Red Meat Balances Thyroid Hormone

Red Meat Balances Thyroid Hormone

Professor of ISTANBUL University Cerrahpaşa Faculty of Medicine, Department of Neurology. Dr. Derya Uludüz stated that red meats have decreased nutritional value compared to the past, but a healthy and high-nutritious red meat meets many vitamin needs. Professor Dr. Uludüz also explained that red meat has a very unknown benefit. “Another almost unknown benefit of red meat is that it balances the thyroid hormone. It plays a role in making very important substances in the body such as thyroid hormone, epinephrine, norepinephrine and dopamine. These substances are chemical messengers that provide communication between organs such as stomach, heart and lung and our brain. ”

“MEATS ARE GOING TO MANY INDUSTRIAL PROCESS”

Stating that the red meat we consumed in the past is very different from the red meat today. Dr. Uludüz continued his words as follows: “In the past, animals traveled freely in nature and consumed completely natural foods. The meat from these animals is not the same as the meat from animals that have been raised in closed barns, fed with artificial feed, and given growth hormone and antibiotics. Also, today meats undergo a lot of industrial processes, they are mixed or smoked with nitrate, preservatives and many more chemicals to extend their shelf life. ”

“NOT CONSUMING MEAT AFFECTIVE MUSCLE AND BRAIN FUNCTIONS”

Stating that patients are generally recommended to reduce their consumption of red meat, Professor. Dr. Uludüz explained the following: “Processed red meat such as salami and sausage increases the risk of heart and diabetes, while unprocessed from animals grazing in nature. Red meat is healthy and nutritious. In 100 grams of red meat containing only 176 calories and 10 percent fat, 25 percent of our daily need of vitamin B3, 20 percent of vitamin B6, 40 percent of vitamin B12, 15 percent of iron need, 35 percent of zinc need, 25% of selenium need is found. It is not possible to take vitamin B12 from vegetables. Red meat is rich in creatine and carnitine. Creatine fills energy stores in muscles and increases muscle strength. Carnitine is important in converting fat into energy. In those who do not consume meat, the value of these substances is low, which negatively affects muscle and brain function. ”

“THE B12 QUANTITY TO BE TAKEN DAILY IS 2 MICROGAMS”

Red meat Stating that it is a rich source of vitamin B12, which is not found in vegetables and cannot be produced by the body. Dr. Uludüz continued his words as follows: “It plays a role in the reproduction of the genetic codes of the cells and the repair of brain cells. Long-term deficiency of vitamin B12 can permanently damage the brain and nervous system. The best source of B12 is the liver. 70 grams of beef liver contains 70 micrograms of vitamin B12, the recommended daily amount of B12 is about 2 micrograms. ”

“RED MEAT THROUGH THYROID HORMON”

Professor said that the iron content of red meat is very rich. Dr. Uludüz continued his words as follows: “Iron plays an important role in the delivery of oxygen and nutrients in the blood and tissues to our organs. Red meat Another almost unknown benefit is that it balances the thyroid hormone. It plays a role in making very important substances in the body such as thyroid hormone, epinephrine, norepinephrine and dopamine. These substances are chemical messengers that provide communication between organs such as stomach, heart and lung and our brain. Therefore, emotion can affect sleep, concentration and weight, and can cause negative symptoms when it is not in balance. ”

“LESS AMOUNT OF SATURATED OIL IMPROVES IMPROVEMENT”

Professor Dr. Uludüz also said, “Red meat contains saturated fat. While excessive consumption of saturated fats is harmful, a small amount of saturated fat is needed to strengthen immune function and create a healthy nervous and digestive system. Fats, as well as a low-fat diet necessary for the transport of fat-soluble vitamins such as vitamins A, E, D, K, can lead to deficiencies in these nutrients. ”

“DO NOT FREEZE THE SOLVED MEATS”

Professor said that red meat is spoiled quickly due to its rich protein and therefore should be preserved with care. Dr. Uludüz continued his words as follows: “It should be kept in the refrigerator for a maximum of 3 days, in the freezer with -4 degrees for a maximum of 7 days, and in the freezer -32 degrees, for a maximum of 3 months. Sacrificial meat should be cut into small pieces before freezing and wrapped in a refrigerator bag or greaseproof paper, so that the thawing process takes a short time and bacteria formation is prevented. Defrosting methods such as soaking in heating, open or hot water are risky for health. Thawing at the bottom of the refrigerator or in the microwave are more suitable methods. The thawed meat should be cooked immediately without allowing bacterial growth, never to be frozen again. ”

“LISTEN UP TO 24 HOURS BEFORE CONSUMING MEAT”

Stating that it is wrong to consume the meat cut in the feast within a few hours without resting. Dr. Uludüz continued his words as follows: “After the animal is slaughtered, the glycogen in the muscles turns into lactic acid, and the muscles and skin harden. This stiffness in the meat of the newly slaughtered animals we call rigor mortis not only makes cooking difficult, but also causes digestive problems. The digestion of a normal meat takes 4 hours, while the fresh cut meat is digested in 8 hours. For this reason, people with stomach problems should not consume meat without waiting 24 hours to avoid bloating and indigestion problems. ”

“MEAT COOKING TEMPERATURE MAY BE 163 DEGREES”

Professor said that cooking meat on high heat is a wrong method. Dr. Uludüz continued his words as follows: “Often cooking methods on high heat are grilling or roasting and frying in hot oil. High fever produces harmful substances and is associated with various cancers, especially lung and pancreatic cancer. To consume red meat without exposing these harmful substances, use softer cooking methods such as baking, steaming and boiling. Avoid consuming burnt areas of your meat. Red meat with olive oil, limonla, garlicWith vitamin E or sage, rosemary You can reduce these harmful substances by 90 percent by marinating with some spices such as. If you still cook your meat over high heat, remember to turn it over frequently. Often the barbecue meat is not cooked inside but it burns outside and this may lead to food poisoning. It is necessary to leave a distance of approximately 15 cm between the cooked meat and barbecue. ”

Stating that proteins are badly affected by high cooking methods and they are spoiled. Dr. Uludüz continued: “The important thing here is the internal temperature of the meat, when you bake a meat at 163 degrees, the internal temperature has reached 80 degrees and none of the proteins are damaged. When you cook with water, proteins only lose 10 percent. Be careful to make sure that the meat is raw and undercooked, as it can cause food poisoning, both inside and outside. ”

“STAY AWAY FROM THE LIVER IF YOU HAVE CHOLESTEROL”

Stating that consumption of offal, such as liver, kidney, tongue and tripe, is very common besides red meat. Dr. Uludüz continued as follows: “Especially patients with high cholesterol and people at risk of cardiovascular disease should stay away from offal that contain high amounts of cholesterol, although it is rich in protein.”

“DO YOU HAVE FRESH GREEN LEAF SALADS WITH YOUR MEAT FOOD”

By consuming fresh green leafy greens and vegetables alongside the meat dishes, Professor said that it can keep a certain amount of water in your body and facilitate your digestion. Dr. Uludüz “Especially rich in vitamin C green pepper, rocket, lettuce, curly, parsley and tomato salad prepared with lemon and vinegar You can increase your iron absorption by adding. However, choose not to use oil in the salad. Leafy salads limit the harmful effects of meat and are stomach friendly. It facilitates digestion besides sacrificial meat lentil, the Lentil prefer soups and posed foods like “.

“FOR GREEN OR BLACK TEA”

A hot glass after meals green tea Professor said that drinking will maintain the balance of nutrition. Dr. Uludüz said, “Ascending during the holiday visits tea and coffee When consumption is excessive, it may cause insomnia, heart rhythm disturbances and stomach problems.

“PREFER OILLESS SECTIONS OF SMALL ANIMALS”

Professor Dr. Uludüz said, “We can say the following for those who will slaughter animals. Consumption of large quantities of mutton is not recommended, because 20 percent of mutton is fat and provides huge amounts of energy, even in one serving. For this reason, it is recommended that you eat only 6 percent fat, such as ribs and legs, while eating mutton. “It will benefit you to throw away the fatty parts that appear while cutting the meat.”

Source: https://www.hurriyet.com.tr/kelebek/saglik/kirmizi-et-tiroid-hormonunu-dengeliyor-40929025

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