How much should you eat meat?

Get the meat tested places. Pay attention to the conditions in which it is cut!
Meat about 75 percent water, the remaining percentage is divided between the protein, fat and minerals.

In the first place on the content of protein - beef (approximately 75 percent in the dry state). In addition, very little fat veal - less than a half percent.

In second place - beef and mutton, which contain about 67 percent protein, and 12-15 percent fat.

And at last - pork valuable proteins only 53 percent, but the fat - about 33.

And how many vitamins?

Meat - one of the main sources of phosphorus, and other valuable minerals iron, potassium, magnesium, zinc and iodine. There are meat and vitamins: the majority of the compounds, vitamins E and A. Especially rich in vitamin B12 is meat indispensable regulating vital functions of nerve cells and is responsible for the normal operation of the brain.

The easiest way - by as much as 80 per cent - to absorb nutrients from the meat of young animals. This meat contains little connective tissue and firm collagen fibers which are difficult to digest.

How many grams?

Modern nutritionists recommend consuming no more than a pound of meat per week. Thus it is necessary to give preference to low-fat meats and try to eliminate from the diet of fried and smoked meat. That excess fat processed meat in the diet of modern man doctors believe serious risk factor for obesity, cardiovascular disease and even cancer.

Safety regulations

- Purchase meat verified locations. Pay attention to the conditions in which it is cut, if possible. In case of violation of sanitary norms, together with a piece of meat you can buy, for example, a colony of Staphylococcus aureus or Escherichia coli.

- Try to buy the meat, do not suffer from frost. It is more expensive than frozen, but you can smell it, identify the color and consistency. In addition, buying the meat, you do not pay for water, which unscrupulous manufacturers poured pieces freeze. Even if meat be a frost, you'll know exactly what did it once.

- The big stores try to take the meat sold by weight, not that spread out on the substrate. The practice of "makeweight" exists today - a good piece of meat can hide lower quality.

- Try to give up the long cooking meat and the use of extra fat to cook it. The safest way to preparing for the health - baking or decoction.

- Sausages and bacon - it's not meat, in spite of their high cost. The sausage can be up to 50 percent of the animal feed substitutes and too much salt and fat.

Source

Healthy eating

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