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~ A HEALTHY SNACK ~

Our biltong consists entirely of red meat (beef) and seasoning. It is, therefore, a natural, rich source of protein (1) with a high biological value and essential nutrients which are highly bioavailable in the body (2). Increased protein intake is associated with a lower risk of hypertension and coronary heart disease (3).

 

Moderate consumption of lean red meat has significant positive health benefits including its role in providing anti-inflammatory polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) (4; 5). Both PUFA and CLA are reported to improve health (6).

Biltong is becoming popular within the sporting industry as it makes for a healthy snack packed with high quality protein. Healthy body weight and composition has been achieved through increased dietary protein (7). Athletes are becoming ambassadors for biltong, promoting its nutritional benefits as a healthy snack.

But, above all else, it's seriously tasty! Try some and see for yourself!

 

 

References

 

1. Zdanowska-Sasiadek, Z, Marchewka, J., Horbanczuk, J., Wierzbicka, A., Lipinska, P., Józwik, A.,Atanasov, A., Huminiecki, I., Sieron, A., Sieron, K. and Strzaikowska, N., 2018. Nutrients                   Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat. Molecules, 23(6), p.1267.

2. Wyness, L., 2016. The role of red meat in the diet: nutrition and health benefits. Proceedings of the Nutrition Society, 75(3), pp.227-232.

3. Hu, F.B., 2005. Protein, body weight, and cardiovascular health–. The American journal of clinical nutrition, 82(1), pp.242S-247S.

4. McAfee, A.J., McSorley, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J.M., Bonham, M.P. and Fearon A.M., 2010. Red meat consumption: An overview of the risks and benefits. Meat

     science, 84(1), pp.1-13.

5. Thom, E., Wadstein, J. and Gudmundsen, O., 2001. Conjugated linoleic acid reduces body fat in healthy exercising humans. Journal of International Medical Research, 29(5), pp.392-396.

6. MacRae, J., O'Reilly, L. and Morgan, P., 2005. Desirable characteristics of animal products from a human health perspective. Livestock Production Science, 94(1-2), pp.95-103.

7. McNeill, S.H., 2014. Inclusion of red meat in healthful dietary patterns. Meat Science, 98(3), pp.452-460.

 

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