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Eating of Meat is Beneficial to Health

Meat is considered one of the most complete food products, giving material for muscle growth, so necessary for your body, as well as providing the body with strength and vital energy. Many eat meat, but far not all know about the benefits of meat for the human body. Here you will receive complete information about the meat, its benefits and possible side effects.

One of the main nutrients necessary for human life is protein (protein). It is proteins that give about 15% of the society the amount of food energy a person receives per day. This amount may not seem very large, but protein is an extremely necessary building material. Proteins must be obtained from food every day, because their reserves in the body are not formed independently.

The amount of protein depends on the value of a particular food protein, i.e. from its amino acid composition. Amino acids determine the structure and function of a protein. In this regard, it is necessary that the main part of food proteins be animal proteins, namely, eggs, dairy products, poultry meat, lean pork, lamb, beef, fish, etc.

From these sources, a person can get everything they need with minimal energy. It is useful to make your diet in such a way that at least 75% of the diet is made up of products of plant origin, and 25% is allocated to the share of animal products.

Meat contains a very small amount of carbohydrates. Here there is glycogen, which is called “animal starch”. It is more contained in the meat of wild animals. Also the value of meat is the presence of several minerals.

They are mainly present in lean meat and juices flowing from meat. Meat contains sodium, phosphorus, potassium, magnesium, sulfur compounds and especially valuable iron. Iron contained in red meat is well absorbed by the body, and from the point of view of these indicators is an indispensable component necessary for the formation of blood and hemoglobin.

That is why it is believed that a person should eat red meat at least 2-3 times a week. To obtain the required amount of iron, a small amount of meat is enough – about 50 grams at a time. Vitamins of group B are also present in meat. Vitamin B12 is considered to be the most important from the point of view of benefits for blood circulation, and vitamin A, which is capable of dissolving fats, is also present in fatter meat.

Benefits and harm different types of meat

The health benefits of different types of meat are described in detail below.

Beef meat

Pros: The highest amount of protein found in beef tenderloin, in the most beloved men steak. Beef is considered lean meat. But there is, for example, “marble” beef – with streaks of fat. Therefore, it is no longer necessary to consider all beef as a dietary product.

It contains trace elements – magnesium, zinc, calcium, potassium, iron, phosphorus, sodium, which strengthen the musculoskeletal system. And not less vitamins: A (useful for the organs of vision), PP (part of the enzymes), C (strengthens the walls of blood vessels), B6 ​​and B12 (takes an active part in the absorption of iron by the body).

Boiled beef is recommended for those recovering from injuries and burns.

Cons: In the same marble steak a lot of cholesterol: in meat of animals fed in captivity, the content of saturated fatty acids is increased. But a skinny cow is also bad. In the meat of thin gobies, there are much more refractory fats and almost no useful polyunsaturated fats. That is, this diet is not suitable for diet.

Contains purine bases that trigger the formation of uric acid. It is because of them that gout, osteochondrosis, or urolithiasis can occur.

Excessive consumption of beef can provoke a decrease in immunity and an increase in susceptibility to many diseases. This is especially dangerous for older people.

Veal meat

Pros: It is considered the most useful meat due to the fact that it contains a lot of easily digestible amino acids and various minerals. And in it you can find important vitamins: E, PP, A, C, B6 and B12. And minerals, of course: phosphorus, iron, potassium, zinc, copper, cobalt, magnesium.

Veal aids in the release of large amounts of digestive juices, so it is well absorbed. In addition, almost does not lose its nutritional value in the cooking process. Veal is considered one of the best sources of iron, which is absorbed only in the presence of vitamin C, it is desirable to use it with sauerkraut. It is recommended to all people recovering from an illness, as well as children and the elderly. Especially shown hypertensive.

Cons: There are no obvious cons. But still, veal is just young beef, and it also has purine acids, albeit in small quantities. Therefore, be careful with people with arthritis, gout.

Mutton meat

Pros: Minerals and vitamins in lamb are about the same as in beef and pork. But iron is more than in pork, about 30%.

The meat of young sheep is great for feeding children and the elderly, because it is low in calories. And there is a lot of fluoride in it, which protects the teeth from caries.

Meat broths from young mutton are useful for people suffering from gastritis with low acidity.

Lamb helps to prevent diabetes by stimulating the pancreas.

Sheep fat is widely used for colds (sore throat, flu, ARVI). For this purpose, a tablespoon of honey and lamb fat is dissolved in hot milk.

Cons: Lamb is rather difficult for digestion meat, so its reception should be limited to those who have problems with intestines and stomach.

Contraindicated in people suffering from diseases of the liver, kidneys, gall bladder, stomach ulcer or gastritis with high acidity. Do not recommend fatty mutton to include in the diet of children, the elderly and patients suffering from arthritis.

In the old lamb a lot of refractory fats, although not enough cholesterol. But still for those who are on a diet, it is better to refuse such meat.

Pork meat

Pros: It is scientifically proven that pork is the second largest meat product in terms of digestibility. And also in pork – a huge amount of B vitamins that are very useful for our nerves and well-being.

Doctors recommend the inclusion of pork in the diet of lactating women, as its protein is very good effect on the production of breast milk.

Pork plays a significant role in the sexual function of the male body – it has also been repeatedly proved that this meat has a great effect on potency.

And not only pork, but fat also contains arachidonic acid and selenium. They help us fight depression, are involved in cell renewal. In general, if you feel sad, squeeze a piece of fat!

Cons: Dangerous for allergies – contains histamines.

Breast, ribs, salami and other bacon contain large amounts of saturated fat and very high in calories.

The abuse of pork products significantly increases the risk of cardiovascular diseases.

Uncooked pork, bought in an unchecked place, can infect with unpleasant diseases, such as helminthiasis. And may contain other terrible bacteria: trichinae, sarcocysts, echinococcus. It is very important to cook at temperatures above 75 degrees – bacteria and parasites die.

Turkey meat

Pros: Low-calorie dietary meat. But these words refer only to the breast. Fat turkey is not far away from pork. Meanwhile, the breast contains only 1.6 grams of fat per 100 grams of meat and only 104 calories. Therefore, if you follow the waist, then choose a strictly turkey breast.

But the whole turkey is easily digested due to the low content of insoluble fats.

Contains a lot of phosphorus and potassium. 150 grams of turkey will provide you with phosphorus for a day.

Turkey meat almost never causes allergies. It is ideal for the first feeding of children.

Cons: And they, in fact, not. Is that one: a large amount of sodium in turkey. That is, salt it is not recommended. Especially hypertensive.

Chicken meat

Pros: Chicken meat contains much less fat than beef or pork, and is easily absorbed by the body.

Chicken meat is rich in linoleic acid, which stimulates the immune system, so chicken broth is advised to all ill.

Even in the chicken there is a beneficial substance glutamine – a stimulator of the central nervous system.

Vitamin Niacin, which also lives in chicken, is a medicine for nerve cells. This vitamin supports the activity of the heart, regulates cholesterol and is involved in the production of gastric juice.

Suitable for patients with gout, polyarthritis, diabetes, or peptic ulcer disease.

Cons: Alas, meat that is sold in stores is often saturated with antibiotics. Most of their content in the hips (the fattest part), the least – in the wings.

Chicken contains histamine, so some may have an allergic reaction.

Untested chicken, without proper heat treatment, can reward you with salmonella, which causes a dangerous disease of the gastrointestinal tract – salmonellosis.

Of course meat is benefits and necessary for human health. However, do not forget to periodically “rest” from meat, so as not to overload your body. Also alternate different types of meat, eating them little by little.

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