Just in time for Thanksgiving, The New York Times published a feature on the nutritional benefits of consuming turkey. The article quotes Teresa Fung, Professor of Nutrition and Director of the Didactic Program in Dietetics, who discusses turkey’s positive effects on muscle, the immune system, digestion, and beyond.
Fung explains that, in addition to building muscle mass, protein sources like turkey play other important roles in one’s health. The immune system’s antibodies, as well as the enzymes used for digestion, are composed of proteins. “The heart is basically a bag of proteins we use to pump blood,” Fung adds.