If you like the taste/texture. You need to get calories from somewhere. Macronutrient ratios, i.e. how much fat you eat, matter a lot less than making sure you get all the micronutrients you need and feel good eating what you’re eating. Chicken is pretty low in fat, so eating the skin isn’t a big deal. It’s probably a good idea to balance the protein.
Ammonia is a product of protein digestion. So it’s the meat itself that’s the issue. I think it’s more to do with what happens when it’s putrefied in the bowels. The grisly parts actually act as a kind of prebiotic, feeding some beneficial strains, but meat seems to have an alkalising effect overall.
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