Grass fed rabbit meat is lean, tender, white, and fine-grained. Studies by Louisiana State University demonstrate that rabbit meat contains the best ratio of lean to fat compared to other meat choices in the American diet. It is lower in fat, uric acid, cholesterol, sodium, and calories than any other domestic meat available today.
Rabbit meat is the elite white meat due to a fatty acid profile that limits cholesterol levels.
Domestic rabbit meat is always in season and can be cooked many different ways. It's also easy to raise your own grass fed rabbit meat for very little investment.
99% of the protein in rabbit meat is digestible making it a great alternative for those afflicted with digestive problems.
Rabbit meat is the richest source of zinc, other than oysters.
Grass-fed products naturally contain higher amounts of the following components:
CLA (Conjugated Linoleic Acid) is an essential fatty acid with some pretty amazing properties. Studies suggest that it:
Although CLA is available in the form of a pill, animal products containing natural CLA are found to be 600% more effective in fighting cancer.
Vitamin A helps fight cancer and is linked to both good vision and good sex. It is also necessary for bone development and the prevention of skin disorders.
Omega-3 is a potent anti-carcinogenic and is essential for a sharp, well-functioning brain. It also reduces blood pressure and lowers the risk of heart attack. To maintain good health, a 2-to-1 omega-6 to omega-3 ratio is recommended. The diet of most Americans is currently estimated to be 20-to-1.
Beta-carotene is an antioxidant that can help lower the risk of cataracts and macular degeneration.
Vitamin E is a potent antioxidant that lowers the risk of both heart disease and cancer. Antioxidants are also considered to be ‘anti-aging’ agents that help your body resist the negative impact of oxidation.
Cooked rabbit tastes similar to chicken. Depending on how it's prepared it can be considered a delicacy with a taste all its own.
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