Red Meat
The density of myoglobin determines whether a meat is white or red. Cow, sheep, horse, duck and goose meat are the most common red meats as they contain more myoglobin.
Red meat is one of the most controversial foods there is.. Many university studies on the health effects of red meat found significant correlation between various chronic or fatal diseases– type 2 diabetes, cancers (colorectal, lung, pancreatic, stomach, bladder, prostate, breast, lymphoma, kidney), heart disease, stroke, hypertension, arthritis and red meat consumption, due to cholesterol, trans fat and saturated fat content in red meat. Bacon, hot dogs, sausages, salami and any other processed red meat products being particularly harmful.
However, red meat is also one of the most nutritious foods, it comes with a high percentage of good quality protein (helps build muscles and bones), immunity mineral selenium, zinc, vitamin B12 (keeps red blood cells and nerve cells healthy), alphalypoic acid (a powerful antioxidant), thiamin, niacin, riboflavin, creatine, phosphorus and iron (the type that is easily absorbed by the human body).
According to a recent research on the effects of red meat on cholesterol.. if you happen to have a diet of healthy and balanced diet full off nutritious foods and if you added 100g of lean red meat to your diet daily, you are likely to decrease your level of bad cholesterol LDL and triglycerides by roughly 10% due to red meat’s special fat profile. Although beef is high in saturated fats like oleic acid, myristic acid and palmitic acid, it also contains a type of monounsaturated fat called oleic acid that is quite beneficial.
An Australian research at Deakin University found that adding 40-50g of red meat per day decreased the likelihood of depression and moodiness in women by about 50%, due to higher omega 3 fat content of grass-fed Australian beef or lamb. Beef in general contains small amount of Omega 3 fatty acids, so there are better sources out there.
So it is not a matter of becoming a vegetarian and quitting all animal based foods, it is a matter of selecting the right type and cuts of meats and the portion sizes. For instance, cooking red meat at very high heat can produce cancer causing agents on the surface of meat. Preparation and cooking methods, how the meat is processed and how much fat it contains determine the effects of red meat on your health. Most of the studies do not take these important factors into account.
The solution is not in avoiding red meat all together, but in substituting some of the red meat in your diet with other nutritious natural foods, legumes, fruits, vegetables, nuts and seeds and eating more of lean meats.. Start with staying away from all types of processed red meat and even better all processed foods. Any kind of processed foods and meats come with a long list of preservatives and additives that are simply harmful to your health. Then try and reduce your weekly consumption of red meat to half of what you eat now.
If you love eating beef or lamb, do so but in moderation, probably not more than 100-150g per day. Always go for lean meats as you don’t want the excess saturated fat and calories. Don’t overcook the meat, avoid heavy smoke and charring as they may increase the risk of cancer.
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