If you still think of chicken and turkey as the standard of dietary meat, prepare to be surprised.
Nutritionists have revealed the main gastronomic secret: there is a product that is 90% absorbed by the body, does not contain traces of hormones and antibiotics, and in terms of protein content and benefits leaves even popular types of meat far behind.
It is the first food introduced into infants’ diets and is recommended for pregnant women and those who want to lose weight without harming their health.
Meet rabbit meat - a real superfood that deserves a place on your table.
Why do experts call rabbit meat the meat of the future?
It's simple: it perfectly combines things that you rarely find in other products.
With a minimum amount of fat and almost zero cholesterol, it contains a record amount of protein, which is easily absorbed even by a weakened body. Lecithin in its composition not only protects blood vessels from atherosclerosis, but also maintains brain activity, and natural antioxidants fight premature aging.
Rabbit meat does not accumulate toxins, so it is safe for allergy sufferers and children whose immunity is just developing.
But the main advantage of this meat is its versatility. Tender rabbit fillet can be turned into a fragrant pate, dietary soup or juicy stew, preserving all its beneficial properties.
It is included in the menu of athletes, postoperative patients and those who monitor their blood sugar levels. And it is also the only type of meat that nutritionists allow eating even for dinner - it does not overload digestion, giving a feeling of lightness.
The secret of rabbit meat's popularity in Europe and Asia has already been revealed: it is valued for its ability to strengthen bones, improve skin condition and maintain energy balance without extra calories.
But why is it still exotic in our stores? The answer is simple - many simply do not realize what a treasure is hidden behind the modest label.
