Red Meat Plus Red Wine Seen as Healthy

The red meat and red wine combination is not just about taste sensation, it also has some health benefits, according to researchers.

Researchers have revealed that a combination of red meat and red wine is not just tasty, it is also healthy.

A new study on rats using red wine with red meat has shown that the drink works against some of the harmful substances produced by the meat.

Pregnancy and Diet/Diet during Pregnancy – Healthy Foods, Foods to Avoid
Pregnant women should pay special attention to their diet. The diet before and during pregnancy should be rich in calories, proteins, vitamins and minerals.

These harmful chemicals released during the digestion of fat have been linked to diseases such as cancer, diabetes and Parkinson's.

For the study, rats were fed either only red meat or red meat with red wine concentrate. The wine mixture was found to reduce two toxic chemicals.

The Israeli research is not the first to commend the health benefits of red wine. Previous studies credit it with a reduction in the risk of heart disease and cancer.

Hotdogs And Co.-The Long And Short Of It
Health experts are increasingly viewing cured meats with caution.

Redcliffs butcher Brian Jennings said he was feeling fit and healthy with a diet that included red wine with meat.

"But I always eat broccoli and things like that that are supposed to be anti-cancer stuff," the Sydney Morning Herald quoted him, as saying.

Switch from Red Meat to Veggies Once a Week and Reduce CO2 Emissions!
If people switch from red meat to veggies just for one day every week, greenhouse emissions per household can be reduced by an amount equivalent to driving a car 1860 km fewer per year.

"When I started butchering 25 years ago, red meat had a bad name because of the fat but it's only in the last 10 years it's been promoted as a health food.

"We trim it a lot harder these days," he added.

Barbeque Lovers Warned To Load On Fruits And Vegetables
It’s bad news for older women who like their meat smoked or barbequed.

The study appears in the Journal of Agricultural and Food Chemistry.

Source-ANI
RAS/M