Category Archives: Meat

Animal Produce Nomenclature

Posted on December 27, 2014 by Robert Barrington
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Iron Absorption: Increased by Protein

Posted on December 22, 2013 by Robert Barrington

Iron is an important trace mineral required in humans for the correct function of the oxygen carrying haemoglobin and myoglobin molecules. Dietary iron is available as both haem and non-haem iron, and this can have a considerable influence on absorption. … Continue reading →

Posted in Iron, L-cysteine / L-cystine, Meat, Protein | Comments Off on Iron Absorption: Increased by Protein

Red Meat and Metabolic Syndrome

Posted on December 5, 2011 by Robert Barrington

The metabolic syndrome increases the risk of developing diabetes and is characterised by insulin resistance, systemic inflammation, abdominal obesity and alterations to blood lipoprotein levels. High levels of fructose in the diet are associated with metabolic syndrome, because fructose is … Continue reading →

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Meat, Fish and Dementia

Posted on November 1, 2011 by Robert Barrington

Fatty fish is high in the long chain fatty acids docosahexanoic acid (DHA, C22:6 (n-3)) and eicosapentanoic acid (EPA, C20:5 (n-3)) that have been shown to have health benefits. In particular, DHA and EPA are able to inhibit inflammation because … Continue reading →

Posted in Arachidonic Acid, Brain, Dementia, Docosahexaenoic Acid, Eicosapentaenoic Acid, Essential Fatty Acids, Meat | Comments Off on Meat, Fish and Dementia