Meat is a source of complete protein and beneficial nutrients. Depending on its type, it can be eaten cooked, semi-cooked, or even raw, if one prefers it this way. In its cooked version, however, it is easier for the human body to digest and absorb the nutrients of this raw material.

TYPES OF MEAT

Humans can consume various types of meat, but the most popular that fall into the known categories are:

Red meat: Red meat comes from animals such as beef, pork, lamb, goat and sheep. It is rich in protein, iron, zinc and B vitamins.

White meat: White meat comes from animals such as chicken, turkey, rabbit and fish. White meat is lower in fat and cholesterol than red meat but is just as rich in protein.

Processed meat: Processed meat has undergone a preservation process, as smoked, cured or salted. It is generally considered less nutritious than fresh meat.

NUTRITIONAL VALUE OF MEAT

Meat is a complete protein source, which means it contains all the essential amino acids (which the human body cannot synthesize on its own). Proteins are essential for muscle, bone, and organ health, as well as blood circulation, tissue growth and repair, enzyme and hormone production, cell renewal and immune enhancement.

Meat is also a rich source of beneficial nutrients such as iron, zinc, vitamin B12 and other nutrients. Iron is essential for oxygen transportation in the blood and for maintaining normal energy levels. Zinc is essential for DNA formation, cell growth, and tissue repair, maintaining homeostasis and strengthening the immune system. Vitamin B12 is necessary for creating red blood cells and for the functioning of the nervous system.

RECOMMENDATION

Meat is of course a rich source of nutrients, but it is important to consume it in moderation, and always as part of a balanced diet. It is also important to choose lean meat and cook it in a healthly.

TIPS FOR HEALTHY COOKING OF MEAT AND HOW TO CONSUME IT PROPERLY

• Prefer lean meat

• Cook meat in the healthiest way possible, such as baking, grilling, or boiling

• Balance your plate by combining different food groups (fruits, vegetables, legumes, grains)

• Tailor your meat intake to your individual needs, depending on your age, gender, activity level and any specific dietary requirements or restrictions you may have

•When consuming red meat, limit yourself to about three portions per week. (Three servings equal about 350–500g of cooked weight.)

• When eating poultry, prefer the lean parts and limit consumption to one to two meals a week, removing the skin before cooking

• Eat very little, if any, processed meat

• Do not add too much oil to the meat

• Remove excess fat from meat before eating

With a little care, you can enjoy meat as part of a balanced and healthy diet