It is claimed by some Chinese fitness instructor that beef is good for losing weight as beef has high protein comparing with its fat.
Red meat stands for the meat is red in colour when raw with high saturated fat. It is stated by Sharon Friel et al. that Australians should eat less red meat.
This blog will mainly discuss the pros and cons of reducing the consumption of red meat.
Red meat contains high saturated fat which will lead to the level of blood cholesterol, TG (triglycerides), and LDL-C (Low-density lipoprotein cholesterol) increase. In fact, high levels of blood cholesterol, TG and LDL-C are regarded as one of the main risk factor for heart disease.
It is estimated by scientist that decreasing the use of red meat will reduce 15% from having heart disease.
Red meat might be one risk factor of cancer as the rate of intestinal cancer will increase after eating large amount of red meat. It is estimated by World Cancer Research Fund (WCRF) that the intake of red meat should be less than 500g to avoid the risk of intestinal cancer.
Eating red meat will lead to overnutrition inducing obesity. Furthermore, red meat contains a high proportion of thiamine (vitamin B1) as the key of increasing appetite. Increasing appetite will lead to obesity for certain.
Consequently, lessening the intake of red meat can help to avoid obesity.
Reducing red meat means reducing the consumption of livestock. It is presented by Food and Agriculture Organization of United Nations that global livestock emitted 7.1 Gigatons of CO2-equivalent per year occupying approximately 14.5 percent of anthropogenic greenhouse gases emissions. Evidently, global warming will become one of the most serious effects influenced by greenhouse gas emission which will lead to plenty of bad effects. To exemplify, global warming will bring out the submersion of Maldives islands, because of rising sea level caused by rising temperature.
Additionally, if the management of waste excreted by livestock is improper, it will result in the water pollution.
Therefore, descending the consumption of red meat will decrease the emission of greenhouse gas emission which is environmentally friendly.
Eating less red meat means that less land is required for livestock and the crops provided to livestock can be reduced. For instance, surface water polluted by livestock might kill aquatic organisms.
Red meat contains abounding energy required by the body, because of its plentiful proteins and minerals. Proteins are the most essential component in every cell and organisms.
Red meat contains the richest source of well-absorbed iron and rich in zinc and magnesium. It also contains abundant vitamins B3 (Nicotinic acid) which can help to cure headache, vitamin B12, vitamin B1 and vitamin B2.
Proteins as the rich component in red meat have amino acid which stimulates the growth. Hence, red meat is significant especially for teenagers.
Red meat will also provide advantages on hormones, antibodies, enzymes and tissues.
In conclusion, eating some white meat like chicken, fish, shrimp and crab is much healthier and more environmentally friendly than red meat because of its high value in nutrition. Reducing the consumption of red meat can reduce the potential probability of cancers, obesity and heart diseases.
Nevertheless, red meat is also required with a limit quantity within 500g per week for the reason of food diversity and abundant minerals.