Four Ways to Make Meat Healthier
Here in Doctors Health Press, we regularly stress the importance of a balanced
diet filled with nutrient-dense healing foods. Quite often, meat does not fall into
these categories, but of course meat is a huge part of American cuisine. So here
we present some tips, courtesy of Traditional Chinese Medicine, about how to
ensure you stay healthy with your meat consumption.
Sure enough, in Chinese medicine, meat is rarely the focus. Consuming animal
products is really relegated to the back shelf in terms of dietary importance. Most
health advice surrounds the idea that eating meat should only be done in cases of
“deficiency.” Perhaps you lack an element, the yin-yang balance is tipped in one
direction too much, or you have too little “warmth.”
RECOMMENDED: Daily red meat might be worse than we thought.
Of course, in North America, meat is everywhere and everyone loves it. The
human body does not digest animal products well — as many people can attest
to following a summer barbeque. Here are tips from the Chinese professionals on
how to make it more compatible with your body.
1. When you eat meat, don’t eat too much. Your body can’t handle more than
two or three ounces in one meal very well. Quick rule of thumb: don’t eat a slab
of meat wider than your rolled-up fist. Another rule: a piece of meat that is as
large as a deck of cards is all you really need.
2. Add vegetables to the plate that will help your body digest meat protein and
fat. The best vegetables to this end are the leafy greens. Other cruciferous veggies
include cabbage and broccoli. Another good group is the allium variety, home to
garlic, chives, onions, and leeks.
3. Some acids will help break down fat and protein in meat — use them in
marinades. The thinner you slice the meat, the better these acids will break it
down, making it more digestible. These include lemon juice, wine, tomato juice,
beer, liquor, and apple cider vinegar (the last two should be diluted with two
4. Prepare meat in a soup. Add gingerroot to the pot. This Chinese herb helps
drain acids and toxins from meat. Another herb to consider is marjoram, which
boosts the liver to help with its tough job of digesting animal fat.
Article source: http://www.doctorshealthpress.com/food-and-nutrition-
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