In today's world over consumption of red meat has become a part and parcel of ur…

In today's world over consumption of red meat has become a part and parcel of urban civilization, particularly people living in metro cities, people do not like to cook themselves, because of stressed life or over work, we order food from outside, we like food with more Rogan or excessive oil, or if we cook at home we are used to overconsume them as complementary, as they are more satisfying to our taste buds.... (particularly 3- 4 times a week ) Now what is Red meat? In medical terms we define two types of muscle fibres, slow muscle fibres and fast muscle fibres.... Now, we generally like the taste of the slow muscle fibres, with rich blood supply and with high myoglobin and carnitine content and bright red in colour (specifically beef, lamb, goat etc.) . So, there may be a question what is the problem with that ? L carnitine which is a zwitterionic(both acidic and basic pr.) which is either directly absorbed or after digestive rituals.. Now talking about the Carnitine, it basically freely binds to saturated fatty acids and transports it or as Acylcarnitine which basically is a transporter of fatty acids into the mitochondria for beta oxidation (a process to produce energy from fats).. This overconsumption of red meat leads to over accumulation of this compound which further breaks down into a deadly compound TMAO(Tri Methyl Amine Oxide) by gut bacteria... Why is this TMAO a problem? 1. it reduces reverse cholesterol transport (LDL>HDL) means increases bad cholesterol in our body in simple terms. 2. Increased formation of foam cell(Macrophages eat this oxidised bad cholesterol) and this increases the effect on blockage of our arteries via atherosclerosis. Many other potential health complication are also caused by this compound... • Apart from TMAO excessive consumption of red meat can also lead to more Saturated fatty acids and cholesterol transport.. Disadvantage : >Much increased r/o CVA(stroke) or ACS(heart attack ) and other potential liver and kidney problems .. Benefits of having red meat: • More bioavailability of iron from haem bound form via breakdown of myoglobin.. Principle take: >Eat, but eat responsibly with no overconsumption.. • Overwhelming taste buds may become a curse later... #Health #Healthcaretips #CVD #NCD