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Introduction
Most people globally believe that a healthy diet must always contain proteins. Proteins are essential body-building food, which helps the body to grow. Nevertheless, very few studies internationally do point out all the risks associated with the overconsumption of proteins. Red meat is one of the best proteins giving food.
Risks of red meat
Stroke is a condition that is medically referred to as cerebrovascular accident (CVA). Stroke is known to be caused by the blockage of blood vessels that supply blood to the brain cells (Neale & Agus, 2012). These blockages of the blood vessel are mostly caused by overconsumption of fatty foodstuffs, Red meat is known to contain high amounts of saturated fats. This fatty substance increases the levels of cholesterol and triglycerides in the body (Neale & Agus, 2012). Moreover, this excess cholesterol in the body is always deposited in the inner walls of blood vessels. Some of these vessels supply blood from the heart to the brain’s cells. As more cholesterol is deposited in the blood vessel, the arterial lumen greatly reduces in wideness and even blocks. When blocked, the blood vessel cannot fluently supply blood to the brain cell causing a stroke.
Red meat also contains heme iron. Medically, high levels of heme irons in the blood accelerate oxidative stress processes. Notable to mention is that increase in oxidative stress in the body also causes quick development of body complications. It is these complications that later develop into diseases that can result in a stroke. Examples of these diseases are; cardiovascular diseases, neurological disorders, thrombosis, diabetes and many other diseases (Neale & Agus, 2012).
Processed red meat on the other hand is also riskier to the body than fresh red meat. This is because processed red meat contains sodium and nitrate preservatives fresh red meat doesn’t have (Neale & Agus, 2012). These two ions are known to influence the development of cardiovascular diseases. According to Neale & Agus (2012), this was found especially in people who consume twice the normal serving of fresh red meat on daily basis.
According to the statistics provided by Neale & Agus (2012), such people increased the risk of getting a stroke by 11%. Individuals who consume factory-processed meat also increase the risk of getting a stroke by 13%. Finally, individuals who consume both fresh and processed red meat increase the risk of getting it by 12% (Neale & Agus, 2012). According to gender, research reveals that women who frequently consume twice the normal serving of red meat increase the risk of getting a stroke by 19% (Phillips, 2012). This is contrary to those women who consumed a single serving of red meat on daily basis.
Scientifically, not all types of meat are considered to be dangerous to human health. White meat is known to minimize risk factors contributing to stroke. Researchers believe that people who feed on chicken and turkey have a 13% reduced risk of getting s stroke.
Conclusion
In summary, most holistic nutritionists globally have conclusively agreed to the fact that too much consumption of red meat is dangerous to human health. This is because red meat contains high levels of saturated fats and iron. Processed red meat on the other hand is also dangerous because it contains dangerous preservatives. It is important for people to take the responsibility of preparing a healthy balanced diet, which will not cause body complications.
References
Neale, T & Agus, Z.S. (2012). Red meat tied to stroke risk. Web.
Phillips, J. (2012). Excessive red meat consumption found to increase risk of stroke. Web.
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