Health tips for cooking red meat
In this health conscious age eating non vegetarian food is close to taboo. Consuming red meat does not imply one will develop lifestyle diseases.
It depends on the cut of meat, the quantity and hygiene that one follows while preparing red meat. Pallavi Srivastava, Fitness Nutritionist and Founder of Q-Slim Fitness Studio shares some vital cooking tips for preparing red meat.
Pallavi Srivastava points out where one can go wrong with red meat. She states, “Red meat comprises mutton, beef and pork but also includes processed meat like sausages and bacon. Red meat is a good source of protein, iron, vitamin B and zinc, but the way red meat is handled, processed and cooked can cause health problems. So, it is important to limit the intake of red meat to improve overall health.”
Negative effects of red meat:
– Red meat contains a significant amount of saturated fat and cholesterol, two risk factors for different types of heart diseases.
– Processed meats have high levels of sodium. Sodium can raise blood pressure, which in turn can increase one’s risk of stroke and heart disease.
– Being a source of heme iron (as compared with non-heme iron, which is found in plants), it is a risk factor for type-2 diabetes.
– Eating consumption of red meat may increase a man’s risk of prostate cancer.
Tips for cooking red meat
1. You should choose the leaner cuts of the meat for a good amount of protein and lesser amount of saturated fats.
2. Meat should be trimmed of any excessive fat before cooking.
3. There are more chances of contamination in the preparatory stages of the meat, like if the person cooking the meat is suffering from flu or gastroenteritis, he/she can pass on the germs while handling the meat.
4. The chopping board used for chopping meat, if not washed properly can contaminate the meat.
5. Before cooking red meat, one should defrost it for about half an hour before cooking it, to bring it to room temperature. This way the meat will cook evenly rather than burning on the outside, while still being raw or uncooked on the inside.