Red meat can form part of a healthy diet, but eating too much can impact negatively on our health, according to experts.
But a growing tendency to cut down on red meat in our diets is causing another problem, explains nutritionist Cassandra Barns.
She suggests that cutting down on red meat is a main cause of iron deficiency.
“Craving meat could mean that your body needs iron,” she said. “It plays a vital role in supporting the immune system, as it helps to transport oxygen throughout the body. Without it, we become fatigued and tired.
“Try to include red meat at least once a week in your diet and add lentils, spinach and pumpkin seeds, which are also a great source of minerals and vitamins.
“If your doctor has verified that you are low in iron you may need to take a supplement for extra support.
“You can replenish iron deficiency by taking a good quality multivitamin, but it is important to get your iron levels checked – go for whole food based Natures Plus Gold Adult Gummies (www.revital.co,uk, £28.50).”
But while Cassandra urges people to eat red meat at least once a week, she also says it’s important not to eat too much.
“The body can find this hard to digest and some red meats are high in saturated fat,” she said.
“This can raise your risk of heart disease, so it’s important to eat red meat in moderation.”
If you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises you to cut down to 70g, which is the average daily consumption in the UK.
Ninety grams is the equivalent of around three thinly cut slices of beef, lamb or pork, where each slice is about the size of half a piece of sliced bread.
A cooked breakfast containing two typical British sausages and two rashers of bacon is equivalent to 130g.
Scientists have warned against eating red meat over fears it can increase blood pressure and cholesterol.
But research has found it could be putting people off consuming nutrient rich foods like beef, ham, lamb and pork.
Source : EXPRESS