Kangaroo and other wild meats are nutritious, high in protein and fat, and contain only trace carbs.
Be sure not to add other high FODMAP ingredients like onions or garlic while cooking.
Kangaroo meat is mostly produced in Australia from wild kangaroos and in 2010 was exported to over 55 countries worldwide.
The kangaroo has been historically a staple source of protein for indigenous Australians. Kangaroo meat is high in protein and low in fat (about 2%). Kangaroo meat has a very high concentration of conjugated linoleic acid (CLA) when compared with other foods. CLA has been attributed with a wide range of health benefits including anti-carcinogenic and anti-diabetes properties, in addition to reducing obesity and atherosclerosis.
