Red Meat Fat Quality

A little knowledge is said to be a dangerous thing, and in this regard nutrition is often oversimplified to the detriment of the consumer. The science of red meat and its fat is complex and care must be taken when selecting food choices that contain animal fat. A large body of disingenuous literature had built up surrounding the dangers of red meat and its fat content, and this literature is largely flawed because it does not take into account the different quality of meat available. Commercially farmed animals that are fed a traditional grain based diet tend to accumulate saturated fat in their tissues. In contrast, organic free range livestock are fed less grain, and more grass. This changes the metabolism of the animals to cause more of the fat to be stored as polyunsaturated fat, including essential fatty acids. Therefore not all red meat is equal, and unless the quality of the meat is considered, it is hard to make informed nutritional decisions regarding the best way to obtain optimal health while eating meat. 

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About Robert Barrington

Robert Barrington is a writer, nutritionist, lecturer and philosopher.
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