Meat, egg, fish, white meat and especially chicken ... The choice of proteins is wide.

All good masons will tell you: if the brick is good, the wall is solid and straight. It's the same for our diet and our body. It is rebuilt permanently. Bricks are amino acids. And where are the amino acids found? In proteins! With a star: chicken.

Sources of protein

We find what is often unknown in some plants, but especially in the food of our European gastronomic culture: fish, meats, eggs ... and cold cuts.

We have a daily need for protein. For our reconstruction, but also to participate in cleaning our arteries because they are the ones that carry cholesterol. To also fight against infections. For example, it is often misunderstood, in case of long hunger strike, strikers often die of infections, for lack of protein.

70 grams per day

In an adult of 70 kilograms, 300 grams of protein are destroyed every day, including 230 recycled. Our real needs are therefore, daily, 70 grams of protein. For those who want to muscle, when the protein is in excess - and of course if you do a lot of sports - they turn into "biscottos". Conversely, in the case of a diet that is frenzied and above all poorly balanced, that is to say, low in protein, the body will react by storing as much fat as possible, to make reserves, and attack the muscles. In short, we lose weight, but we become fat. Big deal !

The favorite proteins of the French are undoubtedly red meat and eggs. It's a little fast forget two stars of weight loss and especially "better eat": undisputed star with white meat, especially chicken; star in the making with fish.

Long live the chicken!

To the question "wing or thigh? The French tend to answer, which is new, "steak or fillet of fish"! Consequence of the threat of bird flu and the bad press farms in "battery", it seems that the descendants of the good Henry IV no longer want to put each Sunday the chicken "pot". They are wrong because our hexagonal chicken remains one of the reference meats of modern dietetics. 2006 will be a dark year for chicken, which had already been harmed a few years ago. The threat of a global epidemic arousing intense media emotion, the wildest rumors circulated, and the psychosis gaining ground, France began to doubt one of his favorite meats. Despite reassuring messages from the Ministry of Health, good marketing campaigns by pastoralists, the drop in egg and poultry consumption was first significant and then stabilized. But it is slow to return to its former level, because the damage is done and the food security of the French is now at the heart of the debate. The living conditions of the chickens in some farms did not settle the case.

However, it must be reaffirmed that, in human history, the food risk is at its lowest level, and that it is rather the richness of what is put in its plate that is in question, many more than quality.

Skinless chicken is one of the favorite foods of diets against weight gain.

Because of qualities, the chicken does not miss it. Provided you do not consume the skin - which is as tasty, even toasty, as high in fat - it is one of the favorite foods of diets against weight gain. An excellent protein, much less fat than beef and pork. Almost as recommendable as the fish because, like him, his fats are of good quality. The Gauls settled 2,000 years ago under the sign of the rooster. Let's continue to place ourselves under the sign of quality chicken. For this, a lot of labels exist. Because if the doctor can guarantee a diet quality almost constant for almost all chickens, it is not the same organoleptic properties, a word well learned to talk about the taste of what we eat. And here, we must admit that the chicken raised in the grain and outdoors does not have many competitors!

The figures of the day:

Nutritional values ​​* for 100 grams of the main meats and their "classic arrangements", which reveals them by making them much tastier ...

N.B .: Meat naturally contains virtually no sugar.

Protein (in g)

Greases (in g)






Foie gras (goose)




Chicken egg




Veal (escalope)




Veal (paupiette)




Roast beef




Ground meat of beef (10%)




Pot au feu




Pork (loin)




Smoked bacon




Lamb (leg of lamb)





* Sources: "Knowing how to eat" by Drs Jean-Michel Cohen and Patrick Serog, Flammarion

Video: Fried Rice. Basics with Babish (April 2020).