Tackling The Red Meat Debate by: Lougien Ahmed
Eating meat has been an enjoyable habit in most cultures. Restrictions vary according to beliefs but eventually meat is the delicious, juicy source of rich nutrients type of food. The ways meat is cooked are infinite and the pleasure is immeasurable. However, waves of wakeup calls have been shaking the global stage for a few years now and it is all because of our beloved meat. Between meat is the destroyer of worlds and meat is the best thing one could ever try, there must be a middle ground that one can find when tackling that topic. Historically, meat may be what got us smarter. Eating meat was an essential push start for homo sapiens to nurture the brain. Hunting was one of the reasons that developed language and strategic thinking. Evolution did humans good as we are not either carnivore or herbivore. We have the flat teeth of the herbivore but not their large guts. Also, we have canine and molars like the carnivore but not their saber teeth nor small guts. However, before starting to cheer team meat, evolution has also taught us that although we can eat both, we are more herbivores than a carnivore. Another thing that differentiates us from carnivores is that humans were given the choice. Yes, humans did eat meat for millions of years, but we live in a time where this could change. It also might have helped our ancestors to survive but we do not necessarily need meat anymore. Resources back then were not widely available nor distributed as much as they are now. Meat cannot be neglected. It has heme iron, which can only be found in life form. It helps the body produce hemoglobin, that delivers oxygen to muscles. It also produces myoglobin, which is found in muscles and accepts and uses oxygen. Adding to that, meat is a good source of protein, vitamins, and minerals. Most importantly, is rich in the b12 vitamin that cannot be found in any fruits or vegetables. “Meat contains essential amino acids. Our bodies produce most amino acids. However, there are some amino acids that our body does not produce. This creates the need for the body to obtains them from another source,� said Dr. Mohamed Mansour, Associate Professor in Faculty of Medicine at Cairo University, Consultant of Obesity and Pain Management, and member of the European Society for Clinical Nutrition and Metabolism.
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