Meat eater on a note

Why do people eat meat? After all, our diet is very rich and diverse - the bread and bakery products, potatoes, vegetables and fruits, fats, dairy products, fish and seafood, mushrooms and berries, pastries and much, much more. Nevertheless, meat and meat products in the diet is always one of the first places. Than can be explained? Maybe, national traditions, prevailing habits? Or physiological needs of the organism? Probably, one can not be separated from each other. Modern ideas about the quantitative and qualitative human needs for nutrients are reflected in the concept of a balanced diet. According to her during the normal life of people in need both in the required amount of energy, and in certain complexes of nutrients: proteins, amino acids, carbohydrates and fats, fatty acids, mineral salts, trace elements, vitamins, and many of them are indispensable, ie . not produced by the body. Hence, on the one hand, the food should be the "fuel", offsetting our energy costs of physical and mental work, on the other - provide us with nutrients necessary for biological growth of the organism. Meat is just one of these products. The uniqueness of meat in his high energy, balanced amino acid composition of proteins, the presence of bioactive substances and high digestibility. And from the consumer point of view, this raw material from which you can make thousands of different dishes that satisfy the demands of any gourmet. Composition and properties of the meat depends on the breed and sex of slaughtered animals (eg meat cows compared to bull meat less moisture, but more fat), the method of its contents, nutritional, dietary nutrition, as well as on the conditions of slaughter and refrigeration process. The meat of young animals differs less intense flavor and is lighter than in adult animals, not so tough and fatty. The difference in the anatomical parts of carcasses plan determines their tissue and chemical composition, and hence the nutritional value and technological purposes. The least valuable part of the limbs and neck because of the high content of connective tissue. Higher is the hip and lumbar part. Heterogeneity of composition and structure of meat affect its energy value. Thus, the caloric content of 1 kg may be equivalent to the 1000 - 3500 calories and depends on the energy value of meat products included in food substances. During the combustion of 1 gram of protein in the human body providing 4 kilocalories of energy, 9 - 3.75 fat and carbohydrates. However, the nutrients not only compensate for the energy expended by the body, but also serve as building blocks to create new and replace old or damaged elements of cells and tissues. Therefore, their number should correspond to a certain level. Foremost among nutrients are proteins. They constitute the basis of the structural elements of cells and tissues. An adult needs to receive the food on the average 1 - 1.2 grams of protein per 1 kg body weight. And needs protein definite composition. Proteins contained in various foods, unequal. 8 of 20 amino acids are essential, in contrast to others, they are not synthesized in the body, the person receives them only with food. Therefore, 30% of our daily diet should be proteins with essential amino acids, which are contained mainly in meat, fish, milk, eggs. Amino-acid composition of meat proteins correspond more to the structure of the human body, and thus more to meet the needs of the organism. In addition to full-fledged muscle proteins (actin, myosin, actomyosin, sarcoplasmic proteins) in the composition of meat consists of defective connective tissue proteins such as collagen. In accordance with the theory of adequate nutrition for a positive effect on metabolic processes in the human body have a ballast food substances, which combine a group of organic compounds from plant, animal or synthetic origin, similar to the physiological effects on the digestive system. Of the dietary fibers are the most common dietary fibers originating in the human diet are by-products of cereals, various herbs, vegetables, fruits and berries. Another type of ballast substances - not recyclable by the human body elements of the connective tissue of animals. Resistant to proteolytic enzymes, collagen does in the digestive process similar to dietary fibers physiological functions. The same properties are not hydrolyzed in the gut mucopolysaccharides, which are contained in the intercellular substance of connective tissue, lung, blood of animals. Malousvaivaemye connective tissue proteins, as well as dietary fiber, ensuring the formation of gel structures. These proteins are among the major components that make up the environment in which live beneficial intestinal bacteria. Collagen, as well as polysaccharides, has cation-exchange properties and displays the body of toxic compounds. Dietary fiber link and excreted cholesterol and bile acids, which helps prevent atherosclerosis, actively remove excess sodium, normalizing blood pressure. Some scientists have noted that increasing dietary fiber because of their high adsorption properties may lead to some reduction in intestinal absorption of individual nutrients such as iron. However, studies have shown that the use of dietary fiber in the local produce is these negative properties are manifested to a lesser extent. The second predominant component of the meat is fat. In accordance with the formula for a balanced diet that takes into account energy, and biological aspects of daily intake of fat an adult should be 80 - 100 g (including 20 - 25 g vegetable). The biological role of animal fats is unique: this energy source does not contain synthesized in the human chain polyunsaturated fatty acids and fat-soluble vitamins, whose role in the physiology is very high. Lack of acids such as linoleic and arachidonic, leads to the development of atherosclerosis, hampers the normal growth of children affects the health of adults. Nutritional value of fat depends on its type and composition, for animal fats in their physiological characteristics were uneven. In pork fat polyunsaturated fatty acids than in beef and mutton. Carbohydrates in the meat a little - about 1%, but they are involved in enzymatic processes in the meat after slaughter animals influence the formation of taste, flavor and tenderness of the meat. In the meat is also rich in vitamins (especially B group), mineral and extractive substances, the latter contribute to the department of digestive juices, and therefore digestion. Again and again one can point out that the nutritive value of meat is determined primarily by the fact that it has full support of animal protein and fat. That's why we eat meat, which is why it is one of the most important places in our diet. We are convinced you that the meat is needed? Great! Now we want to sow doubt in all myasolyubyaschih souls. We draw your attention to the alarming statistics. All-Union Congress of Physicians in 1988 was made an official announcement that a very large percentage of the meat-processing plants do not meet sanitary requirements - commercially available culled sick animals, besides all the animals are fed and treated with hormones and antibiotics. And on the incident, the situation is not much has changed for the better. In the journal "Food", № 17 1999 reads: "According to the chairman State Standard of Ukraine Tatyana Kiseleva, in our country, the trend growth of farms, which for the intensification of livestock production, increasing meat production using various bioactive substances, including antibiotics. Getting into the meat of domestic animals, these substances adversely affect both the technological processes of production and human health, causing allergies, dysbiosis, education antibiotikostoykih pathogens. Gosstandard employees of territorial bodies everywhere are faced with the fact that many suppliers are shying away from the certification of products imported from abroad. Therefore, meat and canned-vegetable produced in Poland, the Netherlands and Hungary are often implemented without certification of conformity with unsatisfactory organoleptic and physical-chemical indicators, low mass. However, the situation with some local producers of meat products does not look better. So , the first eight months of this year carried 240 inspections at enterprises that produce primary processing of animals and producing meat products (canned meats, semi). Of the 171 enterprises (71,2%) Violations of the requirements of regulatory documents. value of the defective product was 323.7 thousand hryvnia (47,1%). In the production of sausages Violations of the 107 enterprises. are marked unsatisfactory zhilovki meat, violation of the thermal processing of sausages. The 73 enterprises produce did not meet standards due to excessive mass fraction of common salt, sodium nitrite, starch. In some cases, was not added garlic, and meat was introduced in place of starch, not provided for the recipe. in 111 enterprises manufacturing equipment was not up to par, and the products were found void, as the mass fraction of sodium nitrite was overstated. was not observed temperature mode of maturation. At the 29 enterprises producing meat products contaminated with soot and grease, with a viscous non-standard loaves, damaged shell, rolls and stuffing it sticking. Listen to good advice: an urgent need for meat - try to buy a guaranteed high quality meat in the market from private owners or bona fide farm. Of course, the best coming centenarians of the Caucasus: cut of lamb that has just walked on the sunny meadow, and then eaten - alive vysokopolezny product. And this is done every day, and on special occasions. Perhaps this is related to the meat - the right thing, for an unbalanced diet with a predominance in the diet of meat is really fraught with trouble for our body. Numerous studies conducted both in Ukraine and in Europe, America, Asia, showed that substantial consumption of animal food may contribute to atherosclerosis, hypertension, coronary heart disease. Excess meat, as mentioned above, increases the burden on the liver, kidneys, annoying, creates prerequisites for the development of obesity. The usual situation: Tight eating, a man goes not to hunt lions, mammoths, and yes even on the ski trip, and the institution, not on foot - in transport, or comfortably ensconced in an armchair, watching TV. Where have to go the extra calories? And accumulates excess fat, increased body weight. Source: Women's Healthcare

Source: the Internet edition "MED + info" to "expert advice" on the site www.medinfo.ru