Food Facts
Meat
Beef
Supplies a good amino acid mix to build human tissue, is primarily used for its building and energy giving properties and small amounts of meat improves heme-iron absorption and utilisation. However, excess meat in the diet can cause all kinds of issues due to the high amounts of sodium, protein, fat and acidity.
We are brought up to believe that without meat we would be undernourished, but this is not the case as there are many other alternative sources such as:
- Legumes
- Nuts
- Seeds
- Whole grains
- Soy products
- Spinach
- Goat's milk
If you're worried about eating "incomplete proteins" then don’t - as the body has a pool of stored amino acids which is utilised to complete the amino acids in recently ingested foods.
Now, have you ever thought about how much protein you actually need and if red meat is the best source?
The recommended daily intake of protein for adults according to the Nutrient Reference Values for Australia and New Zealand which was produced by the Department of Health and Aging is as per the below:
- 46g/day (0.75g/kg) - Women
- 64g/day (0.84g/kg) - Men
100g of lean beef contains 21.6g of protein, ½ your daily intake.
Raise your hand if you are eating an egg on toast for breakfast, a meat and salad sandwich for lunch and then having a 250g steak with veggies for dinner?
Most Australians eat far more protein than they actually need, so deficiencies are rare however most are now so toxic that it's become the norm.
Look, there are many benefits to eating red meat such as:
- Rich in heme-iron
- High in Zinc and Selenium
- Rich in B vitamins and some folate
- Vitamin A - concentrated in calf liver
- High in Potassium and Phosphorus and Sodium
However the disadvantages and problems it causes in your body when over consuming are horrendous:
- Excess protein consumptions leads to: acidic blood, calcium deficiency and degenerative diseases
- When meat is over consumed the remaining portion easily becomes toxic in the body
- Your intestine is long, not short, and is not designed for large amounts of meat
- A lot of the protein we eat is unusable
- Highly acid forming (leads to feeling lethargic, tired and can cause acidosis)
- Meat is high in saturated fats and calories
- It overloads the kidney functions and causes uric acid accumulation
- Chemical residues such as hormones, antibiotics, and steroids are left in your body from the animal
- When eating meat with carbohydrates the meat does not digest properly leaving it to rot in your system
- Rotten breath from both ends!
We as a society are brought up to believe that eating lots of meat makes us big and strong, however it does quite the opposite when over consumed.
Chicken
Chicken contains roughly 11% fat and most of that fat is in the skin. They contain good nutrients although not as much as vegetable foods.
The recommended daily intake of protein for adults according to the Nutrient Reference Values for Australia and New Zealand which was produced by the Department of Health and Aging is as per the below:
- 46g/day (0.75g/kg) - Women
- 64g/day (0.84g/kg) - Men
100g of skinless chicken contains 20.4g of protein, which is half your intake
Advantages:
- Clears up mucous
- Fights respiratory infections
- Rich in B vitamins, esp B3, B5, B6, B12
- Contains some A & B vitamins
- Some Potassium, Iron, Zinc
- Complete protein
- Lower calories than beef
Disadvantages:
- Can be contaminated with many organisms/bacteria's, especially Salmonella
- Low in Calcium and Magnesium
- Battery chickens contain a cocktail of chemical residues, hormones and antibiotics
Pork
Can be a good source of vitamin & minerals
The recommended daily intake of protein for adults according to the Nutrient Reference Values for Australia and New Zealand which was produced by the Department of Health and Aging is as per the below:
- 46g/day (0.75g/kg) - Women
- 64g/day (0.84g/kg) - Men
100g of pork contains 21.6g of protein, which is half your intake
Advantages:
- High in Iron and Zinc
- Rich in B vitamins, esp B1, B6, Folate
- High protein content
- Moderate fat content
- Excessively high sodium content
Disadvantages:
- Needs to be well-cooked – avoids parasites e.g. tapeworm and other bacteria
- Cured meats e.g. ham, bacon, luncheon, pork sausages contain high sodium and preservatives e.g. nitrates (converted to nitrosamines in the gut) which is known to be highly carcinogenic
- Pigs raised in commercial piggeries subjected to unnatural feeding and rapid fattening whereas organically-fed pigs have access to wallows and cleaner straw-laden quarters
Fish
Australian diets are quite unbalanced, the ideal ratio of Omega 3 and 6 is 1:5. The current ratio in Western Diets is 1:15 which means people are eating far too much Omega 6!
Fish is a great source of Omega 3 and aids in:
- Cleaning the circulatory system of cholesterol and fat deposits
- Reducing blood viscosity
- Lowering lipid levels
- Reducing clotting and lowering blood pressure
- Preventing strokes and heart attacks
- Encouraging blood flow to tissues damaged by lack of circulation
- Great for brain-nerve deficiencies
Fish high in Omega 3:
- Atlantic salmon
- Mackerel
- Trevally
- Fresh tuna
- Canned red salmon
- Sardines
Fish medium in Omega 3:
- Tailor
- Australian salmon
- Blue mussel
- Herring
- Pilchard
- Trout
- Whiting
- Rock oysters
Fish low in Omega 3:
- Shark
- Whiting
- Flathead
- Bream
- Flounder
- Barramundi
- Prawns
- Crabs
- Scallops
- Snapper
Vitamin & Minerals:
- Good quality protein source
- Low in fat and calories
- Rich in Omega 3
- Rich in Calcium and phosphorus
- B Vitamins - B1, B2, B12
- Iodine rich
- Fat soluble vitamins A & E
- Less acid forming than other meats
Health Benefits:
- Thins the blood
- Inhibits blood clotting
- Protects arteries from damage
- Reduces blood triglycerides, pressure, risk of heart attack and strokes
- Anti-inflammatory
- Lessons symptoms of rheumatoid arthritis
- Regulates immune system
- Relieves bronchial asthma
- Increases mental energy and assists with relieving anxiety/depression
- Helps the skin: eczema, dermatitis, psoriasis
How much fish is enough?
2-3 times per week of deep sea oily fish (rich in Omega 3), avoid river, farmed fish and trout as their feed can be contaminated.
