White meat is a healthier alternative to red meat
There is a growing awareness of the end of meat consumption, regardless of its type. It remains, however, one of the most important foods in the diet of most societies.
In addition to the need to limit the consumption of meat in general, a more sustainable way of eating and with a kinder food production with the environment. But the World Health Organization (WHO) also warns us about the importance of being clear about what food intake is for our body and what is healthier.
He calls for limits on red meat consumption
WHO has classified red meat as “probably carcinogenic to humans” because its consumption has been linked to the risk of colorectal cancer. Red meats are beef, lamb and, where consumed, also horse meat. And processed meats, such as supermarket cold cuts, sausages and bacon.
WHO recommends limiting your intake of red meat
Additionally, excessive consumption of red meat has been linked to an increased risk of cardiovascular disease, type 2 diabetes, and high blood pressure. Therefore, the reason why WHO recommends limiting its consumption to no more than three times a week and, if possible. choose based on cuts.
White food is a healthier option
QUI also recommends a more frequent consumption of white meats, such as chicken, chicken, turkey, duck, and rabbit, since they are a good source of essential nutrients sometimes necessary for the growth and repair of body tissues. White meats are rich in B vitamins, such as niacin, vitamin B6 and vitamin B12, essential for brain function and heart health.
Unlike red meat, white meat is lower in saturated fat and cholesterol. Therefore, their consumption is associated with a lower risk of cardiovascular diseases and type 2 diabetes, and they are also good sources of iron, which is necessary for the production of red blood cells and for the transport of oxygen throughout the body.
What white meat, what red meat, what pork?
But white meats, as has already been said, are those of fowls, and red meats of animals, such as lambs, cows, bulls, oxen, etc. White meats are excellent alternatives to red meats and can be prepared in many ways, such as grilling, grilling in the oven or in a stew such as stew.
Pork is interesting because its meat can be considered both white meat and red meat, depending on the cut and the way it is processed. The classification is very simple. Lean cuts of pork, such as loin and shoulder, are similar to white meat in terms of fat and nutrient content. While fattier cuts, such as bacon and bacon, are considered red meats.
