Joanne Marie wrote in the SF Gate article, Ways You Benefit by Eating Meat:
Meat refers to cuts of beef, pork, veal, lamb and poultry — and all but poultry are red meats. These foods provide you with protein, an important nutrient, along with some essential vitamins and minerals. Meat can be high in fat, a nutrient that you should consume in moderation. Choose low-fat meats and prepare them in the healthiest way to get the most benefit from these foods.
Protein
Protein is a nutrient that is critical to keep your body functioning normally. When you consume protein-containing food, your gastrointestinal tract digests it, breaking it down into its building blocks, amino acids. These molecules are absorbed into your blood and travel to all of your cells, which use them to construct many different new proteins. Examples include enzymes that fuel biochemical reactions, structural proteins in your muscles and proteins that control what molecules can enter your cells. Meat is a complete protein source that provides all the essential amino acids, according to the Centers for Disease Control and Prevention, which also says you should consume about 50 grams of protein daily. In general, a 3-ounce piece of red meat — the serving size recommended by the Mayo Clinic — contains about 21 grams of protein, and poultry has about 15 grams.
Iron
Meat is an excellent source of iron, a mineral required to support human life. When your bone marrow makes new red blood cells, it incorporates iron into hemoglobin, the compound that carries oxygen to all your cells. Your body also adds iron to myoglobin, a compound that allows your muscle cells to use oxygen; other iron-containing compounds support DNA production, immune function and the manufacture of some neurotransmitters. The recommended dietary allowance for iron is 8 milligrams per day for men and 18 milligrams for women under 50; after menopause, the RDA for women is the same as for men. A 3-ounce serving of beef, pork or lamb provides between 1 and 3 milligrams of iron; a similar serving of chicken or turkey contains about 1 milligram of iron.
Other Nutrients
Red meat and poultry contain a number of vitamins. These include vitamin A, which is important for healthy bones, teeth, skin and eyes, and vitamin D, which is critical for calcium metabolism and strong bones. Meat also provides B-complex vitamins, including thiamine, riboflavin, niacin, folic acid and vitamins B-5, B-6 and B-12. Your body uses these vitamins to help produce energy from your food to support your nervous system and keep your heart healthy. In addition to iron, red meat and poultry also provide several other minerals, including magnesium, potassium, selenium and zinc, all of which are needed to help keep your organs functioning well…. https://healthyeating.sfgate.com/ways-benefit-eating-meat-4357.html
A University of Nottingham study finds that meat can be included in a balanced diet.
Science Daily reported the University of Nottingham study: You don’t have to go cold turkey on red meat to see health:
A new study has found that halving the amount red and processed (RPM) meat in the diet can have a significant impact on health, reducing the amount of LDL ‘bad’ cholesterol in the blood which cuts the risk of developing heart disease.
Red and processed meat (RPM) include fresh pork, beef, lamb and veal and meats that have been smoked, cured or preserved (other than freezing) in some way. These meats are typically high in saturated fatty acids which cause an increase in LDL cholesterol. This is the “bad” cholesterol that collects in the walls of blood vessels, where it can cause blockages and raise the chance of a heart attack.
Increasing awareness of the risks associated with eating red and processed meat has led to a growing number of people adopting vegetarian and vegan diets, which cut out meat completely. Researchers at the University of Nottingham wanted to find out if reducing the amount of red meat eaten, rather than cutting it out completely, would have a positive effect on the health of the subjects taking part.
Reducing cholesterol
The results, published today in the journal Food & Function showed that the most significant change was a drop in the amount of LDL cholesterol in the blood, and those with the highest levels in the beginning had the biggest drop. Overall there was an average drop in LDL cholesterol of approximately 10% with men (who tended to have the highest starting values) seeing the biggest change.
For this intervention trial, 46 people agreed to reduce their red meat intake over a period of 12 weeks by substituting it for white meat, fish or a meat substitutes, or by reducing the portion size of their red meat. They kept a food diary during the study and were given blood tests at the beginning and intervals throughout.
Professor Andrew Salter, from the University of Nottingham’s School of Biosciences led the study and says: “With a high saturated fatty acid, content red and processed meat has been linked to heart disease, and other chronic diseases, particularly colon cancer. Studies have shown that in people who eat the most meat, there is a 40% increased risk of them dying due to heart disease. The results of the present study showed that, even in relatively young and healthy individuals, making relatively small changes to RPM intake induced significant changes in LDL cholesterol which, if maintained over a period of time could potentially reduce the risk of developing heart disease.”
As well as reducing levels of LDL cholesterol, reseachers were surprised to also see a drop in white and red cells in the blood.
Dr Liz Simpson from the University of Nottingham’s School of Life Sciences is co-author on the study, she explains: “Meat is a rich source of the micronutrients (vitamins and minerals) required for the manufacture of blood cells, and although it is possible to obtain these nutrients in plant-based diets, our results suggest that those reducing their meat intake need to ensure that their new diet contains a wide variety of fruit, vegetables, pulses and whole grains to provide these nutrients…. https://www.sciencedaily.com/releases/2019/09/190930101521.htm
Citation:
You don’t have to go cold turkey on red meat to see health benefits
Date: September 30, 2019
Source: University of Nottingham
Summary:
A new study has found that halving the amount red and processed (RPM) meat in the diet can have a significant impact on health, reducing the amount of LDL ‘bad’ cholesterol in the blood which cuts the risk of developing heart disease.
Here is the press release from University of Nottingham:
NEWS RELEASE 30-SEP-2019
You don’t have to go cold turkey on red meat to see health benefits
UNIVERSITY OF NOTTINGHAM
A new study has found that halving the amount red and processed (RPM) meat in the diet can have a significant impact on health, reducing the amount of LDL ‘bad’ cholesterol in the blood which cuts the risk of developing heart disease.
Red and processed meat (RPM) include fresh pork, beef, lamb and veal and meats that have been smoked, cured or preserved (other than freezing) in some way. These meats are typically high in saturated fatty acids which cause an increase in LDL cholesterol. This is the “bad” cholesterol that collects in the walls of blood vessels, where it can cause blockages and raise the chance of a heart attack.
Increasing awareness of the risks associated with eating red and processed meat has led to a growing number of people adopting vegetarian and vegan diets, which cut out meat completely. Researchers at the University of Nottingham wanted to find out if reducing the amount of red meat eaten, rather than cutting it out completely, would have a positive effect on the health of the subjects taking part.
Reducing cholesterol
The results, published today in the journal Food & Function showed that the most significant change was a drop in the amount of LDL cholestorol in the blood, and those with the highest levels in the beginning had the biggest drop. Overall there was an average drop in LDL cholesterol of approximately 10% with men (who tended to have the highest starting values) seeing the biggest change.
For this intervention trial, 46 people agreed to reduce their red meat intake over a period of 12 weeks by substituting it for white meat, fish or a meat substitutes, or by reducing the portion size of their red meat. They kept a food diary during the study and were given blood tests at the beginning and intervals throughout.
Professor Andrew Salter, from the University of Nottingham’s School of Biosciences led the study and says: “With a high saturated fatty acid, content red and processed meat has been linked to heart disease, and other chronic diseases, particularly colon cancer. Studies have shown that in people who eat the most meat, there is a 40% increased risk of them dying due to heart disease. The results of the present study showed that, even in relatively young and healthy individuals, making relatively small changes to RPM intake induced significant changes in LDL cholesterol which, if maintained over a period of time could potentially reduce the risk of developing heart disease.”
As well as reducing levels of LDL cholestoral, reseachers were surprised to also see a drop in white and red cells in the blood.
Dr Liz Simpson from the University of Nottingham’s School of Life Sciences is co-author on the study, she explains: “Meat is a rich source of the micronutrients (vitamins and minerals) required for the manufacture of blood cells, and although it is possible to obtain these nutrients in plant-based diets, our results suggest that those reducing their meat intake need to ensure that their new diet contains a wide variety of fruit, vegetables, pulses and whole grains to provide these nutrients.
Professor Salter is also part of the Future Food Beacon at the University of Nottingham which is undertaking research to find more sustainable ways to feed a growing population in a changing climate. He explains: “As well as improving people’s health, reducing the amount of red meat we eat is also important from a food security and sustainability perspective, as livestock production utilizes a large proportion of our natural resources and is a major contributor to greenhouse gas production. Part of our research is centred on finding more sustainable, alternative sources of food that provide us with the protein and other nutrients supplied by meat, but without the negative health and environmental effects ”
###
This study was funded by BBSRC and MRC through the Innovate UK project.
Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.
Cathy Fenster, M.Sc, RD wrote in 9 Reasons Why Eating Meat Is Good For Health:
I eat meat daily. I’m not Jewish. I’m not Arabic. What’s the kind of person that doesn’t eat meat? That’s right – I’m not a vegetarian.
Chuck Berry
Where information leads to Hope. © Dr. Wilda.com
Dr. Wilda says this about that ©
Blogs by Dr. Wilda:
COMMENTS FROM AN OLD FART©
http://drwildaoldfart.wordpress.com/
Dr. Wilda Reviews ©
http://drwildareviews.wordpress.com/
Dr. Wilda ©
https://drwilda.com/
drwilda 
Leave a Reply