Benefits and harms of duck meat




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In many countries, on a par with the duck breed chickens for use in the production of meat. Record for growing birds are the Philippines, where grown to 9 million individuals per year. Duck require little attention, resistant to disease, and therefore, its meat is added to the minimum number of antibiotics. In addition, it has a rich composition of microelements, positively affecting human health.

Great use of duck meat from a part of its meat omega-3, which improves brain activity and appearance of the skin. In addition, duck eggs, beneficial to cancer patients, as they contain acid, not giving malignant cells spread.

Also usefulness of duck meat due included in its structure of vitamin D, which strengthens bones and muscles, improves the immune system, prevents deposition of toxins in the body. In addition, the bird contains a huge amount of vitamin E, a natural antioxidant which prolongs youth, improve the reproductive system, strengthens blood vessels, has a positive effect on the skin and promotes rapid healing of wounds.

Known harm duck meat from the high concentration of cholesterol in the bird, which is a constraint on the use of meat in patients with heart disease. Because of the high fat content, there is damage to this bird for patients with diseases of the liver and gastrointestinal tract. In addition, it should limit the number of people with diabetes.

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