It is high in zinc, iron and protein, but increases cholesterol and cancer risk. Meat is the best source of protein and iron, but also a food that is said to be related to cancer.
Children and adolescents (especially girls) are often diagnosed with zinc deficiency. Half of adolescents have deficiencies in this mineral. Some research has shown that people who consume red meat less than twice a week may have zinc deficiency, an important mineral for skin health and the immune system.
Especially in the cold season, supplementation with zinc can prevent colds and other infections. Apart from red meat, which is the richest in zinc, other sources are oysters, milk and lentils. Red meat is a good source of iron, being very effective in preventing anemia. Nearly a quarter of menstruating women have iron deficiency.
Meat is richer in iron than other foods, and the body absorbs and transforms this substance better than from sources such as vegetables. Older people, pregnant women, children and those recovering from various surgeries are good to benefit from iron supplements. This substance regenerates red blood cells, which carry oxygen from the lungs into the tissues and carbon dioxide back to the lungs.
Red meat is also a good source of vitamins and minerals, such as phosphorus, potassium, magnesium and selenium. Australian scientists have observed that people on a diet rich in both protein and fruit or vegetables lose 25% more weight than those who have a low protein and high carbohydrate diet, but with the same content. caloric.
Those who consume protein-rich foods, say the researchers, experience hunger less often and last longer without eating. Meat is a good source of vitamin D, a substance that helps maintain nerve cells in good condition and good blood circulation.
Red meat is also rich in saturated fat and cholesterol, which can lead to thickening of the arteries and the development of heart disease. While the British Dietetic Association says the accepted limit is 90 grams a day, the Food Standard Agency points out that excluding certain types of red meat would be more effective. Beef is considered the most nutritious, followed by pork, and the last is lamb, which is the fattest.
Too much red meat can have adverse effects on the bones. The process of digestion of proteins can lead to the formation of "residues" in the body, which the body will have to neutralize, using the minerals existing in the bones.
Read the whole article in: Evenimentul Zilei
November 24, 2006