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Why Limiting Meat in the Diet Is Worthwhile
Table of Contents
1. The nutritional value of different types of meat
The three most popular types of meat consumed in Poland are pork, beef and poultry. Other types such as lamb, lamb and rabbit meat are much less frequented on Polish tables. According to statistical data, meat consumption decreased in 2019 by 2.3%. It is expected that from year to year meat consumption will decrease. This may be due to the increasing availability of replacements of animal products. However, meat plays an important role in the human diet because of the content of many nutrients needed for the proper functioning of the body.2. Fresh or chilled pigs
Pork is the most common meat consumed by Poles. According to data from the Main Statistical Office in 2019, the total meat consumption was 62.4 kg per person, of which pork accounted for more than 50%. Poles eat more pork than inhabitants of the European Union. This type of meat is chosen mainly because of the price. Pork is a better source of iron and vitamin B than poultry meat, which contains much less of them.3. It's beef
The amount of iron and B vitamins in beef is higher than in pork or poultry, so people with anemia should choose this type of meat. Beef is a source of CLA (associated linoleic acid), which shows anti-inflammatory, anti-mutagenic, inhibits the development of osteoporosis and anti-aging effects. Additionally, beef, like other types of meat, contains coenzyme Q10, which has beneficial effects on many diseases, as well as promoting the immune system, and promoting Parkinson's disease.4. It's a pig
In 2019, poultry consumption was 18.4 kg per person, of which chicken meat was the most common choice. Poultry is lean meat, contains a large amount of protein and a small amount of fat (of course, skinless poulters).5. The impact of meat consumption on human health
Protein consumption varies according to age, sex, physical condition or physical activity, but on average it is 0.81 g/kg of body weight/meat. Meat also has its advantages. It contains full-fledged protein, containing all the necessary exogenous amino acids that the human body is unable to produce on its own. Protein demand varies depending on age, gender, physical state, or physical exercise.6. The impact of meat consumption on the environment
World meat production has quadrupled in the last 50 years. The biggest change has been in Asia meat consumption has increased by 416% Europe is the second largest continent, with meat consumption rising by 56%. Increased livestock farming poses many environmental risks Excessive greenhouse gas emissions into the atmosphere, the degradation of ecosystems by soil and water pollution, and the problem of animal waste management.7. Is it really giving up meat to replace it?
Undoubtedly, meat consumed in adequate quantities provides the body with the necessary B-protein, iron, zinc and vitamins (in particular vitamins B12 and cobalamin). Reducing or eliminating meat from the daily diet can lead to nutritional deficiencies and serious health consequences (e.g. deficiency of vitamin B12 may be a cause of megaloblastic anemia). It is important to identify the plant substitutes that are essential for the body's nutrients, and to provide them in a full-fledged manner to cover the nutrient needs of the body.8. Benefits of a meat-free diet
A well-balanced vegetarian diet improves quality of life. Vegetarians are less prone to being overweight and obese, have normal blood pressure and low total and LDL cholesterol fractions. Limiting or eliminating meat intake reduces the risk of developing type 2 diabetes, cardiovascular disease and some cancers.9. Oatmeal with apples and nuts
Vegetarian version Ingredients: oatmeal (1⁄2 cup), cow's milk (cup), ?? apples (cup) nuts (spoon), spices: cinnamon.10. Spaghetti with tomato sauce and lentils
Vegetarian version Ingredients: lentils (1⁄2 cups), whole grain pasta (1⁄2 cups) vegetarian version of yogurt, tomato paste (glass), ?? yellow cheese, tartas (2 teaspoons), onions (teaspoon), carrots (team), ¢ butter (teap), ‡ garlic (meat), √ soy sauce: oregano, salt and pepper. Vegan versions: ?? whole grains pasta (1 1⁄2 cups); yogurt pasta from green cheese (green cheese), ̊ yogurt paste from yellow cheese (fresh fish), ✓ tomato paste from coconut butter (sugar), ̇ carrot pasta from salt and soy sauces (salt cheese) ̊ vegetable products (solid meat), salt and vegetable juices (soled meat), etc.
