Meat is useful because it contains a lot of protein, vitamins, minerals and iron - substances necessary for the human body, especially during the growth period. The undoubted benefits of meat are denied by fans of vegetarianism, who consider the harm from eating it more from an ethical point of view.
The beneficial substances found in meat
- vitamin B12; - vitamin B2; - vitamin B6; - vitamin D3; - vitamin A; - carnosine; - docosahescaenoic acid (omega 3); - protein; - iron; - phosphorus; - zinc; - selenium; - amino acids; - minerals; - a nicotinic acid; - choline; - creatine; - pyridoxine; - organic acids; - lipids; - extractive substances.
Recommendations for the correct selection and preparation of meat
There has been a long debate about the benefits and dangers of meat. Nutritionists argue, as well as adherents of a healthy diet who eat more raw vegetables and fruits. In order to competently talk about the benefits of meat, you need to know what kind of meat should be eaten, what side dishes are best served with meat, so that the combination of these products is not harmful to humans. In order for the meat to be useful, it is necessary to choose it correctly, given that it often comes to stores frozen and chilled.
Meat that has already been defrosted must not be re-frozen. It should be stored on the bottom shelf of the refrigerator without contact with other foods.
The most correct thing, of course, is to eat fresh meat. But this does not mean that you need to eat it immediately after slaughter. It should rest in a chilled state for two to three weeks.
It is recommended to choose beef of a deep burgundy color, without gray windy marks, veal - light pink.
More than half of meat fats are monounsaturated, that is, healthy for the body, so you should choose meat with veins of fat. But the fat should not be yellow, this suggests that the animal was fed not with grass, but with compound feed. Meat food, saturated with proteins and other substances that stimulate vigorous activity and growth, is more needed by people of physical labor, at a young, active age, more precisely, those who have not yet developed the aging process. In order for the meat to be safe for the body, it should be boiled, stewed, grilled, or baked. Soak the meat before cooking. The first broth must be drained, then refilled with clean water.
In no case should the meat be smoked or fried. When stewing meat, do not overuse seasonings.
What is the healthiest meat to eat?
From an ecological point of view, such meat is mutton, since sheep have long eaten nothing but grass. However, mutton fat is one of the most refractory. Therefore, it is undesirable to use mutton dishes in the diet of children, the sick and the elderly. There are many different opinions about which meat is most beneficial for humans. It is difficult to argue about the taste of meat and its biological value, but there are studies of scientists who sometimes contradict each other. It is argued that the most harmful is the meat of mammals: beef, pork, lamb. Poultry meat (chicken fillet) and offal are less harmful. On the other hand, it is known that in pork meat there is less cholesterol than in beef and chicken, purine bases - more than in beef and veal, but less than in turkey and chicken meat. Turkey is considered one of the leanest meat products. Turkey meat is similar to chicken. Rabbit meat contains fewer purine bases than chicken meat. Therefore, rabbit meat can be included in the menu of patients with atherosclerosis, anemia, and liver diseases. Rabbit meat is considered the lightest, then lean poultry. Duck and goose meat are difficult to digest. "White" meat (veal, poultry) is considered healthier than "black" (beef, game). Nevertheless, people have been eating meat for a long time and are unlikely to give up the pleasure and charge of energy and strength that they get from eating it. But this does not prevent you from listening to the advice of nutritionists and arranging fasting days twice a week. And in order to benefit the body more from meat, you should use green vegetables as a side dish, such as cabbage, green beans, lettuce, etc.
