Lamb fat is of three categories, the quality of which depends on the age and sex of the individual, as well as the places from which the fat is taken. The highest grade is made from selected, fresh inner fat and kurdjuk. In appearance, it differs in snow and hardness. The first grade is prepared from high-quality raw fats. Here, the appearance of fat will be a gray or greenish tinge. The latter, the second grade of fat is made from raw fat already of good quality. In this case, in the molten form, the highest and the first grade have a transparent consistency, and the second variety allows a slight turbidity. It follows that in the preparation of the dish, mainly fatty fat of the highest grade is used, the medicinal properties and contraindications of which we consider further.
Therapeutic properties of lamb fat
Lamb fat contains such useful properties as beta-carotene, which suppresses all aging processes in the body, lanolin, which is widely used in healing cosmetic products and stearic acid, used in medicines for better storage and assimilation of the drug in the body. We derive several basic and effective properties:
- The hormonal balance is normalized - in fat lard there are fatty acids necessary for our body, but the benefits will be only if their consumption is limited.
- Gives energy - eating this product will provide a great deal of energy.
- Improves cerebral activity - in the chemical composition of fat, there is a lot of vitamin B1 , which improves blood circulation and nervous system.
The use of lamb fat
Often the inner fat of fat is used for colds. In order to cure bronchitis, the patient rub fat back and chest, massaging movements. After the heat is wrapped and left overnight. Used internal fat lard warms up well, helping to recover from bronchitis. It is desirable to combine external treatment with internal use, drinking before a glass of warm milk diluted 1 tbsp. l. lamb fat.
Widely used sheep fat in violation of fat metabolism and liver dystrophy. Apply to get rid of zhirovikov. It is made from warm compresses to relieve pain in the joints.
Use ovine fat with extreme caution. its uncontrolled consumption causes the formation of cholesterol plaques. People suffering from diseases of the digestive system (ulcer, gastritis with high acidity ), with great care should use lamb fat in cooking. People with kidney, gallbladder and atherosclerosis are contraindicated in the use of lamb fat.