Cut Down on Your Weekly Pork and Red Meat Intake
The health benefits of meat is well-documented. It is a significant source of protein, vitamins, and minerals in our diets that our bodies need to grow and function properly.
We love our red meats: lamb, beef, pork, and venison. These are rich in minerals that prevent certain illnesses and blood conditions.
Eating red meat once or twice a week is healthy. But how much meat is that, actually?
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When enjoying your pork cuts, remember that these are high in fat. There are good fats and bad fats. Pork contains a high level of bad fats – saturated fats. Saturated fats raise cholesterol levels and heart disease.
The amount of safe-to-eat levels of red meat per week varies across countries, from researchers, and organizations. There is a basic thread throughout them, though: reduce your pork intake to 1 3-ounce serving per week. That might sound a little, and that’s because it is. Your favourite bacon and eggs breakfast will have to change to meat-substitute option if you want to live a healthier life. You can, instead, enjoy one British pork sausage and one bacon rasher with an egg and beans. If you’re still hungry, eat another egg and more beans.
The aim of reducing your pork intake per week is for heart health. While it is a substantial source of protein, you can swap the bacon and ham out for fish, chicken, eggs, and dairy …
