Lamb Kurdyuk is a voluminous fat deposition, which is formed at the ram in the tail area. In the eastern countries, the Kurdyuk is considered a valuable product, which is re-heated and used for cooking various dishes - pilaf, shish kebabs, manti, etc. The benefits and harm of mutton kurdjuk sometimes become a topic of discussion between nutritionists and doctors, but the positive qualities of the product invariably outweigh.
Benefit of a mutton kurtiuk
Kurdyuk is formed not in any sheep, but only in an individual of a certain breed. Due to the fact that sheep fattened sheep feed their fat on clean pastures, their meat and fat contain a large number of useful substances - vitamins, micro- and macroelements, fatty acids. Another important factor in favor of mutton kurdyuk is the absence of toxins in it, because these animals are grown according to age-old traditions, excluding various additives for growth and antibiotics.
If you are engaged in energy-intensive sports or heavy physical work, the mutton fat is able to give you strength for prolonged activity, because it contains 900 kcal per 100 g. However, it should not be consumed while on a low-calorie diet .
Widely Kurdyuk used in folk medicine. Many diseases of the respiratory tract (tracheitis, bronchitis, bronchopneumonia), alopecia, burns and abrasions, as well as weak potency, are treated with lamb fat. In cosmetology, fat-tail fat is used to prepare rejuvenating creams and ointments.
The harm of a mutton kurtiuk
Opponents of eating mutton Kurdyuk in the first place scold this product for high caloric value and the danger of clogging blood vessels with harmful cholesterol. However, in Central Asia, where Kurdyuk traditionally is added to almost all non-sweet dishes, the percentage of people with obesity and atherosclerosis is much lower than in Europe. Of course, if you eat fatty mutton in large quantities and neglect physical exertion, this product will be harmful to health. But with moderate nutrition and good activity - only a benefit.