Some don’t eat meat and sausages, for others it is a necessary part of the daily diet. When it comes to meat and sausages, many people think in extremes. However, assure the nutritionists, the middle way is the best.
In fact, it is important to distinguish between red and white meat, explains Mrs. rustemeyer of the German society of nutrition (DGE). Red — beef, pork, lamb and goat. White poultry — chicken or Turkey.
“If you eat a lot of red meat and sausages, you have a higher risk of developing colon cancer,” says Rustemeyer. — “On the other hand, according to the current state of knowledge, there is no 100% proven due to cancer”.
The color is not all
Christian Sina, Director of the Institute of dietetics, University medical center Schleswig-Holstein, sees it slightly differently.
“We must hold a General distinction between red and white meat from the point of view of health. It seems more important what part of the animal’s body the meat occurs and how it is prepared,” he says.
A nutritionist claims that the white meat can be harmful, if, for example, he cooked greasy sausage. And red meat is useful, if we are talking about the natural lean piece of beef.
The ongoing debate about the kneading and sausage
As part of a mixed diet, meat has not only disadvantages but also advantages. It contains important nutrients such as protein, b vitamins, including vitamin B12 , iron, selenium and zinc .
“However, adults should not take more than 300 to 600 grams of meat and sausage per week,” says Rustemeyer.
Cena is quite critical of the General recommendations for diet from 300 to 600 grams:
“This information can only serve as a guideline. Important research is not enough. The deciding factor is how our body responds to food. What is good for some is not necessarily good for others.”