Eating Red Meat is Good for You – 5 Reasons to Include It

Eating red meat is good for you, science says

After years of red meat demonization, a reevaluation has taken place in recent years: eating red meat in the right amounts is beneficial for health.

According to the Adnkronos news agency, doctors and nutrition experts have never recommended eliminating red meat, but simply reducing its consumption to avoid excess (as with any food), paying particular attention to processed meats.

Characteristics of Red Meat

Red meats include: beef, lamb, veal, and pork (although pork is often classified separately), as well as duck, goose, emu, and ostrich.

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According to Carni Sostenibili, “the high myoglobin content and slow-twitch muscle fibers are key factors in identifying red meat, along with a pH similar to beef.”

Eating Red Meat is Good: 5 Reasons

1. Red meat does not cause cancer: correct and moderate consumption of red meat does not increase cancer risk. Experts recommend consuming it moderately and consistently (70 grams per day) for its valuable nutrients, preferably fresh rather than processed.
2. Red meat is rich in Vitamin B12: essential for cell replication and DNA synthesis. A study published in the British Journal of Nutrition shows that people who do not consume animal-derived products (meat, milk, or eggs) risk B12 deficiency.
3. Red meat provides energy to the brain: according to the Meat Advisory Panel, the brain alone consumes 20% of daily energy requirements, and red meat helps supply this energy. It is also rich in DHA, an Omega-3 fat that supports cognitive development.
4. Red meat provides carnosine: a dipeptide mainly found in muscles and the brain that helps prevent Parkinson’s and Alzheimer’s diseases and slows aging.
5. Red meat is beneficial for selenium and iron intake: iron is 40% bioavailable in the most easily assimilated form.

Red Meats Compared

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