How Much Meat and Who Can Eat Without Harm to Health – A Doctor’s Answer

Meat, especially beef, and lamb, contains many nutrients. According to nutritionist Iryna Berezhna, these include iron, selenium, and B vitamins.

Some nutrition experts recommend giving up the notorious red meat. What are the benefits and harms of this product? This was stated by nutritionist and gastroenterologist Irina Berezhnaya in a commentary to Radio Sputnik.

Different experts consider different types of meat to be “red”. According to Berezhnaya, beef and lamb should be called so. According to the nutritionist, these products contain many useful substances. These include iron, selenium, B vitamins, and essential polyunsaturated fatty acids, which are needed to support the immune, central nervous, and muscular systems.

For example, the daily requirement of iron is contained in a small piece of red meat, the doctor added. In order to get this amount with plant-based foods, you will have to eat three kilograms of apples with green skin or a kilogram of buckwheat porridge.

On average, she says, it is absolutely safe for a healthy person to eat 400 to 500 grams of red meat a week. According to Berezhna, people with overweight, have high cholesterol, and have the cardiovascular disease should avoid fatty red meat.