Japanese Wagyu beef is so delicious! Be careful, eating too much may cause three health risks

The Japanese Wagyu beef, which is deeply loved by the Chinese people, will come to Taiwan as early as September, which is bound to set off a craze for eating it. However, "Wagyu" is a general term for four breeds of edible beef cattle. There is no need to wait until Japanese Wagyu beef is imported. Currently, many restaurants in Taiwan use Australian or American Wagyu beef to launch delicious dishes to satisfy the taste buds of gourmets. Nutritionists remind us that although Wagyu beef is delicious, if you eat too much or eat it in the wrong way, it may cause three major hazards to your health, so be careful!

"Japanese Wagyu" is a general term for four edible beef cattle breeds: Japanese Black Wagyu, Brown Wagyu, Hornless Wagyu and Japanese Shorthorn. Due to the strict control of feed and quality during the breeding process, each Wagyu has its own ID card to confirm its origin and bloodline. Combined with the evenly distributed and delicate fat marbling and the tender and juicy meat, Japanese Wagyu is known as the best beef in the world. Although Wagyu beef has been imported and raised in other countries in recent years, its status is still not as high as that of Japanese Wagyu beef.

Rich in high-quality protein and iron, moderate intake of beef is good for health

Whether it is Japanese Wagyu, American Wagyu or Australian Wagyu, even if there are slight differences in taste and fatty acid composition, they are essentially still "beef". It is a kind of high-quality protein and rich in minerals such as iron, calcium and zinc. Moderate intake is beneficial to health. For example, high-quality protein plus iron can help improve anemia; zinc can help wound heal and maintain the immune system.

I love the taste of beef... Improper intake may trigger three health crises

However, nutritionist Cheng Xinyi from the Taiwan Cancer Foundation also reminded that eating beef in the wrong way or in too much quantity may cause three major health concerns to the body, so be careful!

Beef is rich in protein and iron, but long-term excessive or improper intake may increase the risk of cancer, high blood lipids and obesity.

1. Cancer: Beef, like pork and lamb, is classified as "red meat". Currently, the World Health Organization has classified red meat as a Class 2A "possible carcinogen" and it is not advisable to consume excessive amounts of it. Especially processed red meat products, such as bacon, sausages, bacon, hot dogs, etc., have a greater impact on human health. Studies have confirmed that excessive intake increases the risk of colorectal cancer. It should be noted that in addition to controlling the amount of beef, you must also be careful about the cooking method. The protein in beef is easily denatured, and high-temperature cooking will produce carcinogens such as polycyclic aromatic hydrocarbons. Therefore, it is recommended to avoid grilling beef as much as possible.

2. High blood lipids: Red meat is rich in saturated fat. Excessive intake of saturated fat and trans fat can easily increase bad cholesterol (low-density lipoprotein, LDL) and lower good cholesterol (high-density lipoprotein, HDL), causing cholesterol to deposit in blood vessel walls and increasing the risk of cardiovascular disease. According to the American Heart Association, a person's daily saturated fat intake should be less than 10% of total daily calories.

3. Obesity: Beef is a protein food. The average weight of 1 tael of beef is about 55 calories, but the calories vary depending on the different parts of the beef. Excessive intake can easily lead to weight gain and increase the risk of obesity. Each gram of protein contains 4 calories; generally speaking, the recommended daily protein intake for adults is "1 gram per kilogram of body weight".

Master these three dietary secrets to eat beef happily without worries

What should you do if you can’t resist the urge to eat beef but don’t want to lose your health? Nutritionist Joyce Cheng said that as long as you grasp the following three dietary principles, you can eat beef safely and happily without worrying about health landmines.

The disadvantage of beef is that it is high in saturated fatty acids, and it is recommended that the weekly intake should not exceed 500 grams.

1. Quality over quantity: Beef is a food that is high in high-quality protein and iron, but its disadvantage is that it is high in saturated fatty acids. It is recommended that the weekly intake should not exceed 500 grams.

2. Do not grill at high temperature: Avoid high-temperature grilling over charcoal fire. Meat and charcoal grilling will produce carcinogens such as polycyclic aromatic hydrocarbons. It is recommended to stew, braising, or stew the meat, or choose parts with lower fat content for consumption.

3. Add fruits and vegetables to dishes: Fruits and vegetables of different colors contain different phytochemicals. It is recommended to add fruits and vegetables to dishes, such as onions, tomatoes, mushrooms, apples, etc., which can help relieve greasiness and increase dietary fiber.