The women ate the white meat and the men ate....

[Guest guest]

At least in my family, the men ate the dark meat. And we loved it. Still do. We

are in

trouble if the women figure this out.

Now that the holiday is over, I guess we can talk about it. Everyone should eat

the dark

meat, really, but then we would have to redesign the turkey all over again. We

would have

to lose the idiotic double-breastedness, the deformity that requires all turkeys

to be

artificially inseminated. Then farmers could stop clipping off the primary wing

feathers so

they can actually fly and use those muscles. Maybe turkeys would be bred to be

double-

thighed. At least they should be able to reproduce in a normal fashion. We could

all sure

use some more juicy, flavorful and nutritious dark meat!

The last century of turkey breeding effort has created a mountain of dry white

meat, a

substance with little taste and virtually no nutrition. Well, there is protein,

but

unfortunately, it's the wrong kind. Americans eat far too much " structural "

protein, like the

muscles of steaks, roasts, chops and breast meat. As a result we eat far too

little

" collagenous " protein, the kind you find in legs, the parts of the body that

actually work

for a living. This is why oxtail soup, pig's feet and broth made from chicken

feet is so

good for your body. Collagenous proteins build good bodies and immune system

whereas

the structural proteins are better used for burning for energy, the unfortunate

result of

which is excess nitrogenous waste which the kidneys must work extra hard to

excrete as

urea. Kidney failure (worn out kidneys) would be the leading cause of death if

we didn't

kill ourselves with heart attack, cancer and stroke first.

If you read books like the PALEOLITHIC DIET carefully you would think that

caveman went

out and killed a free-range, organic bird, cleaned it and discarded all the

skin, dark meat,

bones, blood, fat, and organ meat and then placed his skinless chicken breast on

the grill.

To complete the lie the author might have just as well had caveman fermenting

some wild

grapes into a dry white merlot. It's ridiculous, especially in light of the

fact that the only

avian white meat is MAN MADE. All other birds actually fly, therefore making the

breast

muscles dark with nutrition. In reality, fat, organ meat and bone marrow were

the most

precious foods to indigenous peoples. Weston A. Price discovered that by

venturing to

remote cultures untouched by contact with modern life. When a muscle is used

every day,

the myoglobin level increases, a great source of iron and other minerals

including calcium

and magnesium. This is the source of the dark color. The connective tissue also

increases

which brings in the collagen component.

The other group that has pushed the American diet in the wrong direction are the

FATOPHOBES who avoid any and all contact with fat, even the healthy stuff, and

who

actually avoid dark meat. They brag about eating their dry, stringy, fat-free,

skinless,

boring white meat (before moving on to a humongous dessert because they are so

unsatified from their fatless main meal).

EAT TRADITIONAL:

1) Never buy chicken or turkey breasts, the worst of which is the skinless. You

can almost

always select the far superior legs and thighs plus you will save about 50% of

your money.

2) When eating out go to ethnic restaurants. They use the darker meat because it

actually

has flavor and fat, plus it's far cheaper. Most fancy-pants restaurants wouldn't

be caught

dead serving dark meat.

3) Buy free-range real farm birds that walk, and use their muscles every day.

4) Eat wild game of all sorts every chance you get. If you ever get the

opportunity to eat a

real wild turkey you will be blown away at how good it is, and how much we are

missing.

5) Shock your friends when they are carving a bird and you say " Dark Meat for

me, please " .

6) Go one giant step further and savor all the organ meats and hoard them for

yourself. if

the flavor or texture isn't something you enjoy yet, at least make giblet

dressing and use

them all.

7) Another major opportunity lies in the carcass. This is what you want to boil

up into the

best " bone broth " you can make. This is not only a good immune tonic, it's what

you need

to slow aging and preserve your beauty, prevent degenerative disease and make a

delicious gourmet food as well.

Just think, if this word gets out, the dark meat will become twice as expensive

as white

meat, people will be fighting over it and all the ethic restaurants and poor

people will be

stuck eating the dry, flavorless and nutrient-poor white meat.

Will Winter