Meat is one of the main ingredients of human nutrition, but moderation is a basic factor of health, diversity and balance between the good and bad side of each food and meat
“It is not true that chicken meat is a lot of hormone needed, too expensive to use in eating and not as effective in poultry as cattle“, Docent Dr. Bojan Blagojević says for Večernje novosti, From the Department of Veterinary of the Faculty of Agriculture from Novi Sad, thus denying all the prejudices and fears of chicken meat unhealthy.
Dr. Blagojević also claims that the quality of meat varies considerably to Serbia and that much depends on inspection and awareness of producers.
“It should be noted that SZO had not done a comparative assessment of the risk of developing cancer as a result of consuming chicken meat or fish, because the preliminary consider the risk of them significantly lower. Because of the attitude of the World Health Organization that certain products of carcinogenic red meat, red meat have a bad reputation. After a respectable procedure, we will only be able to assess the dangers of meat.”, says Dr Blagojević.
Does that mean that you think red meat is not at all harmful to health?
“At the beginning I would point out the harmfulness of meat and its products that can lead to loss of health. For example, the risk of death caused by cancer as a consequence of polluted air is four times higher than the risk of alcohol consumption, and while smoking is 20 times. It is meat, this is a fact that is essential for proper human nutrition, but health is the key to moderation, diversity and balance between bad and good food of any kind, including meat.”
Why are antibiotics and hormones in meat placed in many meat production facilities?
“Antibiotics and such the like substances, as well as antibiotics, in some countries, are given to animals to stimulate growth and to make the process of growing faster and more cost-effective and therefore for commercial reasons. In contrast to the the US, where dozvoljenineki antibiotics, the practice is this a long time ago in Europe prohibited . In contrast to the the US, where they are allowed some antibiotics, the practice is this a long time ago in Europe prohibited. Even more often it happens to be consciously in sacrifices delivered animals that are almost treated, and then their meat contains traces of drugs that are not decomposed.”
How can meat of a lot of antibiotics hurt our health?
“The main problem with the presence of antibiotics, ie their residues in meat, is related to the emergence and spread of pathogen resistance to antimicrobial agents, which is one of the biggest challenges for public health. So it happens that an antibiotic that has recently successfully treat a disease is no longer effective. Are possible allergic reactions of people to some antibiotics, and even direct toxic effects if the remains of antibiotics present in high concentrations.”
Which substances are added to meat and processed products to make them more durable and delicious?
“To improve sensory characteristics such as taste, odor or color, but also for safety and shelf life of meat, added various additives. It can be a variety of salts, preservatives, antioxidants, colors, sweeteners, as well as components of smoke. For example, a group of additives as nitrites, which are, in addition to meat products stabilized pink color and taste, and useful from the safety aspect. They block the growth of bacteria that causes very severe illness – botulism, and is therefore added to the prescribed dose in meat products.”
How do we know that meat is safe?
“The only way to be relatively sure of the safety of meat is that it comes from a trusted manufacturer or dealer. It is recommended that animals are reared in the prescribed manner, and the flesh of them obtained and it handled hygienically. Furthermore, in a household, an adequate thermal treatment and storage of meat, and to prevent cross-contamination, the procedures substantially can not conduct in order to ensure the occurrence of diseases that are transmitted through the meat.”
How many additives that can harm our health?
“The prescribed doses of food additives are many times lower than those harmful to health. However, if it fails to comply with the prescribed concentration allowable additives in meat, they become extraordinary threat to human health. Also, many chemical substances have a cumulative effect, over time accumulate in the body, but over several years or decades can express negative facts. Therefore, it is the key to moderation and balancing between the benefits of an additive and between harmful effects, short-term or long-term.
Does the appearance of meat can we know that it is not good and contains too many additives and other substances?
“In practice this is impossible, because it is just one of the roles of additives to mask some of the negative characteristics of the meat or meat products, such as those that occur during prolonged storage. In this case, it is often the paradox that what meat that looks visually or total sensory acceptable in fact not good.”
Some experts claim that chicken and other white meat are healthier than red. Which meat is really the healthiest?
“If in the context of “healthy” only look at the nutritional aspect, and chicken and red meat is an important source of essential amino acids, fats, some vitamins and minerals, but the concentrations of some of these ingredients favorable in red meat and other in chicken meat.
What is chicken healthier than red meat?
The advantage of chicken is that it is a better source of polyunsaturated fatty acids, especially the essential omega-3 and omega-6 acids, and that it contains lower levels of bad cholesterol. It should also be borne in mind that the breast meat healthier than other meat chicken.
How many red meat and processed foods can we eat without any harmful consequences for health?
“The recommended intake of meat varies considerably among certain groups in the population and depends on many factors, but generally adults should not consume more than 500 grams of prepared red meat or products of this meat on a weekly basis. The high temperatures that are used in the preparation of meat , which are useful to destroy pathogenic organisms produce some carcinogenic components. in particular, this is demonstrated in the case of storing meat which means direct contact with the flame – barbecue and roasting meat. cooking meat is the best option to prepare, “concludes Dr. Blagojevic.