Avoid eating meat and forget about diseases

Until the mid-20th century, steak was considered a symbol of wealth. In advertising campaigns it is often said: "Meat is life force." Nowadays, meat is an almost inexpensive product that anyone can buy.

250 million tonnes of meat are fried, stuffed and eaten every year, causing serious consequences for the climate, environment, animals and people.

From a nutritional point of view, meat, depending on the type, is composed of up to 10% fat, approximately 20% protein and approximately 70% water.

It also contains iron, potassium and sodium, as well as vitamins A, B, D and K, substances that our body needs, but

Does this mean that eating meat is good for your health?

There are people who believe that food is meat, although to eat it you must first kill the animal.

There are also people who think that the slaughterhouse is just another profession, a job without emotions. However, even if the meat is first-rate, it always contains substances harmful to health. We must not forget that it is part of the animal's corpse, that is, the animal is dead and this product will surely decompose from the first second of its death. .

In fact, it is not recommended to eat meat before several days have passed due to rigor mortis, a healing process that requires hanging it until it begins to soften, which is when the aging process begins.

While in 1950 the average annual consumption per person was 26 kilograms, today more than 60 kilograms are consumed per person per year.

Is it not logical to assume that such an increase could have consequences?

Today, doctors are fighting against the increasing number of cardiovascular diseases, high blood pressure, overweight and diabetes, as well as the increasing incidence of joint diseases and cancer, despite the achievements of modern medicine.

However, it should be noted that these diseases increase with meat consumption. Science has long refuted the idea that it is essential for health.

In recent decades, many epidemiological studies have been carried out showing a direct link between meat consumption and many diseases, especially some of the most serious ones related to lifestyle, such as cardiovascular diseases, diabetes, overweight, gout and cancer.

In December 2010, the results of a Swedish study were published showing that the risk of suffering a stroke in women is directly related to meat consumption.

Hans Günther Kugler, director of the Trace Element Laboratory in Germany, is the author of a book titled Vegetarianism Forgets Diseases, in which we see that lifestyle diseases represent up to 30% of the population's total expenditure.

Healthcare tends to increase

Meat consumption is also directly related to obesity, because according to estimates by the WHO (World Health Organization), there are currently one billion seven hundred million obese people in the world and obesity is one of the main muscle risk factors that leads to development. of type 2 diabetes.

In diabetics, it increases accordingly.

Thus, currently in the world there are around 285 million people with diabetes. And meat consumption is undoubtedly an important factor in the development of this disease.

Health problems related to meat consumption:

1. Foodborne Illnesses:

  • Raw or poorly cooked: It may contain bacteria such as Salmonella, Campylobacter and Escherichia coli (E. coli) that cause gastroenteritis.
  • Parasites: Raw or undercooked meat can contain parasites such as Trichinella spiralis (trichinosis) and Taenia saginata (tapeworm).

2. Cardiovascular diseases:

  • Red and processed: Excessive consumption has been associated with an increased risk of heart disease, high blood pressure, and stroke.
  • Saturated fat and cholesterol: Red and processed meat often contains high levels of saturated fat and cholesterol, which can increase the risk of heart disease.

3. Cancer:

  • Red and processed: La World Health Organization (WHO) classifies red meat as "probably carcinogenic" and processed meat as "carcinogenic to humans."
  • Nitrites and nitrates: Nitrites and nitrates added to processed meat to preserve it have been linked to an increased risk of colorectal cancer.

4. Type 2 diabetes:

  • Red and processed: Some studies have suggested that excessive consumption of red and processed meat may increase the risk of type 2 diabetes.

5. Obesity:

  • Processed: Processed meat is often high in calories and low in fiber, which can contribute to weight gain and obesity.

6. Kidney diseases:

  • Red: Excessive consumption may increase the risk of chronic kidney disease.

7. Drop:

  • Red and birds: The purines present in red meat and poultry can increase the risk of gout, a painful condition that causes inflammation in the joints.

8. Allergies and intolerances:

  • Meat: Some people may have allergies or intolerances, which can cause symptoms such as itching, hives, swelling, and digestive problems.

Recommendations:

  • Moderate consumption: It is recommended to limit red meat consumption to 500 grams per week and avoid processed meat.
  • Choose lean cuts: Opt for lean cuts and remove visible fat before cooking.
  • Cook good: Make sure to cook it to a safe internal temperature to kill bacteria.
  • Eat a varied diet: Include a variety of nutritious foods in your diet, such as fruits, vegetables, whole grains, and legumes.

For more information, consult a health professional.