Red Meat Vs. White Meat

White meat is the contrast to red meat, and it is also referred to as light meat. White meat can also refer to lighter colored meat that comes from poultry, which is distinct from the dark meat of poultry. Though the precise definition of white meat largely depends on culture, time and location, it is commonly agreed that white meat consists of meats like rabbit and chicken. Meat that can be considered red meat most commonly comes from the flesh of big mammals like mutton and beef. Goose and duck can also be thought of as red meat, but this is changing in the industry. In the battle between white meat versus red meat, there are pros and cons for both.

White Meat

White meat is best known as meat that is lean, especially in comparison with red meat. The big point about white meat is that its fat content is less in comparison with red meat. Meats traditionally thought of as white (such as veal and even lamb) have been reclassified as red meats. Another advantage to eating white meat over red meat, which is also why health experts recommend it over red meat, is the lower number of calories that it contains. However, the difference in calories between white meat and red meat is not so great that it will absolutely ruin your waistline if you choose to eat some red meat once in a while.

Red Meat

Red meat is the victim of stereotypes that have been exaggerated to the point where it is today 

somewhat stigmatized as a food that is linked to cancer and higher fat and caloric content. While the cancer issue depends on what studies you look at and the higher caloric content is not that much over white meat, red meat does have benefits that white meat simply lacks. For example, the nutrients zinc, iron, thiamine and riboflavin (in addition to vitamins B12 and B6) appear in much greater abundance in red meat. Moreover, red meat is a great source of muscle-building protein as well as being the best source of the antioxidant called alpha lipoic acid. Still, red meat has been the subject of a lot of studies that connect it to health problems beyond cancer, like cardiovascular disease and even arthritis and hypertension.

Which One to Choose

The bottom line is that no matter which meat you eat, you can guard yourself against health problems if you eat in MODERATION. I believe that's our biggest problem here in America!!!!!! Everyone moderation level is different and you got to cut back because red meat typically takes a little longer than white meat to digest out of the body. While white meat is not tied to as many health problems as red meat is, it does not feature many of the benefits that you get in red meat, such as the vitamins and minerals. So if you want to get a dose of said nutrients, you should eat more red meat, but do so in a way that is only moderate.

Digestion

Although your body is capable of digesting red meat, its high fat and protein contents means that it takes longer to fully process and eliminate. According to Glenn King, Ph.D., and registered dietitian, the concept of digestibility refers to the proportion of the food that your body is able to transform into nutrients. Red meat is proportionally more digestible than many other food sources, such as flour and certain vegetables; however, it remains in the digestive system for a significantly longer period of time.

Digestive Disorders

Red meat consumption is associated with an increased risk of digestive disorders related to the length of time this food remains in the body and the amount of digestive acids and enzymes required to break it down. According to gastrointestinal specialist Dr. Grant Thompson of the University of Ottowa, red meat consumption may be linked to irritable bowel syndrome, heartburn and dyspepsia.

Health Risks

Although red meat may offer a valuable source of protein, research indicates a clear association between frequent consumption and serious health risks. The high fat content in red meat contributes to an elevated risk for heart disease, blot clots and stroke, as well as obesity. An epidemiological review of cancer incidents in Italy, published in April 2000 in the "International Journal of Cancer," found a positive association between red meat intake and cancers of the pancreas, colon, rectum, and stomach. In an October 2005 study, appearing in the "Journal of the National Cancer institute," researchers investigating the relationship between red meat and increased risk for pancreatic cancer theorize that the heightened cancer risk may be attributable to meat preparation techniques rather than its nutrient contents.