Red meat has been demonized several times and represents an important presence for the omnivorous diet. When asked, can you live without red meat? It must be clearly answered yes.
What are the risks of having red meat in our diet? Virtually no bacteriological or toxic risk if the necessary precautions are taken in selecting breeding and adequate cooking and no risk in terms of tumor formations if it is consumed once or twice a week as a variant. As always, it is excess that causes damage and not moderation. The presence of added preservatives is more risky than red meat itself. Furthermore, since the omega 3 content in red meat is low, to reduce inflammation we must consume adequate quantities of white meat and fish, possibly a portion every day. For someone predisposed, red meat is essential for their health. For example, if there are unexpected iron deficiencies to be restored quickly.
Nowadays our diet is too low in omega 3 and our balance in the production of prostaglandins which are those hormonal precursors that regulate those aforementioned functions are altered. The meat of grass-fed cattle has a nutritional profile similar to that of the same our ancestors ate in the Paleolithic who did not suffer from our metabolic diseases. Let’s not deprive ourselves of the taste of eating good red meat if we so desire. And if we don’t want it, we can also do without it. But let’s not demonize it excessively, but let’s make sure that the meat comes from animals raised in a biological and natural way.
