Which barbecue is the least harmful to the liver?

0

The gastroenterologist, hepatologist told what kind of meat the kebab is made of least harmful to the liver and why.

We all love barbecue, but our liver doesn't like it very much. This dish is not the most useful from the point of view of preserving health.

“When we talk about the usefulness or harm of any product, we first of all consider its fat content. Most often, such thoughts arise during cooking, especially frying. The more fats are fried, the more oxidized fats are produced. And they are harmful to the liver and pancreas,” explains the doctor.

When choosing meat for barbecue, you must first focus on its fat content. The leader in fat content is pork — from 30 to 50%! Poultry meat (chicken, turkey), which many consider dietary, contains approximately 20% fat.

The lowest percentage of fat in lamb and beef is only 16%. Pay attention to this when choosing meat for frying.

In addition to fats, we also look at the protein content of meat. Protein is an important resource for our body. The favorites are still the same – lamb and beef, you can also add rabbit meat to them (they contain approximately 25-30% protein).

Poultry and pork have almost half as much protein – about 17%.