Meat: Lesser the better
1 min read

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 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. 
Avoid use of  processed meat completely.


  1. Association between red meat consumption and colon cancer: A systematic review of experimental results. Exp Biol Med (Maywood). 2017 Apr;242(8):813-839. doi: 10.1177/1535370217693117. Epub 2017 Jan 1. PMID: 28205448; PMCID: PMC5407540.
  2. Battaglia Richi E, et al Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies. Int J Vitam Nutr Res. 2015;85(1-2):70-8. doi: 10.1024/0300-9831/a000224. PMID: 26780279.

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