10 Reasons to NOT Give Up Red Meat

 

Eating some red meat— grass-fed beef– is healthy and is good for the environment, contrary to television and the government/corporate partnerships– and of course, the religion called vegetarianism. There is always something good cooking in the Nourished Kitchen, and in this article Jenny McGruther sums up the nutritional values in red meat quite admirably.

1. Conjugated Linoleic Acid (CLA)

Found in the meat and milk of grass-fed ruminants, like cows, Conjugated Linoleic Acid or CLA is a potent nutrient. Researchers are just beginning to understand the mechanisms behind the potent and positive health effects traditional peoples have enjoyed since the days of hunting and gathering. CLA is known as a potent antioxidant and anti-carcinogen. CLA has shown promise in the treatment of various cancers. Research conducted at the University of Alberta in Canada, Dartmouth Medical Center and elsewhere indicates that CLA shows promise in the fight against breast cancer. [1. Lipids. 2009 Mar 6.], [2. Nutr Cancer. 2009;61(1):114-22] Further, CLA even could be valuable in the treatment of brain cancer due to its ability to prevent the development of new malignant tumors as well as inhibit the growth of existing tumors. [3. Brain Res. 2008 Jun 5;1213:35-40. Epub 2008 Feb 16.]

2. Iron

Red meat is a rich source of iron; better yet, it’s a rich source of the most easily absorbed iron: heme iron. Heme iron is very readily and easily absorbed. Contrasted with red meat plant sources of iron, like lentils, offer non-heme iron which is poorly absorbed. Iron is critical to health because, when properly absorbed, it assists the blood’s hemoglobin in carrying oxygen to the body’s cells. Low iron may lead to fatigue, headaches and dizziness. Women of child-bearing age, infants and children are most likely to be deficient due to their increased level of need for iron. Red meat should be considered especially important for women–particularly during and after menstruation when the loss of blood brings down iron levels.

3. Stearic Acid

Stearic acid is a saturated fat found in beef and other meats. Despite the current and prevalent thought that saturated fats cause an elevation in cholesterol, research indicates that stearic acid actually lowers LDL cholesterol [4. Lipids. 2005 Dec;40(12):1201-5.]

4. Protein

Red meat is an easy source of complete protein. Protein is essential to the human diet not only because it provides energy, but also because it is critical to the growth and repair of cells. Every cell in the human body contains protein including the antibody cells of the immune system which protect the body against pathogens. Red meat is an easy to prepare complete protein containing the full spectrum of amino acids.

For the facts 5 though 10 on

Zinc

B Vitamins

Vitamin A

EPA

Mono-unsaturated Fat

Tradition

go to the article here http://nourishedkitchen.com/10-reasons-red-meat/

4 responses to “10 Reasons to NOT Give Up Red Meat

  1. I agree that eating meat should be a part of our meals. As far as I know, we are all-eating mammals…

    As for everything else, I just think that moderation is the success key. What is better than a good steak served with a huge varied salad?

  2. Brilliantly said…..

    Keep up the fight for grass fed fats and watch the CRP ( C-reactive protein ) blood levels drop.

    These are the wonderful healing and well behaved fats and cholesterols missing in the American diets.

    All the best,

    Mark McAfee
    Founder ‘
    Organic Pastures Dairy Company
    Fresno CA

  3. Hi, Nice post!

    I really like it especially the part “Women of child-bearing age, infants and children are most likely to be deficient due to their increased level of need for iron.”

    I will surely reading your other posts.
    Thanks!

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