Goose

Goose – a waterfowl of family duck, widely and everywhere used in a household.

Flavoring properties

Goose meat on color is slightly more dark than some chicken meat. On taste it juicy and fragrant and therefore enjoys deserved popularity.

Useful properties of a goose

Meat of a goose contains a lot of protein which is rather easily acquired by an organism. It helps a human body to acquire calcium better. Also it contains vitamins of group A, B, phosphorus, iron and manganese.

Goose meat contains the calciferol which is responsible for regulation of exchange of phosphorus and calcium in an organism, cobalamine – the element necessary for prevention of pernicious anemia, and also the folic acid especially necessary during pregnancy.

Meat caloric content of a goose

Nutrition value of 100 g of goose meat: fats – 7,13 g, water – 68,3 g, carbohydrates – 0 g, proteins – 22,75 g, ashes – 1,1 g.

Meat caloric content of a goose on 100 g – 161 kcal (without skin).

Use of goose meat and offal in the medical purposes

Meat of a goose is ideal for consumption for the people having constant exercise stresses – it feeds an organism with necessary vitamins and supports forces.

Meat of a goose is recommended to use for stimulation of a brain and overcoming stresses therefore it is irreplaceable at exhaustions. Children are not given goose meat as it rather hard is digested and has the increased fat content. It is recommended to enter into a food allowance of the child goose meat in small amounts not earlier than 6-year age.

The human body well acquires a goose offal which recommends to accept at an anemia as they stimulate a hemopoiesis.

The liver of a goose contains a set of vitamins. At it there is a Retinolum important for eyes and skin, and also raising a potentiality the pantothenic acid normalizing a metabolism in an organism, the thiamin transforming carbohydrates to energy, and also the pyridoxine participating in reactions of splitting and synthesis of amino acids. Also the liver of a goose contains the biotin promoting healing of skin and niacin which participates in many oxidizing reactions of living cells.

Use of goose fat in the medical purposes

Goose fat in traditional medicine and cosmetology is applied. It is rich with polyunsaturated acids like oleic acid therefore it surpasses other animal fats in the medicinal properties, and does not do harm to vessels and heart.

Korea considers that goose fat is capable to rassasyvat tumors. In addition, recommend to apply it to people with cholelithiasis as it promotes production of bile. The Korean physicians assure that this product helps to bring toxins out of an organism therefore goose fat is used by them at poisonings.

Goose fat has ability to maintain high temperatures, without changing at the same time the molecular structure. Therefore this product is easily acquired by an organism.

In traditional medicine apply goose fat at such diseases:

• At skin diseases – wet eczema and psoriasis;
Goose
• fat ointments use for treatment of cough;
• At frostbites and burns fat is rubbed in affected areas of skin;
• At treatment of a pulmonary tuberculosis and pneumonia do compresses using goose fat;
• For treatment of an otdyshka do infusions using goose fat;
• At dorsodynias, a trombofelita and diseases of legs;
• For prevention of bronchopulmonary diseases.

In cosmetology goose fat is applied to giving to face skin, legs and hands of tenderness and softness. It well bleaches skin and heals superficial damages.

Contraindications and cautions

Caloric content of goose meat is low, but the frequent use together with goose fat is capable to lead it to emergence of excess weight. It is possible to reduce the meat caloric content of a goose a little if to remove excess fat, and to cook meat or the furnace, but not to fry. Abuse of meat of a goose is capable to increase cholesterol level in blood that, in turn, provokes a heart disease and vessels. Therefore the Goose is contraindicated to diabetics and those who have cardiovascular diseases. Because of difficulties with assimilation it should be eaten with care to people with diseases of a stomach, liver and pancreas.