The benefits and harm of beef

Each person has his own eating habits, despite this, the overwhelming majority eat meat at least once a week.However, many people do not even think about which meat is healthier, which is less high-calorie, and whether it is possible to eat it at night.

Any meat contains amino acids, proteins and carbohydrates, a lot of vitamins, and these are all important components for maintaining an active lifestyle and maintaining immunity. It is worth considering the most common types.

• Beef. It is useful for moderate consumption. In order for the product to bring more benefits than harm, it is necessary to fry and smoke less often, but more often use steaming, cooking and baking. A special feature of beef is that during heat treatment it does not destroy proteins, which serve as an important designer of muscle mass and play a big role in strengthening the body.
• Pork. Despite the presence of a large number of high-quality proteins, the usefulness for the sexual health of men and the reproductive function of women, it is advised to use pork less often than beef and preferably low-fat varieties.

• Mutton. Mutton contains less harmful cholesterol than other types of meat, and proteins are more useful than when eating beef. Often, mutton is recommended in case of an impaired immunity or when preparing a diet.
• Horsemeat. A special feature is a large percentage of high-grade protein compared to other types of meat. It is proved that the use of horse meat neutralizes harmful effects and radiation.
• Turkey. This low-fat meat is a leader in the amount of iron in the composition, which is easily digested and is completely dietary. Turkey has even more beneficial properties than beef and veal.
• Hen. Since it contains half-saturated acids, it is suitable for the prevention of various diseases, such as heart attack, stroke and ischemic diseases. By consuming chicken, cholesterol can be reduced, metabolism and digestive processes can improve.

The conclusion about which meat is healthier cannot be made, since all species have their positive and negative qualities. The most common is beef, with the exception of some regions.

Beef contains a lot of useful substances that strengthen the immune system and contribute to a favorable life. Among the vitamins are the following:

• B1 – B12 improve the body, digestive organs and skin condition, are useful for pregnant women and are responsible for the growth of the body;
• E (tocopherol) speeds up metabolism, strengthens the immune system;
• K (phylloquinone) is important in the process of blood coagulation, is involved in strengthening the bones;
• PP (nicotinic acid) reduces bad cholesterol, strengthens blood vessels and the heart.

If we talk about mineral substances, it is worth highlighting the following:

• zinc is a component of insulin, is involved in the formation of blood cells;
• selenium participates in redox reactions and metabolic processes;
• phosphorus normalizes metabolism in the body;
• iron - It is an element without which nutrition of cells is impossible, since it is a component of hemoglobin;
• fluorine - It is a necessary element that promotes the development of bones and teeth;
• potassium normalizes the work of the heart rhythm;
• calcium - It is a mineral that strengthens bones and teeth;
• manganese promotes cell stimulation, is a major participant in tissue respiration;
• copper is present in many enzymes and hormones;
• molybdenum - It is one of the participants in the exchange of proteins, prevents the formation of carcinogens;
• iodine necessary for the normal operation of the thyroid gland.

Young beef increases hemoglobin, strengthens the muscular structure, contributes to the physical and mental activity of the person. But it is not recommended to use it 3 times or more in the week. Meat is absorbed for a long time, thus giving energy for a long period. In addition, it is advised to use vegetables and greens together with beef, because it is easier to digest. Causes meat harm in such cases as:

• improper cooking;
• cows feed was poor quality, then all chemicals accumulate in the meat, and then enter the body;
• meat is spoiled;
• allergic to meat or its components;
• frequent consumption of beef is a common problem with high protein diets, and the greatest impact in this case is on the kidneys and liver;
• excessive absorption by the body of iron from food.

Important! Due to the above reasons, problems with the cardiovascular and nervous systems may occur, the susceptibility to various viruses and the risk of developing cancer cells will increase, and the kidneys, liver and gastrointestinal tract will be disturbed.

Some parts of the carcass have special properties, namely:

• tripe - This is the front part of the stomach of a cow or a bull, which contains 97% protein and only 4.2% fat, while there are no carbohydrates in it at all; requirements are recommended for those who suffer from diabetes, because there are many vitamins and minerals, as well as substances with antioxidant properties;
• Bone marrow it is easily digested and contains a huge amount of minerals in the right concentration and the necessary condition, favorable for the body, strengthens the immune system and normalizes the work of the cardiovascular system;
• beef legs they normalize the work of the digestive and nervous systems, ensure the growth and reproduction of cells, have a small calorific value, therefore they are suitable for everyone, from children to adults;
• brain bone it is often used to make broths and contains vitamins A and K, with high levels of iron, zinc, selenium, boron and manganese;
• head beef contains a large amount of vitamins PP, B1 and B2, as well as a large percentage of sulfur, phosphorus and potassium.

Making the choice of beef, it is worth remembering that the color of fresh beef should be red and without stains, while the dark red color and muddy fat with films indicate that beef is old. Then you need to check the packaging, it should be without damage, and inside - without air. The smell should not be sour or with a taste of rot. After finding a good piece of meat, you need to choose a cooking method.

• Boiled. It has a small amount of calories and is considered the most appropriate cooking option. Such beef retains its beneficial properties and is recommended when recovering from diseases, injuries, burns.
• Raw Of all types of meat, it is recommended to eat raw beef only. It is easier to digest, cleanses the body. Raw beef must be fresh to prevent infection.
• Boiled enjoys the least popularity. It differs in taste from roast beef, but it retains all the beneficial substances. Boiled meat is useful for male potency.
• Stewed. This is a great product for weight loss and post-operative recovery. It retains many beneficial properties, it is recommended for physical exertion and anemia.
• Fried. Practically all useful properties in such meat are killed. Constantly eating fried beef leads to overweight, impairs potency. It is not recommended for use by pregnant, lactating, gastritis and pancreatitis.

Beef must be included in the diet.Consumption of this type of meat should be limited to the daily rate, which is different for men and women. People who have problems with the digestive tract, it is desirable to reduce the consumption of meat, even with respect to the rules. And the presence of collagen and elastin in beef contributes to the preservation of healthy joints.

The male body is more than the others in need of meat dishes, since this is how it gets all the substances necessary for the implementation of an active lifestyle. Consumption of beef helps to strengthen the hair follicles, and, as a consequence, a warning gives early baldness. Due to the moderate consumption of meat (190 g per day), the male body recovers faster after exertion or any activity, potency improves, muscle tissue builds up more intensively, the heart rate normalizes and the immune system is strengthened.

With abundant consumption of beef is the production of subcutaneous fat, which increases the fat content of the hair. But with moderate consumption (160 g per day) the meat has the following positive effect:

• normalizes the condition of the hair and skin;
• facilitates the recovery process after critical days;
• prevents the development of chronic fatigue;
• improves the digestive tract;
• stabilizes the nervous system;
• increases the ability of cells to regenerate;
• helps in rehabilitation after childbirth, disease and diets.

Important! Beef is recommended for pregnant women at the time of carrying a child, because all the necessary substances enter the body and at the same time meat is relatively dietary and safe. However, do not recommend any meat at the time of breastfeeding.

Beef consumption should begin in children from 6–8 months and consider cooking options, since roasted and smoked meats are not advised at such a small age. At the same time, beef contributes to the development of muscle, bone and connective tissue, provides the necessary energy for the child, strengthens the intestinal microflora and immunity, and also normalizes metabolism. In addition, beef stimulates mental activity and increases hemoglobin.

Beef is considered low-calorie and one of the most dietary types of meat. Because of this, he is advised to diets and recovery after them. And all this is due to the fact that all the elements missing during this period come into the organism with it.

There are many recipes for cooking beef, it is important, what part of the carcass will be used. So, for cooking soup, it is better to use a spatula or meat on the bone; for stewing, it is most convenient to use brisket or rump; or shanks. Tasty beef broth is not the only option, you can also cook it on the grill or make beef goulash, chops, rolls, roast beef. But the most popular is the preparation of minced meat and jelly.

The following ingredients are required to prepare dietary beef:

• beef fillet - 500 g;
• carrots - 1 pc .;
• onion - 1 pc .;
• celery stalk - 1 pc .;
• thyme - 2 branches;
• round pepper;
• salt.

You need to put the beef fillet in a pot of water and bring to a boil. Then reduce heat and add peeled vegetables. After that, add spices and continue cooking the beef for another 2 hours, making sure that the meat is completely in water and salt is added 20-30 minutes before cooking. As a result, the meat should be soft and easy to pierce with a fork. This option is recommended for diets and to improve the diet.

See the following video for the benefits and harms of beef.