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Red meat – Consume Sparingly and be Aware of What you are Eating.

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Meat was once considered a delicacy reserved for special occasions, yet today, at least in North America and in northern European countries quantities that are consumed daily border on dangerous.

Several studies were carried out on meat consumption and the latest research indicated clearly that individuals who eat 115 grams of meat daily run a risk (22 per cent of cancer, and 27 or heart related complications) of dying prematurely.

Red meat should be eaten once or twice a month and no more than 125 – 150 grams at a time. It is better to eat naturally raised chicken and wild fish.

Up to the recent past, people ate mostly vegetables, legumes, and very little fat. Red meat or any protein-rich food was eaten simply in small portions because of high cost only nobility and landowners could afford such luxuries.

In fact according to researchers, it takes 15 000 litres of water to produce one kilogram of red meat versus 1000 litres to grow one of vegetables. Eating excessive amounts of red meat has serious environmental impacts.

Red meat contains important nutrients, including proteins, vitamins B12 and B6, zinc, selenium, niacin, iron, phosphorus and potassium.

The human body needs 20 different proteins, 10 of which are produced by the body using the food consumed; the others have to be consumed. Red or other meats have them, and if consumed in moderate quantities once a week, will provide the required amounts.

Vegetarians make up for protein deficiencies by consuming nuts and legumes.

Regardless, everyone should know that sausages contain inordinate amounts of fat and preservatives. Processed foods i.e salami, prosciutto, and ham contain additives researchers consider to be unhealthy and recommend that they be avoided altogether, or be eaten in very small quantities and infrequently.

If you must eat meat, choose the leanest cuts, or better yet, try buffalo or game. Both are raised in huge farms and roam the land but naturally their meat is lean, though not as “juicy” and succulent as beef.

The question of grass-fed beef is often asked, but seldom honestly answered. Grass-fed beef is leaner than “farmed” beef, and has a grassy, more “rustic” texture.

“Farm raised” beef is fed with industrial feed that contains a lot of additives, and due to concentration of animals in small buildings a must be treated with antibiotics to keep them “healthy” and alive.

This is definitely not natural!

Hrayr Writer – Hrayr Berberoglu – E-mail – Read his books?

Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.

Red meat