Why Slow Down on Red Meat Consumption?

An increasing number of scientists are raising concerns about our consumption of red meat. Even though over the past decade, red meat consumption has decreased by 12% (source: CREDOC study, September 2018), each individual still consumes an average of 55 grams of beef per day.

Whether you're aiming to save animals, protect the environment, or adjust your diet, here's what you stand to gain when you cut back on your red meat consumption.

A Balanced pH

A healthy body requires a balanced pH. However, much of today's modern diet consists of acidifying foods, including red meat.

Red meat generates a high acidic load that the body absorbs and neutralizes. Moreover, high acidity in the body creates the perfect environment for disease.

Add stress and lack of sleep to the mix, and you've decreased your resistance to high-mortality diseases like cancer and diabetes.

Reduced Bloating

The body digests red meat more slowly than other foods, which can lead to constipation, abdominal pain, and increased gas after consuming a steak.

By reducing your red meat consumption, healthy bacteria will proliferate in your gut again, potentially reducing inflammation throughout the body and making you feel less bloated.

Potential for Improved Skin

Beautiful skin starts from within. Load up on fruits and vegetables, which are also rich in vitamins like A, C, and E, known to combat the free radicals responsible for imperfections.

Lower Cholesterol Levels

Cutting back on red meat will reduce the amount of saturated fats consumed, which are linked to higher cholesterol levels.

While you can consume saturated fats, it's recommended to stay within 5 to 6% of your daily calories. This balance reduces the risk of high cholesterol levels, which can lead to plaque buildup in artery walls.

Although high cholesterol levels can be linked to genetics, reducing red meat intake will significantly contribute to lowering your body's levels.

Combined with regular physical activity like fitness, this will greatly reduce your bad cholesterol levels.

Reduced Cancer Risk

Avoiding beef may lower the risk of colon or intestinal cancer, especially if it runs in your family.

Diets high in saturated fats have been associated with increased inflammation in the body, and chronic inflammation has been linked to cancer development.

In 2015, the World Health Organization (WHO) classified red meat as a possible carcinogen, meaning it could eventually cause cancer.

Cooking red meat also contributes to an increased cancer risk. High-temperature cooking triggers the production of several compounds that can cause intestinal cancer in individuals with a genetic predisposition.

Processed red meat also contains nitrites, both naturally and as added preservatives. Nitrates are believed to contribute to cancer.

Decreased Risk of Serious Diseases

Removing red meat from your meals could reduce the risk of multiple diseases. As previously mentioned, red meat can contain large amounts of saturated fats, which are linked to an increased risk of cardiovascular disease, obesity, and diabetes.

Carnitine, which leads the body to produce trimethylamine-N-oxide, a compound produced by bacteria in the stomach, appears to correlate with risk.

Researchers believe this affects cholesterol metabolism in the body, leading to increased plaque development on blood vessel walls and potentially increasing the risk of heart disease.

Beef eaters may also increase their risks of developing Alzheimer's disease. A 2017 study published in the British Medical Journal attributed the link to excessive iron accumulation from too much red meat in the diet.

Want to do more to reduce your Alzheimer's risk? Consider taking these vitamins.

More Energy for Exercise

We need a healthy heart, a healthy digestive system, and a healthy mind and body to have good energy levels every day.

Replacing red meat with healthier foods, such as beans, plant fats, whole grains, fruits, and vegetables, can lead to higher energy levels.

source:https://www.54pm.fr/