The dislike of many to mutton fat is based on the specific taste of this product. However, when deciding on the use of lamb fat, it is desirable to rely on its benefits and harm.
Benefits of lamb fat for the body
The benefit and harm of lamb fat is due to one ingredient - fatty acids, which in this product is almost a record amount. Fatty acids have been considered harmful for many years. because of their use, cholesterol rises in the blood. A direct consequence of this - the emergence of atherosclerotic plaques in the vessels that cause strokes and other cardiovascular problems.
Yes, excessive consumption of fatty acids can harm your health, but you can not consider them as harmful to the body, because Many essential processes are impossible without fatty acids. For example, the normal formation of hormones, especially - sex. Many know that too addicted to losing weight girls lose the ability to conceive. And for a man, lack of fatty acids is fraught with sexual impotence.
Lamb fat in cooking
In cooking, use 3 varieties of lamb fat - the highest, the first and second. The best, of course, is the highest grade, it is prepared from the selected inner fat and kurdyuk. The taste of mutton fat is specific, it is most often mixed with vegetable oil and used in cooking pilaf, shurpa and other oriental meat dishes. It is the mutton fat that gives these dishes a special taste.
Nutritional value of lamb fat is very high - almost 900 kcal per 100 g. It contains vitamins A and B, however, it is impossible to fill the body's needs for these vitamins. But with heavy physical or mental work, mutton fat can fill with energy, warm and improve the body's resistance to unfavorable conditions. In addition, sheep fat has antioxidant properties, i.e. - prolongs youth.