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Health Food of the month - Goose

December 2018


Picture of cooked goose
Goose can make a lovely change at Christmas

Previous Health Foods of the Month...

Sugar

Pumpkins

Bananas


 

Diet & Supplements Index

Cooking your goose

Turkey might still be the top favourite for that special Christmas meal, but there is also a growing trend to cook a goose instead.

Geese may be a new trend for Christmas, but they are not new...they have been domesticated in Europe since Roman times and since 1200, Nottingham has run a Goose Fair every year. Even sayings come from them..cook your goose, what is good for the goose is good for the gander (the gander is a male goose). They really are an integral part of British history.

A lot of people dismiss goose meat saying it is too fatty to be good for you. But in fact goose meat contains some really useful nutrients. For a start, it is packed with protein, with over 35 grams of protein in just a cupful of about a 140 gram serving.

The same amount contains 378 mg of phosphorous. This is essential to maintain healthy teeth and bones and also can help relieve problems associated with osteoporosis. Phosphorus is associated with heart health as well.

A cup full of goose will also offer around 3.96 mg of iron. Iron is an absolute essential in our body, helping to ensure oxygen is carried and transferred from one cell to another. We need iron for pretty well every organ in our body to ensure proper working of our day to day functions.

Interestingly, goose also offers useful levels of selenium. This offers a number of key benefits including antiviral effects and possibly protect against certain cancers including bladder, colorectal and prostate cancers.

Copper and zinc are two other good benefits found in goose meat. Copper can help lower bad cholesterol and zinc pairs up with Vitamin B6, also found in goose meat, to promote mental health and the functions of neurotransmitters. Zinc also helps the body in healing purposes.

But that is not all. Goose meat has lots of other key elements including B12, B3 and Riboflavin...so certainly goose is a useful meat.

The fat aspect is interesting as goose fat is actually high in monounsaturated and polyunsaturated fats plus it is rich in oleic acid C18, a specific type of monounsaturated fatty acid which is thought useful to help lower blood cholesterol levels. Nutritionally, in terms of saturated versus monounsaturated, it falls around half way between butter and olive oil. The French have always loved it, and in the past used to call it white magic -  goose fat was so revered that only the aristocracy had permission to eat it.

If you think goose might make a nice change this winter, today many supermarkets sell ready to cook geese and there are lots of recipes on line on how to turn a goose into a fabulous celebratory dish.

This BBC site offers a choice of goose recipes and there are lots of other ideas that can be found on the internet.


 


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