Slow cooked chicken might not look like it, but it’s actually loaded with all the essential nutrients you need for the day and then some! In today’s post, we are listing down four surprising health and nutritional benefits of a heaping serving of slow-cooked chicken:
Prevents Cancer-Causing Toxins
One of the reasons why grilling isn’t as healthy as other cooking methods is that the process triggers glycation between proteins, sugars, and fats. Glycation is produced from burnt meats as well as browned foods. Unfortunately, this process converts beneficial nutrients into cancer-causing compounds. These compounds also damage organs and arteries.
Because the poultry is not grilled over embers of coal, slow-cooked chicken is healthier than grilled meats. The meat of the chicken is not directly in contact with heat so there’s no browning involved. This does not trigger a toxic reaction that leads to glycation.
Keeps the Heart Healthy
Slow-cooked chicken is rich in taurine. Taurine is an essential amino acid that promotes better cardiovascular health. Taurine increases good cholesterol in the body and prevents arterial disorders. This nutrient also keeps the heart healthy by repairing aortic lesions. Taurine also prevents blood clots that lead to stroke or aneurysm by thinning out the blood.
Taurine acts as an antioxidant, it helps minimize the oxidation of fats in the body. A study found that lab animals fed with taurine supplements saw a drop of triglycerides and oxidized lipoprotein (VLDL) levels by almost 50%. The darker parts of the chicken meat contain the highest concentration of this amino acid. That includes the legs and the thighs.
Protein is a critical element of every part of the human body. It is the building block of tissues, cartilage, blood, joints and skin. From the hair right down to the heart, protein builds and repair tissues. Protein even promotes weight loss and increases muscle mass.
Just like any poultry meats, chicken is a great source of high quality, lean protein. Lean protein is the best kind of protein there is.
Slow cooking in itself, is one of the best cooking methods to preserve nutrients. By trapping the meat in a container, all the nutrients are retained. The nutrients are more bioavailable. The natural flavors are also enhanced. And this is a sign that the food is high in nutrients too!
When meats are cooked at lower temperatures for a longer period of time, they start developing deeper, more complex flavors. The meats become tender, not overcooked. Overcooked meats tend to become tougher. The molecules trapped within the container go through the strands of proteins so they don’t fuse together. When the strands of proteins fuse together, the meat becomes harder to chew.
The super-heated water molecules also cut through skin, bones and cartilage. This releases glycosaminoglycans, such as glucosamine, chondroitin sulfate, and hyaluronic acid. These are beneficial nutrients that improve health and skin. That’s why they are often isolated into synthetic dietary supplements.
Slow cooking also releases certain minerals including iron, calcium, and phosphate. These minerals work together to keep the bones and teeth strong, the joints healthy and the skin, even healthier!