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Red meat from beef, sheep, lamb or pork is a source of proteins, vitamins and minerals essential for health, and can have benefits for the body and be part of a healthy and balanced diet.
However, when consumed in excess, red meat can cause harm to health, such as an increased risk of heart disease, stroke and cancer, especially.
In addition to the usual cuts of beef, sheep and pigs that are already greasy, cuts like bacon or sausages such as sausage, sausage and salami, also cause damage to health because they contain high levels of sodium, preservatives, among other chemical additives that end up being making it even worse than simple red meat.
The following are 5 reasons to decrease the consumption of red meat during the week.
1. Increases the risk of heart disease
Because it contains large amounts of fat, the high consumption of red meat increases the risk of heart disease, such as heart attack 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 harmful to health.
The easier it is to cook, the more fat the meat has, and you should prefer the cuts with less fat, such as breast, muscle, duckling, filet mignon, crust, crust and lizard.
In addition to avoiding or reducing to at least once a week more greasy cuts, such as termite, rib, brisket, flank steak, dried meat, against fillet, steak, rump and flanker.
2. Raises cholesterol
In addition to being rich in fat, red meat is rich in saturated fat, which is responsible for raising cholesterol in the body. High cholesterol causes more fat to accumulate in blood vessels, which can cause atherosclerosis, which is the clogging of vessels, which can increase the chances of high blood pressure and stroke. Learn 12 symptoms that can indicate stroke.
3. Increases blood acidity
The consumption of red meat can make the blood more acidic, and to compensate for this the body consumes more calcium, iron and magnesium, important minerals that should be used for the formation of bones and hormones or to detoxify the body.
4. Increases the risk of cancer
The excess of red meat, especially when accompanied by a low consumption of fruits, vegetables and whole grains, increases the risk of cancer of the intestine, stomach, pharynx, rectum, breast and prostate.
This is because this type of meat increases inflammation in the intestine, especially processed meats such as bacon, sausage and sausage, favoring changes in cells that can cause inflammation and cancer. Check out what foods can help prevent cancer.
5. Increases resistance to antibiotics
People may end up consuming antibiotics indirectly from meat, as these medicines are given to animals to ensure that they do not get sick and produce better quality meat, in addition to avoiding extra costs for the treatment of animals.
This excessive consumption of medications can generate resistance to antibiotics, making effective treatment difficult when diseases appear. In addition, the frequent use of antibiotics can stimulate the emergence of more resistant bacteria in animals, creating a risk of contamination for humans through meat.
How to eat red meat without harming health
To avoid the harm of red meat, it is preferable to consume fish and white meats, using red meat only 3 times a week, and when consuming, cooking, frying or roasting on a heated surface so that it is not necessary to add any type of meat. vegetable oil or fat, allowing the meat itself to release the fat in it.
It is also important to restrict the consumption of bacon, sausage, sausage and salami as much as possible, as they are the most harmful to health.
In addition, the consumption of organic meats should be preferred, in which animals are raised free and without the use of medicines, and it is also important to increase the intake of fruits, vegetables and whole grains, which are foods rich in antioxidants and which protect the body against cancer, cardiovascular disease and obesity. See how to include meat in a healthy way on the menu.