For a healthy body, you should consume a maximum of 500 grams of lean, cooked red meat per week. You should divide this measure evenly by the days of the week. Thus, you will get the protein necessary for your body and you will reduce the risk of diseases due to excessive meat consumption.
DISEASES CAUSED BY EXCESSIVE RED MEAT
To avoid the risk of chronic disease, you should not consume more than 500 grams of red meat per week. People with a family history of cardiovascular diseases, high blood pressure and high cholesterol should be more careful.
Excessive consumption of red meat, which is high in saturated fat and sodium, triggers diseases such as stroke, obesity, gout, cardiovascular diseases, type 2 diabetes and cancer.
High protein intake, on the other hand, increases the calcium level in the urine, damaging the tissues, causing the kidney and liver to work excessively.
– It makes digestion difficult.
-Don’t forget to drink water.
-Excess fat is harmful to the gallbladder.
-Increases the risk of joint pain and kidney stones
– Kicks cholesterol.
-It causes cancer.
WHAT TO DO WHEN YOU CONSUME MEAT
Drink at least 8-10 glasses of water a day to avoid constipation.
-To facilitate digestion and avoid indigestion problems, chew the meat thoroughly and swallow.
Make sure that the meat you consume is lean.
Do not drink high-calorie beverages with meat.
-Avoid meat consumption at least 4 hours before bedtime.
-Choose grilling or boiling as the cooking method.
– Be sure to eat vegetables and fruits with meat.
– Move as much as possible when you consume meat to facilitate digestion.
Triggers stomach and pancreatic cancers
Excess red meat consumption is closely related to cancers of the stomach and pancreas, especially the large intestine. Red meat can form free radicals during absorption in the intestines. In addition, if enough fiber is not fed, the residence time in the intestines is prolonged and it causes problems.
The risk of developing cancer is higher in those who consume red meat than those who do not consume it.
