Chicken is one of the most widely consumed sources of protein worldwide. It is lean, versatile, and generally considered healthier than red meat. However, not every part of the chicken is equally beneficial. While many people assume that all chicken parts are nutritious, some specific portions can actually pose health risks if consumed frequently.

Here are four parts of chicken you should avoid — and the reasons behind it.

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1. The Chicken Tail (Pygostyle)

The fleshy tail of the chicken, often referred to as the parson’s nose or oil gland, is a part that many people enjoy because of its fatty and juicy texture. However, this area contains:

• High fat deposits: The tail is one of the fattiest parts of the chicken, which can contribute to unhealthy cholesterol levels.

• Toxin accumulation: Since it is connected to the oil gland used for feather maintenance, residues and impurities may collect here.

👉 Eating this part occasionally may not be harmful, but regular consumption can increase fat intake and may affect liver health.

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2. The Chicken Skin

Crispy, golden chicken skin is a favorite for many, but nutritionally it is not ideal:

• High saturated fat: The skin is loaded with unhealthy fats that can raise cholesterol and increase the risk of heart disease.

• Calorie dense: A seemingly small portion adds a significant amount of calories.

👉 Removing the skin before cooking or eating chicken is one of the simplest ways to make your meal healthier.

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3. The Chicken Neck

In some cultures, chicken necks are used in soups or fried snacks. While flavorful, they can be problematic:

• Excessive skin and fat: Necks contain more fatty tissue and loose skin than lean meat.

• Residue from hormones and antibiotics: The lymph nodes located in this area may accumulate residues, making it less desirable for regular consumption.

👉 It is best to limit eating chicken necks, especially from non-organic or commercially farmed chickens.

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4. The Chicken Liver (in Excess)

Chicken liver is rich in iron, vitamin A, and other nutrients, which makes it seem very healthy. However, overconsumption comes with risks:

• Excess Vitamin A: Eating too much liver can cause vitamin A toxicity, leading to bone weakness, headaches, and liver stress.

• Cholesterol content: Livers are also very high in cholesterol, which can be harmful if eaten too frequently.

👉 Occasional consumption is fine, but moderation is key.

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Final Thoughts

Chicken is indeed a healthy source of lean protein — but not all parts are equally good for you. The tail, skin, neck, and liver (in excess) are the top four areas to be cautious about.

To enjoy chicken safely and nutritiously:

• Opt for lean cuts like breast or thigh meat (without skin).

• Cook using healthy methods such as steaming, grilling, or baking.

• Limit consumption of fatty or toxin-prone parts.

By making informed choices, you can keep chicken as a nutritious and delicious part of your diet — without the hidden risks.