신장에 좋은 고기 ‘Oil’ and ‘fat’ are objects of avoidance, 신장에 좋은 고기 but duck fat is an exception. Some say that duck fat is water-soluble, so even if you eat it, it is excreted out of the body, so you won’t gain weight. Is the fat in duck meat as good as people expect? Pig and cow fat solidifies white at room temperature, but duck fat does not solidify. The common belief that arises from these characteristics is that duck meat oil is ‘water soluble.’ However, the reason duck meat is liquid at room temperature has nothing to do with whether the substance is water-soluble or fat-soluble. Moreover, water-soluble oil itself is impossible to exist. Solubility in water is called ‘water-soluble’, because oil does not dissolve in water. The reason duck meat fat does not solidify is because it contains a lot of unsaturated fat. Oil that solidifies at room temperature is saturated fat. Conversely, unsaturated fats do not solidify and remain liquid even at room temperature. This phenomenon is also observed in butter and margarine. Butter made from the fat in milk contains a lot of saturated fat, so it hardens if left alone.
On the other hand, margarine is made by artificially coagulating soybean oil and corn oil, which do not solidify at room temperature, by adding hydrogen. Duck oil is rich in unsaturated fatty acids. Unsaturated fats help lower cholesterol levels in the body and are therefore relatively more beneficial to health than saturated fats. However, we cannot conclude that unsaturated fat is good for health and saturated fat is bad for health. Saturated fat is an essential component of subcutaneous fat, and research 신장에 좋은 고기 has shown that saturated fat actually prevents diabetes. The problem is not that there is a separate type of fat that is ‘harmful to the body,’ but that excessive intake of fat is the problem. Duck meat is high in saturated fat as well as unsaturated fat. According to the Ministry of Food and Drug Safety’s food nutrition database, 100g of duck meat contains 6.2g of saturated fat and 11.8g of unsaturated fat. The same amount of beef tenderloin contained 4.9g of saturated fat and 6.2g of unsaturated fat, and the same amount of pork shoulder contained 5.9g of saturated fat and 8.6g of unsaturated fat. Compared to the two meats, duck meat has a higher total fat content, including saturated fat.
Duck meat is mostly eaten ‘smoked’. However, the smoked duck sold on the market contains a lot of additives. Nitrites and nitrates, which are problematic in processed meats such as ham and sausages, are representative examples. These ingredients, which are added to give meat a pink color, can be converted into nitrosamines, which cause insulin resistance, during the cooking process. When insulin resistance occurs, blood sugar levels are not controlled within the normal range even when insulin, the blood sugar control hormone, is secreted. The cooking method called ‘smoking’ is also harmful to health. This is because when meat is smoked, carcinogens called polycyclic aromatic hydrocarbons are produced.
The ‘bad’ fine dust condition continues day after day. At this time, how about eating duck meat to expel the fine dust accumulated in your body? Duck meat is one of the foods that is effective in eliminating fine dust. In addition, the health benefits of duck are diverse. Introducing the health benefits of duck. Expulsion of fine dust = Duck meat improves kidney function and helps excrete poisons accumulated in the body due to fine dust or heavy metals. There are actually related studies as well. Professor Song Hyeok’s team at Konkuk University measured toxins in the body after consuming duck meat, and found that compared to before consuming duck meat, the amount of toxins in the body decreased and the kidney’s function to expel toxins from the body was also activated. In the paper Monthly Duck’s Village, author Professor Noh Wan-seop of the Department of Food Engineering at Dongguk University said, “One of the benefits of duck discovered in modern medicine is its detoxifying ability. Toxic substances combine with glycerin, methionine, copper, and goronic acid in the duck’s body. “It is neutralized by enzyme action,” he said.
Relief of menopausal symptoms = Memory loss and depression are among the symptoms that appear in menopausal women. Duck meat is rich in vitamin B, which helps relieve these symptoms. Vitamin B1 in duck meat has a memory-enhancing effect. In particular, duck contains 4 times the amount of B1 than beef and 2 times the amount of chicken. Vitamin B2 in duck meat promotes the secretion of serotonin, which is good for relieving depression. It is rich in nutrients and helps restore energy = Duck meat is rich in 신장에 좋은 고기 nutrients and is perfect as a health food. Duck meat has a high ratio of oleic acid, which is effective in strengthening immunity, and linolenic acid, which is effective in improving blood circulation. In addition, it is rich in essential amino acids, calcium, iron, phosphorus, vitamin B, and vitamin C, which helps supplement nutrition. The unsaturated fatty acid content is also 20% higher than that of pork or beef, so it can be expected to be effective in preventing adult diseases.
To celebrate Duck Day, the Rural Development Administration unveiled dishes using duck meat and duck eggs. Duck ginseng glutinous rice porridge is a seasonal health porridge made by adding ginseng, which is rich in saponin, which increases energy, to duck meat. Scotch duck eggs are a dish made with duck eggs, which have a higher content of protein, fat, vitamin B, and minerals than eggs. It was inspired by a British fried dish called ‘Scotch egg’ made with eggs. It is a nutritious food that is crispy on the outside and moist on the inside as a fried food, adding to the fun. Chives are rich in dietary fiber and contain many vitamins and minerals, so eating them with duck meat can increase their health benefits. Unlike duck, which is cold, chives are warm, so when eaten together, they complement each other and are well balanced. Chives also help to absorb the duck’s unique smell, making it taste even better. This is also the reason why seasoned chives are served together when eating duck meat. Duck meat also goes well with figs. Figs contain a substance called ficin, a proteolytic enzyme, that breaks down the protein in duck meat. This makes the meat tender and helps digestion. In particular, duck breast is dry, but if you marinate it with ground figs, the meat becomes softer and the flavor improves.
신장에 좋은 고기 How to prepare duck meat
Duck meat needs to be boiled in boiling water to make it tender. In particular, adding plenty of spices to the boiling water will completely remove the unpleasant odor from duck meat. If duck meat is soaked in ice water immediately after cooking, it becomes elastic and chewy, making the texture much better.
신장에 좋은 고기 Scotch Duck Eggs (4 servings) Recipe
Ingredients & Recipe = 4 duck eggs, 400g minced pork, 50g carrots, 50g onion, 3g salt, 3g pepper powder, 1 egg, a little water, a little frying powder, a little bread crumbs, a little cooking oil
- Put the duck eggs in a pot, cover with cold water, and boil over medium heat for 7 minutes. Soak in cold water, cool, and peel.
- Clean the onions and carrots, chop them finely, fry them in oil in a heated pan, and cool them.
- Add minced pork, sautéed onions, carrots, salt, and pepper to a bowl, mix well, and knead thoroughly.
- Place plastic wrap or plastic on a cutting board, remove the meat dough, make it into a round shape, then place a boiled duck egg in the center and wrap it in a round shape.
- After beating the eggs until there are no lumps, coat the meat batter wrapped with duck eggs in the order of frying powder → egg water → bread crumbs. Place in oil heated to 170 degrees and fry until golden brown.
Duck Ginseng Glutinous Rice Porridge (4 servings)
Ingredients & Recipe = ½ duck breast, 1 cup glutinous rice, ½ ginseng root, 1 shiitake mushroom, 6 cups water, 1 tablespoon seasoned soy sauce, ½ teaspoon chopped green onion, ½ teaspoon minced garlic, a little salt, a little pepper powder, sesame salt A little bit, a little bit of sesame oil
- Wash and rub the glutinous rice, then soak in water for about 1 hour. Drain the water, place it in a mortar or powder, and grind half of it to make ssaragi.
- Thinly slice the duck breast and then slice it into thin strips. Slice the shiitake mushrooms as well. Add half of the seasoning to the duck meat and shiitake mushrooms, season well, and leave to marinate.
- Cut off the head and fine roots of ginseng, wash, and slice.
- Heat sesame oil in a pot, add seasoned duck meat and shiitake mushrooms and stir-fry, then add ginseng and stir-fry.
- When the meat is half cooked, add the glutinous rice and stir-fry. When the outside becomes transparent, add water and boil. Boil until soft and fluffy, stirring occasionally to prevent the bottom from scorching.