What's a healthy amount? I know this is a Lifting forum where every meathead is gonna say "nothing wrong with Red Meat". And I know peeps like @
Bazza20; who like to eat a Cow a day, just wipe it's arse cut off its horns and throw it on a plate, but what is a healthy amount.
And I know every kunce says a different thing, but looking at some of the research Red Meat is linked with many Cancers, Cardiovascular diseases, Arthritis and Diabetes.
So what is a healthy amount?
In today's era, whenever you ask a question regarding nutrition, my advice to you would be to look outside the square, for failing to do so, would give more favour and support to the initial problem (which I would consider to be more than likely false based on its very premise), rather than provide one with a potential and true solution. Great, now in English...
People have eaten meat for centuries. Let me go a bit further by completing the picture. People have been eating animals for centuries. Meat from an animal is only part of the whole. And we all know that the whole is greater than the sum of its parts. Why is that so significant and critical within the context of what I'm discussing with you here? Because in today's era, most all scientist have become experts in testing in isolation rather than testing the whole. Take carrots and carotene as an example to illustrate my point here. A carrot with its powerful and complete antioxidant profile, would serve the human body well in preventing disease and adding to his wellbeing. Once we start dissecting and isolating part of that carrot, we actually (and unintentionally yet arrogantly) begin to introduce harm to the human body. Ok, enough with carrots, let's get to the meat of the matter since that what matters in this thread...
If you do your research on meat's so called harmful properties, you'd find that our (isolationist) scientists would single out the amino acid methionine as one of the culprits in causing human diseases. I say not so fast thank you. Let's go deeper shall we...
The reason (if our modern scientists cared to get a bit more serious and truthful with their studies) for the meat problem and the imbalance of the amino acid methionine lays with us and
not meat itself. In other words, it's the way our approach has changed over the years to eating meat products that has given rise to this misfortunate and untrue, incomplete, and false accusation re meat being harmful to the human body. How is that I hear you ask? Simple really, as with eating the whole carrot, we need to get back to eating the whole animal. By whole I do mean
whole!
What you can not chew you breakdown by boiling for an extended time on low heat. Enter the mighty bone broth, mighty not only for what its liquid does provide in and of itself, but mighty because it helps us to balance that high methionine content with other amino acids (coming from connective tissues)..., amino acids like glycine and proline. We have all seen that gelatinous "stuff" that sits just under the hardened saturated fat layer on top. Well, that "stuff" is where the magic lies Sir.
