In gastronomy, red meat ordinarily refers to darker-colored meat, like beef, bison, venison, lamb, duck, and goose. Nutritionally, the meat is red because it contains myoglobin, an iron-containing protein that carries oxygen from the blood to the muscles. The higher the concentration of myoglobin, the redder is the meat. According to the U.S. Division of Agriculture, pork and veal are also categorized as red meat, whereas chicken is carefully a white meat.
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In the last few decades, you have heard a boatload of bad press about red meat, in particular, beef, and how it is bad for your health. But watch out, haven't the experts said the same about eggs and then they changed their minds? Likewise, they said that partially hydrogenated vegetable oils and a high carbohydrate diet were good, and then subsequently found that they were of course bad.
Beef has all the time been the most widely consumed red meat in America. In the following, you will learn about the good and bad of eating beef and whether the experts are right or wrong again.
Are There Nutritional Benefits From Eating Beef?
Beef is high in iron, something lacking in many immature girls and women in their childbearing years. The heme iron in red meat is more of course absorbed by the body than the non-heme iron found in vegetable sources.
Beef supplies vitamin B12, which can only be found in animal products. B12 is vital for the normal functioning of nerve cells and the formation of red blood cells. It is also needed to make Dna, the genetic material in all cells. Vegetarians and the elderly often run the risk of B12 deficiency.
Beef contains zinc, which keeps the immune law healthy.
Beef provides a high quality protein, which builds bones and muscles.
Beef is rich in alpha lipoic acid, a great antioxidant which neutralizes free radicals in our bodies and protects our cells from damage.
Ounce for ounce, beef has three times the iron, seven times the B12, and five times the zinc of chicken.
What About The Saturated Fat In Beef?
First of all, I want to make it very clear that saturated fat from beef and other meats and dairy products does not increase your risk of heart disease and stroke. Instead, it is the industrially-produced trans fat found in margarine, vegetable shortening, and partially hydrogenated vegetable oils that is the true villain.
In a new diagnosis that pooled data from 21 studies and included nearly 348,000 healthy adults, researchers surveyed their dietary habits and then followed them for everywhere from five to 23 years. They concluded that there was no incompatibility in the risks of heart disease and stroke in the middle of people with the lowest and highest intakes of saturated fat.
Is Beef beyond doubt Bad For You?
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