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Red Meat Risks And Benefits

Red Meat

Humans consumed meat since primitive times, but eating meat before the appearance of technology and science is different than today. Animals in the past was foraged on natural grass and insects all natural. Today animals are born and raised with unnatural techniques, fed antibiotics and hormones to increase productivity.

Today meat is heavily processed, different preservatives and chemicals are routinely added to meat to make it easy for commercial use and distribution. The meat humans eat today is lower in quality than what our ancestors ate. Our ancestors used to eat natural unprocessed meat. This may be the reason why meat eaters didn’t suffer from our modern diseases in the past.

The Meaning of Red Meat

Meat with dark or red color before cooking, the meat of beef, lamb and pork may be considered red meat. But meat of young animals is considered white meat and this can be true for young lamb and veal. More myoglobin is found in red meat in comparison with white meat. Myoglobin is a binding protein that can bind to oxygen and iron, in all mammals myoglobin can be found in muscles. In red blood cells hemoglobin is the equivalent to myoglobin.

Red meat contains antioxidants, vitamins and minerals. Grass fed animals have nutritious red meat but this meat contains huge fat and cholesterol that raises blood cholesterol levels which increase the risk of heart problems. Another risk of red meat is that it may cause decrease in human blood vessel’s flexibility and may also causes obstruction of the arteries.

Avoid Red Meat Risks

Meat processing increase the risk. Pork slime, made of beef remnants, is an additive that may be used during the processing of meat. It increses the chances of bacteria growing in food then in your body after consumption.

People who are at high risks are those heavy meat eaters who consume red meat on daily bases. Red meat is delicious but you must always choose the most healthy meat cuts and try to avoid eating processed meat as it contains unhealthy additives.