Benefits of Rabbit – Natural Fat-Burning Meat!

Discover the incredible weight loss benefits of rabbit, how to best prepare it and how much you should eat to get maximum benefit from rabbit – one of nature’s amazing fat burning foods.

Rabbit may be used instead of beef. Rabbit does not taste like any other meat. It has a slightly nutty aftertaste and a light flavor. Lots of people claim that rabbit tastes like chicken.

Rabbits are burrowing mammals that can be kept domestically and also live in the wild. You can buy rabbit meat at specialty meat stores or you can hunt for it.

Fat Burning Benefits of Rabbit

Rabbit is full of protein, low in cholesterol, and low in fat. A 4 ounce portion of rabbit contains only 175 calories, and 7.2 fat grams. This is a little bit less than dark turkey meat without the skin.

Rabbit meat contains a lot of protein and is a good alternative to other kinds of meat. For overall health and proper functioning, the human body must have protein.

Here are some of the vitamins and minerals found in rabbit meat: Copper, zinc, iron, selenium, and the B vitamins 2, 6, and 12. Homocysteine levels are regulated by vitamins B12 and B6. If there is too much homocysteine in the body, it can cause a heart attack, stroke, and/or damage to the blood vessels. The liver is shielded from toxins, the colon protected from cancer, and the bones protected from osteoporosis by these two B vitamins. Rabbit contains vitamin B2 (riboflavin). This is important in supporting oxygen-based energy to the muscles, including the heart.

Glutathione is a protein like antioxidant molecule. It must be constantly renewed. The riboflavin in rabbit meat supports this process.

Rabbit contains selenium that works as an antioxidant to remove free radicals before they can do damage to your body. Some types of cancer, as well as the ravages of aging, can be battled with selenium. Selenium is also very important in maintaining good thyroid functioning and supporting a healthy immune system.

Rabbit meat contains copper, which is necessary for many body functions including the development, growth and maintenance of bodily organs such as the heart, brain, connective tissue and also the bones. The synthesis of proteins and enzymes, the utilization and absorption of iron, and the formation of red blood cells are all supported by copper. Cellular energy is produced by the enzymes. This helps regulate blood clotting, transportation of oxygen, and nerve transmission.

Rabbit meat contains Zinc, which is a powerful anti-inflammatory, that guards against infection. It also helps the body maintain a healthy digestive tract. Additionally, it helps with the absorption of calcium and prevents osteoporosis. It also strengthens the immune system and increases white blood count.

Rabbit meat contains iron, which is a building block of hemoglobin. This is what makes it possible for your blood to carry oxygen throughout your body. Proper metabolism and production of energy depend upon these key enzymes.

How To Cook Rabbit

The best method for cooking rabbit is in a casserole mixed with onions and veggies. Flavor roast rabbit with mustard. It is also good braised in thyme sauce or roasted in natural juices.

Rabbits don’t have a lot of breast meat; however, the tenderloin or saddle compares favorably. Ask the butcher to cut the rabbit into pieces for you. This will make preparation easier. The bony rib cage can be used in a stock recipe. A rabbit that weighs 2 1/2 pounds is usually enough for two people. You can serve more people if you are making a stew, crock pot recipe or preparing kabobs.

How Large Is A Serving of Rabbit?

The standard serving size is three or four ounces per person.