium. With excessive consumption, this trace element can cause an increase in total peripheral resistance, followed by an increase in blood pressure.
2. The development of oncological diseases. This feature applies exclusively to fried meat, which contains carcinogens that can cause the appearance of malignant tumors.
3. Allergic reactions. Hypersensitivity to certain proteins of turkey meat is a rare phenomenon, found mainly among the peoples of Central Asia. Allergopathologies can have any character: from mild papular rash to anaphylaxis.

Application in cooking

Turkey meat has a delicate and refined taste. Breast and wings have a sweet taste and are considered a white kind of meat – they practically do not contain fat. The shin and thighs are similar in composition to red meat varieties.

Boiled, stewed, fried or baked turkey is most often consumed. It is also cooked on a grill or over an open fire. But it is best to give preference to steamed meat.

Cutlets, sausages, canned food and pates made from minced turkey are widely appreciated. And meat and bones make a delicious broth.

Turkey meat goes well with any cereals, pasta, vegetables. Creamy sauce or white wine is perfect as an accompaniment.

The liver, stomachs or hearts of poultry are usually fried or used to create liver sausages.

Even turkey skin is used in cooking. It is an ingredient for barbecue in oriental cuisine. Poultry fat is used to cook any meat dishes instead of butter.

Meat should not be fried

Fried meat is a great danger to human health. The following chemicals are formed during the heat treatment process:

1. Heterocyclic amines. Similar components are formed by the interaction of amino acids with creatine when exposed to high temperatures (above 150 degrees). Multiple studies confirm a direct link between the concentration of heterocyclic amines and cancer of the following organs: of the prostate gland for men, pancreas , of the colon and rectum .
2. Nitrosamines . During the frying process, the nitrates present in the turkey form special compounds – nitrosamines. Their effect on the human body contradictory : according to some data, they cause cancer, according to others, they reduce the likelihood of developing cardiovascular diseases.
3. End products of glycation (CNG). During roasting meat, CNG is formed in it, which are directly related with human aging. These substances also increase the risk of type II diabetes mellitus, myocardial infarction, stroke and other arterial thrombosis.
4. Oxidized lipids. A number of polyunsaturated fatty acids are formed when exposed to high temperatures. If frying takes place in vegetable oil, then lipolic fatty acid is also oxidized. The systematic use of oxidized fatty acids increases the risk of atherosclerotic plaques on the walls of arteries several times.

If it is impossible to give up fried meat, it is recommended to eat it together with the following foods:

• Cruciferous vegetables ( broccoli , cauliflower , Chinese cabbage );
• Coffee;
• Red wine.

It has been proven that representatives of the cruciferous family neutralize the effect of heterocyclic amines, and coffee inhibits their activity. Red wine prevents the effects of carcinogens on the walls of the colon and rectum.

Conclusion

1. Thus, turkey meat gives the body a large amount of valuable protein (including essential amino acids), vitamins and minerals.
2. With regular use, the work of the brain and thyroid gland is normalized, B12 deficiency anemia is less common, and the efficiency of muscle work increases. The product also has a beneficial effect on body weight.
3. It is recommended to abandon roasting turkey in order to reduce the likelihood of oncological or cardiovascular pathologies.