Quatre Saisons - natural sustainable farming
Quatre Saisons

My Basket

Yass River Road
P: 0411 093 035
F: 02 6123 6111
E: Quatre Saisions
Facebook | Blog

Red Meat-Bad for you?

Red Meat is a natural human food

According to biochemists, the human body developed for millions of years on a diet of about 40% meat and 60% vegetables (no grains). This is often called the Primitive Diet.

Click to view larger image

Health conscious consumers are often concerned by debates about how much meat is healthy, what kind is best for them and whether to eat it at all.

These attitudes have developed since the 1950s, when the western world became aware of the association between coronary heart disease, the consumption of fats (particularly animal fat) and high levels of cholesterol in the blood.

According to anthropologists and biochemists, we began as gatherers and scavengers. We were never very naturally equipped for hunting. For hundreds of thousands of years, we ate what we could find: plants that surrounded us, bugs, ants and the remains of animals killed by the skillful and equipped predators. Agriculture began only about 10,000 years ago.

It is estimated that about 40% of our food was meat (mostly muscle meat) and about 60% vegetation.

Back in primitive times the ratio of Omega 3 fats to Omega 6 and 9 fats was estimated to be 1 to1 or possibly 1 to 3. Today, this is easily measured in grain fed beef and the estimate is 1 to 25.

Clearly the natural balance is off and the question we should be asking is not if we should eat meat, but how has the meat we eat been raised?  Is it a natural product.

Protein, fat and energy

Red meat is an excellent source of protein and energy, but it also supplies around 30 to 35 per cent of the 100-130 grams of fat that Australians consume each day. Because it is energy-rich, fat from all food sources supplies about 40 per cent of our energy needs, although it only makes up 15 per cent - by weight - of the food we eat. 

Nutritionists believe that to avoid a number of major diseases such as diabetes, obesity, some cancers, hypertension or heart disease, we should lessen our fat consumption by approximately 25 per cent.