The meat: Staple food

In any of its multiple forms of consumption, the meat remains one of the main components of our diet. Here are their advantages and disadvantages.

Raw meat has more nutritional value than boiled.
Fake. Cooking slightly modifies the nutritional value of meat as the protein content decreases. But while cooking destroys germs and parasites that may contain raw state.

It is better to eat grilled boiled.
Fake. The prime beef, cooked quickly, no better in terms of nutritional value than cooked or boiled for a long time. Instead, prime cuts of quality (grilled or baked) are more digestible than others, which are rich in connective tissues (long cooking tends to soften). It is high in fat.

True. The fat content varies according to species and quality of the cuts. The beef contains on average 10% fat, pork and lamb over 20%. In the case of beef (an approximately 15% fat). A piece of the call involved may be twice higher in fat than a portion of the back.

Eating too much meat means eating lots of saturated fats, not suitable for the arteries. Hypertensives, cardiac patients and those suffering from arthritis should monitor the quantities consumed and seek advice from your doctor. The milk can replace meat. Fake. A pint of milk contains the same amount of protein 100 grams of meat, but, on the contrary, milk is low in iron (0,042 mg/100 ml) Meat help you lose weight.

Fake. The meat does not lose weight because it contains lots of calories. But what is certain is that allows you to lose weight without losing muscle, ie, without being flaccid, because of its high protein content. In these cases, one should choose lean meats. You should know that the calories contained in 100 g of chicken or rabbit represent 150 calories, 100 g of beef between 150 and 200 calories, 100 g beef or lamb from 200 to 300 calories and 100 grams of pork. Approximately 300 calories. The meat is rich in cholesterol.

Fake. It contains only 0.070 g per 100 g. In contrast, chicken giblets are rich in cholesterol, containing an average of 0.25 by 0.30 g. And, of course, brains, containing 1.8 g. The meat is more nutritious than fish. Fake. Fish, like meat, is a good source of animal protein.

On the equivalence, we can say that 100 grams of meat and fish contain 18 grams of protein. As for fats, fish is poorer (2 to 12%). so it is digested better. Two eggs equivalent to 100 grams of meat. True. The egg proteins are of excellent quality and the yolk is rich in iron. Moreover. 2 eggs provide 18 g protein. This is why you can perfectly replace 100 g of any meat.