RED MEAT - Benefits vs. Risks

Red meat provides high amounts of protein, which helps build bones and muscles. It also supplies iron and vitamin B12 to help make DNA and keep nerve and red blood cells healthy. In addition, red meat contains zinc, a mineral that keeps the immune system working properly. Chicken, fish, and organic versions of any meat may seem a better choice than red meat, but those selections are not as safe as they seem. Organic and grass-fed animals are a wiser choice than non-organic. For individuals with type O blood, selecting bison, also referred to as buffalo, which contains fewer calories and less fat than other meats, is the better choice.



Despite these apparent benefits, there are many health risks associated with eating red meat. Some red meats are high in saturated fat, which raises blood cholesterol. High levels of low-density lipoprotein (LDL) cholesterol increase the risk of heart disease and diabetes. Processed meats, especially hot dogs and sausage, contain carcinogens that increase the odds of cancer. All animals providing meat may have been injected with artificial hormones and antibiotics, which are then transferred to the body of the consumer. In addition, meat carries the highest risk of food-borne illness. A vast array of studies from top universities and independent researchers has found that eating meat from chickens, cows, and other animals promotes many forms of cancer. There is no doubt that there is a connection between meat consumption and cancer risk. The risks associated with eating red meat definitely outweigh the benefits; therefore, it is wise to cut down or eliminate your meat consumption.” - Taly Cotler


For more information or any other health tips, please refer to the book: “The Formerly Stressed Vegan's: Ultimate Guide To Optimal Health”. Now available on Amazon.


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