Almost every dietary guide tells us to eat less red meat and more white meat.
So what is red meat and when is white meat? Red meat is red meat, white meat is white meat?
According to the color of animal food, it can be divided into “red meat” and “white meat”. Meat that is red before it is cooked belongs to “red meat”, including the meat of mammals such as pigs, cattle, and mutton, which we often eat. Meat that is light color before cooking belongs to “white meat”, including non-mammalian meat such as chicken, duck, goose, fish, shrimp, crab, oyster, clam and so on.
In fact, this classification is not very perfect. For example, salmon meat is red before it is cooked, but it belongs to white meat.
Why is red meat red?
The color of human blood is red, and this is mainly related to the red blood cells in the blood, and red blood cells because it contains hemoglobin, one of the components of hemoglobin is iron, hemoglobin to carry oxygen to all parts of the body.
In the same way, the color of red meat is mainly due to the fact that mammal meat contains myoglobin. Myoglobin is a protein, one of its components also includes iron, myoglobin can carry oxygen to the animal’s muscles to go.
Is red meat really harmful?
The researchers analyzed the health effects of eating red and white meat, and found that people who eat more red meat have an increased risk of colon cancer, breast cancer and other diseases. The study also found that people who eat more red meat have a higher risk of colon and breast cancer. Men who eat too much red meat are also at increased risk for various prostate problems.
It is important to note that “eating too much red meat” does not mean that eating a little red meat increases the risk of disease.
Red meat has more fat and saturated fatty acids than white meat. High saturated fatty acid intake is a risk factor for elevated blood cholesterol and low density lipoprotein cholesterol.
Red meat, can you still eat it?
Regardless of red meat, white meat, are containing fat, but the amount of different; also contain saturated fatty acids, unsaturated fatty acids, the content is relative.
The same weight of red meat, pork fat content is the highest, followed by mutton, beef is the lowest.
Even in lean red meat, there is a lot of fat. However, the fat content of chicken and duck meat is lower, and the unsaturated fatty acid content is higher.
Fish fat content is generally low, and contains more polyunsaturated fatty acids, deep-sea fish rich in EPA and DHA, to prevent dyslipidemia and cardiovascular and cerebrovascular disease has a certain role.
Each kind, each kind of food has its nutrition content characteristic, does not have in one kind of natural food contained the nutrition to be able to satisfy our body all nutrition needs.
Although red meat is rich in fat, but rich in minerals, especially iron, zinc, and easy to be absorbed by the human body, and rich in protein, vitamin (B1, B2, A, D) and so on.
Any kind of meat, eating too much or not eating at all is not conducive to health, it is recommended to eat in moderation.