THE PROS AND CONS OF EATING RED MEAT

Red meat is generally meat derived from farm reared mammals, such as:

• Pork, ham and other cuts from pigs
• Lamb
• Beef

Red meat is a popular food amongst those following a paleo diet, in which food choices are guided by judging which foods would have been available to our ancient ancestors.

Red meat is a source of high quality protein. Protein is an essential component of your diet, but not all protein is equally good for you. One of the most controversial proteins is red meat and it is also known to be rich in essential nutrients like iron.

Public health officials have from time to time urge people to minimize their intake because of the various health risks associated with eating red meat, including increased cholesterol levels in your blood.

A new study that involved over 100,000 postmenopausal women found that women who ate the most processed red meat had a 20% higher risk of dying from dementia in comparison with women who ate the least amount of red meat.

It’s not that red meat is totally bad, but like it’s always said, moderation is key so here are some of nutritional values of red meat:

The heme iron in red meat is easily absorbed by the body. Red meat also supplies vitamin B12, which helps make DNA and keeps nerve and red blood cells healthy, and zinc, which keeps the immune system working properly. Red meat provides protein, which helps build bones and muscles.

So how often should you eat red meat?
If you eat red meat, limit consumption to no more than about three portions per week. Three portions is equivalent to about 350–500g (about 12–18oz) cooked weight. If you are eating processed meat, eat very little.

Worthy of note is that there are other alternatives to obtain adequate protein and iron in legumes and cereals as well several other plants based foods.