See ((Red meat))

Refers to muscle obtained from an animal carcass.


Presently the main meat producer, accounting for more than 100,000,000 tons of meat produced every year for a world total of nearly 300,000,000 tons, with poultry and pig dominating the current meat production.


The per capita meat consumption has increased: average person consumed around 43 kg of meat in 2014, compared 20 kg in 1961, globally.



Meat production uses nearly half of the habitable land and accounts for over 25% of the global greenhouse gas emissions, while it produces less than 20% of the total calories, is less than 40% of the total protein, suggesting it is highly  inefficient.



Mass  production of animals for human consumption poses resource, environmental impact, and biodiversity problems.



Excessive meat consumption can have deleterious effects of human health.



Several long-term studies indicating an association between red and processed meat consumption with cardiovascular disease, including stroke and myocardial infarction, type two diabetes, cancer, colorectal cancer in particular, and mortality.



Higher plant protein intake and replacement of red meat or processed meat with plant protein is consistently associated with lower all causes cancer related, and cardiovascular mortality.



Replacing red meat by high-quality plant proteins sources leads to a more favorable lipid profile, and increasing the consumption of whole nuts or extra-virgin oil decreases the rate of major adverse cardiovascular events.



Red meats environmental impact related to climate issues of air and water pollution, greenhouse gas emissions, loss of forests and carbon sinks, extreme weather events  a serious threat to human health and animal farming is one of the major contributors to these environmental related problems.



Meat alternatives may have a plant or cell-based origin, and provide a meat-like sensorial experience.

Despite potential advantages, most consumers, about 70%, still prefer a traditional farm raised animal beef.



Plant-based burger generates 90% less greenhouse gas emissions, uses 46% less energy, has almost no impact on water resources and land-use.

Plant-based meat is produced using purified plant extracts, rather than the whole plant proteins.

A plant food processing may lead to a loss of nutrients and fiber naturally present in plants, and processed food may be higher in saturated fat that are linked to metabolic derangements, even if coming from vegetable sources.

Plant-based burgers have no cholesterol, less total fat, similar protein and calorie count, and more salt and a grass fed beef burger.

Plant-based burgers have no cholesterol, less total fat, similar protein and calorie count, and more salt than a grass fed beef burger.


Cutting back on meat forces the tissues to make hydrogen sulphide (H2S), a gas that’s poisonous if inhaled and smells like rotten eggs, but promotes health inside the body.



The body naturally produces small amounts of H2S as a signalling molecule to act as a chemical messenger. 



Restricting the intake of two sulphur amino acids – cysteine and methionine, causes ramped up production of H2S in tissues, which triggers a cascade of beneficial effects.



These beneficial effects of H2S include: 


new blood vessel generation, which promotes cardiovascular health, and better resistance to oxidative stress in the liver, which is linked to liver disease.



The NHANES III study of 11,576 adults in the US national nutrition survey found that reduced dietary intake of these sulphur amino acids, cysteine and methionine,  is linked to lower cardiometabolic risk factors, including lower levels of cholesterol and glucose in the blood. 



Limiting intake of foods containing high levels of sulphur amino acids can reduce the risk of chronic diseases, such as diabetes and heart disease, and promote healthy aging.



Sulphur amino acids are abundant in meat, dairy and eggs, 


eating on average 2.5 times our daily requirement of them.



Red meat is high in sulphur amino acids.



Fish and poultry white meat also contain a lot  of sulfur amino acids, and the dark meat has less.



Beans, lentils and legumes are good sources of protein that are also low in sulphur amino acids. 



Soy protein, which is the basis of foods like tofu, is surprisingly high in sulphur amino acids. 



Vegetables like broccoli contain lots of sulphur but not in amino acid form.



Sulphur amino acids play vital roles in growth, so children should not adopt diets that are low in them.










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