Marla Ahlgrimm explains that most people believe that red meat simply means beef. This is a misunderstanding, however, and the World Health Organization lumps all mammal muscle meat into the red meat category. Beef, veal, goat, lamb, and pork are all considered red meat.
Red meat, when eaten in excess, is directly or indirectly responsible for many health conditions. These include high cholesterol, colorectal cancer, digestive issues, and heart disease. Marla Ahlgrimm further notes that, due to high fat content in certain cuts, eating too much red meat can also lead to weight gain, which comes with a laundry list of additional health concerns. Red meat can also alarmingly trigger gut inflammation.
Despite its downsides, Marla Ahlgrimm asserts that red meat isn’t a villain. A 3-ounce serving of lean steak, for example, contains just 165 cal and 7 g of fat. It is a small serving size, but you’ll also give yourself a B6 and B3 vitamin boost and intake 24 g protein.
Unfortunately, there are no official guidelines on how much red meat a person should eat. The American Heart Association does recommend less than 6 ounces each day, and the American Institute for Cancer Research expands this recommendation to no more than 18 ounces per week.
Ultimately, Marla Ahlgrimm notes that there are some inherent risks to eating red meat. But there are also rewards. As with all things, she asserts that moderation is key, and balancing your protein intake with vegetables, carbohydrates, and other healthy foods is the best way to ensure that your body has what it needs and can utilize every last ounce of nutrients in whatever you eat.
