Avoid Red Meat

Food is essential for normal and healthy life, but not red meat. Food has three main components – protein, carbohydrate, and fats. Other components are vitamins, minerals, and water. Of the three main components of food, protein is critical – especially in early life when it is needed for growth. After age 21, protein is still needed – but in lower quantities to maintain life and health. We all, at whatever age, need protein, but red meat is not a wonderful source of protein. Red meat in its pure form is a good source of protein and B vitamins and has been a key part of the human diet. However, apart from the benefits of red meat, there are many health challenges linked to red meat. These challenges are linked to the quantity of red meat eaten and to the way the meat was processed as higher intakes of processed red meat is linked to several health problems. Red meat production, processing (with or without chemicals), preparation, preservation, treatment, vaccinations, and diseases affects the quality of the meet and its disease causing ability. So far, red meat is liked to several forms of inflammation, cancer, heart diseases, kidney failures, drug resistance, high blood pressure, diabetes (type 2), unpleasant body odor, weight gain, skin problems and dementia. People above 60 years who eat cow meat can suffer from Creutzfeldt-Jakob CJD disease and or Alzheimer’s disease. These are a few of the challenges people face when they regularly eat red meat. We can stop or minimize these health challenges if we choose what we eat carefully. Eat more of white meat, fish or go green to avoid these health challenges. Eating from healthier protein sources such as fish, poultry, nuts, and legumes are associated with lower risk of mortality and morbidity.