Everything you need to know about meat and didn't want to ask

There are many myths surrounding meat and the way we should eat it. Which is the fattiest? What is the correct amount? Below, we explain some things that will help you better understand this type of food. Meats are foods that provide proteins, around 15 to 23 percent, and also provide some vitamins and minerals such as iron, potassium, phosphorus, and zinc. Among other things, meat contains saturated fats, the proportion of which varies between each animal and the subsequent preparation. Beef, horse, chicken, and rabbit —without skin— contain less fat than pork, lamb, and duck, so it's important to choose lean cuts of meat and remove visible fat before cooking. Red and White Meats According to Dr. Antonio Escribano and his book Learn to Eat and Control Your Weight, meat is classified as red or white, depending on the amount of blood they contain and therefore, the amount of iron they possess, although the body's ability to digest them is the same. On one hand, the meats considered white are chicken, turkey, or rabbit, while beef, lamb, veal, and pork are called red meats. The appropriate amount of meat that we should eat is four servings a week. Taking into account that a serving is 150 grams in weight, no more than a steak the size of the palm of your hand. Of these four weekly servings, it is recommended that one of them be red meat. What about Offal? Just like meat, offal also provides a lot of protein. In the case of the heart, kidneys, and liver, they provide a lot of iron and vitamins so, consumed in moderation, they are very beneficial for health. Other offal like brains or sweetbreads tend to be very fatty and high in uric acid, which has led to a decrease in their consumption. Hams and Processed Meats Since ham is obtained from the salting and air drying of pig legs, it is considered, according to Antonio Escribano, within the group of meats. On the other hand, processed meats are products made with meats and fats, mostly saturated, to which salt, herbs, and some spices are added, followed by a curing process. Unfortunately, industrialization has led to many products of this type being made with very low quality and containing a large amount of added substances that are not good for our body. In this regard, it is important to keep the consumption of processed meats and hams moderate and to seek quality above all, in order to avoid saturated fats, cholesterol, and sodium. Their consumption should be considered as another type of meat, that is, within the four weekly servings. Not So Evil Hamburgers Hamburgers are a dish that has been condemned to the bad list of foods, especially for their use in fast food. However, when the hamburger is made with good ground meat, of quality and low fat, there is no reason to eliminate it completely from the diet. If we add good bread —whole grain, preferably— vegetables like tomato, lettuce, onion, and pickles, and avoid saturating it with dressings, mustard, or ketchup, it shouldn't represent any danger. The problem lies in abusing other ingredients like bacon, very fatty cheeses, or canned pineapples. If you want to find more information on this topic, look for Dr. Antonio Escribano's book for better nutrition. View original article.