What is red meat?
Red meat in culinary terminology refers to meat which is red-colored when raw, while in nutritional terminology, it refers to meat from mammals. In gastronomy, “red meat” is darker-coloured meat, as contrasted with white meat. The exact definition varies by time, place, and culture, but the meat of adult mammals, such as beef, mutton, and horse is invariably considered “red”, while domestic chicken and rabbit are invariably considered “white”. The meat of young mammals such as milk-fed veal and lamb, and that of pork is traditionally considered “white”; while the meat of duck and goose is considered “red” though the demarcation line has been shifting. In nutrition, “red meat” is synonymous with “mammal meat.” The term is often considered misleading, as not all mammal meat appears red, and some non-mammal meat can be red. Red meat does not refer to how well a piece of meat is cooked or its coloration after cooking.
In gastronomy (the relationship between culture and food), red meat is darker-colored meat. Red meat is synonymous with mammal meat in the field of nutrition. The USDA (United States Department of Agriculture) defines red meat as: all meats from livestock. Generally speaking, red meat is considered to be beef, lamb, and pork. Red Meat Unhealthy Not only do the dangers of red meat lead to the development of various cancers, but eating red meat is unhealthy because it is strongly acidic. Chronic diseases such as cancer, heart disease, osteoporosis, and diabetes begin and thrive in an acidic environment. Meat is high in iron. Iron has been demonstrated to promote cancer development and the spread and growth of existing cancer. The iron in meat is highly absorbable (80% to 90% absorbed.) How much red meat is allowable in a daily diet? Common consensus is that no more than 18 ounces of red meat should be eaten in a week. The amount of red and processed meat consumption which poses a high ri
