Suppression

Red meat

Category: Food

Type

Voluntary

Introduction and description

In gastronomy, red meat is darker-colored meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat from adult mammals such as cows, sheep, and horses is invariably considered red, while chicken and rabbit meat is invariably considered white. I have put game in a separate category as its nutritional profile is often different because of the fact it is not domesticated and thus does not feed principally on cereals or grass. The meat of duck and goose is considered red. Veal calves meat is traditionally a red meat if it is naturally fed (French: viandes noires — "black meats").

Red meat from an animal reared in the open without the use of antibiotics, steroids, artificial feeds, and other pharmaceuticals and chemicals used in intensive livestock farming is good for you, providing some essential nutrients. It also tastes good.  Furthermore an animal humanely reared has a good life.  If it is also humanely killed close to the place it was reared, thus avoiding the trauma of the long journey by truck to its death, it can also have a reasonable death - better than some people who are forced to suffer years of pain and illness before they die.  Go vegetarian and you deprive the animal of any life at all, as sheep, cattle and pigs are only reared these days for our benefit.

Americans in particular overdose on red meat, and as a consequence they suffer the effects of overdose of anything, but keep the portion size down to what you actually need and red meat when cooked provides you with useful energy which is not based on sugars.

Processed meat - canned, with added chemicals, salted and so on has a different profile nutritionally and should not be even measured against simple raw organically produced red meat.  A can of corned beef is wholly different from a steak and a can of pork luncheon meat is wholly different from a leg of pork.  Sausages too are processed meat and have to be evaluated differently.  Sausages can be nutritionally wonderful, but some of them are nutritionally a disaster.

Red meat and 'grounding' 

 

Red meat has a very special role in spiritual experience as a 'grounding' mechanism.  Grounding

is the name given by those who have had particularly intense spiritual experiences to the methods by which one is 'brought back to earth' as it were.  This was known as far back as the middle ages – possibly even further back.....

Thomas Keightley – The World Guide to Gnomes, Fairies, Elves and other Little people
His mother set him the meat before him and his father bid him eat, but he let the food lie untouched, and said that he knew now where he could get much better food.  The father then became highly enraged... the boy was then obliged to eat and as soon as he had tasted the flesh he ate it up greedily and instantly fell into a deep sleep.  He slept for as many days as the enchantment had lasted, but he never after recovered the use of his reason

Meat has the direct effect of increasing the acidity of the blood, and our bodies respond to this by lowering the amount of acidic carbon dioxide in compensation. 

For more details on grounding see Grounding in the science section.

Nutrients

The particular joint of meat, its source and whether it is cooked or not all have an impact in the nutrients available in red meat, however, the following table provides some example figures from the USDA Nutrients database.

As you will be able to see all red meat is a valuable source of protein, niacin, folate, phosphorus and potassium.

Source:  National Nutrient Database for Standard Reference
Release 26   Software v.1.3.1
Nutrient values and weights are for edible portion

Leg of Lamb [raw]

Nutrient

Unit


Value per 100 g

Proximates

Water

g

64.32

Energy

kcal

230

Protein

g

17.91

Total lipid (fat)

g

17.07

Carbohydrate, by difference

g

0.00

Fiber, total dietary

g

0.0

Minerals

Calcium, Ca

mg

9

Iron, Fe

mg

1.66

Magnesium, Mg

mg

23

Phosphorus, P

mg

170

Potassium, K

mg

249

Sodium, Na

mg

56

Zinc, Zn

mg

3.32

Vitamins

Vitamin C, total ascorbic acid

mg

0.0

Thiamin

mg

0.130

Riboflavin

mg

0.230

Niacin

mg

6.260

Vitamin B-6

mg

0.150

Folate, DFE

µg

19

Vitamin B-12

µg

2.50

Vitamin A, RAE

µg

0

Vitamin A, IU

IU

0

Vitamin E (alpha-tocopherol)

mg

0.21

Lipids

Fatty acids, total saturated

g

7.430

Fatty acids, total monounsaturated

g

7.000

Fatty acids, total polyunsaturated

g

1.350

Cholesterol

mg

69

 Rib Eye beef

Nutrient

Unit


Value per 100 g

Proximates

Water

g

60.11

Energy

kcal

263

Protein

g

19.09

Total lipid (fat)

g

20.13

Carbohydrate, by difference

g

0.00

Fiber, total dietary

g

0.0

Sugars, total

g

0.00

Minerals

Calcium, Ca

mg

24

Iron, Fe

mg

1.38

Magnesium, Mg

mg

19

Phosphorus, P

mg

172

Potassium, K

mg

293

Sodium, Na

mg

48

Zinc, Zn

mg

3.38

Vitamins

Vitamin C, total ascorbic acid

mg

0.0

Thiamin

mg

0.051

Riboflavin

mg

0.081

Niacin

mg

6.157

Vitamin B-6

mg

0.514

Folate, DFE

µg

10

Vitamin B-12

µg

1.06

Vitamin A, RAE

µg

0

Vitamin A, IU

IU

0

Vitamin E (alpha-tocopherol)

mg

0.43

Vitamin K (phylloquinone)

µg

1.7

Lipids

Fatty acids, total saturated

g

8.121

Fatty acids, total monounsaturated

g

8.617

Fatty acids, total polyunsaturated

g

0.766

Cholesterol

mg

80

Pork leg joint

Nutrient

Unit


Value per 100 g

Proximates

Water

g

66.99

Energy

kcal

156

Protein

g

31.11

Total lipid (fat)

g

2.56

Carbohydrate, by difference

g

0.00

Fiber, total dietary

g

0.0

Sugars, total

g

0.00

Minerals

Calcium, Ca

mg

5

Iron, Fe

mg

1.06

Magnesium, Mg

mg

25

Phosphorus, P

mg

237

Potassium, K

mg

363

Sodium, Na

mg

43

Zinc, Zn

mg

2.86

Vitamins

Vitamin C, total ascorbic acid

mg

0.0

Thiamin

mg

0.603

Riboflavin

mg

0.510

Niacin

mg

7.685

Vitamin B-6

mg

0.491

Folate, DFE

µg

1

Vitamin B-12

µg

0.58

Vitamin A, RAE

µg

0

Vitamin A, IU

IU

0

Vitamin E (alpha-tocopherol)

mg

0.11

Vitamin K (phylloquinone)

µg

0.0

Lipids

Fatty acids, total saturated

g

0.791

Fatty acids, total monounsaturated

g

1.022

Fatty acids, total polyunsaturated

g

0.474

Fatty acids, total trans

g

0.012

Cholesterol

mg

84

Other

Caffeine

mg

0

 

 

 

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