Goat meat: everything about this tasty and healthy benefit

Goat: everything about this tasty and healthy meat

Many people do not like this type of meat because it has a specific smell, however, if it is properly processed and prepared, the dishes from it are very tasty, nutritious and healthy. This is what my blog is about today.

A bit of history:

Most often goat meat can be found in the Asian and African dishes. This is due to the availability of the meat in these regions. In Europe and America, it is used less frequently – mainly in villages. In large cities, goat meat is rarely found on the shelves of supermarkets; therefore, it is classed as a delicacy.

The history of many nations is tightly connected with this animal. This applies not only to cooking. In Christianity, the goat is associated with the image of Satan – a weakness of the personality. As for the scapegoat, this expression is also associated with religion. Below him hides the sacrifice of Jesus Christ, who took upon himself all the sins of humanity. In Judaism, the scapegoat serves as an animal on whom sins were “imposed” and released into the desert.

Nutritional value of goat meat:

Goat meat is a meat containing very low levels of fat. It is recommended for people who are on a diet because of an illness. It is indispensable for people who want to lose weight.

Goat meat is rich in vitamins A, E, B, H and PP and fatty acids. Compared with pork and beef, it contains a minimum amount of harmful cholesterol. It is rich in calcium, iron and magnesium. In goat meat there are no carbohydrates, and the protein content is 27 grams per 100 grams of product, whereas the fat is only 3 grams.

The nutritional value of goat meat is lower than, for example, in lamb or pork, but higher than in beef or deer meat. It is easy to track in the following table with calorie content:

Meat variety – Calories, kcal / 100 g
Goat meat 216
Lamb 223
Fatty pork 490
Lean pork 315
Beef 188
Venison 155
Horse meat 142
Rabbit meat 183

Beneficial properties of goat meat:

Properly cooked tender goat meat has not only a pleasant taste, but also a lot of useful properties:

1. Goat is a lean meat that can be given to young children in the form of complementary foods. Nutritionists advise women and men who want to lose weight to change to eating goat meat. It is easily absorbed without causing discomfort in the stomach and intestines.

2. This meat contains a minimum amount of cholesterol, which is very important for many people who suffer from high cholesterol levels. This prevents blood clots from forming in the vessels.

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Eating insects: absurd or the future?

Eating caterpillars or insects in front of a camera is a demonstration of how nutritious these things can be, but the modern, ordinary person is disgusted even to watch. In some eastern countries, such foods are a common thing; grasshoppers fried in sugar, different types of worms and other “goodies” found in Europe are still surprising to most. This is my post about.

But, here in the Netherlands, there are already companies that have specialized in farming insects for food for 8 years. However, they do not feed people with these crickets or worms, but extract protein from them and use them as bio-additives in other dishes. The benefit of this kind of food is a decrease in the number of farm animals, like cows, in the country, polluting the soil and atmosphere with methane.

Modern biology has had a lot of success in squeezing out insect oil. This fat is yellow and rich in omega-3 acids. With animal meat, man does not get them. Insect oil is added to ice cream or cream that is on cakes and pastries. It is not necessary to even add flavors to the fat from the lionfish, as it smells like fruit. These insects do not feast on corpses but on different types of flowers.

Cockroaches are really disgusting not only in appearance but also in their smell, like the oil they produce. This oil is only suitable for car lubricants. But the fat from the flour worm is lighter than all other oils from insects. It is odorless and is suitable for bio-additives that have been actively used in the bio-industry for a long time.

In Africa and Oceania, large white worms that live under the bark of trees are commonly eaten as a source of protein.

In Thailand, people love eating locusts; in China, earthworms are cooked in soups. Scientists argue that we should all soon begin to eat more insects. Squeamish people will have to overcome this feeling. It is proven that the protein from insects is much better and absorbed faster than that from animal meat. If it is good to cook dishes from these crawling and flying creatures, they will be tasty and nutritious. Farming insects compared to animals is easier if the climate allows it. It is easier to make a dish that can be eaten from a pile of bees or beetles than slaughtering a pig or a cow, butchering them and then boiling, smoking or frying the meat.

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