Meat, controversial food we need

The body needs and meat only need to know what kind of meat we consume and in what quantity
    Some people become vegetarians, others do not conceive to have no meat on the table. Both styles are wrong diet. Man is omnivorous, harmonious body works only with all the necessary nutrients. So with animal proteins. But secret lies in choosing the type of meat that brings health benefits and establish optimal amount of meat intake. Also, how the food is prepared this helps strengthen the body or damage to various organs. Let's see which meat is good and true that it's poison.
  • Twice a week
    Medicine current campaigning for rigorous scientific positions, for a mixed diet, warning that both exclusively vegetarian diet, as well as the sole basis of meat, presents health risks. Statistics say that human longevity is based, among others, the moderate consumption of meat. There are many arguments in favor of meat as food indispensable life. Provided you adhere to some rules. A serving of meat the size of a hamburger or higher, it is already too much for the body. So we have to eat meat, but as little. Ideal portable palm-size should not exceed the consumer. try to cut into cubes, in order to gradually reduce the size of the portion. Experts say it's not too much to eat meat twice a week, provided you are less red meat and more white meat (poultry, fish rabbit). No red meat is not prohibited, but in moderation, and, if possible, without pork. Poultry meat or boiled beef that is very healthy and full of vitamins and minerals, and fatty fish, despite the name, is the best choice for weight loss. Meat is necessary especially children and adolescents, because it contains protein, vitamin B12 and iron, useful for their physical and mental development.
  • Protein, vitamins and minerals
    Meat usually come in our diets comes from pig, cow, sheep, goat, chicken, fish. Whatever that is, meat contains about 20% protein. The low fat beef and veal is (6-8%) and the richest, pork (30%). Meat contains a small amount of carbohydrates. If coming from young animals, is rich in minerals, especially phosphorus and iron. Meat is rich in water soluble vitamins, B complex entrails, besides these vitamins also contain fat-soluble vitamins (A, D). Chicken soup and boiled chicken is easily digestible. In addition, boil, destroy parasites. Smoked meat is carcinogenic. Duck and goose fat is full. In general, cooked meat is easy to digest, while the digest fried hard because soaking
with fat. Minced meat without spices, boiled or roasted, is also easily digest. Game (hare, deer, boar, quail, wild duck and goose) is rich in protein but low in fat and is highly digestible.
  • Offal and sausage
    Viscera (liver, kidney, heart) contain large amounts of iron, and copper and cobalt. Chloride ions, phosphorus, sulfur causes the acid in the body. The liver is a concentrate of hematopoietic micronutrients, vitamins (especially A, choline, B1, B12, PP), 18% protein and 3% fat. Language is easy to digest and contains 13% protein, 16% fat. In the heart, proteins and lipids is 15%, 3%. All viscera are rich in purines are contraindicated in gout and Uraturi. The liver is limited in the daily diet of people with increased gastric secretion, given that stimulates gastric secretion. With the exception of liver, meat and meat preparations are low in vitamin C and calcium. Of sausage, smoked sausages and semiafumate exert a negative effect on the digestive organs, excretory and metabolic. Are healthier than cooked ham and pressed muscial Gypsy, bacon and ham. Any mezel preservatives, and baloney sausage meat is considered the most unhealthy. Salty and smoked fish is carcinogenic and preserves are totally against. If you still need to eat cconserve check agarantie period, the higher the, much more preservatives.
  • Red poison
    The worst is the red meat. There is a myth modern food, really is. Researchers have recently demonstrated that diets that red meat consumption leads to long-term ill-health and shorten life by 10 years. The main negative consequences are cancer (colorectal and are) and cardiovascular disease. Instead, a system in which the base is the consumption of animal protein poultry and fish, leading to a reduced risk of cancer. So if we give up our health total red meat would have only won. The meat has gained a bad reputation and because fat contains. The most damaging is lard, obtained from melting pork fat. This product contains 99-100% fat with a high calorific value. It has a low digestibility due to its high saturated fatty acids. Seoul (beef or mutton fat) is as hard to digest. Poultry fat is low in saturated fat and is easier to digest.
  • The lean meat
    Turkey meat is an excellent source of protein and vitamins B. If few years ago it was hard to find, today there are turkey meat in all supermarkets. Skinless turkey breast meat is the weakest. A serving of 85 g has about half a gram of fat. Turkey meat is one of the richest sources of amino acids. in addition, has a content sridicat iron, zinc and magnesium, which are vital to the health of the body. Ostrich meat, red meat is a real nutritional qualities and curative because of very low cholesterol. It has 40% less cholesterol than beef and 80% less fat than chicken.
  • Heart suffers
    In the food pyramid, the meat is considered the most harmful food, surpassing even refined sugar, margarine and flour. This is because it contains proteins during metabolism require a larger effort by the entire liver and digestive system. Saturated fats from meat severely affects the heart and blood vessels, causing atherosclerosis, thrombosis, heart failure. It is said that certain toxic substances released into the circulation by the animal, in the agony of finishing the produce in the human body nervous and endocrine imbalances. Excessive consumption of meat leads gradually to a slow process of removing toxic substances and waste, that is a very dangerous and slow poisoning of the body.
  • From breeders or country?
    At present, more than 70% of meat consumed in our country is obtained in intensive farms. The truth is that this meat has a much higher toxicity than the animals in household dust. For example, birds reach 12 weeks of age because vitamins and mineralor you, antibiotics and growth hormones. All these substances will arrive in our stomach, making havoc in health. In addition to an attractive and fresh meat is injected with E numbers, which are famous for giving red nitrite, and serious diseases, even cancer of the liver, intestines, pancreas, immune and nervous systems. But private producers and meat can be harmful. Extremely aggressive diseases such as trichinosis, tapeworm, various bacterial infections are due by 90% consumption of the meat. Any meat we eat, the result is not good, one consequence being one and obesity.
  • Chicken and fish
    Chicken is the main source of protein and a healthy alternative to red meat, say experts. The chest is the most low-fat, he having less than half the fat of a roast beef fat. But chicken skin should be avoided because it doubles the amount of saturated fat in food. This type of meat is especially the elderly because protects against bone loss. Chicken is a good source of vitamin B, niacin, known for its protective properties against cancer. 100 grams of chicken ensure 72% of the RDA for niacin. Another benefit of chicken meat is the content of selenium, essential component of thyroid hormone metabolism and immune function, and vitamin B6, which gives the body energy and protection against cardiovascular disease. Among the fish that we provide the healthiest meat, white fish is recommended: pike, trout and pangasius, because they are rich in omega-3. Salmon, in turn, be used only twice a week maximum.
  • False myths about meat
    Some believe that a meatless diet we lack power. Not really, because 100 g lean beef provides us with around 150 calories. As many as gives us bread. And other foods are even higher energy suppliers, such as oil, 890 calories. So, strength and energy far not come from meat. Consumers are convinced that muscle blood will never be anemic. It is a false myth as among meat eaters there and numeorsi anemic. Another myth that has nothing justification is that a meal without meat is fada. Be aware that meat does not come appetizing taste of sauces and spices and how different ways of preparing dishes that will whet your appetite. To ease the task meat in the body, must we know and what foods to associate. The meat should not be eaten with bread, digestion slows combination, and if we add the fries, the situation is even worse. The flesh is advisable to consume baked or cooked vegetables, rice or potatoes.
  • How to choose the meat?
    Meat quality, unfrozen, is covered with a pale crust-dried tomatoes and meat juice is transparent. The color of the meat is cut from pink to dark red, depending on variety, age and degree singerarii animal. Consistency meat is elastic. Fat color is white-yellow calf, to the pig, white or pinkish white. Thawed meat quality is red, has soft consistency. Bad quality meat is covered with a crust color Black's wet, sticky mucous surface. Cut, color is gray or greenish sticks to the fingers. E rancid fat and bone marrow does not fill the cavity. E fetid smell. To assess the quality of the meat, place hot knife. When meat is altered, the knife emits a fetid smell. If you choose frozen chicken, make sure it is completely frozen and that no fluid inside the bag. This liquid suggest that the chicken has been frozen and then thawed. To keep frozen meat, strictly observe temperature indication. Do not buy poultry scraps of flakes, intestine, trachea or goiter. microbial load will be much higher. Any meat you buy, check the shelf life to be established by the manufacturer. Salami gray color indicates a low nitrite, which insamna it's less harmful. Salami sticky is contraindicated. Salted or smoked meat must not have spots of mold, mizga and low consistency (soft). Fresh fish is rigid body, took in hand, do not bend. Not good if you have eyes or ears sunken gills removed. At some fresh fish, meat is securely attached to bones and scales to resist separation.