If you’ve switched on the news, read the newspaper or scrolled through the internet lately, you’ve probably come across the debates regarding the consumption of red meat.
Some health experts believe there is a strong correlation between a high intake and an increased risk of developing heart disease, colon cancer and other healthy related diseases. On the other hand, we know red meat is an excellent source of nutrients, such as iron and niacin.
Interestingly, as a lot of our cattle are grass fed in Australia, it has now been suggested that the fat in these animals, as opposed to their grain fed counterparts, contains CLA (conjugated linoleum acid) that may be protective with regards to cancer and beneficial in other ways to health and immunity.
My view, as always, is one of balance and moderation. Lean red meat included in a healthy diet 2-3 times per week provides a great source of protein, omega 3 fats, iron, zinc as well as other nutrients. Of course the consumption of lean red meat should be balanced with a variety of vegetables, fruit, dairy and wholegrain breads and cereals.
Author: Ally Smith (Accredited Practicing Dietitian (APD), Sports Dietitian, Personal Trainer and Online Coach)