Horse meat is highly nutritious, but a certain group of people should avoid it
Speaking with reporters, Dr. Huynh Tan Vu (Specialist Level 2) from the University Medical Center HCMC Campus 3 stated that in traditional Eastern medicine, horse meat is not only consumed daily but also considered a medicinal remedy supporting health.
According to modern medical literature, horse meat is highly nutritious, rich in iron, and capable of supporting cardiovascular health and physical recovery. It is regarded as a healthy alternative to beef for appropriate individuals.
Ancient medical texts such as Compendium of Materia Medica or Nam Duoc Than Hieu (Miraculous Southern Medicine) by Tue Tinh quite clearly recorded the characteristics, benefits, and usage of this food.
According to traditional medicine, each part of horse meat and bone has distinct properties and uses:
Horse meat (horse meat) is sweet, slightly sour, and cold in nature. This is a major difference compared to beef or dog meat, which are warm and hot in nature. Thanks to its cooling properties, horse meat helps clear heat and soothe the body, making it suitable for people suffering from internal heat. Horse meat mainly targets the liver and spleen meridians.
Horse bone (horse bone) has warm properties and targets the kidney meridian. Therefore, horse bone glue is often used to strengthen tendons and bones, and support the treatment of rheumatism and joint pain.
Outstanding health benefits of horse meat
According to traditional medical theory, horse meat is used in many cases to nourish the body and support treatment:
- Support for “wilting syndrome” (atrophy disorder): Horse meat is used for bedridden stroke patients experiencing muscle atrophy and weak limbs, or children with delayed walking and rickets.
- Tonifies qi and blood, restores physical vitality: Horse meat is suitable for postpartum women suffering from blood deficiency, paleness, and fatigue, or individuals recovering from illness who need to replenish their vital energy.
Supports wound healing: Due to its cool nature and tissue-regenerating properties, horse meat was traditionally used to support the healing of chronic ulcers and slow-healing wounds.
Despite its many benefits, horse meat should not be consumed indiscriminately. According to Dr. Vu, horse meat carries a risk of veterinary drug residues. Therefore, people should avoid consuming meat from racehorses, draft horses, or pack horses. These horses are often treated with pain relievers and anti-inflammatory drugs, notably phenylbutazone—an active substance prohibited from food residues due to the risk of damaging bone marrow and the blood-forming system. You should only consume horse meat raised specifically for consumption, with clear traceability and veterinary inspection.
Horses can carry certain parasites such as trichina worms. Therefore, people should not eat rare, raw, or lime-cured horse meat unless it is guaranteed to pass safety quarantine inspection.
Horse meat has a lower fat content than beef but remains a red meat containing relatively high purine levels. People experiencing an acute gout attack or having high blood uric acid levels should limit their consumption of this meat to avoid worsening their condition.
Dr. Vu further noted that when cooking horse meat, it should be prepared with ginger or garlic to balance its cooling nature, warm the spleen and stomach, and aid digestion. You should not cook it for too long or over excessively high heat, as this can make the meat dry, tough, and strip its natural sweetness. Gentle cooking methods such as stewing, making porridge, or steaming thoroughly are recommended.