Find Out What Meat Is Red Meat
There has been a lot of hype about red meat lately, but does every one really understand what meat is red meat? I ask this question because you have no idea how often I hear people using the term ‘red meat’ when actually speaking about a ‘white meat’ variety, and vice versa. So let’s clear the air, shall we?
The truth is that red meats are usually red before cooking, as they have a higher concentration of myoglobin ( a substance that helps muscles use oxygen effectively). Myoglobin causes a distinctive dark red color, hence the name ‘red meat’. Meats such as beef, lamb, venison, bison, and pork are considered red meat by the USDA because they are all red before cooking due to high amounts of myoglobin. Beware when you see pork being advertised as ‘the other white meat’- this is an attempt to make it seem healthier than it actually is!
In terms of health, a recent NY times article provided study results showing that red meat is associated with a risk of death from cancer and heart disease. Ok, so we’ve all heard the shpeal before…too much red meat can cause heart disease, blah blah blah…. But what makes this article extra scary is just how much eating red meat increases your chances of dying from these causes.
Scientists found that each daily increase of 3 ounces of red meat is associated with a 12 percent increase of dying overall, 16 percent increase of dying from cardiovascular disease, and a 10 percent increase of dying from cancer. If we’re talking about processed meats, like bacon and deli meats, the numbers are even scarier- 20 percent dying overall, 21 percent for cardiovascular disease and 16 percent for cancer!
After reading this article I am EXTRA happy I’m a vegetarian, and hope that this will persuade more people to do the same- or at least to cut red meat out of their diets completely!