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Nutrition from Meat, Poultry and Fish

Although all kinds of food are extremely essential for a healthy living, daily supplements from meat, poultry and fish are equally essential. The non-vegetarian food products which include meat, fish and poultry, provide us with some of the important proteins which our body needs for it’s overall growth.

Nutrition from Meat:
An important necessity of the body is the amino acids. Animal meat is merely a source - a delivery system - of amino acids. So are eggs and other protein sources. Meat contains more myoglobin than chicken or fish. The main determinant of the color of meat is the concentration of myoglobin. While red meat is a good source of complete protein and iron, its regular consumption presents several health risks, largely due to the saturated fat content of many cuts.

Recent studies indicate that red meat could pose a notable increase in cancer risk. Eating cooked red meat may increase the likelihood of cancer because carcinogenic compounds called heterocyclic amines are created during the cooking process. Red meat has a high content of saturated fat, which is associated with cardiovascular diseases. Still low quantities of meat can often be good for health.

Nutrition from Fish:
It is well know that the omega-3 essential fatty acids found in fish, especially oily fish from cold waters, have many healthy benefits. Omega-3 essential fatty acids will:
  • Help reduce inflammation
  • Decrease the likelihood of developing cardiovascular disease
  • Help to control our cholesterol
  • Help people with depression and anxiety disorders
  • Help infants' brains and eyes to develop and function properly
  • Help to heal dry skin
If you are pregnant or nursing, use nutritional supplements to get your omega 3-essential fatty acids. It just isn't worth taking a chance on passing the mercury to your baby. For the rest of us, if you are an adult and healthy, then you can eat two or three servings of oily ocean fish per week

Nutrition from Poultry:
Eggs are better than meat as far as the protein content is considered. In every test of protein value (NPU, Biological Value, etc.), egg tests out better than meat, usually 8-10% better. The reason for this superiority is the same reason milk protein is so highly regarded. Egg supports tissue and vital compound growth at very high levels in nature. The egg is the ideal packet of protein/energy and other nutrients throughout the natural world. Wild predators, including man and wolves, love to come across eggs - a real treat and survival booster.

The protein in raw eggs are only 51% bio-available, whereas a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs. More than half the calories found in eggs come from the fat in the yolk; a 100 gram chicken egg contains approximately 10 grams of fat. People on a low-cholesterol diet may need to reduce egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat. However, an extremely large intake of egg increases cardiovascular risk in diabetic patients.
 
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Staying Healthy With Nutrition, 21st Century Edition: by Elson M. Haas and Buck Levin
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American Dietetic Association Complete Food and Nutrition Guide by Roberta Larson Duyff
Contemporary Nutrition, Updated Sixth Edition by Gordon M. Wardlaw and Anne M Smith
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