Red meat in moderation

People who consume more red meat may have a high mortality risk of cancer, cardiovascular disease, and total mortality.

If you like to read more and follow this topic, I like to follow the World Health Organization.

Consuming a high consumption of processed meats (sausages, salami, sausage, bacon) and red meats (beef, pork, and lamb) may increase mortality risk. Processed meats have saturated fat, are high in sodium, and have nitrate that is added to conserve these meats.

Although, keep in mind that men and women who consume a high intake of red meat, also have a higher intake of calories, smoke, and drink alcohol. They may tend to be less physically active and have a lower intake of whole grains, fruits, and vegetables.

The importance here is to learn how to eat.

Choose less high-fat meats and processed meats.

Choose low-fat cuts of meat and have it in moderation, less than two to three servings a week.

The photo above is a lean meat that I purchased at the Hispanic market, it is a 3-ounce portion.

When you choose to eat lean meats, don’t forget to add salads and other vegetables, beans, corn tortillas, rice, or potatoes to your plate.