www.3w4q.com~ Quick Weight Loss: Eating Lamb in Winter Has a Nourishing Effect, But Did You Know It Also Helps with Weight Loss! Women who want to indulge their taste buds while maintaining a slim figure have become loyal "fans" of lamb dishes.
Lamb is Beneficial for Weight Loss and Gaining Popularity in Japan
The first choice in Japanese cuisine is undoubtedly fish meat, with options like sashimi, sushi, and fish meat bowls. Then comes beef, used in hot pot, grilled meat, and barbecued meat. The most famous being Matsusaka beef, which grows up drinking beer, listening to music, and enjoying massages. Next is chicken, with grilled chicken skewers being the most popular in izakayas all over the streets. However, lamb has always been rarely seen in Japan. Recently, there has been a "promising" trend as food-loving Japanese people have started a "lamb" craze.
High Carnitine Content Promotes Fat Metabolism
The rise of lamb can be attributed to a substance called "Carnitine." It is a naturally occurring water-solable vitamin nutrient found in meats. Scientific research and analysis have shown that carnitine has a strong promoting effect on fat metabolism. Different meats contain varying amounts of carnitine. In every 100 grams of meat, pork contains 21 mg of carnitine, beef 95 mg, and lamb an impressive 281 mg. The higher the carnitine content, the more beneficial it is for fat metabolism. When combined with appropriate exercise, it can achieve the miraculous effect of "using meat to reduce body fat."
High Melting Point of Fat Makes It Less Likely to Be Absorbed
Additionally, the melting point of fat in lamb is higher than that in other meats. The melting point refers to the temperature at which fat transitions from a solid to a liquid state. Pork fat melts at 30°C, beef fat at 40°C, and lamb fat at 44°C. Therefore, lamb fat is less likely to be absorbed by the body compared to other meat fats, making it less prone to causing obesity. With so many advantages, how could lamb not be attractive? Especially to women who want to enjoy delicious food while staying slim, who have become faithful "fans" of lamb dishes.
In our daily lives, we mostly consume mutton (from sheep), such as stir-fried dishes or hot pot mutton. However, recently, many people have been asking about dishes made from goat meat served in restaurants, such as "stewed black goat meat" or "clear-stewed goat meat." What are the differences between goat meat and mutton?
Taste
In terms of taste, mutton is generally considered tastier than goat meat. This is because goat meat contains a fatty acid called 4-methyl octanoic acid, which produces a distinctive gamey smell when it volatilizes.
Nutritional Components
However, in terms of nutritional components, goat meat is no less nutritious than mutton. On the contrary, mutton contains more fat than goat meat, which is why it tastes finer and more delicious.
An important characteristic of goat meat is its lower cholesterol content compared to mutton. Therefore, it helps prevent vascular hardening and heart disease, making it particularly suitable for people with high blood lipids and elderly individuals.
Another significant difference between goat meat and mutton lies in their properties according to Traditional Chinese Medicine. Goat meat is considered cool in nature, while mutton is considered warm. Therefore, mutton has nourishing properties, making it suitable for postpartum women and patients. Goat meat, on the other hand, should be consumed sparingly by patients, and after eating it, one should avoid consuming cool-natured foods and fruits.