Rabbit meat - the benefits and harm to the body

The content of the article

1 Useful properties of rabbit meat
2 Contraindications to eating rabbit meat
3 Video: rabbit cooking principles

Everyone knows that rabbit meat is considered the most delicious, healthy and dietary. Indeed, the meat contains almost no fat, but it has a lot of easily digestible protein, which is necessary for the body to work. Rabbit meat does not accumulate harmful substances in itself, it is safe even for the first feeding of a baby. Dietary rabbit meat is recommended in hospitals - it is very easy, the rehabilitation process is much faster. In this article we will talk about the beneficial properties of rabbit meat, learn about contraindications to this product and learn how to prepare it so as to preserve the entire palette of useful elements.

Useful properties of rabbit meat

The composition of the meat is very diverse. It contains a huge amount of protein, the rabbit has almost no carbohydrates and very little fat. Rabbit meat contains omega-3 and omega-6 fatty acids, it has vitamins A, PP, E, C.In addition, the meat contains a lot of vitamins B - B1, B2, B4, B6, B9, B12. In rabbit meat there are valuable trace elements - magnesium, potassium, sulfur, chlorine, calcium, sodium, phosphorus, etc. With such high nutritional value, the calorie content of the product is quite low - about 150 kcal per 100 grams of product. How does the rabbit on the human body, let's try to figure it out.

Everyone knows that protein is a necessary element for the formation of muscles. Therefore, protein products form the basis of nutrition for athletes, especially bodybuilders. Studies have shown that rabbit meat is really well absorbed - more than 90% of the protein enters the body. For comparison, milk protein is absorbed by 83%, fish - by 70%, and red meat protein is absorbed by only 65%. All this makes rabbit meat an indispensable product for rapid muscle building.

Rabbit meat is useful for people who watch their figure. That is, with high nutritional value and a large amount of protein, we get a low-fat product without fat.

Surprisingly, a rabbit up to seven months of age does not retain strontium in the body, which can be formed after the breakdown of pesticides in vegetables.In other breaks, rabbit meat is recommended for cancer patients in order to eliminate the additional effects of radiation through food.

The rabbit is considered the most benign, safe and light meat, it favorably affects the stomach and intestines, such meat is recommended for patients with a gastrointestinal tract disease. Eating meat does not threaten by flatulence, bloating or indigestion, it can be safely used after operations (the intestines will not cause additional worries).

Many women in the first months of breastfeeding adhere to a special diet that protects the baby from colic and abdominal pain. So the rabbit meat in this diet is unconditionally acceptable - it contains many vitamins, but does not cause fermentation and intestines.

Rabbit meat almost never causes allergies, so it is used in the first feeding for babies. Hypoallergenic properties of internal rabbit fat allows you to use it as a basis for decorative cosmetics.

Rabbit meat is useful for diabetics - it reduces the level of glucose in the blood.

Rabbit meat has a positive effect on the body, strengthens the immune system, cleanses the intestines from toxins and slags.Meat is recommended for allergies - with regular consumption of this product, allergies to other irritants will become much less pronounced.

B vitamins ensure normal metabolism, improve the functioning of the human nervous system. Due to this, the quality of sleep improves, and stress and depression gradually disappear.

Phosphorus and calcium, which are contained in meat, have a beneficial effect on the bone system, hair, nails and teeth.

Everyone knows that when gout meat is contraindicated, but this does not apply to rabbit. Rabbit meat contains a minimal amount of purine bases, which means that the product does not retain uric acid salts. In a small amount, a rabbit is permissible for gout.

Potassium in the composition of the meat makes the product incredibly useful for the heart, it improves the elasticity of blood vessels. In rabbit meat there is no cholesterol, moreover, it promotes the elimination of cholesterol plaques and is an excellent prevention of atherosclerosis.

The beneficial properties of rabbit meat indicate that it certainly needs to be included in your diet, at least once a week.When buying rabbit meat, pay attention to the meat - it should be a uniform light pink color. Meat should not be weathered or with fatty layers, it should not be hairs or remnants of wool. It is better to choose small carcasses - no more than one and a half kilograms, the meat of adults is more rigid. If you buy frozen rabbit meat, pay attention to the fact that there should be little ice, no more than 5% of the total mass of the product.

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Contraindications to eating rabbit meat

Despite the fact that the product is considered one of the safest and most beneficial, rabbit meat also has a number of contraindications. Remember that with gout rabbit meat is acceptable, but in small quantities - no more than 150 grams per day. When excess meat can provoke an exacerbation of the disease. To reduce the amount of purine bases and make the meat safer for patients with gout, it should be boiled in several waters, that is, drain the broth after boiling 2-3 times.

In addition, the rabbit meat can not be digested, otherwise in the muscle fibers formed hydrocyanic acid, which reduces the acidity of the environment in the body.This can be harmful, especially for diseases such as arthritis or psoriasis. The rest of the meat can be considered useful and completely safe. It is better to buy carcasses from proven breeders who grow animals in ecologically clean areas - far from megacities, industrial plants, etc. After all, the quality of meat depends on the nutrition of the animal.

To make the product as useful and safe as possible, it should be prepared correctly. We have already noted that it is better to cook the rabbit in several waters, especially if the food is intended for children, the elderly, pregnant women, hospital patients, etc. In addition to the incredible benefits of rabbit meat has a deep rich flavor. Meat is baked, steamed, fried, made from it meatballs, meatballs, meatballs, minced meat, pate, stews, soup, boiled meat is added to salads and snacks. Rabbit meat not only pleases with its taste, but also amazes with its soft texture of meat. Rabbit goes well with vegetables, cereals and various sauces.

To breed rabbits is a pleasure. They are very prolific and grow quickly, which provides breeders with a good profit. Rabbit meat can be stored in the refrigerator for no more than two days.For long-term storage, cut carcass is better to put in the freezer. The rabbit is valued not only for its tasty and dietetic meat, the wool and down of the animal, its internal fat and even the manure from which they make valuable fertilizers are put up for sale. Therefore, the breeding of rabbits is considered quite profitable. Eat rabbit meat, because its benefits are undeniable!

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