Eileen Higgins, MD, FACS
Some of the Exotic Meats
I’m not sure how many of us would give any of these meats a chance. Perhaps because most are not sure of the nutritional statistics. So, if you’re ever faced with an opportunity, I hope you remember this blog, and have fun
Bones of frogs’ legs were discovered in an archaeologic dig in Briton dating back to between 7,596BC and 6,250BC. This evidence that frog legs were part of the local diet could lead one to the conclusion that Brits started eating them before the French. Nonetheless, they are a great source of protein, with 16 grams per 100 gram serving, based on a 2.000 cal diet. The cholesterol content of frogs legs is roughly 1/3 that of an egg yolk and equal to cooked light meat chicken.
Alligator meat is high in protein, about twice that is in the typical cut of beef. A 3.5 ounce serving contains 4 grams of fat, with none of it saturated. A 3.5 ounce serving of top sirloin contains 14 grams of fat, 6 grams of it saturated. The choice meat of an alligator is the tail meat. So good so far; however, alligator contains high levels of mercury contaminant and should definitely be avoided when pregnant or nursing.
On to ostrich meat. It is the only meat recommended by the American Diabetes Association. The American Heart Association and the American Cancer Association recommend it as well… need I say more? Ostrich meat has less calories than white meat chicken and roughly the same amount of protein. It has slightly less total fat, with none of it saturated, and it is low in cholesterol.
Goat meat, aka mutton, makes up 6% of red meat consumption worldwide. There is a national trend toward goat meat, and no wonder. It’s kosher and halal; it has 2/3 less fat than pork or lamb and less than half as much as chicken. Your best bet is to get it locally, and know who you’re dealing with: how old the animal, what, how and when cut …
So, don’t be afraid, it tastes like chicken!