RED MEAT; RISK OF SERIOUS DISEASES?

Choose grass-fed beef which is lower in saturated fat and cholesterol, and higher in omega-3 fatty acids.

Many people argue over whether red meat is actually beneficial to our health. It’s an argument that keeps coming up, supported by research and high-profile campaigns by advocacy groups on both sides of the debate. Although eating red meat significantly increases the risk of premature death, red meat is high in zinc, which is important for a healthy immune system and contains more iron than most foods. But do the benefits outweigh the negative impacts to our health?

Some red meats are high in saturated fat, which raises blood cholesterol. High levels of LDL (low density lipoprotein) cholesterol increase the risk of heart disease. Red meat also contains highly toxic substances that are responsible for many deaths and serious diseases, most commonly heart failure.

What are red meats? What are the pros and cons of eating red meat?

To start off, red meat in culinary terminology is meat which is red when raw, and not white when cooked. Red meat includes the meat of most mammals such as cows and sheep. Although poultry in general is white meat, ground-based birds like chicken and turkeys have dark meat throughout their bodies.

Red meat gets its color from “myoglobin,” a protein which helps the body in utilizing oxygen more efficiently. Red meat does provide a few health benefits for the body that should not be overlooked. It is a good source for vitamins and minerals, including phosphorus, potassium, magnesium, selenium and B vitamins. It is also an excellent source of complete proteins which helps us to lose weight when lean red meat is eaten on a high-protein diet and is essential for muscle and organ health.

Unfortunately, red meat also comes with a few risks to one’s health. In one study that followed more than 72,000 women for 18 years found that those who ate a Western-style diet high in red and processed meats had an increased risk of heart disease, cancer, and death from other causes – explains why doctors advice patience to avoid and/or cut down on the consumption of red meat.

Nutrition experts recommend eating modest servings of lean meat and lots of vegetables.

Then there’s the increased risk of bowel cancer. Generally, this applies only for those who eat red meat more than 2 servings each week. Cholesterol level arises because red meat contains high amounts of saturated fats, which leads to negative health impacts over time. As we all know, high cholesterol is linked to serious heart complications.  Excessive consumption of red meat also leads to a higher risk of osteoporosis due to acid byproduct from digesting large amounts of protein. Daily consumption of red meat also doubles up the risk of breast cancer, especially in young women (reason I drastically cut down my red meat consumption). According to a new analysis of a large European nutrition study, people gain about 4 more pounds over a five-year period for every extra 250 grams of meat they ate daily.

Many of the negative effects caused by red meat consumption have scared people away from consuming it. However, because red meat does offer some great benefits, you don’t have to cut it out of your diet entirely. Instead, you can cut back on your red meat intake and be more cautious about which cut of meat you consume (look for lean meat which contains very little fat) and prepare it in a more healthy way. Try to make red meat only an occasional part of your diet rather than a daily habit.

Every time we turn around it seems that we encounter a lot of opinions from different point of views. Some believe it is “BAD” and there will be another person saying that it is “GOOD”. The bottom line is that no matter which cut you eat, you can guard yourself against health problems if you eat in moderation.