Read meat, White meat and your Health.

The difference between red meat and white meat varies, depending on who is providing the information. As a general rule, people use the term "white meat" to refer to meats that are pale before they are cooked, such as poultry, pork, and fish. Redmeat, on the other hand, is meat that is distinctively red before cooking, as is the case with beef and lamb. The terms "white" and "dark" meat are also used to describe two different types of meat in a single animal, most commonly in the poultry industry.

Some people say that red meat is from mammals, while white meat is from other animals. Others create a third category for game. It is also not uncommon to see birds with a high concentration of dark meat like ducks and geese categorized as "redmeat," despite the fact that their meat is pale before cooking. The confusion over the types of meat can be frustrating for consumers, especially when they read about things like a greater risk of cancer associated with red meat, as they may not know which meats are being referred to.to  

In the world of poultry, dark meat also has a higher concentration of myoglobin, because it comes from parts of the body that have more muscular development, like the wings and legs. White meat in places like the breast is less muscular, designed for brief bursts of power rather than prolonged work. It could be said that red meat is for regular daily use, while white meat is intended for quick responses which are not sustained for very long. This difference is easier to pin down, because meats can clearly be categorized as having either slow twitch muscles designed for prolonged use or fast twitch reflex muscles.

When it comes to health risks, the differences between "colors" of meat appear to be primarily related to the myoglobin and fat content. Some studies have suggested that myoglobin may play an as-yet not understood role in the body that could increase the risks of cancer, and the fats associated with red meat are definite health risks. Whitemeats are typically leaner, which is one of the reasons they have traditionally been touted as healthier.

                   Health Risks And Benefits Of Eating Red Meat.

Many people argue over whether red meat is actually beneficial to your health. While there certainly can be a few downsides to this meat, do the benefits outweigh the negative impacts that red meat can have on your health? Furthermore, what is the best way to include red meat in your diet? Read this article to find out more about the health impacts of red meat along with tips for enjoying this meat in a healthy way.

What Are Red Meats?

In general, red meats are any meats that are reddish in color when uncooked. For the most part, this consists of meat from mammals such as cows and sheep. However, the meat of some birds is considered red as well, such as duck and goose. Red meat gets its color from myoglobin, a protein which is helps the body utilize oxygen more efficiently in aerobic respiration. The higher concentration of myoglobin in red meat makes it distinguishable in color from white meat.

                                              Benefits of Red Meat                                                                                   Although many experts attempt to steer individuals away from eating red meat, this type of food does provide a few health benefits for the body that should not be overlooked. Those benefits include:

• Boosting the immune system through high levels of zinc.
• Providing a good source of iron that the body is better able to use than iron from other sources.
• Helping to lose weight when lean red meat is eaten on a high-protein diet.
• Providing a good source of complete proteins, which is essential for muscle and organ health.
• Helping to maintain nerve cells through high levels of B vitamins.

                                                        Health Risks

Unfortunately, red meat also comes with a few risks to your health. The reasons that doctors advise people to avoid or cut back on red meat include:

• Increasing the risk of bowel cancer. This is one of the key negative health effects noted by experts when explaining why red meat can be bad for you. However, this risk generally applies only for those who eat at least two servings of red meat each week.
• Raising cholesterol levels. Many cuts of red meat contain high amounts of cholesterol, which can certainly lead to negative health impacts over time. Most notably, excessive cholesterol in the body is linked to heart disease and heart attacks.
• Gaining weight. Although this appears to contradict one of the health benefits of red meat, it's important to note that certain cuts of this meat are high in saturated fat, which can lead to weight gain.
• Increasing the risk of osteoporosis. Some studies have found that excessive amounts of red meat may be linked to osteoporosis. That's because the acid byproduct required to digest the significant amount of protein in red meat can have a negative impact on bones and joints.
• Increasing the risk of breast cancer. One study has found that women who ate red meat every day had twice the risk of developing breast cancer. Although further evidence is needed to prove this link, this reputable study has caused many women to think twice about eating red meat regularly.
• Causing food poisoning. According to The Independent, about one in six cases of food poisoning are caused by red meat. Many people should be more cautious about preparing and eating this type of meat since it has a higher risk of causing this illness.
• Increasing the risk of Alzheimer's disease. This link to red meat is less straightforward than those previously mentioned, but still worth noting. Those that eat a diet that contains mostly plants and fish and hardly any red meat (also known as a Mediterranean diet) have a much lower risk of developing Alzheimer's disease. That has led many researchers to believe that eating too much red meat may increase the risk for this disease.

                                         Tips for Eating Red Meat 

Many of the negative effects caused by red meat have scared people away from eating it. However, because red meat does offer some great health benefits, you don't necessarily have to cut it out of your diet entirely. Instead, you can cut back on your intake of red meat, be more cautious about which cuts of meat you consume and prepare your meat in healthy ways.

First, try to make red meat only an occasional part of your diet rather than a daily habit. The recommended intake of red meat varies according to which source you look at, but the World Cancer Research Fund suggests limiting the amount of red meat you eat to no more than 17 ounces a week. Some sources have that weekly amount set even lower, so you may want to stick to just two or three small servings of red meat a week in order to protect your health.

Next, focus on which cuts of red meat you eat. Look for lean meat which contains very little fat. In general, processed meats will contain more fat and additives than fresh cuts of meat. You can also look for meats from animals which have been raised naturally rather than given growth hormones, which may increase the risk of cancer.

Finally, eat meat that has been prepared in a healthy fashion. According to The Independent, a rump steak which is grilled and has the fat trimmed off has 5.9 grams of fat with 2.5 grams of saturated fat. The same rump steak without the fat trimmed that is fried rather than grilled has 12.7 grams of fat with 4.9 grams of saturated fat. Making sure the cuts of red meat are as healthy as possible will reduce the risk for the negative health impacts associated with red meat.

                                                         White Meat health benefits

White meat (or "light meat") generally refers to the lighter-colored portions of the meat when it comes to poultry, such as chicken or turkey. The white meat is found mostly in the breasts of the birds. The reason white meat has its lighter color is based on the meat-darkening myoglobin in this portion of the bird. Myoglobin is needed for the muscles to get oxygen consistently when used over longer periods of time. Because the breast area is associated with shorts bursts of energy rather than endurance, it contains very little myoglobin.

Many people are staunch proponents of white meat's health benefits, and with good reason. Among the many benefits of eating white meat are:

1. Fewer calories. The Department of Agriculture asserts that a boneless, skinless turkey breast contains only 46 calories, while a boneless, skinless thigh (red meat) contains 50 calories.
2. Less fat. The same breast and thigh compared contain 1 and 2 grams of fat, respectively.
3. Less cholesterol. According to FitSugar.com, white meat contains lower levels of cholesterol than dark meat.

In addition, many people prefer the taste of white meat to dark meat (some people find the taste of dark meat to be too "gamy"). Since white meat is popular for its taste and widely regarded as the "healthier" type of poultry meat, it is often touted in restaurants and grocery stores offering "all white meat" products.

                                                     The Verdict

Overall, both white and dark meat are relatively good for you, with dark meat offering up a wealth of great nutrients for your body and white meat providing fewer calories and grams of fat. In addition, dark poultry meat is still lower in fat than most cuts of red meat, according to the New York Times. Therefore, eating poultry for protein is an all-around better choice regardless of whether you choose light or dark meat.

If you're concerned about getting the maximum health benefits from your meat, consider the following tips:

• Eat a combination of both White and Red meat. This is a good way to control calorie and fat intake and cholesterol levels while also getting the great nutrients from Red meat. into your diet.
• Always remove the skin from any white or Red meat.that you eat. The skin increases the saturated fat content of a piece of meat considerably.
• Cut out any significant areas of fat while preparing your poultry meat. This will further reduce the fat content of your meal, regardless of whether it consists mainly of light or Red meat.
• Look for free-range, organic poultry. Because these animals were raised in a natural setting, the meats won't contain harmful antibiotics, hormones or pesticides.
• Make sure the meat is cooked thoroughly. One problem many people encounter is the difference in cooking times for white and Red meat since Red meat.takes longer to cook. Ensure that every portion of meat has been cooked thoroughly to remove the risk of E.coli and other food-borne illnesses.
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