신장에 좋은 고기 If your throat is sore and your dry cough 신장에 좋은 고기 does not get better, there is a possibility that fine dust, etc., has accumulated in your body. In this case, it is best to eat foods that help excrete toxins from the body. A representative example is duck meat. Learn more about the benefits of duck meat. These days, toward the end of summer, choosing a health food menu is a big task at meal time. Is hot samgyetang better or cold cold noodles better? While I was going back and forth like a child going back and forth between hot and cold baths, a health food ingredient that really caught my fancy recently appeared. The main character is the chewy duck meat, which has its own fan base. Duck meat is a beloved food ingredient in Korea, but China and France are definitely the representative cultures that have enjoyed eating duck meat for a long time. In particular, the dish ‘Beijing khaoya’, familiar to us as ‘Beijing duck’, boasts a history of 300 years. It is made by applying starch syrup and seasoning to duck meat skin and baking it at a high temperature. The more concentrated flavor and crispy texture of the skin are excellent compared to cooking using water. In France, ‘duck confit’ is enjoyed. Cook duck meat slowly in duck oil, then cool and store. And reheat it whenever necessary. In the West, duck fat is considered a more luxurious food ingredient than butter or pork fat. In addition, foie gras, which is considered one of the world’s top three delicacies along with truffles and caviar, is also made from duck or goose liver.
Promotes kidney function 신장에 좋은 고기
Duck meat improves kidney function and helps expel toxins accumulated in the body due to fine dust or heavy metals. In fact, there are studies related to this. Professor Song Hyeok’s team at Konkuk University measured toxins in the body after consuming duck meat, and found that compared to before consuming duck meat, the amount of toxins in the body decreased and the kidney’s function to expel toxins from the body was also activated. Duck meat is especially good for menopausal women. This is because duck meat is rich in vitamin B, which helps alleviate menopausal symptoms such as memory loss and depression. Vitamin B1, which is especially abundant in duck meat, has the effect of improving memory. According to the ‘Nutritional composition of duck meat’ provided by the Korean Duck Association, duck contains more vitamin B1 than beef or chicken.
Good compatibility with chives and figs 신장에 좋은 고기
Duck meat goes well with chives and figs. Chives are rich in dietary fiber and contain many vitamins and minerals, so eating them together can increase their health benefits. Unlike duck, which is cold, chives are warm and when eaten together, they complement each other and are well balanced. Chives also help to absorb the duck’s unique smell, making it taste even better. This is also the reason why seasoned chives are served together when eating duck meat. Figs also go well with duck meat. Figs contain a substance called ficin, a proteolytic enzyme, that breaks down the protein in duck meat. This makes the meat tender and helps with digestion. However, when eating duck meat, it is best to avoid cold water. According to the Korean Duck Association, duck meat is cold in nature and contains a lot of fat, so digestion is slowed when eaten with cold water. Our body’s digestive power decreases by one-tenth every time the body temperature drops by one degree.
Duck Meat History 신장에 좋은 고기
Duck meat was not very welcome in Korea at first. There are various recipes using chicken and beef in manuscript Hangul cookbooks from the Joseon Dynasty, but duck recipes rarely appear. Then, in 1946, boiled duck appeared in ‘How to Make Joseon Food’. It is explained, ‘According to our habits, we eat chicken and raw fish (pheasant) well, and we do not usually eat duck or goose, but if we get along well, it tastes no worse than chicken.’ It can be assumed that duck meat was treated as a substitute for chicken or beef at that time. In addition to these direct records, you can see that duck was considered a non-mainstream food ingredient by looking at proverbs such as ‘eat the chicken and stick out the duck’ or ‘Thank you for the duck eggs from the Nakdong River’. Duck meat is not as light as chicken, and if prepared incorrectly, it can easily give off a foul smell. The difficulty of the cooking process may have also contributed to duck meat not being preferred. Since ancient times, it has been easy to find artistic works featuring ducks in Eastern and Western cultures. Ducks are mysterious water 신장에 좋은 고기 birds that can swim, walk, and fly, and were considered to bring seeds and rain essential for farming. However, unlike this positive cultural symbolism, it is true that duck as a food ingredient did not receive much attention from the beginning. But now things have changed. Duck’s strong detoxification ability and diverse nutritional components are attracting attention, making it a national health food ingredient. In particular, ducks have the nickname ‘flying blue fish.’ This is because it contains a huge amount of unsaturated fatty acids, twice that of pork, five times that of chicken, and ten times that of beef. Unsaturated fatty acids are known as beneficial fats that help improve blood circulation and prevent cardiovascular disease.
But no matter how good it is for your body, fat is fat. It is important to consume an appropriate amount depending on your constitution or condition, and if you are uncomfortable with a large amount of oil, we recommend using an oven or air fryer to cook it lightly. Isn’t ‘smoked duck’ the form we can easily encounter? We recommend ‘Duck Meat and Spinach Rice Bowl’ as a health food that can be easily made at home using smoked duck meat. This dish is made with plenty of iron-rich spinach and seasoned with oyster sauce to pack flavor and nutrition into one bowl. The recipe calls for roasting the duck in a pan without oil. Place the roasted duck in a separate bowl and fry the chopped onions in the same pan. When the onion is half-cooked and opaque, add 1 tablespoon of oyster sauce, 150ml of water, and the roasted duck and simmer for 3 minutes. Dissolve the starch solution here and adjust the consistency. At the end, add spinach, turn off the heat, smother the spinach with the residual heat, and it’s done. You can add garlic, green onions, onions, etc. depending on your taste. There is an old saying, “Don’t eat a cow no matter who gives it to you, eat a pig if someone gives it to you, and eat a duck even if it means emptying your own pocket.” I hope you can end the summer more deliciously with duck meat, which is so healthy that you have to buy it with your own money.