The red meat of veal, lamb, lamb or pork is a source of proteins, vitamins and minerals essential for health, and can be beneficial for the body and form part of a healthy and balanced diet.
However, when consumed in excess, red meat can be detrimental to health, such as an increased risk of heart disease, stroke, and cancer, in particular.
- In addition to the usual cuts of beef.
- Lamb and pork that are already fatty.
- Cuts such as bacon or sausages such as chorizo.
- Chorizo and salami.
- Also cause damage to health because they contain high levels of sodium.
- Preservatives.
- Among other chemical additives that they end up being what is even worse than plain red meat.
Here are 5 reasons to decrease your red meat consumption during the week.
Because it contains high amounts of fat, high consumption of red meat increases the risk of heart disease, such as heart attacks and high blood pressure. Even with the removal of excess fat from meat before and after cooking, the fat remains between the muscle fibers, which is detrimental to health.
The easier to cook, the fatter the meat, and you should prefer less fatty cuts, such as breast, thighs, duck, filet mignon, crust, scab, and lizard.
In addition to avoiding or reducing fatter cuts at least once a week, such as termites, ribs, breast, bib, dried meats, counter steak, chop, rump and flanker.
In addition to being high in fat, red meat is high in saturated fat, which is responsible for increasing cholesterol in the body. High cholesterol causes more fat to accumulate in the blood vessels, which can lead to atherosclerosis, which is the blockage of the vessels, which can increase the risk of high blood pressure and stroke. . Learn about the 12 symptoms that can indicate a stroke.
Consuming red meat can make the blood more acidic, and to compensate for this, the body consumes more calcium, iron, and magnesium, important minerals that must be used for building bones and hormones or for detoxifying the body.
Excess red meat, especially when accompanied by a low intake of fruits, vegetables, and whole grains, increases the risk of bowel, stomach, pharyngeal, rectal, breast and prostate cancer.
This type of meat increases inflammation in the gut, especially processed meats such as bacon, sausage and sausage, promoting changes in cells that can cause inflammation and cancer. Find out what foods can help prevent cancer.
People may end up using antibiotics indirectly from meat, as these drugs are administered to animals to ensure they do not get sick and produce better quality meat, as well as avoiding additional costs for treatment. animals.
This overconsumption of drugs can lead to resistance to antibiotics, making it difficult to treat them effectively in the event of illness. In addition, the frequent use of antibiotics can stimulate the appearance of more resistant bacteria in animals, creating a risk of contamination for humans from meat.
To avoid the damage of red meat, it is best to eat fish and white meat, using red meat only 3 times a week, and when eating, cooking, frying or grilling on a hot surface so that it is not necessary to add any type of meat . . oil or vegetable fat, allowing the meat itself to release the fat it contains.
It is also important to limit the maximum consumption of bacon, sausages, sausages and salami, as they are the most harmful to health.
In addition, the consumption of organic meats should be preferred, in which the animals are raised in freedom and without the use of drugs, and it is also important to increase the consumption of fruits, vegetables, whole grains, which are foods rich in antioxidants. and that protect the body against cancer, cardiovascular diseases and obesity. Find out how to put meat on the menu in a healthy way.