Davvero mangiare carne fa male alla salute? No, se consumata nelle dosi giuste e senza lasciarsi andare ad esagerazioni. E’ quanto riportato nel libro “Carne e salute. Leggere con attenzione fa bene alla salute”, realizzato grazie al contributo di dieci medici, ognuno con le rispettive specializzazioni.
The idea of this text comes from Coalvi, the consortium that protects the Piedmontese breed and certifies meat since 1984. The initiative, which was presented yesterday in Turin, seeks to clarify the correlation between the consumption of meat and the organism, specifying that excellent quality meats, including the Piemontese breed Fassone red (very low in cholesterol, very similar to blue fish), can only be considered as foods that promote physical well-being.
The text, which is based on scientific and academic sources , sees the contribution of a cardiologist, some gynecologists, a pediatrician and a geriatrics, an occupational medicine specialist and a professor of human anatomy, as well as a sports doctor.
The red of Fassone has an atherogenic index like that of sea bream
In the work presented by Coalvi there is also an attempt to dismantle the theory that the departing man is “non-carnivorous”, underlining that the slaughter of animals was carried out even in the most dated antiquity. Of course, in the presence of some particular pathologies, it is good to limit the consumption of meat, as the cardiologist Simone Tresoldi also recalls .
“Products of animal origin should not take up too much space in our daily menu due to the amount of fat and cholesterol they contain”, explains Tresoldi, who nevertheless specifies that some fats are not harmful, but on the contrary constitute ” protective elements for several pathologies “.
It is Tresoldi himself who gives the green light to the Piemontese breed of Fassone red, which has an atherogenic index between 0.3 and 0.4: “A band in which there are fish such as sea bream and trout”, he adds the cardiologist.