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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.
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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. |
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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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