Lately the news headlines have been dominated by talk of colour, and the overwhelming consensus seems to be that white can do no wrong, stick to white because it is always right, and that being white is superior to all. Leaving everything non-white with a bad reputation, labelled as not good, dangerous and even threatening to be around.
But is this really a fair assumption?
Because white is perceived in a certain light, is it fair to conclude that we should stay away from anything that is not white because it is ‘bad’ for our wellbeing?
Well, when it comes to meat, white meat certainly has gotten better reviews in the media than its counterpart; white meat is a leaner source of protein, and does have a lower fat content than red. But red meat definitely has its merits, although red meat does have higher levels of fat, which can be tapered by opting for the leaner cuts, (such as sirloin, or tenderloin), red meat does contain higher levels of vitamins like zinc, which keeps the immune system working properly, easily absorbed iron, which helps to make red blood cells, and the B vitamins, which help to make DNA and keep nerve and red blood cells healthy. Beef in particular, is known to be one of the most nutrient-rich foods, containing 10 essential nutrients in just one 3- ounce serving.
So red meat does have quite a few benefits, and should definitely not be ignored or condemned because it is not white. When selecting food choices it is important to take a look at the facts and understand there are definite benefits to including all types of meat into your diet.
Become the face of fitness you’ve always wanted and realise that having a diverse diet including all types of meat is the key to a healthy balanced life.
Fitness professional, studied health and fitness for a large portion of my life , even completed my degree in Sports Science. I am currently based in Barbados and just wanted a platform to be able to share and involve anyone who is interested in health and fitness and might not know where to go or how to begin.