The 4 most “toxic” parts of a chicken

The 4 Most Toxic Parts of a Chicken You Should Avoid Eating
Chicken is a widely consumed protein source, enjoyed in various cuisines around the world. However, not all parts of a chicken are safe to eat. Some specific parts may contain toxins, parasites, or high levels of harmful substances that can pose health risks when consumed regularly. Here are the four most toxic parts of a chicken that you should avoid.

1. Chicken Head
The chicken head is one of the most toxic parts because it may contain heavy metals and harmful substances absorbed from the environment. Chickens peck at the ground, often consuming contaminants and bacteria that accumulate in their heads.

Health Risks:
Heavy metal accumulation can lead to neurological disorders.
High concentration of harmful bacteria increases the risk of foodborne illnesses.
Potential presence of parasites that affect the digestive system.

Safe Practice:
If you must consume chicken head, ensure it is thoroughly cleaned and cooked at high temperatures to kill bacteria and parasites.
2. Chicken Liver
While chicken liver is a rich source of vitamins and iron, it is also the organ responsible for filtering toxins in the body. This means that the liver accumulates high amounts of harmful substances over time.

Health Risks:
High levels of toxins and heavy metals.
Excessive consumption may lead to vitamin A toxicity.
Risk of contamination from bacteria like Salmonella and Campylobacter.
Safe Practice:
Consume in moderation and ensure it is properly cooked to eliminate bacteria.