Tag: Raw meat

The human body absorbs more energy from cooked meat than raw meat due to the breakdown of proteins and connective tissues. This means that while the fundamental energy content remains, the available calories for meat, cooked versus raw, present a key distinction for accurate nutritional tracking.

According to research published in the National Academy of Sciences, cooked meat offers a higher net energy gain than raw meat, challenging the notion that raw is always better. This critical distinction is at the heart of the question: why do humans prefer cooked meat?

European explorers famously suffered from scurvy on their Arctic expeditions, yet Inuit populations, living for centuries on a diet of primarily meat, did not. This seeming paradox is explained by the unique nutritional content of their traditional foods and methods of preparation, which provide ample vitamin C, addressing the question of how do Inuits not get scurvy.

Over 70% of a person's oral bacterial count is in plaque, which can harden into dental tartar, a substance that is absolutely not edible. This fact immediately clarifies the common and very important confusion surrounding the query, "Why is tartar ok to eat?" The answer is that dental tartar is not, but a different kind of 'tartar,' steak tartare, can be, given strict culinary precautions.

Food safety experts warn that all raw meat and fish dishes, including tartare, carry an inherent risk of contamination from harmful microorganisms. While a culinary delight for many, understanding the balance between its nutritional value and potential health risks is essential for a safe and healthy dining experience.

Despite the fact that beef is a rich source of nutrients like B vitamins, iron, and zinc, health authorities strongly advise against consuming it raw due to the high risk of contamination with harmful bacteria such as *E. coli* and *Salmonella*. The potential risks far outweigh any purported, unproven health advantages associated with eating uncooked meat.

Before the 20th century, millions of sailors died from scurvy on long sea voyages, yet native Arctic populations, now known as Inuit, thrived on a diet almost devoid of traditional plant-based foods. This astonishing fact raises the question: why didn't the Eskimos get scurvy?.

According to nutrition experts at Monash University, plain animal proteins like meat, poultry, and fish are naturally low in FODMAPs, making raw meat inherently low in these fermentable carbohydrates. This is because FODMAPs are specific types of carbohydrates, and meat contains primarily protein and fat, not carbs.

Over 600 million cases of foodborne illness occur worldwide each year, with a significant number linked to consuming contaminated, undercooked, or raw foods. Despite the risks, the question of whether humans can adapt to eat raw meat persists, ignoring centuries of evolutionary and biological changes that make it ill-advised.

According to the World Health Organization (WHO), unsafe food containing harmful bacteria, viruses, or parasites causes more than 200 diseases. Understanding the risks of eating raw food is crucial for preventing illness and maintaining a healthy diet.