Is red meat bad for you | nutritious

Do you know what is red meat? Do you know why you should eat less red meat?

Red meat is a nutritious word that refers to the appearance of crimson meat before cooking. All mammals such as pork, beef, lamb, venison, rabbit meat, etc. are red meat. Red meat contains high levels of saturated fat.

Red meat generally refers to meat of pigs, cattle, sheep and other livestock, while white meat generally refers to meat such as poultry, fish and shrimp. Red meat has more slow muscle fibers and is rich in myoglobin and hemoglobin, which are blood red. White meat has more fast muscle fibers, lacks myoglobin, and the color of the glycogen is white, so it appears white.

Usually we will hear some people saying that eating red meat is not good.

Red meat is an acidic food. Acidic foods often contain rich protein, fat, and sugar. They contain potassium, sodium, calcium, magnesium and other elements. Eating less is good for appetizing and digesting. More food can cause disease. Because in a natural and healthy state, our body should be weakly alkaline, that is, the blood pH (pH) is around 7.4. When the body is in this weak base state, the extremely complex biochemical effects in the body can be used to the extreme. The elimination of all waste can also be rapid and thorough and will not accumulate in the body. On the contrary, if too much acidic food is taken, the body and blood become acidic, and over time, it will lead to organ failure and various diseases. In acidic foods, red meat bears the brunt, because red meat contains a lot of saturated fat that can cause breast cancer and intestinal cancer, and the high iron content of red meat can lead to other cancers. People eat red meat and easily cause high body. Heart disease and high cholesterol cause heart disease, while nitrosamines in red meat products are strong carcinogens.

Therefore, proper eating of some red meat is good for health, but if it is excessive, it will bring about adverse effects. If it is not adjusted for a long time, it will cause disease and eventually die prematurely.

How to eat meat healthily

Red meat contains a substance called conjugated linoleic acid, which is an anti-cancer substance. The nutritional value of fat in white meat is higher than that of red meat. In general, red meat and white meat are healthy and scientific treatment is very important.

From the point of view of collocation, meat protein content is high, and contains more lysine, suitable for consumption with cereals, which is conducive to the full play of protein complementation.

From the perspective of traditional medicine, pork is cold, “eat more food can help heat sputum, move wind and wet”, while hens are mild in meat, can nourish the stomach and adjust the breath, is the first choice for the elderly with ill health and ill health. food.

In general, “white meat” is more suitable for the elderly who are susceptible to cardiovascular and cerebrovascular diseases than “red meat.” In the daily diet, elderly friends should eat low-fat, low-calorie “white meat”, and eat less “red meat” with high fat content and more energy to achieve the purpose of health and taste.

Here are a few tips for eating meat:

1. Overcooked meat is easy to cause cancer

No matter what meat you eat, people feel that the roast is better and better. Therefore, the pressure cooker came into being, used it to stew ribs, etc., in ten minutes, even the bones became soft.

However, at temperatures between 200 ° C and 300 ° C, amino acids, creatine livers, sugars, and harmless compounds in meat foods react chemically to form aromatic amine groups. These food-derived aromatic amine groups contain 12 Of the compounds, 9 of them have carcinogenic effects.

In contemporary life, industrial pollution accounts for 50% of human carcinogenic effects, while dietary effects account for 35%. Previously we underestimated the toxic chemicals in food that caused cancer. Do not eat over-cooked meat until the problem of the aromatic amine-based compound is not fully understood. The best way is to burn the meat in a microwave oven and then pour off the broth with many compounds, so as to avoid the harm of the aromatic amine-based compound to the human body.

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2. Bacon frying produces a lot of nitrite

The bacon contains nitrate and is fried and fried to produce the carcinogenic nitrosopyrrolidine. Therefore, when eating salted fish, bacon, sausage, ham and other foods, avoid frying. The correct way to eat is to cook the bacon, sausage, ham and other foods to make the nitrosamines volatilize with water vapor. At the same time, it is best to add some rice vinegar when cooking salty food, because vinegar has the function of decomposing nitrite and can be sterilized.

3. Eat too much lean meat and easy to grow spots

Some people think that eating fat will make you fat, and eating lean meat will not gain weight and ensure nutrient intake, so you will eat lean meat. In fact, eating more lean meat may not be good. The content of methionine in lean meat is high, and methionine can be changed to homocysteine ​​under the catalysis of certain enzymes, and too much homocysteine ​​can cause atherosclerosis. Animal experiments have shown that homocysteine ​​directly damages animal endothelial cells and forms typical atherosclerotic plaques. Therefore, eating lean meat should be moderate, not much better.

4. Pork soaked in hot water loss nutrition

Some people often wash the fresh pork they buy in hot water, which will cause the pork to lose a lot of nutrients.

Pork muscle tissue and adipose tissue contain a large amount of protein, which can be divided into sarcoprotein and myosin. The freezing point of dysin is 15 ° C ~ 16 ° C, very soluble in water.

When the pork is soaked in hot water, a large amount of dysclein is lost. At the same time, musins ​​contain organic acids, glutamic acid and sodium glutamate, and the loss of them will affect the taste of pork. Therefore, the pork should not be soaked in hot water, but rinsed quickly with cold water.

5. The smaller the animal, the better

The best meat in daily life is shrimp, fish, goose, duck, chicken, followed by lamb, pork and beef.

The chemical structure of goose and duck is very close to that of olive oil. Regular consumption has the effect of lowering blood cholesterol in the human body, which is good for heart health. Fish protein absorption rate is very high, so it is especially suitable for middle-aged and elderly people, especially those who are weak.

When eating small fish or small shrimps, it is especially necessary to eat with the tail and tail. The fish head is rich in essential nutrients such as phospholipids, while the fish oil rich in fish belly is an unsaturated fatty acid beneficial to the body.

In addition, compared with fish, the content of calcium and magnesium in shrimp is more abundant, and the astaxanthin, which is unique to shrimp, has anti-oxidation and anti-aging effects.

6. The lighter color of the meat is better.

Meat can be divided into three categories according to the presence or absence of color: the first category is bright red or dark red, such as pork, beef, and mutton. The second category is flesh-colored or tender white, such as chicken, duck, goose, rabbit and fish. The third type is almost colorless, mainly aquatic shellfish meat, such as clam meat, oysters and crab meat.

The saturated fat and cholesterol content in light and colorless meat is significantly lower than that of red meat. It is precisely the smaller the smaller the size of the animal meat, the more light the animal is, the more nutritious it is. It is recommended that you should lean on the small fish and shellfish in your daily diet.

Is white meat healthier than red meat? Don’t pull it, eat which one to eat | Re-recognize food

Many small partners may have heard that red meat is unhealthy and even cause cancer. Some people may even avoid eating red meat and only eat white meat such as chicken and fish.

So what is the difference between red meat and white meat?

Red meat refers to meat that is reddish before cooking, such as pork, beef, lamb, venison, rabbit meat, etc. Most of the mammalian meat is red meat; white meat is white before cooking. Meat, including fish, poultry (chicken, duck, goose) and some seafood.

Red meat is characterized by thick muscle fibers and high saturated fat fat content; while white meat muscle fibers are fine, mainly protein, low in fat content, and mainly unsaturated fatty acids.

Because of the high content of saturated fat in red meat, saturated fat has been thought to be associated with obesity and heart disease in the past. Therefore, red meat has become an unhealthy symbol in the eyes of many people.

But frankly, the life of eating only chicken breasts is a lack of taste, and the red meat such as lamb and pork is delicious! Which one of the delicious stewed lambs can be rejected by anyone who loves food.

How is red meat pushed onto the guillotine?

In the 1950s and 1960s, red meat was not yet criticized alone. Anse Keith, the father of the American Dietary Guidelines who created the “Fat Hypothesis”, is busy resisting everything that contains high saturated fat. (About the “fat hypothesis”, poke this review )

So, what exactly makes red meat so targeted? We have to start from the source.

1. The invention of the heart-protecting diet made people start to avoid red meat.

The timeline is still back to 1955 – the year when President Eisenhower suffered the first heart attack . To treat the president’s heart disease, two years later, New York City Health Director Norman Jolliffe founded the Anti-Coronary Club.

Joe Liv is a respected authority who wrote a book called “Reduce and Stay Reduced on the Prudent Diet.” This set of heart-protection diet advice: eat less red meat such as beef, lamb or pork, no more than four times a week (more in the present), while eating fish and chicken.

The heart-care diet was built on the popular “fat hypothesis” of the time and was quickly accepted by the public. It also made red meat a target of public criticism – this is the way the president adopted and appreciated.

2. In Western culture, red meat is considered unhealthy and unclean

It sounds like some metaphysics: Western culture has long regarded red meat as something that is not trusted, linked to greed, incitement to the senses and male abilities.The unclean, unhealthy view of red meat is deeply rooted in the American subconscious.

On the other hand, animals such as cattle and sheep are more sensitive and more human than birds and fish in the Western perspective. From a religious perspective, eating them is very cruel.

In addition, in 1971, the French writer Moore Lape published “Diet for a Small Moore Lappé”, pointing out that the meat eaten by Americans, especially beef, would cause a lot of waste of resources. Because cattle consume 21 pounds (about 19 pounds) of vegetables to produce 1 pound (about 0.9 pounds) of meat, and these vegetables are enough to help people in poor countries.

Such mainstream ethical concerns, coupled with the conviction of the “fat hypothesis”, have made red meat less popular. The publication of the 1980 American Dietary Guidelines is even more fuelful.

This guide puts red meat on top of the diet pyramid, which means: red meat should be eaten less because it is not good for the body,It is recommended to “eat more grains and fruits and vegetables, and occasionally and try to avoid eating red meat”. Since then, Americans are willing to stay away from red meat and switch to other foods.

3. Research on red meat shows harmful to health

In addition to the influence of Western culture, there are some studies that have been used to verify that red meat is harmful to human health.

One of the most famous is the experiment called “Nurse Health Research” , which tracks the diet and health status of more than 116,000 nurses for more than 20 years to analyze the effects of red meat on the body. The study was conducted through a questionnaire and combined with another similar but smaller epidemiological study data that they monitored for male doctors.

The study concluded that eating 3 ounces (about 85 grams) of red meat a day is associated with a 12% increase in overall risk of death – including a 16% increase in cardiovascular disease and a 10% increase in cancer.

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