A Little Meat Provides a lot of Gustatory Satisfaction and Nutrition.


There are a lot of vegetarians (statistics claim 1 per cent of North Americans to be vegetarian) who never touch meat, then there ovo-lacto-vegetarians who eat cheese, drink milk, and some even an occasional filet of fish, and there are vegans who stick to strictly vegetarian diet.

Be tht As it may, eating a little meat will not cause your body to stop functioning or for that matter, the world stop evolving.

It is the dosage that matters.

Completely vegetarian individuals likely lack iron, zinc, vitamin B 12 and essential omega_3 fatty acids, all of which are essential for cardiovascular health.

Platelets in the blood may stick together and create blood clots in coronary arteries in vegetarians. They may also produce excessive amounts of homosisteine in the blood which si known to be detrimental to health.

The big question is what constitutes the right amount? By and large, you can calculate one gram of meat per one kilogram of body weight every third day.Meat has a lot of “heme” iron that is easily absorbed by the body versus “non-heme” iron.

Iron is important (18 milligrams daily) for young children, teenagers, regnant women, lactating mothers and athletes.

Meat is complete protein, and contains all essential amino acids and supports our immune system. The body cannot produce all the protein to maintain body tissue.

Most people think that meat contains a lot of fat. Some cuts do, others do not. 180 grams of filet of beef (moderately marbled) contains a little less than 150 milligrams of cholesterol.

Wagyu steaks contain much more fat than filet of beef, but wagyu beef is very well marbled and tastes much better and succulent.

If you decide to eat meat, ask for it to be cooked blue” or “rare” in order to get enough co-enzyme Q 10 that is deemed essential for the body to produce energy.

Well-done meat is dry, chewy, tastes like leather and contains much less Q10.

Take your pick!