In the last few years there has been quite a bit of controversy about the advantages and disadvantages to eating meat. This is not solely related to the increase in people choosing to follow a plant-based diet, but because of the many documentaries and publications about the treatment and substances that animals receive while maturing. Also they have exposed how the meat products are processed and chemical additives used by the food industry.
Alarming report by World Health Organization
In 2015, the WHO published a report that declared processed meat increased the risks of developing colorectal cancer. It was discovered that the presences of carcinogens were in their composition.
Processed meat products are produced by using various treatment methods (curing, smoked, curing, etc.), as this helps to give it a longer shelf life and improve flavor. This includes all types of cold cuts and sausages (wieners, sausages, hot dogs, bologna, etc.) canned meat, minced meat, liver paste, all types of hams, frozen hamburgers and much more.
On the other hand, the WHO stated that red meats might also be considered to be carcinogens, if consumed in excess. Red meat is often used from the muscles of a beef, pork, horse, goat, etc.
The myth of the growth hormones used in chickens
There is a rumor going around about the use of growth hormones used to speed up chickens maturity time, this myth began many decades ago. This belief is widespread and believed to be true by many. This is false because it would extremely costly to do and unnecessary, as poultry already has a quick growth rate.
However, the poultry industry is very cruel and uses other types strategies, such as keeping a permanent light on in the poultry pens all day long. Making them live in a cramped pen that forces them to eat 24 hours a day, so they will fatten up faster.
Nutritional value for meat
All types of meats are considered to be a healthy for children and adults alike, mostly because they are an excellent source of protein. Also, it provides all of the necessary essential amino acids that the body cannot synthesize alone and are fundamental for our health.
Meat is also a great source of iron and zinc. These two minerals are directly related to proper immune system function. Iron is an essential component for the hemoglobin, a protein that present in all red blood cells in order to transport oxygen to body tissue. Lack of hereof would produce a well-known disease, called iron-deficiency anemia.
Zinc is another needed mineral that helps maintain a healthy brain, sight and sleep functions and reproductive systems, among many more.
Meat also contains vitamin B12 and B9 (folic acid). The first vitamin is needed for the nervous system to function properly and metabolizing carbohydrates, proteins and fats. The second vitamin mentioned is indispensable for correctly closing the neutral tube for the embryo during the third and forth week of pregnancy.
Both vitamin B12 and folic acid help to produce red blood cells, along with iron.
What types of meat should you choose?
Always opt for lean meats, this means choose meats that a low in fat (less than 10 percent of fat per portion) An example of lean meats might be, tenderloin, loin, rib eye and veal sirloin, turkey or chicken breast, goat leg, among many more.
A general recommendation to lower the fat intake is by removing excess fat found on the meat products before cooking and any chicken and turkey skin.
Processed meats should be avoided, if you desire to have a healthy diet. It is advised to only eat them occasionally as these products are very high in fats and have a long list of chemical additives added to them.
How often should you eat meat?
For healthy people it is recommended to consume a meat product at least once a day, as shown in the following list:
– Red meat (beef, pork, goat or sheep): three times a week
– Poultry (chicken or turkey): 2 times a week
– Fish and shellfish: 2 times a week