Red meat balances thyroid hormone

Another almost unknown benefit of red meat is its balance of thyroid hormone. Thyroid hormone, epinephrine, norepinephrine and dopamine, such as the body plays a very important role in making substances

Red meat balances thyroid hormone

Another almost unknown benefit of red meat is its balance of thyroid hormone. Thyroid hormone, epinephrine, norepinephrine and dopamine, such as the body plays a very important role in making substances. These substances are chemical messengers that provide communication between organs such as stomach, heart and lungs and our brains.

Red meats that we have consumed in the past are very different from today’s red meats. In the past, animals freely traveled in nature and consumed completely natural food. The meat obtained from these animals is bred in closed barns today, fed with artificial feed and growth hormone is not the same as meat from antibiotic animals. In addition, today’s meat is undergoing a lot of industrial processing, and is mixed or smoked with nitrates, preservatives and many other chemicals to increase shelf life.

Red meat and the size of our brains

Red meat, such as salami and sausage, increases the risk of heart and diabetes, while raw red meat from animals grazing in nature is healthy and nutritious. Red meat is very rich in creatine and carnitine. Creatine fills and stores the energy stores in the muscles. Carnitine is important in converting fat into energy. It is low in those who do not consume meat, which affects the muscle and brain functions negatively.

There 100 grams in meat 176 calories and 10 percent fat, 25 percent of vitamin B3, 20 percent of vitamin B6, 40 percent of vitamin B12, 15 percent of iron requirement, 35 percent of zinc need, 25 percent of the need for selenium.

How Much Vitamin B12 Can You Have per Day

A rich source of vitamin B12 that does not exist in red meat vegetables and cannot be produced by the body. It plays a role in the reproduction of genetic codes of cells and repair of brain cells. Prolonged vitamin B12 is persistent for the brain and nerve the best source is B12. The 70 grams portion of the bovine liver contains 70 micrograms of vitamin B12, recommended amount ” of B12 is about 2 micrograms.

Why You Need Meat in Thyroid

The iron content of red meat is very rich, plays an important role in delivering oxygen and nutrients to tissues and organs. Another almost unknown benefit of red meat is its balance of thyroid hormone. Thyroid hormone, epinephrine, norepinephrine and dopamine, such as the body plays a very important role in making substances. These substances are chemical messengers that provide communication between organs such as stomach, heart and lungs. For this reason, mood can affect sleep, concentration and weight, and may cause negative symptoms when not in balance.

“Red meat contains saturated fat. Although excess consumption of saturated fats is detrimental, a small amount of saturated fat is needed to strengthen the immune function and create a healthy nervous and digestive system. Fats, as well as vitamins A, E, D, K, such as fat-soluble vitamins necessary for the transport of a low-fat diet may cause deficiencies in these nutrients

Red meat, protein-rich because of the rapid deterioration and therefore should be carefully maintained his words: derece It should be kept in the refrigerator for a maximum of 3 days, in the freezer with -4 degrees and not more than 7 days, in the freezer with -32 degrees and not more than 3 months. Sacrifice meat should be wrapped in small pieces before freezing, wrapped in a refrigerator bag or on oily paper, so that the thawing process takes a short time and prevents bacteria formation. Thawing methods such as over heating, in hot water or in hot water are risky for health. Thawing in the lower part of the refrigerator or in the microwave is more convenient. The thawed meat should be cooked immediately without allowing the formation of bacteria and should never be frozen again.

“MEAT COOKING HEAT CAN BE 163 DEGREES”

Wrong to cook meat on high heat. Cooking methods on high heat often make grilling or roasting and frying in hot oil. High fever produces harmful substances and is associated with various cancers, particularly lung and pancreatic cancer. To consume red meat without revealing these harmful substances, use softer cooking methods such as baking, steaming and boiling. Avoid consuming burned areas of your flesh. Red meat with olive oil, lemon, garlic, vitamin E or some spices such as sage, rosemary can reduce these harmful substances by 90 percent can reduce. If you are going to cook your flesh over high heat, do not forget to turn it up frequently. The cooked meat must leave a distance of about 15 cm between the mangal.

The proteins are badly affected by high cooking methods The important thing here is the internal temperature of the meat, when you cook an meat at 163 degrees, the internal temperature has reached up to 80 degrees and none of the proteins is damaged. When you cook with water, the proteins undergo only a 10 percent loss. Be careful that the meat is cooked well, so the meat is raw or undercooked and may cause food poisoning.

In particular, patients with high cholesterol and those at risk for cardiovascular disease should stay away from high-cholesterol-containing offalets, even if they are highly protein-rich.

Fresh green leafy vegetables and vegetables can be consumed along with meat. However, do not use oil in the salad. Leafy salads limit the harmful effects of meat and are stomach friendly.

 

should GREEN OR BLACK TEA must drink

Drinking a hot cup of green tea after meals preserves the nutritional balance. But Excessive amounts of tea and coffee consumption occur, while heart rhythm measure causes stomach problems.

CHOOSE THE OIL-FREE PARTS OF Ovine animals

Large amounts of sheep are not recommended, because 20 percent of sheep meat is fat and provides a very large amount of energy, even in one serving. Therefore, when eating mutton, it is recommended that you eat only 6 percent fat-containing portions, such as ribs and legs. Throwing the greasy parts that appear when cutting meat will benefit you again