Flexitarianism involves a semi-vegetarian diet that focuses mainly on vegetarian food with some meat eating on occasion.
Instead of committing entirely to a meatless diet, I find it has been much easier mentally to go flexitarian. I eat mostly vegetarian meals, but when the catering tray comes around with a delicious looking something or other, I find it easiest to give in to my active and interested tastebuds.
In any case, when I cook and even when I order out, I tend to stay away from commercial red meat for the following reasons:
* It is dirty.
The intense numbers of animals in unhygienic housing create a feast for bacteria. Plus, processing happens in the presence of blood, feces, and other unmentionables, and the distance to transport this food is also open for contamination.
* As a result, there is an overuse of antibiotics that we end up indirectly consuming, and Salmonella, E. Coli, and Camplyobacter are increasingly becoming more resistant!
* It is high in saturated fats and raises "bad" LDL cholesterol levels.
* It can increase overall calorie intake when eating large amounts of fatty red meat
and could lead to excess weight gain and obesity.
*Studies also show that eating red meat leaves you at risk for a shortened life span because of links to of heart disease and cancer. Actually, it's a 30% increase in risk of death, a 50% greater risk of colon cancer, and a 20% greater risk of rectal cancer!
Be wise.
Making healthier decisions about what kind of protein you get is imperative to your health. Opt for leaner unprocessed white meats and fish when possible and think twice about stuffing your face with the largest culprits: fatty cuts and ground beef, lamb, pork, sausage, hot dogs, bacon, and even many deli meats.