2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Meat consumption dates back to the dawn of civilization. In ancient times, people hunted for food. Although hunting is one of the most popular hobbies among men today, it is not a livelihood, but rather a pastime. There is almost no household whose table does not have meat.
The debate over whether red or white meat is more beneficial comes down to how they affect human health. The first thing we need to clarify is which meat is red and which is white.
Nutritionists define red meat as originating from all types of mammals. While culinary experts define as such what has a red color before cooking.
The color of white meat is due to the lack of myoglobin in it, it is the meat of all poultry (except duck and goose), beef, fish, seafood and the meat of all reptiles.
Health experts and practitioners recommend white meat, because of its lower fat content, consider it healthier because it does not raise blood cholesterol levels. Fish meat is rich in omega-3 fatty acids, which are quite useful for bones and muscles.
The red color of meat is due to the presence of myoglobin, which is an oxygen-binding protein, when this protein, when combined with oxygen, acts as an emergency source of oxygen for the body. Myoglobin is often found in the muscles of animals and therefore those that are used more often are dark in color. A typical example is the legs of a chicken and its white meat.
Red meat is considered a rich source of protein and iron, but is also often associated with health risks. It is believed that iron found in red meat promotes the development of cancer cells, which are further stimulated by the production of carcinogens.
Processed meat is also loaded with sodium nitrite, which is a known cause of cancer. Consumption of red meat is also considered a prerequisite for cardiovascular disease, hypertension and arthritis.
Red meat is also associated with cardiovascular disease due to the presence of saturated fats in it, which increase the level of cholesterol in the blood. Another group of scientists believe that when myoglobin and hemoglobin molecules combine after ingestion, they produce carcinogens in the gut.
White meat or red meat, after all, is a decision that a person makes for himself.
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