Rabbit Meat!

Rabbit meat has always been delicious and dietary product. Many cuisines (France, Czech Republic, etc.) are widely used rabbit for cooking various dishes. This stews and pies, quiches and steaks, zrazy and salads. Rabbit - is meat for the most demanding gourmet.
Accelerated rabbits fed mother's milk is almost milking slaughtering and meat recalls his long we have forgotten the concept of "royal dairy beef. According to studies up to a seven-month old rabbit does not take into the muscle tissue or strontium-90 or other products of nuclear decay. Eating clean foods rabbit receives no pesticides or other chemicals. Accelerated rabbits not subjected to vaccination or any medicinal effect, which makes it free and meat from these drugs.
In assessing the nutritional value of meat main attention is paid to the protein and its biological value. Rabbit meat, as well as possible, with the goal of enhancing the usefulness of protein nutrition and reduce the level of the diet of fats, particularly saturated.

Among all types of meat, rabbit on the protein nutritional value, juiciness, tenderness, taste and digestibility, occupies the first place. In assessing the merits of cooking on a 100-point scale:

Rabbit meat is a healthy nutritious foods and different tastes and dietary qualities. Nutritional advantages of rabbit distinguish it from other kinds of meat. The possibility of all-season use fresh chilled rabbit raises its dietary importance.

Because of the low content of saturated fat and cholesterol, given the high biological value, tender rabbit meat, nutritionists recommend the use of its diet rabbit in various diseases of the gastrointestinal tract, stomach, biliary tract, liver, allergies, hypertension and others.

The meat easily masticated, digested by stomach juices and fully assimilated by the body. It is useful to it and people of extreme professions: pilots, divers, athletes, employees of hazardous industries, residents of contaminated areas. Rabbit belongs to the white meat. It is a good source of protein, minerals and vitamins. The amount of protein in it more than in lamb, beef, pork, veal. Low fat product. Vitamin (C, B6, B12, PP) and mineral (iron, phosphorus, cobalt, manganese, fluoride and potassium) of rabbit meat is practically incomparable to any other meat. Beden sodium salts.

Particularly useful rabbit for those who need a full-protein foods, preschool children and adolescents, nursing mothers, elderly. Regular meals that meat contributes to the maintenance of normal for human fat metabolism and the optimal balance of nutrients. To find the American scientists, by the study of our scientists, the rabbit does not tolerate in your body strontium-90 and other products of nuclear decay, herbicides, pesticides, etc.

And, given that the rabbit sucking breast milk almost up to the slaughter (4 months), aroma and taste of its meat conjures visions of a regal-dairy diet products. Regular intake of rabbit meat helps maintain a normal body fat metabolism and an optimal balance of nutrients. The availability of rabbit and small lecithin cholesterol prophylacts atherosclerosis.

Visceral fat rabbits - an amazing bioactive substance. It heals wounds. Used as an emollient, antipruritic, antiallergic agents. From it developed cosmetics and medicines.