Red meat in moderation

People who consume more red meat have a high mortality risk of cancer, cardiovascular disease and total mortality. These were the results of a research conducted by An Pan and colleagues which concludes that a high consumption of processed meats (sausages, salami, sausage, bacon) and red meats (beef, pork and lamb) increases mortality risk. Processed meats have saturated fat, are high in sodium, and have nitrate that is added to conserve these meats. Also, researchers mentioned that the men and women who consume a high intake of red meat, also had a higher intake in calories, smoked and drank alcohol. They were also less physically active and had a lower intake of whole grains, fruits and vegetables.

The importance here is to learn how to eat. Don’t choose high fat meats like the T-bone steak, and the processed meats. Choose low-fat cuts of meat and have it in moderation, less than two to three servings a week. This is a lean meat that I purchased at the Hispanic market, it is a 3 ounces portion. When you eat your lean meats add more salads and other vegetables, beans, corn tortillas, rice or potatoes in your plate.