Vegetarians won't agree with that statement that the person surely has to eat meat. But nutritionists by all means will confirm it, explaining with the fact that together with meat the organism receives essential amino acids which can't be synthesized independently. Meat of each animal is in own way nutritious and it is useful, however the greatest value is represented by dietary types.
Muscles are under construction of proteins which we receive with meat, hormones and enzymes are formed. In addition together with meat zinc, iron and a number of vitamins come to an organism, all this is so necessary. For example, without folic acid, normal development of pregnancy is impossible, vitamins of group B are necessary for good working capacity and a full-fledged dream, ниацин (PP) contributes to normalization of work of a stomach, a metabolism and maintenance of skin in a healthy state.
However it is not about all types of meat. Some contain too much cholesterol and saturated fats and not enough protein. The most dietary meat is rabbit flesh. In it, in comparison with other types, in it there is the maximum protein content (21%) and a fat minimum (15%). This ratio is ideal. This product is suitable even for kids as it has hypoallergenic properties.
You benefit much from low-calorie rabbit flesh and you won't recover. Choose meat of flavourless light pink color, bruises and bruises. Pay attention to pads: that buyers could define unmistakably meat of a rabbit, producers leave on them a skin. After rabbit flesh, venison, horse-flesh meat of chicken and a turkey are in the second place. These types contain about 20% of proteins and 9-20% of fats. Buying fowl, refuse necks and wings in which there is a lot of subcutaneous fat and not enough meat. It is better to choose a breast which is the most hypoallergenic and dietary part of a carcass. Buy only a fresh meat. It shouldn't have and the slightest unpleasant odor, the thin skin has to have a pinkish shade of pale yellow color. Don't buy refrigerated meat which can be pumped up by water with moisture-holding substances. Gourmets appreciate a marbled meat of calfs with a large number fat a streak, and nutritionists recommend fat-free beef and veal which contain about 17-20% of fats and proteins. However it is impossible to call them unambiguously useful. Beef is accused available the bad cholesterol becoming the cause of various diseases, and many experts abuse veal for immaturity of the muscle fibers which are allegedly damaging health. In terms of dietology, pork and mutton are considered as the most harmful meat. In the first only 11% of protein, in the second – 16%. Whereas the amount of saturated fat reaches 70%. In its mutton it is less, but it has rigid muscle fibers which are difficult acquired by an organism. Pork is poor in useful elements and contains a lot of fat and cholesterol, leading at accumulation to diseases. Sometimes, of course, it is possible to afford cutting. This part of a hog carcass contains least of all fat.