Meat Eating Safety Tips - Including What is High in Saturated Fats!

It is commonly known that saturated fat and cholesterol are bad for the heart. Unfortunately for carnivores, most red meat is rather high in both cholesterol and saturated fat.

It is believed that the many forms of deadly cancer are increased with a high intake of red meat. Some types of poultry contain extremely high amounts of saturated fat and cholesterol as well. Some of the specific meats which are very high in saturated fats include ribs, brisket, ground beef and bacon.

Multiple studies have shown repeatedly that people who eat a diet that is high in meat, increases the risk of heart disease, heart attacks, strokes and greatly increases the risk of colon, rectal, and prostate cancers.

On the other hand, when lean types and cuts of meat are chosen, they can can be part of a healthful, low-fat diet if cooked properly and mixed in with regular servings of whole grains, fruits and vegetable at each meal. Keep in mind that small servings of lean meat do contain a some positive nutrients as long as the content of the fat is low. Lean red meat such as bison and ostrich contain a lot of protein, B vitamins, iron, and zinc and are minus all of the saturated fat one would find in beef and pork. Poultry such as chicken and turkey do not contain as much iron and zinc as red meat, however they do have a lot less saturated fat in them. Fish is probably the healthiest meat that you can eat, with vitamin B12 and the healthier forms of fat and cholesterol.

It is particularly important to be sure that your meat is cooked well done as to avoid common forms of food poisoning. Bacterial contamination can pose another big problem. Most raw meats carry different types of bacteria, and when it is not thawed out or cooked properly it can make us very ill. As an example, hamburger carries a danger of a very bad strain of E. coli bacteria, which can cause very serious conditions such as bloody diarrhea, abdominal cramps, and, in rare cases, kidney failure. Chicken is also a possible contaminant when it is not handled, thawed and cooked completely as it can carry salmonella bacteria. Severe diarrhea, abdominal cramps, and nausea - which can last a week or longer - are some of the symptoms that are caused by eating affected chicken.

Here are some tips to follow in order to be sure that the meat products that you eat are safe for consumption:

1. Always store raw meat in a freezer that is 0 degree Fahrenheit or below for long term storage, or in a refrigerator below 40 degrees Fahrenheit for short term defrosting and be sure that you do not allow it to be stored with other foods as not to possibly contaminate them. Never refrigerate fresh meats, poultry or fish for more than 36 hours. If you are not going to use it right away then play it safe and freeze it.

2. Always thaw out meat in a refrigerator or microwave and never out at room temperature. Cook it as soon as it is thawed so it will not have time to grow any bacteria.

3. Never allow raw meat to touch any other food that you plan to serve raw or lightly cooked. The bacteria on uncooked meat is subject to spreading onto other foods, thus contaminating them.

4. Do not let raw chicken or other poultry to sit out at room temperature as it can spoil within just a few hours. If you are going to marinate poultry be sure that you do it inside of the safety of the refrigerator.

5. Before you cook any kind of meat, make sure that you first cut off all visible fat from it. This will help to keep the non fat parts of the meat from absorbing more saturated fat.

6. After you are finished working with raw meat, be sure to immediately clean utensils, countertops, cutting boards, and your hands with hot soapy water. This will reduce the possibility of contamination.

7. When cooking beef that is ground up, always do so above the temperature of 160 degrees Fahrenheit and for steaks and roasts above the temperature of 145 degrees Fahrenheit, with poultry cuts above 170 degrees Fahrenheit and whole chickens or turkey above the temperature of 180 degrees Fahrenheit.This will be sure to kill any bacteria in the meat before feasting on it.

8. Check the juices of meats to make sure that they are either clear or yellow and never red or pink.

9. Do not burn meat on a grill either. Although undercooking meat is dangerous, burning meat can be carinogenic. If you are planning on grilling then the safe way to do it is to partially cook your meat in the microwave and then finish it on a low burning grill to give it the grilled flavor.

Always be dilligant in storing, handling, and cook all meat them properly - and safely.