Meat: Lesser the better
| Red meat is a good source of protein, iron and other micronutrients. For those who consume it, lean rather than fatty cuts are preferred but please consume less. Unfortunately excessive intake of red meat and processed meat are linked to colon cancer1 and cardiovascular diseases 2 which are on rise all over the world. We could get above nutrients by means of Poultry and fish. Also mixture of pulses (legumes) and cereals (grains) could provide us above nutrients and at a lesser price .
For barbecue lovers, word of caution Polycyclic aromatic hydrocarbons, are formed when meat is burnt incompletely, it has carcinogenic potential. Also with intense heat over a direct flame results in fat dropping on the hot fire, causing flames; these flames contain polycyclic aromatic hydrocarbons that stick to the surface of meat. References:
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