Dr. Stefanos Karagiannopoulos Professor Stefanos Karagiannopoulos is the Diector of the Preventative Medicine Department at Kianos Stavros Hospital in Athens.

Food digestible, low fat and full of protein, offering nourishment and toning to the body of young and old.

Rich in proteins of high biological value (after the egg yolk and milk), chicken is one of the best foods. Low commercial value but high nutritional value, it is a food that is consumed in large quantities worldwide and cooked in various ways. In the U.S., they prefer roast. In Italy, braised with tomato and mushrooms. In Spain, with rice and seafood. In Mexico, chopped for tacos. In India, marinated with yogurt. In Japan and China, with ginger, while in France the cock is almost always cooked with wine.

The first record of chicken sales was made in the USA (1934) and found sales approaching 30 million kilograms annually. Recent recordings almost reach 35 million killoigrams a day. However, chicken did not become so popular due to its low cost. It’s proteins are nutritious, friendly (as they do not cause allergies) and digestible while absorbed 100% by the body. 100g of chicken cover about 50% of the daily protein needs of a man and 65% of a woman. (The difference is due to the fact that women have less muscle mass). Generally, an overconsumption of protein is not recommended as it may cause kidney problems (high urea), while the excess is converted into fat. The human body has no protein “reserves” and any excess is converted into fat and stored that way.

The meat of chicken -compared with beef- holds a smaller number of calories, with less fat and cholesterol. The removal of skin ensures a significant calorie reduction, although the reduction of cholesterol associated is not quantitatively the same but nevertheless lower also.

The chicken breast contains fewer calories than the thigh which has the flavor of the fatty muscle. The chicken fat is much more “friendly” and useful than that of beef. The chicken has more essential unsaturated fatty acids than beef’s saturated fats (unhealthy). The beef-meat-equal weight is three times the amount of fat. Major problems, however, arise from the way one cooks: For example, 6 chicken nuggets from fast food chains contain 270 calories (instead of the 165 calories of roast breast fillet) and 15 g. of fat, most of which comes from hydrogenated oils added to frying. Moreover, the liver is more unhealthyeven though it is presented as a more suitable as they contain less calories and thus added to sandwiches. However the truth is that they contain fewer calories, but 631 mg of cholesterol, while an equal amount of chicken breast contains only 85 mg. Many mothers get frustrated listening to their child suffer with dry and persistent cough in the winter issue cough syrups which do not have spectacular results. In these cases, a hot soup dish is beneficial, to southe and stop the coughing. The therapeutic mechanism of this empirical medical observation still remains unknown. Chicken has less fat and calories than beef, providing that we have removed the skin. Chicken, compared with the beef has less vitamin B12, zinc and iron.