The Truth About Red Meat
Stay away from red meat. Red meat will give you cancer. How many times have we heard comments such as these? Red meat has received public attention due to recent studies that show red meat causes health problems such as heart disease and cancer. However, the problem may not solely lie with the meat itself, rather, the way in which the meat is prepared may be the cause of concern. It is true that high fat red meat and processed meats such as high fat steak and bacon raise cholesterol levels and saturated fats which can increase the risk of heart disease and cancer. For this reason, red meat consumption should be limited to 2 to 3 times a week. However, lean red meats do provide essential nutrients such as protein, iron, zinc, niacin, B6, and B12. One of the richest sources of iron, lean red meat can prevent iron deficiency anemia, a health concern many women encounter. Anemia can cause fatigue, impaired immune function, and impaired thermoregulation.
Studies have associated red meat with heart disease and cancer in many studies, however, they fail to determine if these causations are related to unprocessed lean red meat. One study published in the Journal of Nutrition found that lean red meats do not increase oxidative stress or inflammation in humans which has been a cause of concern in certain diseases. Therefore, a nutritionally complete diet including lean red meat 2 or 3 times a week may benefit and promote a healthy lifestyle.
Recent Entries
- Fuji Apple Chips
- Dannon Light n Fit Yogurt
- Personal Experience with Diabetes in Pregnancy
- Gestational Diabetes
- Walnuts may reduce risk of Type 2 Diabetes
- Kool-Aid Jammers
- The Truth About Red Meat
- Remembering to test: Just like flossing!
- New Diabetes Medication Byetta Helps to Lose Weight
- True Lemon for Diabetics