Eating Lamb in Winter Helps with Weight Loss
Core tip: Eating lamb in winter has nourishing effects, but did you know lamb also helps with weight loss? Women who want to enjoy delicious food while staying slim have become loyal fans of lamb dishes.
Lamb is good for weight loss; a lamb trend emerges in Japan
Of course, the number one meat in Japanese cuisine is fish, with sashimi, sushi, and fish bowls. Then comes beef, used in shabu-shabu, yakiniku, and sukiyaki, not to mention the famous Matsusaka beef enjoyed with beer, music, and a massage. Next is chicken, with yakitori being the most popular item in izakayas all over the country. However, lamb has rarely been seen in Japan, but recently, a welcome phenomenon has emerged: food-loving Japanese people have started a "lamb" trend.
High carnitine content aids fat metabolism
The rise of lamb is all thanks to a substance called "Carnitine." It is a natural, water-soluble vitamin nutrient found in meat. Through scientific research and analysis, people have discovered that carnitine strongly promotes fat metabolism. The carnitine content varies among different meats. In every 100 grams of meat, pork contains 21 mg of carnitine, beef 95 mg, while lamb has as much as 281 mg. The higher the carnitine content, the more it aids in fat metabolism. Combined with appropriate exercise, it can achieve the amazing effect of "losing fat by eating meat."
High melting point of fat makes it less easily absorbed
Additionally, the melting point of fat in lamb is higher than in other meats. The melting point of fat is the temperature required for it to change from solid to liquid. For pork, it's 30°C; for beef, 40°C; and for lamb, it's 44°C. Therefore, lamb fat is less easily absorbed by the body compared to other meats, making it less of a source of obesity. With so many benefits, how can lamb not be appealing? Especially for women who want to enjoy delicious food while staying slim, they have become loyal fans of lamb dishes.
In our daily lives, we mostly eat mutton, such as in stir-fries and hot pot lamb. But recently, many people have been asking about dishes made with goat meat in some restaurants, such as "Stewed Black Goat Meat" and "Clear-Steamed Goat Meat." What is the difference between goat meat and mutton?
Texture and Taste
In terms of texture and taste, mutton is more delicious than goat meat. This is because goat fat contains a fatty acid called 4-methyloctanoic acid, which produces a special gamy smell when it volatilizes.
Nutritional Content
However, in terms of nutritional content, goat meat is not inferior to mutton. Compared to goat meat, mutton has a higher fat content, which is why it tastes more delicate and savory. An important characteristic of goat meat is that its cholesterol content is lower than that of mutton, so it can help prevent arteriosclerosis and heart disease, making it especially suitable for people with high blood lipids and the elderly. There is another major difference between goat meat and mutton in Traditional Chinese Medicine: goat meat is considered "cooling" in nature, while mutton is "heating." Therefore, mutton has a nourishing effect and is suitable for postpartum women and patients. It is best for patients to eat less goat meat, and after eating it, ordinary people should also avoid other "cooling" foods and fruits.