Turkey
Turkey is first and foremost a lean source of protein – 4 oz gives you 65% of your daily protein requirement and has about half the amount of saturated fat that red meat does.
We are protein – we need it to repair ourselves – a bit like the bionic man we take animal and vegetable protein, add some amino acids and rearrange the nitrogen from the mix to repair or make parts of our body. Turkey is very high in methionine, which is an essential amino acid that ensures that any protein that we eat is completely used.
Turkey is very high in the amino acid tryptophan so it stimulates the B3 vitamin niacin into producing serotonin the neurotransmitter than not only has a calming effect and helps depression but also helps us sleep and feel good. Niacin too is involved in cell health because DNA requires Niacin to be healthy and a deficiency of this B- vitamin and the other B’s like 6 and 12 have been linked to DNA damage that leads to Cancer.
It is very high in Selenium which is a trace mineral. Selenium is fundamental to our general health. It is involved in thyroid hormone metabolism – antioxidant defence systems and our immune system health - many studies into this mineral are revealing its positive effect on cancers.
B6 is essential for the body to help it process carbohydrates – sugars and starch. When this process is inefficient, certain types of molecules that would normally change into useful and active molecules is prevented. One of these molecules is called homocysteine and when levels of this are allowed to rise and accumulate, they can damage the blood vessel walls leading to cardiovascular disease – Turkey supplies over a ¼ of the necessary B6 per day in a 4 oz serving.
Turkey is richer in calcium than any other meat and has over twice the calcium than chicken or beef.
Turkey is also high in phosphorus, which is a fundamental need for bone and teeth formation and the production of red blood cells. So Turkey is low fat, ½ in fact than even chicken, low in cholesterol, sodium and calories. Finally it is also called a short fibre meat which means that it is very easily digestible for any age group.
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