Tag: Meat

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Food & Health

Are There Any Health Benefits To Eating Bone Marrow?

Health Benefits To Eating Bone Marrow
Photo: 303magazine.com

Bone marrow is the soft mushy stuff we find inside bones when we break them open. It is something some people in many parts of the world would not leave untouched after eating the meat attached to the bone.

In this part of the world, many would use their pre-molars and molars to crack open bones to get access to the bone marrow. Many people suck out bone marrow not because they think it has health benefits but just to get the taste of it.

Health Benefits To Eating Bone Marrow
Photo: 303magazine.com

While it is easier to crack the bones of poultry (chicken, turkey, etc.), it could be quite herculean to do the same for bones of animals like cow, sheep and goats. As hard as the bones of such animals can be, some people would stop at nothing to the marrow. However, the question poses itself, is it really worth the trouble?

ALSO SEE: Every Animal Meat Is Not Beef! See All Their Names

So, Are There Any Health Benefits To Eating Bone Marrow?

We asked in the last paragraph — is the trouble of cracking bones to eat the bone marrow really worth the trouble? Well, I think I would say yes. But cracking with your teeth? I wouldn’t be so sure. Below are the benefits you derive from eating bone marrow;

Bone Marrow Helps Build Immunity Against Diseases

For me, one of the most important benefits of eating bone marrow. Immunity to diseases is really a great blessing and something we strive to achieve every day. Bone marrow contains myeloid and lymphoid stem cells. The foundations for red and white blood cells, these cells build immunity and help provide oxygen to cells.

Blood Clotting & Healing of Wounds

Bone marrow assists in blood clotting. It contains Collagen, the protein-rich substance which when subjected to heat, cooks down to gelatin. This can also help repair the body.

ALSO SEE: Foods that help heal wounds fast!

Cindy Micleu, instructor at the Jade Institute complementary healing center says, Collagen deficiency can lead to poor wound healing, easy bruising and bleeding gums. Collagen in bone marrow can help the body rebuild itself.

Using Bone Marrow For Fighting Cancer

Dr. Astrid Brohult, a Swedish oncologist conducted extensive research on the administration of calves’ marrow to children with leukemia. In the initial stage of her test, she was hoping it would replenish white blood cells destroyed by radiation therapy.

Some of the children administered the bone marrow improved immediately with many experiencing increased energy and white blood cell normalization. After her extensive research, Dr. Astrid Brohult eventually isolated a group of compounds that are known as alkylglycerols (AKGs) in the calves’ marrow. She discovered they were the reason for the important process of normalizing white blood cell production.

Bone marrow contains conjugated linoleic acid which is known as a potent cancer inhibitor.

A Good Source of Essential Fatty Acid

Bone marrow is a good source of essential fatty acids. Thinking that bone marrow contains a high percentage of fat — about 96 percent. One would normally ask about the composition of the fat. What kind of fats are contained in the marrow? Ones with healthy fatty acids?

Bone marrow contains less amount of polyunsaturated fat. Bone marrow is a great source of omega-3 fatty acid which is essential for the proper functioning of the brain. Bone marrow is also a good source of glycine. Glycine is an amino used to make and repair other proteins in the body.

With all these said, one could conclude that cracking bones open and eating the bone marrow isn’t a bad idea after all.

Categories
Food & Body

Foods That Will Help Heal Your Injuries/Wounds Fast

wound cuts

It is always very devastating after sustaining an injury/wound due to accidents. Many get upset because they have turned tentatively or permanently immobile while others are bothered about how the injuries have disfigured their beautiful skins. Asides the feeling of pain due to the injuries, the length and difficulty of the healing process can also add to your sufferings.

Yes, the very first point of contact during injury treatment are the medical doctors, nurses and physiotherapist. While these professionals are key in helping injured persons, the need to speak to a nutritionist to help you plan an adequate menu that will help you heal fast can not be overemphasized. See the foods that can help you achieve this healing from inside out.

4 Foods/Food Groups That Heal Injuries Fast

wound cuts

1. Tumeric:

This food item has been known to be used for many decades in the treatment of wounds. The volume of antioxidants found in turmeric lowers inflammation and speeds up the healing process during injuries. In the traditional treatment of open wounds, people of older generations form a paste out of turmeric to be used in covering the open wounds and it has proven to be effective.

However, it is much better to include turmeric into your daily meals so that your wound could heal from inside out and it could raise your immunity against infections.

2. Liver And Leafy Vegetable:

The importance of iron in the treatment of wounds is very critical and that is why foods like liver and leafy vegetables that can supply an ample amount of iron are key. A deficiency of iron, which is commonly called anemia may retard the process of wound healing.

You should not forget the loss of blood during injuries which somewhat reduces the iron level in your body. So, it is better to eat foods high in iron to quicken the healing process.

3. Milk, Yoghurt And Meat:

Protein is regarded as a macronutrient that helps in building worn out tissues. Protein from animal sources has been found to speed up the healing process because they are regarded as a complete protein as they contain all the essential amino acids needed for this process. These proteins can be combined with a healthy amount of carbs for a healthier meal.

4. Honey:

It is a super antimicrobial agent that can be used in wound care. One major problem that had reduced the use of honey in this part of the world is because original honey is rare to find. Burns are one of the most difficult problems to treat because this type of wound provides the perfect breeding and feeding ground for many organisms.

As such, burn wounds can easily become infected, and the infection often spreads rapidly into the bloodstream, which can kill the victim. This was reported by Dr. Williams, a medical researcher. He further stated that using honey to cover the face of the wounds will quicken the healing process.

Note: Asides from poor nutrition, wound healing can be a complicate process and it is usually influenced by several factors such as infection, age, sex hormones, stress, diabetes, medications, obesity, alcohol intake, and smoking.

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Food Processing

Meat & Soup: At What Point of Cooking Should Salt Be Added?

Chefs all around the world have contradictory views as regards the timing of adding salt to foods during cooking. In fact, there is no record of any research that has shown and proven which time of salting is healthier or appropriate. Based on the controversies, I have decided to join the chain of food professionals to share my opinion in line with my training and experience as a food scientist.

adding salt to stew

Salting For Different Types of Food

I have also discovered that the process of salting actually differs for different foods but this time, my decision is only to write on these two meals (Meats and Soups) since they are regularly cooked in most house holds on daily basis. Before the emergence of refrigerator and other forms of preservation of foods, historically, the primary reason for adding of salt to food was for preservation. Flavour and taste was a secondary purpose. Lets see the appropriate timing to add salt to the two meals.

When, During Cooking Should You Add Salt To Meat?

I do not know if it is because we want to get things done quickly or it is the better way; what I see mostly is people adding salt to meat from the very start in addition to other additives like onions, MSG and other. When this is done, it tends to harden the meat. The addition of salt raises the boiling temperature thereby reducing the cooking time but less natural meat flavour is released as salting closes the pores of the meat.

Hey friends, I am particularly interested in the flavour of the meats when I am cooking. For me, I have adopted adding salt to my meats almost at the end of cooking. It provides an opportunity for the natural flavours of the meat to be produced. It also helps in reducing the amount of salt to be added which is healthier for high blood pressure patients.

ALSO SEE: Effect of too much salt on the body!

Salting of Soups and Stews:

The idea of adding salt at the start of cooking soups is fairly common among students but gradually creeping into the method of cooking by many house wives. In fact, it was in the University that I first notice this. Students are always in a rush. When you add salt at the start, as the soup thickens, only water is evaporated not salt, so you might likely end up with a slightly salty food as you would have added salt based on the initial volume of the soup.

It would be smarter to add salt much later into the cooking when the soup is almost at your desired thickness. That way, you will avoid salty food. Remember the daily requirement of sodium should not exceed 2300mg per day which is an equivalent of about 10grams of salt. To much salting due to adding at the start of cooking could raise your daily sodium level above 5000mg which is unacceptable.

ALSO SEE: How much salt is too much to consume per day?

I do believe some of you have contrary opinions and methods you have adopted for many years that have made your food a delight to your family. Please share with us if you agree or disagree with this write up.

Categories
Food & Nutrition

Animal Liver, Heart, Other Inner Meat Parts & Dangers Associated

goat meat peppersoup

The beginning of hyper-cholesterol — Nigerian men are the culprit in this act. Recently, I visited a restaurant to buy food on my way to the ancient city of Abeokuta. As I ordered for rice and plantain with two pieces of 50 Naira meats, I was in complete shock when I saw a man in a paramilitary uniform carrying a bowl of meat containing majorly the inner parts (popular called inu eran by the Yorubas) with only two wraps of N50 Amala. In his full paramilitary regalia, his belly can be akin to that of a pregnant woman in her third trimester. cooked kidney heart intestine meat.

As I intentionally eat my meal slowly, the man did not waste time to funnel the entire meat combination gluttonously into his oversized body. Would you describe the action as a sign of wealth and good health? The answer is completely yours.

While I critically ponder about the action of this man, I noticed many other men order for similar combination of meal but not the same quantity as the man in the uniform. Then I felt sharing this piece with you might be helpful.

Categories
Food & Body

Foods That Suppress Appetite And Make You Less Hungry

Oily fish

Whether you are on a weight loss mission or you are fasting and want to resist the urge to eat by suppressing your appetite for food, you should know that there are some foods that you can add to your diet in order to achieve this. Some of these foods are foods that we see and eat often for their taste but they have other functions we may have not noticed; others, many people don’t like to eat because of their taste.

The objective of fasting (not for religious reasons) and weight-loss plan is to make you eat less and burn more calories than you consume, therefore, you cannot afford to eat large quantities of foods.

So what now happens when you get hungry?

When your body needs food, it produces a hormone called ghrelin that causes hunger — it signal hunger to the brain when it gets secreted. You start having some elevated level of appetite — this you can suppress by eating some of the foods listed in this article. 

Foods That Help To Curb Hunger & Appetite for Foods

When you add these foods to what you eat in the right manner, you won’t get hungry like you usually would.

1. One piece of Apple can do the magic

Of course you know the saying that “an apple a day keeps the doctor away”. This is very true and one of the ways it is true is that eating an apple before or after a meal helps keep you full faster and for a longer period.

eating apple
Photo: saidaonline.com

It has been reported that the pectin in a piece of apple can keep you full for 1-2 hours. So, why don’t you just eat apple before and after your food. It tastes great and even contributes to whitening of teeth amongst other benefits.

2. High-Water, High-Fiber Foods help curb hunger

These type of foods that are high in water and fibers give us the feeling of being full and prevent us from eating too much. Example of such foods is the vegetable family — they fill the stomach, and helps digestion. These foods, even when you eat large volumes of them, are usually low in caloric density. Therefore, they help you shed weight without feeling like you’re on a restrictive diet.

Often when we want to lose weight, what we do is to eat less foods. But what if you could cut calories, yet still eat plenty of food, and not be feel hungry? This is the dream of any dieter and these type of foods should be incorporated into your diet.

These vegetables, for example Lentils, Lima beans, Spinach, etc., will help you through your diet plan and not make you give up when it matters most. You are often full, less hungry and cutting on your calorie intake. These high fibre foods also help prevent constipation and relieve it in case we have it.

vegetables

Barbara Rolls, PhD, and some of her colleagues at Pennsylvania State University have done extensive research on the “volumetric” theory of eating more low-calorie, high-volume foods.

They have this to report; ”We have found in numerous studies that when you allow people to eat as much as they want of foods that are high in volume yet low in density (calories), they eat less at the meal or during the day.”

3. Lean Protein Helps To Reduce Hunger Too

If you are wondering about what lean protein is, here is a quick description; many proteins are high in saturated fats that contribute to cardiovascular disease, so it is better to consume lean proteins. These lean proteins are described as a 1-ounce serving that has 2 to 3 grams of fat.

There is evidence of the ability of lean protein from foods such as lean meat, fish, poultry (chicken, turkey, for example), soybeans, and eggs, to help with fullness and weight loss. The white meat from chicken and turkey are especially good sources of lean protein. Fish provides lean protein together with omega-3 fatty acids that lower cholesterol and inhibit inflammation.

Wayne Campbell, PhD, a professor of Nutrition at Purdue University said “You are most likely to feel fuller after eating protein than other nutrients, including fiber, and one of the theories behind why higher-protein diets work well with weight loss is because it helps you not feel hungry.”

Oily fish

It may also interest you to know that even though you can add lean protein at any meal you want to take, research has shown that adding it to your breakfast may be better than other meals in the day. A research that was conducted on this theory revealed that when people eat foods like eggs that rich in protein for breakfast, they tend to eat less during the day compared o when they eat foods that are rich in carbohydrates.

With this knowledge in your head, you can actually start your weight loss diet by including these foods in your meal. If you are going to fast for religious or health reasons (fasting has a lot of health benefits), you can also ad these foods to those that you eat in the morning as they make you full without adding calories to your body. It is not surprising that breakfast is regarded as the most important meal of the day.

Categories
Food Processing

[REVEALED] How You Slaughter Animals Makes Meats Tender or Tough

man eating tough meat
Photo: bootsnall.com

Did you know that the way you slaughter your animals contributes to how tough or tender the meat would end up? Did you also know that if you slaughter your animals the proper way, you end up with meat with good quality that lasts longer. Well, now you know.

There are other factors that contribute to the quality and toughness of meat – some of which are, the age of the animal before slaughter, how the carcass is handled after slaughter and the part of the animal the meat is cut from. Some parts have more specialized muscle because they were used very much more than others. I will talk about these in other posts.

Beef is the meat from Cattle, see names for goat, sheep, others

I am emphasizing on this slaughtering because, as consumers, it may be the only thing we could control; that is even if we buy the live animals to slaughter ourselves.

man eating tough meat
Photo: bootsnall.com

So, let’s explain what causes toughness of meat?

In this post, I am going to be showing to you, how the slaughtering method you adopt can affect the quality of your meat. I will try to put up an article on the proper methods of slaughtering that we should adopt very soon.

Firstly, stress before slaughter in particular causes meat to be tough. The best meat cuts on an animal can be made tough by stress, and an older animal can have relatively tender meat if it is docile, handled and slaughtered without it becoming stressed. If we could reduce the stress we subject the animals to during transportation yarding, handling and slaughtering, we will end up getting a meat that is not only tender, but also has a longer shelf life.

If we still remember our high school biology very well, we would recall that the energy required for muscle activity in live animal (including humans) is sourced from stored sugars (glycogen) in the muscle. In any healthy and animal that is not stressed, the glycogen content of the muscle is high because it was not used up. Animal that is stressed will require sugar for movement activities, using a lot of stored glycogen.

After the animal has been slaughtered, the glycogen in the muscle is converted into lactic acid, and the muscle and carcass becomes firm (rigor mortis). This lactic acid is necessary to produce meat, which is tasteful and tender, of good keeping quality and good colour. If the animal is stressed before and during slaughter, the glycogen is used up, and the lactic acid level that develops in the meat after slaughter is reduced. This meat is of inferior quality because it has less pronounced meat taste and dark in appearance.

This kind of meat is less acceptable to consumers and has a shorter shelf life due to the abnormally high pH-value of the meat (6.4-6.8).

To conclude, when next you want to slaughter any animal for whatever purpose (festivals, parties, etc.), make sure you rest the animal well enough and give it water to drink before you slaughter.

See why you should stop buying meat the way you presently do…

Categories
Knowledgebase

Is The Red Juice From Raw Red Meat Blood? Is It Safe?

red meat and juice

Have you ever gone to the local butcher to purchase meat and on your way home you notice some red liquid dripping out of the meat? Have you ever been bothered if this is safe or not? is it blood? And considering the fact that zoonotic diseases could be in blood, what should you do? I am going to answer these questions in this post. So, this post is going to be short and straight to the point. This could make a lot of people extremely uncomfortable.

So, what is this red juice that drips from meat?

Let me tell you categorically that this juice is not blood. We can call this liquid a relative of haemoglobin in the blood. While haemoglobin gives the blood its red colour (due to presence of iron), myoglobin is what gives meat its dark red colour pigment.

RECOMMENDED: Every Animal Meat Is Not Beef! See All Their Names

This juice that drips out of the meat is actually water, sarcoplasm and trace amounts of myoglobin. This myoglobin also has iron it and that is why we get dark brown outside and grey inside – the iron atom is now in the +3 oxidation state. Myoglobin is not found in the blood stream of animals. The only time myoglobin is found in the bloodstream is when it is released after an animal sustains a deep muscle injury.

red myoglobin drip in meat
During slaughter, most of the blood goes out and only a small amount is left. Animals like mammals have more myoglobin and that is why they are called red meat. On the other hand animals like chicken have very small amount myoglobin, less red and hence the name “white meat”. The more myoglobin a meat has, the redder the meat.

Conclusively, this juice that comes out from fresh or raw meat is not blood. It is myoglobin and most of it are even lost when you cook the meat. It is therefore safe to consume in food.

Soon, I will write about more differences between red meat and white meat and which is better in terms of safety and the nutrient they give to out body. Some people also have concerns on whether it is safe to use the water in which the meat is being cooked for further cooking. I will answer all that soon.

ALSO SEE: What Are The Nutritional Values In Cow Skin’s (Ponmo)

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