Red meat can be useful only if this meat is fresh and healthy
As if vegetarians and opponents of meat products wanted to talk only about the harm of red meat, there is undoubtedly another side to the coin. Of course, this is a good source of protein, which is necessary for proper nutrition. Yes, it can be replaced by some other products, but only partly.
It is the red meat that contains a large amount of iron that helps maintain the level of red blood cells, which in turn are important for the development of red blood cells. Hence, red meat helps maintain normal blood formation in the human body. If you are sick or have an operation, then during this period you must eat meat. Anemia and young age also make the use of red meat in certain doses mandatory.
However, in order to understand whether it is harmful or useful to consume red meat for health, it is important to divide the meat products into semi-finished products (sausages, sausages, bacon, ready-made cutlets), meat of industrially grown animals and the meat of farming herb fattening.
Meat semi-finished products
A full-scale study of Harvard School of Public Health, conducted in 2010 with 1.2 million subjects, showed that daily consumption of meat semi-finished products really increases the chance of developing cancer, diabetes and heart disease.
Only 50 grams of half-finished products and sausages per day are enough to increase the risk of heart disease by 42% and the risk of diabetes by 1% (1). One of the reasons is the presence in the meat of a lot of salt and harmful preservatives.
Obesity and stomach cancer
Nitrate-containing preservatives lead to the development of atherosclerosis (blockage of blood vessels) and reduce the susceptibility of cells to insulin (the body loses sensitivity to calories and can not create a sense of satiety with food). Among other things, these preservatives can cause lung, stomach and other digestive cancers. According to the World Cancer Research Fund, more than 20% of cases of gastric cancer are caused by the use of meat semi-finished products. The use of processed meat to improve the taste, including sausages, ham, beef jerky, corned beef, meat sauces and canned food is carcinogenic. Scientifically proven that this also leads to the development of cancer. In particular, every 50 grams of daily processed meat consumed increases the risk of developing colorectal cancer by 18%.
Meat of industrially grown animals
Buffalo or wild pig living in natural conditions, have 1-3% of subcutaneous fat. Modern industrial cows, grown in conditions of extreme sluggishness, have 25-35% fat, pigs – 40-50%. The type and structure of this fat also changed. Grass, a natural food for cows and pigs, has long been replaced with corn, since it is physically impossible to grow hundreds of millions of cows on natural meadows. Animals that can not naturally digest this food culture have long been genetically modified.
Growth Hormones and Prostate Cancer
In addition to changing the diet of industrial animals, manufacturers use various hormones to speed up the processes of recruitment of meat mass. Even considering the fact that the human stomach is not able to absorb these hormones, the structure and composition of the meat change. Despite the fact that the quality of such meat varies significantly from producer to producer, the increased content of omega-6 fats in meat of industrially grown animals, apparently, still leads to the development of prostate cancer in men.
Meat of farms and “bio-meat”
It is important to understand that the quality of farm meat primarily depends on the level of control in a particular country and the decency of the producer. Theoretically, a “bio-cow” can eat “bio-corn” in closed conditions without the ability to see daylight.
On the other hand, even the meat of animals grown on full-fat herb fattening, and having a natural ratio of Omega-3 and Omega-6 fats, will provoke a change in the intestinal microflora. Not to mention the toxins that arise at the time of cooking.
This harm of frequent consumption of red meat is explained by the fact that we eat processed meat cooked with frying, quenching, preserving, during which carcinogens, pathogenic protein compounds, oligomeric proteins are produced. From the latter, serious diseases of the central nervous system and neuroinfections are possible.
Scientists dispelled the myth and that millions of years ago a man appeared just as a meat-eater and throughout his evolution did not experience serious problems. This is the argument most often put forward by meat eaters in a dispute with vegetarians and moderate lovers of meat dishes. Millions of years ago, in a hominid population, a mutation occurred in the gene responsible for the synthesis of glycolylneuraminic acid. This is what allowed the body to resist malaria epidemics. The price was allergic to glycolylneuraminic acid, contained in the meat of other mammals. Modern man perceives this acid from red meat as an allergen and a foreign element.
How to eat red meat
Doctors around the world begin to agree that if you follow the simple rules of eating red meat, you can stay healthy and not harm your body.
First, it is important to buy only fresh meat from a well-known manufacturer or from a friend of the farmer whom you trust. Thus, you avoid a steak stuffed with hormones or pathogenic microbes.
Secondly, meat lovers need to check their cholesterol level once a year. The analysis takes several minutes, but in case of problems you can adjust the daily diet with your doctor.
Third, red meat can not be eaten daily. All the doctors and nutritionists of the world, the world’s health funds have deduced a weekly rate of red meat – no more than 500 grams. This rule should be adhered to if life and health are expensive. This is not so little. Medium-sized steak, small chop, a pair of sausages, a pair of cutlets – this is enough for a weekly diet. It is important between the methods of red meat to take a break at least one day, replacing it with fish, poultry, seafood. Replacing meat with fish, vegetables, poultry, you can reduce the risk of serious health problems. If you replace one serving of red meat per day with fish, the risk of death from cardiovascular diseases and certain cancers will be reduced by 7%. If on a bird, it will decrease by 14%. Vegetables will reduce the risk by 10%.
Fourth, try not to eat fried chops with fat, it is better to remove it. In general, choose the least fatty meat for extinguishing, baking, cooking. If you like fried meat, it is better to cook it on the grill, in this case the body will get less “bad” cholesterol.