The ancients "would rather eat without meat than live without bamboo." Now most people are just the opposite.

First of all, red meat is rich in saturated fatty acids, which inhibit the secretion of insulin and stimulate the entry of bile acids into the duodenum, where they undergo a series of complex biochemical reactions to form deoxygenated bile acids. Cholic acid and lithocholic acid, "secondary bile acids", promote the formation of colorectal carcinogens in animal experiments.

And red meat contains a lot of hemoglobin, which will form ferrous hemoglobin during the cooking process. This substance itself is not carcinogenic, but it is easily metabolized into cytotoxic and carcinogenic substances in the intestines. generated factors.

Secondly, consuming a large amount of "high-fat red meat" will increase the risk of obesity, and obesity is a major "culprit" in causing many cancers.

The World Health Organization (WHO) International Agency for Research on Cancer and the China Food and Drug Administration (now renamed the "State Administration for Market Regulation" after institutional reform) have previously released the official version of the "Carcinogen List", which The total number of carcinogens is divided into 4 categories;

1. Although red meat is classified as a "Category II carcinogen", the carcinogenicity level mentioned above is not completely equivalent to the carcinogenic intensity.

Pork, beef and mutton are classified as "category 2A carcinogens", which means "animal experiments have confirmed the existence of clear carcinogenic effects."

2. Strictly speaking, carcinogens are only It may increase the risk of cancer, but it does not mean that "eating it will definitely cause cancer." Cancer is the result of a combination of factors, and it does not mean that you will get cancer simply by eating a certain food.

3 , red meat (pork, beef, mutton) is rich in nutrients (protein, heme iron, vitamin A, etc.) and is also very beneficial to health, so you cannot "generalize" and deny the full value of red meat.

For any food, "moderate amount" is fundamental

The "Dietary Guidelines for Chinese Residents" (2016 Edition) recommends a weekly consumption of 280-525 grams of livestock and poultry meat, and 280-525 grams of fish and meat. Grams, daily intake of 40-75 grams of meat, according to individual conditions, balanced intake

Appropriate preference for "red meat" healthy parts

Eat red meat, recommended. Eat "lean" and not "fat". Fatty meat contains more saturated fatty acids. Regular intake can easily increase the risk of chronic diseases such as obesity and hyperlipidemia.

In addition, "animal offal" should also be eaten. Eat it in a limited amount. Although it is rich in heme iron and vitamin A, it is also rich in cholesterol and saturated fatty acids. It is recommended to eat no more than 2 times a week.

Eat "poultry meat" and remove the skin.

The skin of poultry is high in fat and cholesterol, so when eating chicken, duck, etc., please remove the skin first.

The cooking method must be reliable.

For For meat, try to choose low-temperature cooking methods such as steaming and stewing, with less oil and salt, to retain the original taste of the meat and avoid excessive loss of nutrients. In addition, reducing the intake of high-temperature fried and grilled meats can also reduce the intake. Intake of harmful (carcinogenic) substances such as benzopyrene

Eat less "processed meat foods"

Whether it is bacon or sauce meat, it contains a certain amount of substantive substances. Nitrates

Meat and Vegetable Combinations

When cooking meat, you can mix it with low-fat, high-fiber ingredients, such as mushrooms, algae and fresh vegetables.