Health & Life

Who should avoid eating duck meat?

Duck meat is a healthy food choice, although it may not be suitable for everyone.

27 February, 2024

113

Nutritional content of duck meat

In 100g of duck meat, there are about 25g of protein (much higher than beef, pork, goat, fish, eggs). In addition, the amount of nutrients such as calcium, phosphorus, iron, vitamins (B1, B2, A, D, E), niacin acid… is very high.

Duck meat is a type of poultry meat with a very cold property. According to folk experience, eating duck meat can treat cough, heat diseases, inconvenient urination as well as nourish internal organs and the urinary tract. When you want to use duck meat to treat your illness, you should choose male ducks with green heads or white ducks with black beaks for the best results.

Health benefits of duck meat

According to Eastern medicine, duck meat has a cold property and has the effect of nourishing the yin and strengthening the stomach. In the book “Bản thảo cương mục” by Lý Thời Trân, the benefits of duck meat are mentioned, they can treat tuberculosis, heat diseases, inconvenient urination, nourish internal organs and the urinary tract.

In addition, the book “Nhật dụng bản thảo” mentions that duck meat helps generate body fluids, nourish the stomach, and stabilize the mind.

The majority of the benefits of this type of food are suitable for men because it will enhance the nutritional benefits of the meat.

Furthermore, it is extremely beneficial for women who have irregular menstrual cycles, have hot hands, or breastfeeding women with insufficient milk.

Consuming this type of meat is also beneficial for people with tuberculosis, lung disease, cardiovascular diseases, as well as cancer patients undergoing chemotherapy and radiation therapy.

Who should avoid eating duck meat

Due to the cold property and the nourishing yin effect of duck meat, people with yang deficiency, weakness, and unresolved external symptoms should not eat duck meat.

In addition, people who frequently experience stomachache, bloating, diarrhea, or have a cough, phlegm, and easily feel cold in summer should also avoid duck meat. If consumed, it is advisable to add spicy ingredients such as ginger, lemongrass, and pepper to reduce the cold nature of duck meat.

What to avoid combining with duck meat?

The following foods should not be combined with duck meat, for example:

Duck meat and chicken eggs can cause indigestion.

Combining duck meat with persimmons can cause poisoning, and even death.

Eating duck meat correctly

Duck meat does not have the delicious aroma like other poultry meats, it often has a quite unpleasant smell, so before cooking, you need to remove the unpleasant odor so that the duck meat has the most delicious flavor.

You can remove the smell of duck meat with alcohol and ginger by squeezing the duck meat with crushed ginger and rubbing it with alcohol, then wash it again to remove the smell. Or you can replace alcohol with vinegar or salt, both are fine.

Frequently asked questions

People with high uric acid levels, those suffering from gout, and individuals with kidney or cardiovascular issues should avoid consuming duck meat due to its high purine content.

Duck meat is a rich source of purines, which can increase uric acid levels in the body. High uric acid can lead to gout, a form of arthritis, and also contribute to kidney and cardiovascular problems.

Duck meat offers several nutritional benefits such as being a good source of protein, containing essential amino acids, and providing vitamins and minerals including iron, zinc, and B vitamins. However, it’s important to consume it in moderation and be mindful of any potential health risks associated with high purine content.

Duck meat is higher in fat and calories compared to other lean meats like chicken or turkey. However, it also provides a significant amount of nutritional benefits when consumed in moderation as part of a balanced diet.

While duck meat is higher in fat, it primarily contains unsaturated fat, which can actually help lower bad cholesterol levels. However, it’s important to trim excess fat and skin before cooking to reduce the overall fat content.