Incidentally, horse meat is apparently very high quality—high-protein, low-fat.
What do “low fat” and “high quality” have to do with one another?
Point conceded; I wrote hastily. It does seem, though, that horse meat has quite favorable cholesterol values and an omega-3 to omega-6 ratio.
What do “low fat” and “high quality” have to do with one another?
Point conceded; I wrote hastily. It does seem, though, that horse meat has quite favorable cholesterol values and an omega-3 to omega-6 ratio.