It's an unpleasant fact of life: red meat is simply not very healthy.
There are a variety of reasons behind this, but one of the foremost is that red meat, when eaten in improper or excessive quantities, may harm your overall heart health over time. What this means, of course, is that to maintain a high level of health and fitness as well as ensure our longevity, it's often necessary to do some critical thinking about your dietary choices.
Whether you're looking for a good reason to alter your diet or simply need a bit of motivation to keep going on your healthy-eating path, take a look at these tips for limiting your consumption of red meat:
Red meat is everywhere in American cuisine. This is particularly true for those of us who frequent fast-food restaurants that are so popular. It's in our burgers, our ribs, our sandwiches, and on our pizzas. This can make moving away from a red-meat-intensive diet seem like a daunting task, but it doesn't need to be this way.
Try replacing these meats with other, healthier protein sources. As the American Heart Association reports, chicken, fish, and beans are all plentiful sources of protein, much like red meat, but they do not come with the same issues.
Be aware of the potential damage
One of the best ways to break a bad habit, such as overconsumption of red meat, is by thoroughly educating yourself about exactly what that habit does to your body. Prevention reports that eating a diet with too much red meat in it may harden your blood vessels, increase your risk for food borne illnesses such as E. coli or salmonella, damage your colon over time, and even increase your likelihood of developing type 2 diabetes. Next time you feel compelled to indulge in a greasy burger, think about these potential consequences and opt for something healthier instead.
Of course, you don't need to eliminate red meat from your diet entirely (though there are certainly a number of possible benefits to be reaped from doing so). Only indulge in red meat occasionally, and when you do, try to consume only organically raised, lean cuts. These are available at most grocers and typically don't cost much more than what you're used to.