The Vermont woman recently bitten by a black widow spider lurking among her grapes likely reached her hand directly into the bag and accidentally squished the spider hiding inside, Scott said. In other words, the spider likely wasn't just sitting on a grape, ready to pounce at any moment.
Chicken and beef are both staples of the human diet, and they can be prepared and seasoned in thousands of different ways. Unfortunately, these common animal proteins are also sources of the type of fat that can elevate your risk for high cholesterol, heart disease, and cardiovascular problems.
One major difference is the myoglobin content of the meat. Myoglobin is an iron-containing protein that transports oxygen through muscle tissue, just as hemoglobin does in blood. Its iron content is also responsible for the red colour of meat. Depending on the age of the animal, beef contains 0.1 to 2% myoglobin, chicken contains less than 0.05% myoglobin (That's why chicken and veal are lighter than beef). Another difference relevant to cuisine is the age of the meat.