Studies have shown that meat camel has a lot of benefits to health, where a recent study indicated that red meat causes heart disease and cancer because they contain a substance called «New CG», while the revealed comparative study between camel meat and beef, sheep, goats, poultry, outweigh the flesh camel meat on the rest of the validity for those who want to diet or slimming food and because less damage to the heart due to the low percentage of fat in it compared with other red meat.
The flesh of the camel is characterized by that the fibers rough and broad-based and linked to each other to the fabric of dense connective tissue where there is no fat mixed muscles, it also helps in reducing the cholesterol level in the blood, due to the presence of linoleic acid in it, stressing that the food research has proven through numerous experiments that the presence of fatty acids unsaturated camel meat also reduces the risk of various heart diseases, which found that there is a clear correlation between the incidence of these diseases, and increase the intake of saturated fatty acids in the fat of beef and buffalo, sheep and goats.
Also, the proportion of protein in the camel meat amounting to 86 per cent, and the proportion of proteins Alarcho plasma in the flesh of the beauty of the desert range between 6.45 and 6.76 per cent on the basis of wet muscle weight, while fibrous proteins ratio ranging between 11.48 and 11.93 per cent in the muscles of the different sentences while of up in the connective tissue «connective» to about 2.15 per cent and the proportion of total proteins learned of 22.64 per cent on average sentences, which confirms that eating pieces weighing one hundred grams give the body everything it needs from animal protein a day, what exactly is similar to what you can eat eggs and different kinds of cheese.
But the piece is camel meat or meat footnote of the most meat healthier than beef. The meat footnote of popular food in the Middle East and North Africa, Europe, and Australia, with its resources, which is working to provide appropriate protein for people who want in this type of meat.
Wild camels are fed largely on grasses. Featuring a taste of camel meat as similar to beef in the shape and smell, but richer in iron and vitamin C than beef and mutton alike. The only thing that distinguishes the camel meat he's a bit rubbery.
The health benefits of camel meat
It is the health benefits of camel meat that more red meat for the benefits of beef - a good source of protein and vitamin E. . You can also make use of camel milk, which contains three times more vitamin C than cow's milk and is rich in vitamins B and iron.
Footnote meat contain more protein does not contribute to heart disease. Camel meat is also much better than beef because it contains less fat ratio than all other meats such as beef, lamb, kangaroo.
Still camel meat is eaten in certain areas, including Eritrea, Somalia, Djibouti, Saudi Arabia, Egypt, Syria, Libya, Sudan, Ethiopia, Kazakhstan, and other arid areas, where one of the alternative forms of protein, works as a major source of iron, vitamin D, salts and minerals. Can also be found on the camel meat is sometimes in the Australian Cuisine: For example, lasagna available in Alice Springs.
A report issued jointly by the Saudi Ministry of Health and the US Centers for Disease Control and Prevention (CDC) in 2005 for the details of cases of bubonic plague human caused by eating raw camel liver.
There are the benefits of camel milk
Strong immune system components in camel milk may help fight disease. People who suffer from autoimmune system disorders, such as Crohn's disease and multiple sclerosis, can strengthen Manna device through camel milk, although conventional treatments for autoimmune disorders to suppress the immune system, but that his camel milk are many benefits to these disorders.
Also, low-fat camel milk does not contain vitamins, minerals and health, but also is a rich source of insulin.
It is noteworthy benefits of camel milk for people who suffer from autism.
Studies and Research
US studies have shown that camel meat has many benefits as a producer of meat. It has a low fat content with high nutritional value and has the ability to combat hyper-acidity, high blood pressure, pneumonia and respiratory diseases. Camels and meat products have as meat quality characteristics of the meat and muscle structure and analyzed post-mortem and nutritional value to humans. There is a relatively small component of the global consumption of meat, meat camels exist in Asia, Africa and Latin America and the African Union.
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