Red meat can cause health hazards such as increased rates of heart disease and cancer, especially when consumed in excess.
Besides meat from cows, sheep and pigs, fatty meats such as bacon and sausage such as sausage, sausage and salami, also cause significant health damage, and because they contain many preservatives they end up becoming even worse than simple red meat.
The following are 5 reasons for not red meat in more than 3 meals per week.
1. Increases the risk of heart disease
Because it contains large amounts of fat, high consumption of red meat increases the risk of heart disease, such as heart attack and high blood pressure. Even with the removal of excess fat from the meat, it will still have a lot of fat between the muscle fibers, which is harmful to health.
The easier it is to cook, the more fat the meat has, and you should prefer cuts with less fat, such as duck, breast, muscle and filet mignon.
2. Increases cholesterol
In addition to being high in fat, red meat is high in saturated fat, which is responsible for raising cholesterol in the body. High cholesterol causes more fat to accumulate in the blood vessels, causing atherosclerosis, which is clogging of vessels. Know the Myths and Truth about Red and White Meats.
3. Increases blood acidity
The consumption of red meat makes the blood more acidic, and to compensate for this, the body consumes more calcium, iron and magnesium, important minerals that should be used for the formation of bones and hormones or to detoxify the body.
4. Increases the risk of cancer
Excessive red meat, especially when accompanied by a low consumption of fruits, vegetables and whole grains, increases the risk of cancer of the intestine, stomach, pharynx, rectum, breast and prostate.
This happens because this type of meat increases the inflammation in the intestine, especially processed meats like bacon, sausage and sausage, favoring changes in the cells that can generate the cancer. See what makes the sausage and 6 other foods that are not what they seem.
5. Increases resistance to antibiotics
People end up consuming more antibiotics indirectly from the meat because these medicines are given to the animals to ensure that they do not get sick and produce a meat of lower quality, besides avoiding extra expenses with the treatment of the animals.
This excessive consumption of medicines generates resistance to antibiotics, making it difficult to treat effectively when diseases appear. In addition, frequent use of antibiotics may stimulate the emergence of more resistant bacteria in animals, posing a risk of contamination to humans.
How to Eat Red Meat Without Harming Your Health
To avoid the harmful effects of meat, one should prefer to eat fish and white meat, using red meat only 3 times a week. It is also important to restrict as much as possible the consumption of bacon, sausage, sausage and salami, as the meat is the most harmful to health.
In addition, the consumption of organic meats should be preferred, in which animals are raised free and without the use of medicines, and it is also important to increase the intake of fruits, vegetables and whole grains, which are foods rich in antioxidants and protect the organism against cancer and cardiovascular diseases.
To improve high cholesterol and gout, see Why should not we eat liver.
