What is Red Meat?

In culinary terms, red meat is meat that is red when it has not been cooked. Red meat does not turn white when cooked. It comes from mammals such as cattle, sheep, horses and deer. This meat is most commonly used for making steaks, hamburgers, ribs and many other types of dark meat foods. Consuming red meat does have nutritional benefits. However, studies show it has also been linked to various health problems.

Benefits of Red Meat:

• Alpha Lipoic Acid

Red meats are extremely rich in Alpha Lipoic Acid. This ingredient is an excellent antioxidant that fights free radicals in the cells and can prevent a number of serious illnesses.

• Zinc

Red meat is also high in zinc content. This helps to promote a healthier immune system.

• Iron

Red meat is higher in iron than other meat. The body absorbs iron from red meat more easily than from other foods.

• Rich in Vitamins and Minerals

Red meat is also full of other vitamins that are necessary to the diet to maintain good health. These include Vitamin B, magnesium, phosphorus, potassium and selenium.

• Packed with Protein

One of the most important ingredients in red meat is protein. Red meat has more protein than almost any food. This can be very beneficial in providing energy to the body, helping put an end to migraine headaches and can promote weight loss for those on a high-protein, low-carb diet.

Possible Health Risks of Red Meat:

• Cancer 

Studies have shown that the consumption of red meat may increase the chance for colorectal cancer. It is believed that this is due to the large amounts of haemoglobin and myoglobin that is in red meat. These may cause the development of certain carcinogens in the abdominal area of those who consume red meat on a regular basis.

• Heart Disease

Because red meat is a high cholesterol food, it is also associated with increasing the risk of cardiovascular disease. Red meat is high in saturated fats that may cause the development of clogged heart arteries. Studies have also shown that consuming large quantities of red meat over time can increase the possibility of having a stroke.

• Diabetes

The consumption of red meat may also increase the risk of type II diabetes. Eating red meat frequently can increase the levels of albumin in the urine, which can make it more difficult for the kidneys to flush urine from the body. This can result in severe kidney damage over time. The albumin levels normally decrease drastically when red meat is removed from the diet.

• Additional Health Risks

Other health risks that are associated with eating red meat include obesity, high blood pressure and arthritis. This is due to the large amounts of salt and saturated fats that are normally found in most red meat foods.