Nutrition is the most important part of the struggle to stay healthy. Most people are very watchful of what they eat and how much of it they eat. The diet of each individual should contain at least four kinds of nutrients in order to qualify as balanced: proteins, carbohydrates, vitamins and minerals. Each of these classes of nutrients plays a vital role in the health status of an individual. Meat is also one of the necessary sources of nutrition that can be prepared through numerous ways. Roasting, frying, boiling, stewing and raw servings are common in relation to meat. Each of these presents varied levels of nutrition and satisfaction to the individual.

In the recent past, intake of meat as a way of staying healthy has come under sharp opposition. In the past, some social and cultural groups were also opposed to consumption of meat in totality or the products of certain animals. Religious and cultural barriers were based on beliefs (Drummond and Brefere, 7). As a result, it is common to come across people who are not favorites of meat in spite of the fact they are not allergic or on physician’s directions. Similarly, some cultural and social groupings believe that consumption of meat is not safe and it is filled with consequences that are unpleasant.

The benefits drawn from including meat in ones’ diet are numerous (Fiddes, 176). As a result, it is advisable to find ways of adding meat components into our diet. Meat serves as a source of high quality and necessary proteins required by the body. In the absence of these proteins, the pattern of growth is compromised. As observed, vegetarian diet is not able to provide such types of proteins. For example, amino acids are only present in diet that includes meat and meat products. In addition to proteins, meat also contains minerals that improve development of out bodies and boost bodily functions.

Proteins are required for growth and development of body tissues (Burke, 44). Deficiency in proteins from the diet leads to poor tissue and muscular formation. Growth is severely stunted and physiological functions are impaired. As a result, the lifespan of an individual who does not take enough proteins is greatly reduced. Meat is classified as first order proteins. This is due to the high protein content found in all kinds of meat as asserted by Fiddes (p 181).

Proteins from meat are easily absorbed into the blood stream. As a result, they help to boost the immune system. Without a strong immune system, the body is vulnerable to infections of all kinds. Frequent infections lead to weakening of the body, thereby compromising the health status of the individual. In addition to supporting the immune system, proteins are also the source of our bodies’ capacity to regenerate. The body cells are mortal and die at one point in time, both from natural causes and injury (Waren, 150). The death of cells necessitates a system where there is sufficient replacement to cater for growth and regeneration. In the absence of proteins, this process becomes slow. The most visible effect is stunted growth and slow healing of injuries.

Iron and phosphorous found in meat are necessary for development of blood (Burke, 52). In spite of their presence in legumes, the rate of absorption of these minerals is more when the source is meat. Therefore, in addition to containing these minerals, meat also provides an environment in which their absorption into the system is increased. The formation of hemoglobin from iron boosts the intake of oxygen as posited by Drummond and Brefere (p 258).

The sufficient intake of meat boosts the respiratory system and boosts the calmness emanating from the ability to breath with ease. Better respiratory abilities mean that we are able to perform our functions without tiring easily as well as rest (sleep) more comfortably as desired. Another important mineral is zinc, which boosts metabolism and separation of nutrients from the food we eat. As a result, including meat in one’s diet promotes the amount of nutrients that are absorbed, both from the meat and from the other food classes (Drummond and Brefere, 201).

Meat has a rich taste that not only stimulates the taste buds but also our bodies in many ways. As a result, it is the best source of flavor for most foods. Since it is possible to include meat in most meals either as a stew or as an additive, meat has reserved a place as one of the most favorite meals in the world. In addition to its iconic taste, meat has medicinal value. Albumin found in meat is essential for correcting impaired intestinal activity. In addition to the high protein content, meat has huge levels of albumin and nuclein, both of which offer relief under strain of intestinal discomfort. Boer goat meat has specific impact on the thyroid glands. The impact of this is that it reduces prevalence and development of tuberculosis, which is a common respiratory disease.

The fat content in meat is crucial for healthy development. As common among mothers, the most nutritious baby-food is brawn from the animal proteins, fish. The high content of omega oil stimulates mental capacity. Children and adult who consume huge amounts of fish have been found to possess higher levels of intelligence on average. Other forms of fats present in meat include linoleic and palmiotelic acid. Research has shown that these two possess characteristics that hinder development of cancerous growths in out bodies as well as harmful viruses (Drummond and Brefere, 167).  

Consumption of meat is necessitated by presence of animals, both domestic and wild. As a result, it is necessary that at one point, human consume the flesh of certain animal, failure to which the remains go to waste.  For example, cattle kept for dairy purposes. After their productive life, it is necessary to consume the remains since they are no longer useful in the purpose for which they were bred. Wild animals found in game reserves are sometimes sacrificed and their flesh consumed in order to prevent extinction of a species, because of competition for scarce resources for survival.

As postulated by Fiddes, (p 182), the contemporary world is characterized by use of scientific aids to agriculture. As a result, insecticides and fertilizer have become part of farming culture. The food we eat contain some element so these chemicals. However, meat ad animal products contain the lower amounts of the harmful chemical in comparison with diet from food crops. This occurs because animals are higher in the food chain than crops. This discovery was made after the realization that breast milk contained the least levels of DDT.

Conclusion

Meat forms a major part of the global diet. The numerous ways in which it can be prepared and the ability to accompany most other food classes make meat the most suitable source of nutrients for the global citizen. As a result, it is necessary that individual appreciate and understand the advantages of taking meat as a part of their diet in order to lead healthy and normal lives. In spite of the numerous health campaigns against meat intake, just like any other source of nutrition, moderation is the way to go with meat.

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