8 Types of Meat and Their Benefits (and Which is the Healthiest?)

Michael Joseph at Nutrition Advance writes:

"8 Types of Meat and Their Benefits (and Which is the Healthiest?)

There are many different types of meat, and all have been part of the human diet for millennia.
Generally speaking, meat is good for you and provides a huge range of essential nutrients.
This article reviews the nutritional profile, health benefits and concerns of eight common varieties of meat.

What kind of meat is the healthiest?

1. Pork
2. Beef
3. Lamb and Mutton
4. Chicken
5. Turkey
6. Venison
7. Duck
8. Wild Boar

Which Type of Meat is Healthiest?

To be honest, there is no single meat that is the outright healthiest.

There are a variety of factors to consider which include the nutrient profile, taste, and price.

If the meat is prohibitively expensive, or you don’t like the taste, then you won’t be able to eat it well.

So, the first thing to remember is that any unprocessed meat is a whole lot better than industrially processed food.

However, although I enjoy fatty chicken and pork from time to time, I try to avoid eating too much of them due to the large amounts of omega-6 they contain.

If we look purely at the nutrient profile, then venison has a great case for being the healthiest meat.

The more realistic option for the majority of people would be beef."

Lots to read and see in Michaels article, and this is the link
http://nutritionadvance.com/types-of-meat/


We have a pork casserole on the menu tonight - how about you?

All the best Jan

Oh but according to the BMJ meat is toxic and destroying the planet!

Paper taken apart by George Henderson and Zoe Harcombe

https://profgrant.com/2017/05/16/red-meat-will-kill-you-and-make-it-look-like-an-accident/

http://www.zoeharcombe.com/2017/05/red-meat-human-and-planet-health/

You'd hardly believe from all the dietician/vegan inspired propaganda that it had any nutrition at all, let alone all the masses of good stuff it actually contains.

Already had some Gloucester Old Spot sausages with asparagus. Later I'll probably have some salmon with spinach and toasted almonds, I had my (ground) pork yesterday stir-fried with bacon and a whole bunch of vegetables.

Thanks Chris ...

Of the eight listed I think our top four would be
Chicken
Pork
Lamb
Beef

Just wonder what others may choose for their top four?

All the best Jan

Probably beef, lamb, venison, wild boar (the latter two mainly via sausages). And of course a special mention for BACON! Oh and | should slot pheasant in there somewhere too. Oh dammit, they are ALL good.

As a response to "meat-free monday" I always eat extra meat on mondays, just out of sheer spite. When I see wheat-free wednesdays or soy-free saturday I may rethink.

Not tried Wild Boar sausages ...
I bought Cumberland last time and they are very tasty ... I did check the carb count

Anyway for us it's Chicken tonight and would you believe my oven timer has just gone off!!!

So I will sign out ...

All the best Jan

One farm shop or butcher (I can't remember) does wild boar and apple, which is a tad carby. Another puts loads of breadcrumbs in the Cumberlands, so it pays to shop around.

I failed to mention LIVER too! I'm having (lamb's) liver this week. With the usual bacon and mushroom and one with asparagus, the other slice with broccoli. Can't get much more nutrition in one place than that!

Hope you enjoyed your chicken! Earlier I had a couple of Gloucester Old Spots with broccoli and shortly I will have a salmon stir fry.

Chicken maybe next week.

Looking at my original post on this thread it appears Lamb is listed at number three !

I bought some lovely looking New Zealand lamb ... ready diced.
Guess what is cooking in the oven?

Ready diced, just add lots of vegetables and gravy ...
The aroma from the kitchen is gorgeous, can't wait to tuck in later. LOL!

All the best Jan

Yum!

My old man singlehandedly kept the New Zealand sheep industry in business, he insisted on it and was as capable as my mother at knocking up roast leg of lamb, roasted potatoes and various boiled veg.

Currently my (spring) lamb comes from just down the road. I'm also a bit fond of Welsh lamb and marsh lamb if you can get it.

I was also a huge fan of goat, which is hard to come by, most goat farmers keep them for the dairy. Bought some recently and was disappointed - in the past I mostly had kid, like lamb only even more flavoursome. This was mature, more like mutton, and obviously needed a LOT more cooking than I gave it, next time I'll casserole it and use a long slow cook.

"Curry goat" so I'm told is usually lamb in the UK.

Well following your lead I had the chicken last week, as curry and stir-fry. Currently I have more pheasant breasts which are going down the hatch stir-fried with bacon, mushrooms, peppers, chillies, garlic, olives, toasted sesame oil (added to the EVOO) crushed chillies and black pepper ground over the result with sea salt.

I think I'll follow your lead with more lamb this week, spring lamb chops go well with asparagus or broccoli, but then so do sausages. Ah, decisions decisions . . .