The Carne y Salud association launched a series of messages in defense of meat on the occasion of Health Day, on April 7. At Anafric we echo this message, remembering that meat is essential in a balanced diet.
Meat properties:
- Meat is an important source of proteins of high biological value, and of other nutrients such as vitamin B12, iron, potassium, phosphorus and zinc.
- In this way, including it in the diet in the appropriate measure, 2-4 weekly servings, nutritional deficiencies or health problems that could be related to a restrictive diet are prevented.
- Among its properties it should be remembered that vitamin B12 is found exclusively in foods of animal origin such as meat, fish or eggs. It is important because in foods that are at least a source of this vitamin, it contributes to the normal functioning of the nervous system and the immune system and to the normal formation of red blood cells.
- Red meat is rich in heme iron, more absorbable than non-heme iron from plant foods. This mineral contributes to the normal formation of red blood cells and hemoglobin, the normal functioning of the immune system, normal cognitive function, and helps reduce tiredness and fatigue.
- Phosphorus is essential for bone metabolism. On the other hand, potassium is an important mineral for contributing to normal muscle function and maintaining normal blood pressure. Finally, zinc is important because it contributes to normal cognitive function, the maintenance of vision under normal conditions, and the normal functioning of the immune system.
- It should therefore be noted that its consumption is necessary at all stages of life and for different population groups. It must be done within the framework of a healthy diet, choosing products of excellent quality, culinary procedures without direct contact with the fire and, always, accompanied by a garnish of fresh vegetables.
