As a popular meat, lamb is loved not only for its juicy taste, but also for its rich nutritional value. In the theory of traditional Chinese medicine, mutton is considered to be a warm food, which has the effect of warming the kidneys and replenishing yang, strengthening the spleen and qi, strengthening the muscles and bones, especially for pregnant women. However, there is some controversy surrounding the relationship between lamb and health, especially the discussion about the relationship between lamb and cancer.
First of all, it is important to be clear that there is currently insufficient scientific evidence that lamb directly causes cancer. The formation of cancer is a complex process that is often related to a variety of factors such as genetic factors, lifestyle, environmental factors, etc. Excessive intake of any one of these foods may increase health risks, including the possibility of cancer. Therefore, there is no scientific basis for the claim that lamb is a "catalyst for cancer".
In fact, lamb is rich in protein, vitamins, and minerals, which are beneficial for good health. Moderate consumption of mutton can help enhance immunity, improve nutritional status, and is beneficial to health. However, just like any food, excessive consumption of lamb can also pose health risks, such as an increased risk of cardiovascular disease.
Eat mutton and ginseng? Mutton is a nutritious product?
According to the records of the "Compendium of Materia Medica", mutton has the effect of warming and replenishing the central qi and strengthening the body, and is known as an ingredient that can enhance the physique and dispel the cold. Traditional Chinese medicine believes that mutton is sweet and warm, which is conducive to strengthening the body, relieving the symptoms of weakness and cold, and at the same time has the effect of replenishing qi and blood. Lamb is a popular food, especially during the cold season, and is seen as an ideal warm food. However, modern medical research has not yet had conclusive evidence to support that lamb has effects comparable to those of ginseng.
Lamb is a red meat that is rich in high-quality protein, iron and zinc, nutrients that are easily absorbed by the body. Despite this, its nutritional value is not significantly superior compared to beef and pork. Traditionally, people have consumed red meats such as lamb and pork to obtain necessary nutrients and energy. But with modern lifestyle changes, frequent intake of high-fat red meat has been linked to an increased risk of several chronic diseases. Although there are studies suggesting that carcinogens may be present in red meat, this conclusion has not been supported by sufficient human studies and clinical data, so there should be no cause for alarm.
A moderate intake of red meat is possible, but long-term excessive consumption may be detrimental to health. Excessive intake of meat can increase the burden on the digestive system and may affect blood circulation. Especially for patients with high blood pressure and cardiovascular and cerebrovascular diseases, reducing meat intake and increasing vegetable intake are healthier dietary choices. Overall, a balanced diet and moderate intake of a variety of foods are essential for good health.
4 kinds of meat, if you don't eat it, you win
Grilled meat: Grilled meats are popular, especially those wrapped in lettuce and garlic, which taste great. However, the curing process of roasted meat can produce carcinogens, which increase during cooking. These carcinogens can have a negative impact on health and even increase the risk of cancer. Therefore, it is advisable to reduce the intake of barbecued meat.
Fried meat: During frying, fats react chemically at high temperatures to produce oil oxides and polycyclic aromatic hydrocarbons, of which benzopyrene is a high-risk carcinogen. These substances not only increase the risk of gastrointestinal cancer, but may also have adverse effects on cardiovascular and cerebrovascular health.
Cured meats: Cured meats, for long-term preservation, often contain high amounts of table salt, which can increase the burden on the kidneys and have adverse health effects. Cured meats also contain dimethyl nitrite, a substance that can be easily converted into carcinogens. Therefore, it is advisable to reduce the intake of preserved foods to reduce the risk of cancer.
Refrigerated meat: In households, it is common to freeze purchased meat in the refrigerator. Although the refrigerator can keep the meat at a temperature of minus 18°C, storage for more than three months can lead to rancidity and spoilage of the meat. Meat that has been refrigerated for a long time not only reduces its nutritional value and taste, but also may breed cold-loving bacteria such as listeria monocytogenes, which should not be eaten again.