Turpentine baths

New Year holidays - the most obedatelnoe time. Salads, jelly, hot - all the meat! Meanwhile, experts warn takzdorovo.ru Minzdravsotsrazvitiyana site - before you buy another notch or bacon, consider whether you have overeaten. It goes to poultry, but the mychshechnoy animal tissues.

How much protein in the different pieces

Meat by about 75 percent water, the remaining percentage is divided between proteins, fats and minerals.

In the first place on the content of protein - beef (about 75 percent in dry form). In addition, the veal is very low in fat - less than half percent.

In second place - beef and lamb, which contain about 67 percent protein and 12-15 percent fat.

And at last - pork valuable proteins only 53 per cent, but the fat - about 33.

And how many vitamins?

Meat - a major source of phosphorus, and other valuable minerals: iron, potassium, magnesium, zinc and iodine. There are meat and vitamins: the majority of the compounds of group B, vitamin E, vitamin A is especially rich meat is an essential vitamin B12, regulating vital functions of nerve cells responsible for the normal functioning of the brain.

The easiest way - by as much as 80 percent - absorb nutrients from the meat of young animals. In that meat contains little connective tissue and strong collagen fibers, which are difficult to digest.

How many grams are in?

Modern nutritionists recommend consuming no more than a pound of meat per week. It should give preference to low-fat meats and try to eliminate from the diet of fried and smoked meat.That's excess fat processed meats in the diet of modern man doctors consider serious risk factor for obesity, cardiovascular disease and even cancer.

Safety regulations

- Get the meat in the audited areas. Pay attention to the conditions in which it is cut, if possible. In case of violation of sanitary norms, together with a piece of meat you can buy, for example, a colony of Staphylococcus aureus and Escherichia coli.

- Try to buy meat, not subjected to freezing. It is more expensive than frozen, but you can smell it, to determine the color and consistency. In addition, buying the meat, you do not pay for water, where unscrupulous manufacturers sprinkled with chunks of frozen. Even if the meat to be frozen, you'll know exactly what did it once.

- In the big stores, try to take the meat loose, but not that decomposed on the substrate. The practice of "makeweight" still exists today - a good piece of meat can hide lower quality.

- Try to give up long-frying meat and any additional fat for cooking. The safest way to prepare for the health - baking or boiled.

- Sausage, sausage and bacon - it's not meat, despite their high cost. In the sausage can be up to 50 percent of animal origin, and substitutes too much salt and fat.