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About the benefits and advantages of meat
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Talking about the benefits and advantages of meat touch humanity for a long time. Therefore, we appealed to the devout a meat food, a person of very direct relevance to the many beloved product.
Why should people eat meat? Indeed, our diet is very rich and diverse - bread and bakery products, potatoes, vegetables and fruits, fats, dairy products, fish and seafood, mushrooms, berries, pastries and much, much more. Nevertheless, the meat and meat food always one of the first places. What's wrong? Maybe national traditions and traditional habits? Or physiological needs of the body? Perhaps one can not be separated from the other.
Modern understanding of the quantitative and qualitative needs of the individual in food substances reflected in the concept of the balanced nutrition. According to the well-being of people in need, both in need of energy, and the nutrients in: protein, amino acid, and carbohydrate fats, fatty acids, mineral salts, nutrients, vitamins, many of them are irreplaceable.
So on the one hand, food is an "fuel", offsetting our energies on the physical and mental work on the other - to us substances necessary for the growth of biological organism. Meat is the one of the products. The uniqueness of the meat in his high energy, the balance of amino acid composition, protein, a bioactive substances and high lavatory. On the consumer point of view, the raw materials from which we can make a thousand different dishes that satisfy any gourmet.
Composition and properties of the meat depends on the species and sex of animal slaughter (eg, in the flesh cows from the meat bull less moisture, but more than fat), to its content, nutritional, diet feeding, as well as from the slaughter and processing capacity. Fresh fish is less intense smell and lighter than those of an adult animal, is not as rigid and fixed.
The difference of carcasses in the anatomy of prejudice their fabric and chemical composition, and hence the value of the food and technology appointment. Least valuable limbs and neck is due to the high content of connective tissue. Their composition and structure of meat affect the energy value. Thus, the value of 1 kg can be equivalent to 1000-3,500 kilocalorie's, depending on calorie intake of meat food substances. During combustion 1 g protein in the human body is 4 kilocalorie's of energy, 9-fat and 50 carbohydrates.
However, the food substances are not only compensate spent organism energy but also serve as building blocks for the creation of new and replacement of old or damaged components of cells and tissues. Therefore, the number of them should be consistent with a certain level.
Foremost among nutrients in the proteins. They are at the core structural elements of cells and tissues of the body. Adults in need of food for an average of 1.5-1.2 grams of protein per kilogram of body weight per day. It requires a certain protein composition.
Proteins contained in various foods uneven. Of the 20 amino acids, eight are indispensable, unlike the other they are not synthesized in the body, people receive them only with food. Therefore, 30% of our daily diet should be protein, with indispensable amino acids, which are contained mainly in the meat, fish, milk, eggs.
For composition of meat proteins with a structure of the human body, and thus more suited to the needs of the organism.
In accordance with the theory of adequate nutrition positive impact on the metabolism of the human body is ballast substance food combine the organic compounds from plant, animal or synthetic origin, similar physiological effects on the digestive system.
Of ballast most common food fiber derived nutritional rights are processed cereals, various herbs, as well as vegetables, fruits and berries.
Another type ballast is not harvested human organism elements of the connective tissue of animals. Sustained Effects of proteolysis enzymes collagen is in the process of eating the same food fibres physiological functions.
The proteins are among the main components of the environment where it found helpful intestinal bacteria. Dietary fiber links and withdrawing from the body and cholesterol bile acid, which helps to prevent arteriosclerosis, to remove excess sodium normalize blood pressure.
Some scientists say that the increase in consumption of fibre in the diet because of their high adsorption properties may lead to some reduction in the upper leg of nutrients, for example iron. However, studies have shown that the use of fibre in the diet of the local products these negative characteristics are to a lesser degree.
The second dominant component of meat are fats. In accordance with the formula balanced nutrition into energy and biological aspects, Daily consumption of fat an adult should be 80-100 g.
Lack acids leads to the development of arteriosclerosis, more normal growth of children affects the health of adults. Nutritional value fat also depends on the type and composition, because fats in their physiological characteristics uneven. Carbohydrates in the flesh meat little to about 1%, but they participate in the enzymatic processes under way in the meat after slaughter animal, influence the formation of taste, smell and meat tenderness.
The meat also many vitamins (especially B), minerals and extracts substances.
Once again, it should be noted that the food value of the meat is determined, above all, that the media is full of animal protein and fat. That is why we eat meat, which is why it was one of the highest priorities for our food.
We have convinced you that the meat is need? Magnificent! But...
We draw your attention to the alarming statistics. At the Congress of Physicians in 1988, made the official announcement of the that the very large percentage of meat processing enterprises fails to meet hygienic requirements in the sale comes sickness cattle, the same animals are fed and treated with hormones and antibiotics. And the incident is not d for the better.
Amid meat animals, these substances have affected both the technological processes of production, and human health, causing allergies, goiter, form antibiotic pathogens. However, the situation with some domestic producers of meat looks no better.
Listen to good advice: experiencing strong demand in the meat - try to buy guaranteed quality meat in the market or in the good economy.
Certainly, it is best to come Caucasus long-livers: cut lamb, which has just walked the solar fields, and immediately eat. And it is not done every day, and on special occasions. Perhaps it is this attitude of the meat is the most accurate, for unbalanced diet dominated in the diets of meat have trouble in our body.
Numerous studies conducted in Europe, USA, Asia and the demonstrated given that the consumption of meat may contribute to arteriosclerosis, hypertension and coronary heart disease. Surplus meat, as has been said, increases the strain on the liver, kidneys annoying, as a prerequisite for the development of obesity.
Normal situation: after breakfast, the man resting at home in the soft chair, watching TV. Where did go more calories? And is the excess fat tissue is increased weight.
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