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Posts from the ‘Meat’ Category


Notes on meat

Meat contain 22% protein (much less than eggs). Meat contain several nutrients in a concentrated form, some of which are not readily available from plant sources. These nutrients, found in the lean portions of meat, are:

• iron
• vitamin B12, which is not available from plant sources (spirulina is an exception)
• lipids/fat ( except quinoa, nuts, seeds).

The body needs fat and should not be excluded from the diet. Fat supply 9 cal/gm , compared to 4cal/gm supplied by proteins and carbohydrates. To spare the body’s proteins from being used as fuel, an adequate intake of fats is essential. Fat is a good insulator and stores heat and protect the body in cold weather. Intermuscular fat stores supply immediate energy and you need fat for the digestion, absorption and transport of the fat soluble vitamins A, D, E and K.

Fat is needed for the development and growth of the brain and nervous systems. There are two types of fat: Saturated fats in animals are non essential fatty acids and are stored in the body, while the unsaturated fats in plants are the essential fatty acids involved in vital cell construction and maintenance functions and the development of the brain and nervous system.

The best meat comes from grass fed cattle: they carry only 5–10% carcass fat, compared to grain fed cattle (deprived of exercise) with 30% carcass fat – not to mention drugs and hormones added to the meat!.
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