Rabbit meat is considered a dietary product that has a number of beneficial properties. Rabbit meat is perfectly absorbed by the human body. Properly cooked rabbit meat is a very tender and delicious dish.
The beneficial properties of rabbit meat
Rabbit meat is white meat. It is much healthier than poultry, beef or pork. There is a lot of iron in rabbit meat, there are vitamins C, PP, group B. Scientists have identified 19 amino acids that are contained in this product and are not destroyed during heat treatment.
There are also minerals in rabbit meat: salts of potassium, phosphorus and magnesium, there are almost no sodium salts in it. It is the absence of sodium that makes the rabbit indispensable in the diet. 100 g of product contains 156 kcal.
Rabbit meat contains a lot of proteins and at the same time it is low in fat and cholesterol. Rabbit protein is absorbed by the human body by 90%. The most useful is the meat of a 4-5 month old rabbit.
Nutritionists and doctors prescribe rabbit meat in the diet of people suffering from diseases of the cardiovascular system (hypertension, atherosclerosis, etc.), gastrointestinal tract (peptic ulcer, gastritis, intestinal diseases), liver, kidneys. Rabbit meat is also useful for allergy sufferers, because it contains fewer allergens than any other meat.
Rabbit meat is useful for people who have undergone chemotherapy or radiation exposure, living in contaminated areas, whose profession is associated with high loads (pilots, athletes, workers in hazardous industries, etc.).
Rabbit meat has a good effect on the skin and mucous membranes of the human body. It is useful to eat rabbit meat for children, pregnant and lactating women, and the elderly.
Nutritionists also claim that rabbit meat helps to normalize fat metabolism in the human body, therefore it is recommended for people with overweight. Low calorie content, easy digestibility make rabbit meat indispensable in the diet of those who seek to reduce body weight.
It should be noted that rabbit meat has excellent culinary properties: it combines well with various products, as well as other types of meat. When preserved, smoked and salted, rabbit meat retains all its beneficial properties.
The harmful properties of rabbit meat
The negative aspects of rabbit meat include the presence of purine bases in it, which, when ingested, turn into uric acid. This acid builds up in joints and tendons and can cause arthritis, gout, and neuro-arthritic diathesis in children. But it is worth noting that the number of such bases in rabbit meat is less than in other types of meat.
The amino acids contained in rabbit meat, being digested in the body, are converted into hydrocyanic acids, which acidify the body's environment. Therefore, you can not eat rabbit meat for psoriasis, poriatic arthritis.
