Post Date December, 03 2023
Why can mutton lose weight
1. High carnitine content is beneficial for fat metabolism
The rise of mutton is all due to a substance called carnitine, or carnitine. It is a natural water-soluble vitamin nutrient found in meat products. After scientific research and analysis, it has been found that carnitine has a strong promoting effect on fat metabolism. The amount of carnitine in various meats varies, with pork containing 21 milligrams of carnitine per 100 grams of meat, beef 95 milligrams, and lamb as high as 281 milligrams. The higher the carnitine content, the more beneficial the metabolism of fat. If combined with appropriate exercise, the magical effect of "reducing meat with meat" can be achieved.
2. Fat has a high melting point and is not easily absorbed
In addition, the melting point of fat in mutton is higher than that of other meats. The so-called melting point of fat refers to the temperature required to convert it from solid to liquid. It is 30 degrees for pork, 40 degrees for beef, and 44 degrees for lamb. Therefore, lamb fat is less easily absorbed by the body than other meat fats, and therefore is less likely to become a source of obesity. With so many advantages, how can mutton not be attractive? Especially those women who want to eat well and stay slim become loyal fans of lamb cuisine.
The practice of mutton
Stir-fried food, stewing soup, or making lamb chops are common cooking methods, and are also suitable for making iron plate dishes. Before cooking, simmer in water to remove the smell; Can you also add hawthorn, radish, or use spicy spices such as scallions, ginger, fennel, etc. to cook to cover up the sheep? Taste. Lamb slices can be first fried with Taibai powder water and then fermented with wine to make the meat smoother and tender.
Taboos for eating mutton
Lamb is a warm food that can easily cause phlegm and dampness to catch fire. It is not suitable for those with fever, toothache, sores in the mouth and tongue, cough, yellow phlegm, and other symptoms of catching fire. Not suitable for patients with liver disease, hypertension, acute enteritis or other infectious diseases, and fever.
How to choose mutton
Lamb should be bright red in color and of good meat quality? Solid, with obvious marble lines and clear and uniform grease.
Lamb is tender and has lower fat and cholesterol content than beef and pork. Please rest assured to eat it.
