Although more and more is talked about how it is necessary to reduce the intake of meat, many do not want to expel it from their diet.
Of course, many, due to healthy way of life will reduce meat intake. We recommend it only 3 times a week, and from that one meal should be a fish.
Meat is a rich source of protein and fatty acids that are important for human consumption. Still lead a debate on whether we need meat or not, whether we should eat or not. If you’re a supporter of eating meat try to eat the healthiest meat and avoid processed meats. There are few categories of meat, red meat,white meat and processed (industrial) meat.
What is “red”, ”white” and what is “processed” meat?
First we need to clarify some definitions. Red meat (as can be guessed) is any kind of meat which is dark red. These include beef, lamb and pork ( yes,pork also is red meat).
White meats are chicken, turkey meat and fish (for which there is no evidence of an association with cancer). Processed meat is one that can not be sold fresh, but is preserved through salting, drying, smoke or other procedures. This category includes bacon, winter sausage, ham, salami etc.
Probably you assume that the fish in the first place. Many people think is the healthiest meat from all. Not only that applies to an excellent source of protein, but is very rich in omega 3 fatty acids, which are essential for our nervous system and brain, and important for the behavior and learning. Fish such as salmon, mackerel and tuna contain most of the important fatty acids,vitamins B group, vitamin D and calcium. Wild fish have more vitamins than those grown in ponds. Fish provide us with minerals and hyaluronic acid, important for bone health.
Chicken and turkey
White chicken meat is an excellent source of protein (8-9 g in 30 g of meat). The darker the meat (for example, from thighs and drumsticks) has a little more saturated fat, and vitamin D and B group vitamins. Turkey has more protein and calories per gram, and contains tryptophan, an amino acids that causes drowsiness.
Pork is a food with more fat, so you should avoid it, especially people who have metabolic disorders, cardiovascular disorders, high blood pressure need to consume.
Meat lovers know that the taste of roasted beef ribs is unmistakable, but beef is associated with various forms of cancer, especially prostate cancer. A study was conducted to demonstrate just previous statement.
Tip: It is recommended less frequent consumption. However, when preparing beef, do it so that meat gently and slowly bake directly and avoid frying. That way you reduce the presence of chemicals which are carcinogenic.
It is often true when someone say that is the worst piece of meat, and if we consider that they are full of additives and supplements that are carcinogenic, no wonder they are ranked low on most people list. Some types of salami contain much higher doses of nitrosamine even bacon.
Hardly anyone is immune to the charms of good bacon, besides a large excess fat and carcinogenic nitrosamines, compounds that can not be removed even by cooking at high temperatures.
Tip: Try to throw the bacon completely from the menu or rarely eat.
Pork sausages are filled with grease, spices and additives that are not only unhealthy, but also the biggest culprits for the emergence of many cardiovascular problems. European Society for healthy and safe food has recently announced that the majority of retail pork sausage contains extremely harmful component, the so-called Red 2G, which causes cancer.
Tip: If you eat a sausage, do not buy the cheapest that have unnaturally red colour. Rather reach for more expensive that are healthier.
Game meat – Wild meat
Wild meat is always a healthier choice: pheasants, rabbits, wild ducks, pigeons … This meat usually contains fewer calories and saturated fat. They contain more polyunsaturated fats and healthy omega 3 fatty acids.
Here is table with protein content of some meats:
|Meat||Protein (per 100 g)|
|Pork sausages (grilled)||13 g|
|Ground beef||23 g|
|Roast chicken||24 g|
|Grilled lean, back bacon||25 g|
|Roast turkey||28 g|