The doctor named a particularly healthy winter meat - better than turkey and chicken

Gastroenterologist Olga Pomoynetskaya told about meat, which is especially recommended to eat in winter time. In addition, it is a great alternative to chicken, turkey and duck.

"Goose is a winter bird, it is customary to eat it in winter, since it is by winter that the meat gains its nutraceutical value," says the doctor, noting also that "the goose is very clean and selective in eating." The same ducks, as well as pigs, can eat everything in a row, says the expert.

How else do goose dishes differ from others? As noted by the gastroenterologist, the goose has dark, red meat - it contains a lot of myoglobin (per gram of meat a lot of iron and trace elements). "Eating a small piece, you get the maximum benefit," - emphasizes the specialist.

There is another nuance. Here it is important to understand the difference between goose fat and chicken and duck fat. The first "has a high smoke point, so you can cook on it, but do not overcook," says Pomoynetskaya.

Choosing a goose, look at how the breast is formed - it is important that it was fleshy. At the same time, the skin should not have an excessively pale or too yellow appearance. The skin should be free of cuts.