Diet: meat – useful when consumed in moderation
updated the 14 July 2015 à 18:34Red meat is not the only food providing iron! There are other ways to satisfy our nutritional needs other than eating it often. And it is often healthier.
We have to admit, Vegetarians do have a point! Eating meat does come at a cost: It is rich in saturated fats and harmful to the heart; its breeding is very polluting and the conditions of slaughter are sometimes atrocious. Thus, we suggest not eating it every day, but to savour an organic steak one-twice a week. The more we reduce our consumption of red meat, the more we can fulfill our iron intake from cereals, fish, shell fish or eggs.
What about rare steak? BBQ cutlets are good for the taste palate, but not really for your health. On the one hand, meat is very fattening, and, on the other hand, very high-temperature cooked proteins produce AGE (Advanced Glycated End Products) – that are carcinogenic. Opt for pieces of tenderloin (steak, Chateaubriand…) just a la plancha. The meat remains soft and keeps the juice rich in iron.
Read more on our diet report:
Gluten does not necessarily mean deprivation
No, you don’t have to banish sugar from your diet!
Dairy products: An important source of calcium
It is essential to consume good fats
Maureen Diament
