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Clinical Use
A High meat diet is indicated in anemia, nephrosis, liver cirrhosis (without coma), and protein malnutrition.

Organs like liver, kidney and pancreas (sweet bread) are rich in nucleoprotein and must be avoided by patient with gout.

 

Meat
Animal flesh and organs like the liver, kidney, spleen, pancreas and brain contains protein of high biological value, and provide a palatable source of food for many. There is no basis to the belief that meat is essential in diet. As long as a person takes enough protein to supply the essential amino acids, the nutrition of a vegetarian can be favorably compared with that of a meat eater.

Varieties
Mutton
is derived from sheep
Beef is derived from cow's
Pork, Ham and bacon are derived from the pig; Pork is pig's meat which has not been processed, Ham is processed meat derived from the thighs of the animal, while bacon is derived from the back and thighs.

Poultry includes domestic birds like chicken, duck, goose and turkey that are reared for their eggs and flesh. The flesh of poultry is similar to other forms of meat, but is more tender and appetizing; the breast, particularly is fleshy and yields tender white meat. The meat of duck and goose contains more fat and is less digestible than that of chicken.
White and Red Meat White meat is generally more easily digested and more tender than red meat, which is made of coarser fibers and has a higher fat content. For this reason white meat is generally prescribed for ill and convalescent patients.

Digestion and Absorbtion

The digestibility of meat depends on the toughness of its muscle fibers, the amount of fat, and the rate of gastric emptying. The coarser fibers of beef are more difficult to digest than mutton. Fat delays emptying of stomach

Composition
Meat contains about 20% protein, and variable amount of fat, thiamine, riboflavin, nicotinic acid, phosphorus, sulphur and iron

 Prudent moves

Minimize your consumption of preserved meats. These are high in saturated fats, salts (sodium), nitrites and nitrates which have been linked to causing cancer.

When high fat, high protein foods like meats are charred or browned, the intense close heat turns the fat and protein into mutagens which can damage the cells and cause cancer. Therefore avoid regular consumption of barbecued meats.

Limit your consumption of meat to about 60 to 75 gm per day, and not more than thrice a week. This applies only to healthy individuals. Those suffering from cancer, heart and other related diseases should consult the doctor.

Beware!

Nitrites are added to cured meats as a preservative particularly against botulism. They interact with various amino compounds to produce nitroso amines, which can produce cancer.

Natural and synthetic hormones are given to animals to increase their weight prior to slaughter. These hormones are potential carcinogens in humans.

Where meat scores: 
Excellent source of protein
Rich source of Iron
Good source of phosphorus
Fairly good source of vitamin A
Rich source of vitamin B12 (this vitamin is present only in foods of animal origin and can't be obtained from any plant source

Where meat loses:

Meat lacks fiber or roughage and is very high in saturated fats. 
A high fat, low fiber diet has been listed as one of the causes of heart disease and prostate, breast and colorectal cancers.
The real villain is, in-fact, fat, and the Indian diet is saturated with it - excessive use of fats and oils like ghee, and deep frying of foods
There is no denying that, gram for gram, animal fats are more hazardous to health than vegetable fats.
Hence a high consumption of meat is frowned upon and cooking practices that involve excessive use of animal fats (ghee and butter) should be avoided.

 

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