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7 Reasons You Should Stop Eating Red Meat

For some people, red meat is a staple in their diets. This is a terrible thing in some ways, as red meat contains vital nutrients. Red meat contains iron, vitamin B12, and zinc. But there are still many risks associated with eating red meat. Many modern nutritionists believe that it is not the best option for a regular diet. The bottom line is the health risks of consuming red and processed meat outweigh any benefits. “The less consumed, the better,” they say. The best way to approach red meat is to try choosing the leanest cut of meat, and no more than 4 ounces per serving.

Beef, lamb, and pork are all considered red meat, as well as deli meats, ham, bacon, sausage, hot dogs, and other processed meats. Your goal each week should be to consume no more than four servings of red meat. If you do so, you can put yourself on the right track to avoid the following risks. Here are 7 reasons you should stop eating red meat.

Red meat increases heart disease risks.

Laura Smith, a clinical dietician at The University of Kansas Health System, says, “In general, red meats have more cholesterol and saturated fat than chicken, fish, and vegetable proteins such as beans.”
The same size of a boneless, cooked steak, in comparison to a piece of cooked salmon, has third more cholesterol and fat. Cholesterol and saturated fat are both harmful to blood cholesterol, and can make it increase and potentially lead to heart disease. High cholesterol foods like red meat make the body produce a compound called trimethylamine N-Oxide. Studies show that increased levels of this compound can cause arterial clots, and even as bad as heart attacks and strokes. The main culprit behind an occurrence like this is red, fatty meats.

Red meat can also lead to cancer.

“Studies have demonstrated that increasing red meat, and particularly processed meat consumption — like bacon or hot dogs — is related to increasing colorectal cancers,” says doctor Hensrud. The trigger behind this is suspected to be heme iron, which is only found in meat, and is much higher in red meats.

Red meat can also increase inflammation.

“Meat contains several compounds, like saturated fat and [high levels of] iron, that promote the detrimental process [of inflammation],” says Smith. This happens when there is a build up over years at a time, and is dangerous because it can lead to stroke, cancer, arthritis, and heart disease.