Meat has always been one of the staple foods of the people. But while our ancestors fought the meat hard on the hunt, the animals had to succumb, take out and prepare themselves, today a handle reaches into the refrigerated display. Meat has never been so cheap and available in such masses as today. According to the World Agriculture Report, global meat consumption has more than tripled in the last 40 years. For example, in 2012, 300 million tons of meat ended up in the cooking pots. Much of this falls on the industrialized countries: every German eats an average of almost 60 kilograms of meat per year, Americans even about 120 kilograms. Experts say this is too much.
Is meat healthy?
Meat itself is an important food. It provides a lot of valuable protein, vitamins and large amounts of iron. But depending on the type of meat and the type of preparation also put too much fat, salt, preservatives and sometimes even antibiotics in the meat. The result of too much meat enjoyment are often lifestyle diseases such as:
- too high a cholesterol level
- Cardiovascular disease
Also, a connection with the increasingly occurring diseases Parkinson, Alzheimer and cancer is suspected. The result: Many people do without meat and become vegetarians or vegans or buy at least only organic meat.
Organic meat as a healthy alternative
With the purchase of organic meat, you are in the trend, because more and more animal breeders and farmers' associations are specifically opting for welfare-appropriate outdoor posture, balanced feed without animal meal and a waiver of hormone donations or antibiotics. Organic meat can therefore be rightly called healthy, because it has about twice as many healthy omega-3 fatty acids, better quality and guaranteed no residues of drugs and pesticides.
In addition, scientists suspect that the hormones that the animals release in anxiety and stress have a negative impact on the taste of the meat. The happiness that free-living cows, pigs and sheep feel, can literally be tasted.
Diet with meat
Basically, there is nothing wrong with the regular consumption of meat. However, it should not be more than two to three times a week on the menu. It also depends on which type of meat is consumed and whether it lands with or without skin on the plate.
For example, beef has a relatively low fat content of 8.5 percent on average. For pork, the fillet has only two percent fat, the belly meat, however, over 16 percent. Poultry should always be eaten without skin. For example, a roasted chicken with skin has about 9.6 percent fat, without skin just one percent.
Meat or sausage?
In general, steaks, schnitzel and meatballs are preferable to processed meat, that is sausage. A recent study by the Harvard School of Public Health in Boston shows that consuming 50 grams of processed meat daily is enough to increase the risk of diabetes by 19 percent and the risk of heart disease by 42 percent.
According to the study, the enormous concentration of cooking and nitrite salts in salami, wieners and Co. is the reason. These are supposedly risk factors for high blood pressure and a high blood sugar level, which in turn favor many other diseases.