Elk - benefit and harm

Now you can hear more and more talk about the need for proper nutrition. Many advocate that there is only meat of animals that grew up on the will: fish caught in the sea or river, and not grown in an artificial pond, birds and animals that grew up in natural conditions, and not on a farm. This explains the interest in unusual game species: meat of elk, deer, wild boar. Although the use of elk, like venison or cabbage, sometimes causes doubts.

So, after all, can an elk be used for food, the benefits and harm of which are in our time in question. Dietitians on this account basically agree on the fact that there is an elk can and is often quite useful. In some cases, it can even be recommended.

How useful is the moose meat?

First of all, its advantage lies in the fact that this product is very low-calorie. Meat of elk does not contain carbohydrates . So this product can be recommended to those wishing to lose weight. The elk quickly satiates, fills the stomach well and contains a lot of useful protein. If you replace all poultry meat, beef, pork and lamb in the ration of elk, then the weight will decrease steadily. This is due to the very low fat content in the elk, and also because this meat is very rough, hard to digest. It takes a long time to digest it, and all this time a person does not experience hunger.

The use of flesh meat is confirmed by its chemical composition. This product contains many important microelements for the human body. For example, iron, with a lack of which the human condition deteriorates, the resistance of the organism decreases, dizziness appears, and, eventually, iron deficiency anemia develops. B vitamins, especially B12, are also necessary for the normal functioning of the body: with their deficiency, even a nervous disease that can not easily be cured can develop.

Elk is rich in magnesium and calcium, which make hair and teeth strong and beautiful, and the vessels are elastic. So from the point of view of useful substances this meat is extremely useful.

Possible damage to elk meat

But if you really consider the issue in the complex, the meat of the elk, the benefit and harm of which cause ambiguous judgments of nutritionists, can be an undesirable product on our table. And this is not surprising, because there are no products that are only exceptionally useful or only and exclusively harmful. Each something useful brings to our body, and something harmful. As for the elk, it is no exception.

The reason is not only that all the valuable microelements, with which this meat is rich, in excess lead to undesirable consequences. This is not such a problem, because to oversaturate the body with trace elements by taking not drugs, but simply eating, you must eat a mountain of food, and this is not everyone can do.

No, the main problem is that elk is not always a safe product. After all, on our table, she can get from the supermarket, where it is brought, most likely, from a special farm (which, in fact, does not allow us to consider such meat as "wild"), or from a hunter who actually shot a forest beast. So, moose from the farm, of course, are healthy, veterinarians are following this, but those who run around the swamp are quite the opposite. Their meat is almost always infected with salmonella, toxoplasmosis or helminths, and all this "wealth" is waiting for the trusting consumer of elk. The marsh - the natural habitat of moose - is a favorite environment for a variety of harmful microorganisms. So "wild" meat should never be eaten by small children, pregnant and lactating women, and also by elderly people. The rest, too, should be careful: do not stew or fry such meat, and cook for at least three hours.