3 Reasons You Might Not Feel Great After Eating Meat
By Amber Lowry
Research shows that meat can provide a host of health benefits. However, if you find yourself not feeling well after consuming meat, it might be due to one of these three reasons:
1. Quality
It’s important to remember that no matter what you’re eating, quality matters. This is especially true when it comes to meat consumption. Grass-fed beef has been shown to be high in omega-3s, antioxidants and conjugated linoleic acid, or CLA. CLA is a naturally occurring omega-6 fatty acid that is crucial for energy. If you find yourself feeling sluggish after eating conventional or even organic (but grain-fed) beef, upgrading to grass-fed could be a way to counteract that feeling. No matter what kind of meat you’re eating, it’s vital that the animal lived a lifestyle that is natural to them. The stress, toxins and illnesses that plagued an animal in life can negatively impact the quality of its meat, decreasing any health benefits that could have existed at one point.
2. Cooking method
It’s important to cook meat in a way that doesn’t oxidize or damage the healthy fats and proteins. Fat is exceptionally sensitive to potential oxidation. Simply put, when fat is oxidized, the chemical structure of the fat is broken. This creates a highly inflammatory response in the body once consumed. One of the most harmful things you can eat is an oxidized fat.
Another culprit responsible for the damaging effects of meat during the cooking process are advanced glycation end products, or AGEs. When heated, damaged sugars and proteins react and create a toxic end product that contributes to inflammation. You can help protect the chemical composition of your meat by cooking at low temperatures, using stable oils like coconut and avocado, as well as spicing things up with anti-inflammatory herbs such as turmeric and marjoram.
3. Stomach acid
A lesser known factor involved in how our bodies deal with meat is how much stomach acid is present at the time of consumption. In order to help us break down protein, our stomachs are supposed to be very acidic. Modern lifestyles often interfere with the production of important acids and the natural pH of our stomachs. One such acid is hydrochloric acid, or HCL. Low HCL levels in the stomach inhibit the process that creates the enzyme pepsin. Pepsin is crucial for the breakdown of protein. We often eat more meat than our acid levels can handle, which can create discomfort. Once your quality and cooking bases covered, make sure to pay attention to how you feel after eating meat. If you’re still feeling badly, consider the possible role of your individual biology. If you’re low in HCL, there are natural ways to balance out your acid levels. Be sure to consult a healthcare professional with any concerns.
