The Case for Venison:
Health, Environmental, Ethical, and Economic Benefits of Locally Sourced Wild Meat
As concerns grow over the environmental impact and health implications of factory-processed meat and low-budget processed foods, locally sourced wild venison stands out as a superior alternative. This article explores the numerous benefits of venison, particularly in terms of health, environmental sustainability, ethical considerations, and financial advantages, using UK-specific data and references.
Health Benefits of Venison
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Nutrient Density: Venison is a nutrient-rich meat that provides around 30 grams of protein per 100 grams. This is higher than many processed meats, such as chicken nuggets, which often contain fillers that reduce their protein content. According to the UK’s Food Standards Agency, venison contains less than 2 grams of fat per 100 grams, compared to approximately 10 grams for beef and even higher for processed meats. Lower fat content helps reduce the risk of obesity, cardiovascular disease, and hypertension.
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Essential Vitamins and Minerals: Venison is rich in vital nutrients like B vitamins (especially B12), iron, zinc, and selenium. B12 is crucial for neurological function and the formation of red blood cells. The UK National Health Service (NHS) highlights that iron from animal sources like venison is more readily absorbed compared to plant-based iron, which helps prevent iron-deficiency anemia—a common issue among children.
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Lower Cholesterol: The low saturated fat content in venison also means it has a reduced cholesterol level. The British Heart Foundation states that reducing saturated fat intake is linked to lower LDL cholesterol levels, which can decrease the risk of heart disease. Venison’s lean nature supports cardiovascular health and overall well-being.
