Food- Meat- Rabbit.
As we start off the new year, I wanted to jump in and start looking at foods. In this one, we are going to be looking at Rabbit Meat. I know, I know, I understand all of the pet stuff but let's not get stuck there. We are simply looking at it in an educational way. I pulled the text of this from a website in the UK. In Europe, they do things much differently than we do here, in some areas. Having lived in the UK, I can appreciate and respect many of the things they do there that are different. I am interested in this topic because of the Omega-3 content as well as many of the other nutrients that are more available to a human-being than many other types of meat provided. I also understand that they use this food source in hospitals in some countries "down under" because of its ability to be able to be digested by people in recovery from serious health issues. To answer the questions that are circulating in some people's minds about now. Mainly this one, "Can we not eat meat and still get the nutrients we need"? Yes, you can. Well, yes it can be done, but most people are not willing to do what has to be done to do it. It takes education, persistence, and dedication to a system, if you will, in order to be able to do it. Most people aren't able to go there for a variety of reasons. But until such time happens that we can function without meat, we have to look at the various options out there. It also helps to be able to source your own food.
Here is the article;
Rabbit (Oryctolagus cuniculus)
Rabbits were used for meat as far back as 1500 BC. The first recorded rabbit husbandry was in early Roman times where they were kept in walled rabbit gardens for food. This saved waste over bigger animals because the rabbit was all eaten and at that time there was no refrigeration. It was decreed by law in the Roman Empire that all young maidens be fed rabbit meat because it would make them more beautiful and more willing. In 1859 a single pair of rabbits was released in Victoria, Australia and, in just 30 years, gave rise to an estimated 20 million rabbits.
Rabbit is lower in fat and cholesterol than chicken, turkey, pork, beef and lamb. A 100 g portion of rabbit has an average of just 150 calories. It is rich in vitamin B3 (pantothenic acid), vitamin B9 (folate), vitamin B12 (cyanocobalamin), choline, betalain, omega-3 and omega-6 fatty acids and high-quality proteins and is a good source of iron. Many women of childbearing age have iron deficiencies. It is also a rich source of calcium, magnesium, potassium, phosphorus, selenium, sulphur and zinc.
Rabbit is also one of the richest sources of the essential amino acids and is, therefore, a good choice for helping to overcome nerve or neurological disorders as the body's hormones and neurotransmitters are made from these amino acids. See Addictions.
A leg of rabbit has the leanest meat (about 4 g of fat per 100 g). The saddle and shoulders have slightly more fat (about 8 and 12g of fat per 100 g). With an average of around 8 g of fat per 100 g, rabbit is one of the leanest types of meat. It is best to limit the fat content by removing any fat. Rabbit that is bought in cuts has usually already had the fat removed.
The limited amount of fat in rabbit consists of one-third of saturated fatty acids and for almost two thirds out of cholesterol-friendly unsaturated fatty acids. Compared to many other types of meat, rabbit contains more heart-friendly omega-3 fatty acids. The favourable composition of the fats and the delicate flavour of rabbit meat is partly the result of the balanced feed of the animals containing amongst other things alfalfa and flaxseed.
Rabbit is one of the most nutritious and lowest-calorie meats known to man and is especially suitable for special diets for those with anaemia, blood disorders, bone disorders, depression, heart disease, nerve disorders, and fatigue, alcoholics and heavy drinkers, Alzheimer's disease, Parkinson's disease, dementia, tinnitus and those on powerful medications that can block absorption of vitamin B12 and expel minerals, diets for the aged, low sodium diets and weight reduction diets especially to combat obesity.
So there we go, chew on this for a while. I will do a Part 2 and discuss the various aspects of the way it helps and the reasons why some of the benefits are there.
