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Chicken is one of the most consumed meats in the world thanks to its flavor, versatility and accessibility. However, not all parts of it are equally healthy. Some can be hotbeds of bacteria, toxins and fats that are harmful to health. Below, we tell you what the four most contaminated parts of chicken are and why you should think twice before including them in your diet.

1. The Skin of the Chicken

Although many people enjoy chicken skin for its crispy texture when cooked, this part is one of the most problematic. The skin contains a large amount of saturated fat, which can raise levels of bad cholesterol (LDL) in the blood, increasing the risk of cardiovascular disease.

But beyond the fat, the skin also acts as a protective barrier for the bird, accumulating residues from antibiotics, hormones, and pesticides used during intensive breeding. In addition, if not cooked properly, it can harbor bacteria such as Salmonella or Campylobacter, which are responsible for thousands of cases of food poisoning each year.

Advice: If you’re going to eat chicken, it’s best to remove the skin before cooking to reduce fat intake and avoid potential contaminants.

2. The Chicken’s Neck

The neck of the chicken is a part that is often used for broths or soups, but it is also an area prone to contamination. During the slaughter and evisceration process, this area comes into contact with internal fluids and can retain bacteria if not handled properly.

In addition, many of the lymphatic glands are concentrated in the neck, which can accumulate toxins from the animal’s body. These toxins are not always completely removed during cooking, especially if boiled rather than subjected to high temperatures.

Advice: If you decide to use your neck to make broth, be sure to cook it for a long time over high heat and discard the meat before consuming the liquid.

3. The internal organs (viscera)

The chicken’s liver, heart, and gizzard are considered by some to be “delicacies,” but they are also organs highly exposed to toxins. The liver, for example, is the body’s main detoxifying organ, and therefore may contain traces of antibiotics, heavy metals, and other toxic compounds if the bird has been raised in industrial conditions.

Although these organs are rich in nutrients such as iron and vitamin A, the risk of contamination is high if they are not handled and cooked properly. They can even carry parasites if they are not purchased from trusted places.

Advice: If you consume organ meats, do so in moderation and make sure to buy them fresh and from reliable sources.

4. The rectum and the back (popularly known as “the bishop”)

This part, although small, is one of the unhealthiest parts of the chicken. It is located near the hole through which the bird excretes its waste, and is very difficult to clean completely. Although it can be cooked, many people avoid it for precisely this reason.

In addition, it contains sebaceous glands that can accumulate fat and toxins. Regular consumption of this part can increase exposure to gut bacteria if not cooked at high enough temperatures.

Advice: If you’re cooking this part, make sure to wash it and cook it thoroughly, although it’s best to avoid it altogether.

Conclusion

It is not a question of demonizing the consumption of chicken, but of doing it with conscience. Choosing the right parts you eat and cooking them correctly can make a big difference in your health. It is always better to opt for lean cuts such as breast, remove the skin and make sure to buy chicken from responsible or organic farms.

Food safety starts at home: be informed, select carefully and cook responsibly.