In America Lamb is not one of our major food
choices. Once a year at Easter time my mother would make a roast lamb with mint
jelly. I can’t say that I liked it. But, then I went to Morocco and had lamb
tangine. The meat was soft and moist. In the Middle East and Northern Africa
the meat of choice is lamb. Likewise Greece and especially the island of Crete,
they eat lamb as a major source of meat.
Currently lamb is the most abundant livestock in
the world. Sheep were originally domesticated in Asia and the Middle East; used
both for food and for textiles. Since ancient times lamb has been regarded as a
religious symbol. It is commonly used as a symbol of sacrifice most notably in
the Jewish religion. Christians refer to Jesus as the “lamb of God,” with lamb
often times being served as Easter dinner.
Lamb is a staple in countries throughout the
world including New Zealand, Greece, the Middle East, Australia and Turkey. I
have eaten lamb in every one of these countries and I can tell you that fresh
lamb raised in the grassy hills is both pure and delicious.
Lamb is high in saturated fat, but it is also a
great source of protein. The human body depends upon protein as a building block.
We get all our essential amino acids from meat proteins.
Lamb is also a very good source of zinc. Zinc
affects many of our human functions, especially our immune system. A cofactor
in many enzymatic reactions, zinc is critical in immune functioning, wound
healing and normal cell division. Zinc also helps stabilize blood sugar levels,
the body’s metabolic rate and is necessary for optimal smell and taste
functioning.
Zinc is especially important for men. Not only is
it good for prostate health and sperm count, but it also plays a role in
keeping bone density strong in men. A study of 396 men found a correlation
between those low levels of dietary zinc, low level of minerals in the blood
and low bone density. A 4 ounce serving of lamb provides about 38.3% of the
daily requirement for zinc.
Lamb is also a good source of Vitamin B12 which
is responsible for the production of red blood cells, preventing anemia, nerve
cell development and the proper metabolizing of proteins, carbohydrates and
fats.
Lamb like all red meat should be limited to 1-3
servings a week of about 4 ounces each serving. In other countries meat is not
eaten every day. Vegetable proteins, whole grains and fruits and vegetables
make up the bulk of the diet with meat as a side dish. If you eat lamb, eat
small amounts, no more than 1-2 times per week; so you derive the greatest
benefits without sacrificing your health.
Doctor Lynn
http://www.doctorlynn.com
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