What are the disadvantages of eating too much fatty meat

With the improvement of living standards, people have more choices and preferences in diet. In particular, a considerable number of people do not like to eat vegetables and prefer to eat meat, especially fatty meat. So what are the disadvantages of eating fatty meat frequently or in excess? According to research data and some advice from experts, eating fatty meat frequently may lead to poisoning, chemical residues, animal diseases, and even cancer in severe cases. For details, please see the following information:

1. Poisoning. The fear of the animal before being killed and the pain it feels during being killed cause great changes in the biochemical reactions in the body. This causes the toxin to spread throughout the body, poisoning the entire corpse. The hormones in the blood of animals, "especially adrenaline," are radically altered when they see other animals lying around them, struggling in vain for their lives. This large amount of hormone remains in the meat and poisons human body tissues through human consumption. American nutritionists point out: "The meat of dead animals contains toxic blood and other excrement.

2. Chemical food. Meat is often referred to as "the end of the food chain." In nature, food has a long chain: plants absorb sunlight, air, and water; animals eat plants. Large animals or humans eat small animals. Today, farmlands around the world are treated with toxic chemicals (fertilizers and pesticides). These toxic drugs remain in the bodies of animals that eat plants and grasses.

3. Animal diseases. Another danger faced by meat eaters is that animals are often infected with diseases that are often not detected or ignored by butchers or inspectors. Often when an animal develops a tumor or cancer in a certain part of its body, the diseased part is cut off and the remaining part is still sold. What’s worse is that some of the tumorous parts are mixed into meat to make foods such as “hot dogs”.

4. Cancer. Why are meat eaters more likely to get cancer? One reason may be that when animal meat is left out for a few days, it turns a sickly bluish-gray color. In order to prevent them from changing color, butchers add nitrates, nitrites and other preservatives into them. These give the meat its bright red color. However, in recent years, there have been reports that these things contain carcinogens.

From the above four points we can see that frequent consumption of meat, especially fatty meat, has many adverse factors on health. Therefore, people who prefer to eat meat should change this bad eating habit from now on, eat a reasonable diet, eat more fruits and vegetables, and eat less fatty meat. Only in this way can we avoid the occurrence of the above problems.