Red meat, which includes domesticated staples like lamb and beef, as well as hunted meat like boar and deer, is popular in dishes from Istanbul to Tokyo and everywhere in between. It is full of protein and animal fat, but it also carries health risks, with some studies even indicating that it might cause cancer. Nothing can replace the lipoid acid and amino acids of red meat in a diet, but there are plenty of alternatives that you can add to your diet to help you cut down on red meat consumption. Read our list of the top 10 reasons you should resist your next urge for steak fajitas.
Increased Lifespan:
In 2012, the Harvard School of Public Health studied over 120,000 meat eaters, their findings were that those who ate two servings of red meat a day had a 30% increased chance of dying compared to people who didn’t eat red meat. People in the study who ate most red meat tended to die younger and die more from cardiovascular disease and cancer.
Reduce Chronic Heart Issues:
In a 2010 study published in the Journal Circulation, 84 nurses were tested for over 20 years: those who had 3 servings of meat a day had 29% higher risk of chronic heart disease. Red meat is high in an amino acid called carnitine . When carnitine is digested by the microbes in the gut, it produces a toxin called TMAO. In the New England Journal of Medicine, 4,000 healthy patients who had the highest levels of TMAO had a 50% increase in cardiovascular and chronic heart risk.
Reduce Chances of Stroke:
In 2012, a journal called ‘Stroke’ studied over 125,000 over a 22 period of years. Every time they increased 2 ounces of processed meat eaten daily, there was a 30% increased chance of stroke because it is caused by blockages in blood vessels. Red meat is ok to eat as long as it’s lean and consumption is limited.
Reduce Risk of Type 2 Diabetes:
2011 study in American Journal of Clinical Nutrition. For every 2 ounces of processed red meat was an increase of 32% of type 2 diabetes. The amount of saturated fat that is also found in many types of meat is the most likely cause for the association of red meat and risk of diabetes.
Reduce Plaque in Arteries:
Red meat is high in saturated fat and bad cholesterol that can promote plaque buildup in the arteries.
Reduce Chances of Obesity:
Scientific evidence links excessive red meat to obesity. Meats are high in fat content which is associated with higher obesity risk.
Preserves Nature:
Growing crops for animal feed features a highly inefficient use of water and damages on freshwater reserves.
Reduces Greenhouse Emissions:
Animal agriculture generates a large amount of greenhouse gases that contribute climate change and significant increase of flooding, droughts, and other unexpected weather events. Production process and distribution of animal products in the U.S. accounts about nine percent of total greenhouse gas emissions.
Reduce Risk of Alzheimer’s Disease:
Eating too much red meat may increase the risk of developing Alzheimer’s disease. Researchers from the Semel Institute of Neuroscience and Human Behavior at UCLA say that iron can increase the damaging reaction of free radicals. Overtime, iron contributes the risk of developing Alzheimer’s and other age- related illnesses.
Reduce Risk of Cancer:
Large evidence shows that cancer is common to people who eat more red meat. Meat intake is associated with elevated risk for cancers of esophagus and liver.
