Since the Stone Age, people ate moose meat. Then they hardly thought about its benefits and harms, being guided only by the possibilities of fishing and taste. Modern man also treats moose meat with respect. It is considered an exotic dish and costs a lot of money - because of the properties of this type of meat and the lack of industrial production.
The source of protein No. 1
In Russia, the elk-breeding, which was actively developing in the 20-30s of the twentieth century, declined after the war, and all the elk farms were closed. Only one sanatorium complex near Kostroma has remained until our days, where patients with gastrointestinal problems are treated with milk and meat of the prey.
Meanwhile, in terms of protein content, moose meat occupies a leading place among other types of meat. In addition, the set and ratio of amino acids in this product is the most suitable for the human body.
From the culinary point of view, the meat of the beetroot can be called a universal "material", since it is cooked in several ways:
The main thing - to choose a young myasco, so that it has as little fat as possible. And also: it is better if it is female: then the taste of the finished dish will be even more tender.
Elk meat is considered one of the richest sources of vitamin B 12, as well as:
- Pantothenic acid, which is involved in the carbohydrate and fat metabolism in the body;
- biotin, triggering the exchange of glucose;
- smooth muscle stimulating intestinal musculature;
- zinc, which supports the reproductive system of the body and regulates metabolism;
- phosphorus, which strengthens the tissues of all organs.
But cholesterol and fats in moose meat are present in very small quantities, so it is so useful to include it in the diet. Doctors recommend eating elk 2-3 times a week to:
- maintain normal brain function, maintain common sense, memory, develop mental abilities;
- maintain immunity;
- speed up the metabolism;
- strengthen bones and muscles;
- to stabilize the level of hemoglobin in the blood;
- improve sperm quality.
Due to the regular consumption of elk meat, the vascular system is strengthened and the stool is normalized.
As for external evidence of its positive impact on health, here you can call:
- improving the complexion and skin of the whole body;
- strengthening nail plates;
- increased hair growth.
For those who dream of a slim figure, the use of sahatina will also play into the hand: its caloric content is only 100 kcal. Low energy value in combination with the absence of carbohydrates makes meat a universal product in the preparation of various therapeutic and prophylactic diets. However, besides benefits, elk meat can be a source of potential harm to health.-
Harm and contraindications
Elk meat is considered useful only if two conditions are met:
- young animal;
- The old man lived his short century in an ecologically clean area.
If any of these factors is missing, then the product can be a source of great health problems. Since they eat wild elk meat, there is a risk that the product will contain too much of a heavy metal salt, cadmium. This is due to the way of life of the forest giant and its nutrition. In addition, marsh grasses that are part of the animal's usual diet can be breeding grounds for parasites that make moose meat a possible source:
- Lyme disease.
Quite often, adult individuals suffer from finnoz - a disease caused by tapeworms parasitic in their body. The main symptom of the disease - small soft bubbles in the layers of muscle tissue. If moose meat is undercooked or underdressed, then a person who has eaten it can very easily become infected.
With regard to contraindications, for sohatina those are absent, except for the individual intolerance of this meat. Therefore, before putting an appetizing piece of elk meat in your plate, you should try a small piece and check the body's reaction to such unusual food.
How to make elk healthier and more enjoyable?
Elk meat is quite tough, so cooks recommend cooking it for at least 3 hours after soaking for three days in white wine. Only after it is worth starting cooking any dishes from elk. It is best to serve ready-made treats with:
- fermented milk products.
Such side dishes will enhance the benefits of elk meat, but they will also be able to show their taste and nutritional properties themselves.
The benefits and harms of elk meat require careful consideration, weighing the pros and cons - this is the only way to avoid serious health problems. In pursuit of exotic culinary impressions, one cannot neglect the question of the origin of the product, because not only the taste of meat, but also the possible infection with parasites depends on it. So it is better to order moose meat in reputable restaurants or cafes.