9.Meat : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Meat provides the full range of amino acids needed to build proteinand it is the main source of iron and zinc and contains a full range of otherminerals. There is little variation in the nutritional value between thedifferent types of meat. The nutritional value is present in the meat fibre,not in the fat which is a good source of energy only. Uncooked meat can bekept refrigerated for several days but should be kept separate from cookedfoods. If both are kept in the same domestic refrigerator then the raw meatshould be kept on the bottom shelves below any cooked food.

Beef, Mutton, Lamb, Pork.

These meats can have a relatively high fat content. Visible fatcan be removed before cooking to reduce the fat level that is eaten. Differentcuts of meat are priced according to tenderness and fat content.


Calf meat has a lower fat content than the meat from adult cattle.

Chicken, Goose, Duck

Fat is usually present in a layer beneath the skin and in the bodycavity. Goose and Duck must be well cooked to ensure that all this fat hasmelted. Skinned meat fillets have a low fat content but are not suitablefor roasting or dry cooking methods. Frozen birds must be completely thawedbefore cooking and the cavity should not be stuffed. Flesh should be plumpand firm when raw.

Rabbit, Hare, Turkey,Venison

Very low fat levels within the meat mean that roasting can producea very dry meat. Cover with a foil to hold the moisture within the fleshor baste with added fat or use moist cooking methods.


Liver is the best source of iron in the diet and also has highlevels of vitamins A, riboflavin, niacin, B6, pantothenic acid, biotin, folacin,B12 , C, D. It should be cooked as little as possible.


This is also a very good source of iron and vitamins thiamin, riboflavin,nicotinic acid, B6, B12, C, E. It should be cooked as little as possible.