Meat and Eggs

Question 1

Red Meat: Benefits

Answer 1

• Complete protein ( contains all 9 essential amino acids), polyunsaturated fats, iron, zinc, B vitamins, phosphorus, selenium.

Question 2

Red Meat: Negatives

Answer 2

• High cholesterol and saturated fats , no fibre
• The high intake of animal proteins require more energy to be digested, therefore placing more burden on the digestive system.
Whilst the high formation of protein metabolites stress the kidneys.
• Pro-inflammatory heart disease, diabetes, cancer, arthritis, asthma, osteoporosis, obesity, Alzheimer’s, impotence.
• Acid forming (due to high Sulphur content -> Sulphuric acid).

Question 3

Poulty: Benefits

Answer 3

• Complete protein, Vitamin B1, 2, 3, 5, 6, 12, E, zinc, iron,
magnesium. Less saturated fat but also B12 than red meat).

Question 4

Poultry: Negatives

Answer 4

• Food poisoning risk (esp. Campylobacter and salmonella) always cook thoroughly
• Often intensively farmed, poor welfare standards.
• Always opt for organic, pasture reared, or best of all wild poultry products.

Question 5

Eggs: Benefits

Answer 5

• Only select eggs that are organic and free range.
• A complete protein (more than half the protein is found in white), rich sources of selenium, vitamin A, D,
B6, B12, zinc, iron and copper . They are also good for:
– Brain health (with essential nutrients including choline)
– The immune system (with vitamin A, B12 and Selenium)
– Healthy pregnancy (folate and choline for embryo develoment)
– Eye health (with high vitamin A and antioxidants)
– Cardiovascular health (generally raise HDL cholesterol, whilst choline helps to break down the amino acid homocysteine).

Question 6

Eggs: Negatives

Answer 6

Eggs are high in arachidonic acid and so can be pro- inflammatory.