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MICHELLE COOPER: Next, we're going to talk about chicken or poultry. Chicken is a low fat, excellent source of protein. It's widely abundant. It's economical and fairly easy to prepare. First of all, when preparing chicken, you want to take the skin off because the skin is what has all the fat in it. Also, trim away any other visible fat that you see on the poultry. Next, make sure that when you're preparing the chicken that you use a low-fat or no-fat method of cooking. You can broil it, bake it, grill it or barbecue it. Also, when you're choosing chicken to consume, you might want to choose the white meat over the dark meat. The white meat has less fat than the dark meat. So when looking for a low-fat high protein alternative, choose chicken. Number one, make sure that you remove the fat, the skin, before cooking. Number two, use a no-fat or low-fat cooking method like broiling, baking, roasting or grilling. And number three, try to consume the white meat over the dark meat for less fat and fewer calories.



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