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Ostrich meat is highly valued for its nutritional profile. It is a lean meat, with low fat content and high protein. [3] The meat has lower cholesterol levels than beef, pork, and lamb. Ostrich meat is a good source of iron, which is essential for red blood cell production. [4]
A 2017 review found that daily consumption of 85 grams of red meat and 35 grams of processed red meat products by European and American consumers increased their risk of type 2 diabetes by 18–36%, while a diet of abstinence of red meat consuming whole grains, vegetables, fruits, and dairy was associated with an 81% reduced risk of diabetes. [48]
Whether through food or supplements, there are healthy ways to get more iron in your diet without relying on red meat. Skip to main content. 24/7 Help. For premium support please call: ...
Don’t we need the protein red meat offers? Humans can get the protein and essential fatty acids we need from other sources, including wild-caught cold-water fish, omega-3–rich free-range eggs ...
Researchers found that those who consumed the highest amount of heme iron, which is found in red meat and animal products, had a 26% higher risk of developing type 2 diabetes.
Before cooking, the iron atom is in a +2 oxidation state and bound to a dioxygen molecule (O 2), giving raw meat its red color. As meat cooks, the iron atom loses an electron, moving to a +3 oxidation state and coordinating with a water molecule (H 2 O), which causes the meat to turn brown.
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Like other red meats it also contains iron, creatine, minerals such as zinc and phosphorus, and B-vitamins: (niacin, vitamin B 12, thiamin, riboflavin), and lipoic acid.