Categories
Healthcare

Beef

The World Health Organization (WHO) has placed red meat on the top of the list of carcinogenic substances with cigarettes and asbestos. The keyword in this report, however, is the processed expression. Yes, processed meat and ready-made dishes are not good for our health. I guess no one deludes that hot dogs or burgers from chains have more advantages than disadvantages. Even the hams liked by Poles hit this list – and we thought that only American bacon is bad. However, if we buy meat from a trusted seller who acquires them from an organic farm – in which cows are grazed on the grass – and we can make homemade steaks, hams, patties or even burgers ourselves, we can enjoy the advantages of beef without fear. The whole report refers more to chemical additives and preservatives than to meat itself.

The advantages of beef

Beef Protein

The value of beef is often assessed by color, consistency, smell and the amount of visible fat. Immediately after slaughter, the muscle tissue of bovine meat is unfit for consumption. It is hard, rubbery and above all ill-digested by the human body, and the nutritional value is low due to poor digestibility. Beef meat should mature before it can be eaten. This process takes place when the meat is stored at a temperature higher than the freezing temperature. The changes occurring at that time, both in the structure and in the properties, make the meat change its properties and is suitable for consumption as culinary meat. In 2012, the consumption of beef by one Pole amounted to approx. 2.1 kg per year, while in 2000, approx. 10.7 kg per year, as we can see it is a significant difference.

Beef meat is characterized by a high content of easily digestible protein for us. Its values ​​depend to a large extent on the amount of intramuscular connective tissue as well as race and age of the animal. The connective tissue of the animal consists mainly of collagen and less elastin. Beef meat has relatively low-fat content compared to other meat from slaughter animals. By eating 100 g of beef sirloin, we will provide 20.5 g of protein and 3.5 g of fat. It is worth mentioning that beef is a good source of vitamins A, E, cobalamin, thiamine, pyridoxine. It contains easily absorbable iron, so it is worth using them in the therapy of anemia. Beef meat is also a source of creatine. Creatine is designed to increase exercise capacity during training, so if we are very physically active, let’s introduce it to your menu.

Beef is oily?

The amount of fat in beef depends to a large extent on its type. For example, beef popular in Poland, such as brisket, contains 15.7 grams of fat in 100g, for comparison 100 grams of beef sirloin will provide 3.5 grams of fat. So we see a significant difference. In beef, we find mainly saturated fats (44%) and monounsaturated fats (46%), in a smaller amount of polyunsaturated fatty acids.
Beyond Bone Broth

This ratio of fatty acids is not the most favorable for us, therefore it is recommended to use appropriate strategies that can improve this ratio. Such strategies involve changing the quality of fodder animals for slaughter. After the consumption of beef, we will also provide CLA, i.e. conjugated linoleic acid. It has a positive effect on human health and has an anti-carcinogenic effect. The amount of CLA in beef meat can also be increased by modifying the composition of animal feed.
Beef Liver
Beef liver – health itself

Beef liver, which is part of offal, we often treat as a slaughterhouse by-product. However, it can be a valuable resource that provides a lot of nutritional value. It contains large amounts of vitamins A and B12. Vitamin A is essential in visual processes, has antioxidant effects, promotes the ability to regenerate cells, protects the epithelium. The liver due to the high content of vitamin A is not recommended for consumption by pregnant women. The second main vitamin component of the liver, vitamin B12, is responsible for the normal state of the nervous system and erythropoiesis, i.e. the production of red blood cells. Its deficiency leads to anemia. It is worth to introduce it to your menu in case of problems with morphology.

Categories
Healthcare

Beef

It’s worth finding out for beef, and here are 10 reasons why you should include it in your diet. 

__

Here you can find L-carnitine – CLICK

__

 

1. Beef contains creatine and is one of its richest sources. 

2. It is a rich source of vitamin B6. This vitamin fulfills many important functions in the body, eg it participates in the amino acid transformation, it enables the storage of energy, it participates in the formation of prostaglandins. 

3. Beef contains L-carnitine. Poultry and fish contain very small amounts. L-carnitine transports fatty acids to the mitochondria, in which they undergo transformation, giving energy to the functioning of the cells of the body. 

4. Beef is an excellent source of potassium and protein. 

5. Beef contains CLA, which is a strong antioxidant, reduces the level of bad cholesterol. 

6. Beef also contains magnesium and zinc, another two very important minerals for active people. Zinc has an impact on all basic life processes. It participates, inter alia, in wound healing, affects the work of the immune system, proper secretion of insulin. Magnesium also plays a very important role, among others, it is a growth factor, strengthens the body’s defense reactions, catalyzes many life processes. 

7. Beef contains iron. The beef is a red meat full of iron in its most accessible form. 

8. Contains alanine, an amino acid that serves as a key gluconeogenic amino acid. 

9. Beef contains vitamin B12 necessary, including for the production of red blood cells, the synthesis of nucleic acids. 

10. Is a low-fat meat (sirloin, a league). 

__

You can read also: How to make beef tartare

Categories
B-group Vitamins Folic Acids Methylation Problems MTHFR

Folic acid (vitamin B9): properties. What is the role of folic acid?

Folic acid, also called vitamin B9, vitamin B11 or folacin, is essential for each human being and all cells of the organism. Unfortunately almost all people suffer from deficiencies of this vitamin. Lack of folic acid is especially dangerous to pregnant women, as it may cause serious fetus defects.

 

Folic acid (vitamin B9, vitamin B11, vitamin M, folacin or folate) is essential for all cells of our organism, from conception to old age. It is not a chemical compound, but the whole group of compounds encompassing ca. 20 pterin derivatives – a substance, which i.a. stains the color of wings of butterflies.

Folic acid: its role in the organism

Folic acid takes part in the synthesis of nucleic acids, from which DNA is produced, i.e. our genetic matrix. By the same token, it regulates the growth and functioning of all cells. Folic acid with vitamin B12 also takes part in the creation and maturation of red cells, therefore it has a blood-forming effect. We are in danger of anemia without folic acid. Scientists also claim that vitamin B9 most probably protects the organism from the development of cancer, decreases i.a. the risk of cervical cancer.

 

Folic acid and homocysteine level

Folic acid along with other B-group vitamins also influences the level of homocysteine – an amino acid our state of health is dependent on. Although average and low concentrations of this amino acid are not dangerous to us, its high concentration may disturb physiological processes of cells. It is especially related to tissues that intensively develop.

 

The level of folic acid in the organism drops when we live in stress, drink coffee and alcohol, smoke cigarettes, take acetylsalicylic acid and some kinds of contraception. Its supplies are depleted by bad diet and constant weight loss.

Recent studies prove that increased concentration of homocysteine also accompanies heart diseases, heart attacks, strokes and blood clots. This amino acid may facilitate the oxidation of “bad” cholesterol, which in such a form has larger influence on the creation of atherosclerotic changes. Moreover, homocysteine accelerates the development of atherosclerosis, damaging blood vessels and decreasing the level of nitric oxide – a compound which widens them.

 

The organism has two mechanisms of maintaining proper homocysteine level. It may transform it in cysteine appearing in almost all proteins, especially in hair creatine or in methionine. In the course of transformations, soothing serotonin is produced from methionine, thanks to which we fall in a deep and relaxing sleep and noradrenaline that influences our daily activity. Both these compounds are classified to the so-called happiness hormones, play an important role in the nervous system and take care of well-being. It was proven that e.g. deficiency of folic acid often appears in people with depression.

Folic acid – symptoms and effects of deficiency

Deficiency of lactic acid in the organism may lead to anemia, degenerative disorders, circulatory system diseases, osteoporosis or even cancer. Among women in the early stage of pregnancy, deficiency of this vitamin increase the risk of neural tube defects in the fetus.

Take folic acid before you get pregnant!

For the health of your child you need to take folic acid. As early as between 17th and 30th day after conception, the fetus starts to develop the nervous system, called neural tube. It is later transformed into spinal cord and brain.

Neural tube defects (NTDs) are the result of disturbing the process of “closing” it. In such a situation, amniotic fluid reaches the brain and spinal cord. The development of these organs is stopped. It leads to the development of cleft spine, anencephaly and myelomeningocele. A child born with anencephaly may survive only for a few hours. Cleft spine, on the other hand, often causes paralysis of the lower body part, often in connection with mental impairment.

In Poland these defects appear quite often, on average 1-2 cases per 1000 childbirths. In order to prevent them, all women before planned pregnancy should take 0.4 mg of folic acid per day. Thanks to this, they may decrease the risk of neural tube defects by 75%.