Eating red meats - big deal or not?

Many persons see the consumption of red meats as being unhealthy. Red meats are still in high demand as they are seen as high-class meats, highly recommended for certain occasions. Then there are those who say that they are not as unhealthy as some authorities say. But what is the truth?

Red meats are red because they are high in a substance called myoglobin. Chicken and fish are considered as white meatS, while all meat from livestock, such as pork, beef and mutton, are considered as red meat because they contain more myoglobin than traditional white meat. However, the myoglobin content is not what makes the difference for whether meat is considered healthy or not.

Red meats contain large amounts of high-quality protein, iron, creatine (which increases muscle strength), zinc, phosphorus, selenium (which supports the immune system) and B vitamins (niacin, riboflavin, thiamine and B¹²). They also provide the highest content of alpha lipoic acid, a powerful antioxidant.

One study suggests that consuming red meat may reduce the risk of depression.

HIGH CHOLESTEROL

Unfortunately, red meats also contain significant amounts of cholesterol and saturated fat. They also contain carnitine, a substance which has recently been found to contribute to hardening of the arteries, which promotes heart disease and strokes. This is because it is converted to a substance called trimethylamine N-oxide in the intestines, which is then absorbed into the body. Many studies in the past have shown that persons who eat red meats are more likely to suffer from heart disease and cancer, especially colorectal cancer. Red meat consumption has also been associated with a higher risk of obesity, hypertension, diabetes and arthritis.

To be fair, however, a significant contributor to the health problems associated with red meat has to do with what happens to it between the slaughter house and the plate. It has been found that processing meat (making it into sausages, bacon, etc), which, no doubt, makes it tastier, more convenient and more resistant to spoilage, makes it significantly less healthy.

The way it is cooked is also important. Exposing red meat directly to flame leads to the formation of harmful substances such as heterocyclic amines and polycyclic aromatic hydrocarbons, which are cancer-causing.

So, in order to limit the problems associated with red meat consumption persons could avoid it or eat lean unprocessed portions and prepare them in a safe way.