sr71blackbird
01-18-2009, 06:18 AM
I put this thread here on purpose because even though it is food related, it is asking cerebral question in general.
I had this disucssion with my friend who became very agitated with me over the topic because 1. She is a vegitarian and 2. She has no patience for flow of conscious discussion.
Anyway, here is the discussion: In light vs dark meat, say chicken and turkey, the light meat is in the chest, and the dark meat is in the leg area. Since these birds do not fly, they get around by their leg muscles. I imagine the dark meat is dark because it is the more used muscles. Is this right? I also heard two schools of thought in regards to light vs dark meat. I heard dark meat is less fatty than light meat. I know I grew up always wanting the white meat. The second school of thought is that we in America have learned to eat the lesser quality meats (mainly muscle) and we dislike stuff like liver and kidneys and internal organs because we think they are "gross", I know I grew up that way.
Is the area of the animal where the meat comes from that is associated with locomotion better or worse for you than areas not used for locomotion? In regards to other animal we eat, like in cows, we say that filet mignon is better quality that chuck steak for example. In my other thread I ask about the light part of tuna over the white part.
Is the darker meat generally better for us than the lighter? If I am trying to cut back on my fat intake, would I be better off shying away from light meat?
I had this disucssion with my friend who became very agitated with me over the topic because 1. She is a vegitarian and 2. She has no patience for flow of conscious discussion.
Anyway, here is the discussion: In light vs dark meat, say chicken and turkey, the light meat is in the chest, and the dark meat is in the leg area. Since these birds do not fly, they get around by their leg muscles. I imagine the dark meat is dark because it is the more used muscles. Is this right? I also heard two schools of thought in regards to light vs dark meat. I heard dark meat is less fatty than light meat. I know I grew up always wanting the white meat. The second school of thought is that we in America have learned to eat the lesser quality meats (mainly muscle) and we dislike stuff like liver and kidneys and internal organs because we think they are "gross", I know I grew up that way.
Is the area of the animal where the meat comes from that is associated with locomotion better or worse for you than areas not used for locomotion? In regards to other animal we eat, like in cows, we say that filet mignon is better quality that chuck steak for example. In my other thread I ask about the light part of tuna over the white part.
Is the darker meat generally better for us than the lighter? If I am trying to cut back on my fat intake, would I be better off shying away from light meat?