It’s true, non-vegetarian dishes are good reservoirs of proteins, vitamins and minerals. It supplies quick energy than vegetarian food. Yet they are carriers of fat, cholesterol and many diseases as well, if they are not handled with care. They can be termed as ‘necessary evils’. So, it’s needed to handle them wisely. They take some time to digest and slowly almost all nutrients are absorbed to the blood stream including fats and cholesterol.

A few things to remember while having a non-vegetarian meal

• Cholesterol needed for an adult is only 200 milligram per day. If non-vegetarian food is assessed in excess it increases the cholesterol level of blood which results in heart problems.
• Since fiber content is almost absent in non-vegetarian items, its excess use may lead to cancer in intestine and strokes.
• Studies have proved that those ladies who take red meat daily have double chances of getting intestine cancer. But its chances are reduced to half in those persons who use chicken and fish regularly.
• Sodium content of non-vegetarian items is not good for blood pressure patients. Also, its proteins are not good for those persons who have digestive problems.
• If non-vegetarian items used in excess, more calcium and uric acid will be present in blood which results in formation of kidney stones.
• Some body parts of animals like intestine are excess in fat content. But many people make it a delicious dish.
• Boric acid and benzoic acid used for the preservation of meat and fish are not good for health.

Cholesterol and fat content in flesh of animals

Each 100 gram contains cholesterol and fat as given in chart.

Presence of hormones – the real danger

Two types of hormones are used in non-vegetarian items – protein hormones and steroid hormones. Hormones are injected in poultry hens and cattle to increase its weight suddenly within a short time. It’s done in cattle to increase milk production as well. Such hormones are most deposited in fats, muscles, brain, liver, kidneys and other interior organs. When man depends on them, those hormones reaching their body directly can cause many health related problems.

• Hormone balance of human body is changed.
• It may lead to cancer, particularly prostrate, intestine, lungs, breast etc.
• Early puberty may happen in young girls.
• Cysts and cancer in uterus
• Obesity problems
• If a person takes antibiotic concentrated meat regularly he may become 'antibiotic resistant’ resulting in resistance to certain antibiotics injected to the body.
• When hormone injected meat is taken as food, energy released is from fat, not from proteins.

Can we reduce those hormonal consequences?

• Include a lot of fresh fruits and vegetables in your daily diet, particularly salads.
• Control the consumption of meat.
• To increase good cholesterol in blood, include small fish items in your diet.
• Exercise regularly to shed some calories.

While choosing meat

• If it’s fresh mutton it will be light pink in colour. Its muscles will be hard and pink with light white shades. Fresh beef is always light red.
• Bones are red and soft. With increase of colour its quality is decreased.
• If fat is excess, it smells different.
• If it smells bad, meat is not fresh. Never consume it.
• Chicken is always soft and its outer skin peels off easily. Its bones and joints are soft and easy breakable.

Healthy cooking

•  Remove visible fat content before cooking.
• Cook meat in a pan without adding oil. You can drain the excess oil once it’s heated.
• While using barbeque and grill methods, take care not to overcook meat.
• While choosing red meat, select lean meat as harmful cholesterols are low. 
• Add some fresh vegetables while preparing meat. Avoid coconut milk also.
• Yet always keep in mind that no cooking methods can completely remove cholesterol and fat content of meat.

Non-veg menu for different diseases

Urinary stones
Red meat is rich in proteins and calcium. If you have urinary stone problems it’s better to avoid red meat as much as possible. Instead use white meat once in a while.

Gout
Uric acid gets deposited in joints causing pain. Such persons should control consumption of red meat, organ meat as well as chicken. Instead use milk products, fish, pulses and peas a lot. 

Jaundice
Jaundice patients should completely avoid both red and white meat. But when he is perfectly ok, he can use broiler chicken in small quantities. But it’s to be taken care that chicken should never be a victim of hormone injection. He can use low fat curd and fish also.

Obesity
Such persons should completely avoid processed, organ and red meat completely. Also avoid fried items. Instead use gravy items.

High blood pressure
Since red meat has sodium content blood pressure patients should try to avoid red meat and processed meat. Instead use white meat.

Cancer
When non-vegetarian items are cooked by applying excess heat, their protein structures may be disturbed and regularly using such meat can lead to cancer. But to avoid fatigue and body tiredness of cancer patients chicken soups can be served. Again, chicken used should be hormone-free. It’s better to use chicken grown at home itself. Such patients can use soya products, pulses and nuts.

Heart diseases and diabetics
Cholesterol is found in rich quantity in duck meat and red meat. So replace them with chicken curry. You should remove chicken shin as well, before cooking. Also avoid organ meat. To equalize nutrients white yolk of egg and sprouted beans can be used.

Marasmus and Kwashiorkor 
These diseases are formed due to deficiency of energy and proteins. Such patients should use all non-vegetarian items regularly.

Anemia
The condition of lower level of blood hemoglobin is known as anemia. Red meat and organ meat (particularly liver) are best for such patients.

Food poisoning due to non-vegetarian menu

Since it’s flesh of animals it may be infected easily. That’s why it’s told always use fresh meat. Non-vegetarian meals can invite some diseases as well. Infections are caused mainly due to bacteria. Some of them are listed below.

Campylobacter jejune
If blood from uncooked meat come into contact with an already prepared item and someone uses it, he may be infected by these bacteria. Fever, stomach pain, dysentery and fetus with blood are the common symptoms and these will be shown with 6 days.

Clostridium botulinum (Botulism)
If meat is not preserved well, it may be infected by these bacteria. Eating such canned food can even lead to death. Fatigue, loss of speech and vision and respiratory problems are the first symptoms and these will be shown within 18 to 36 hours.

E-Coli
If consumed meat that’s not cooked well a person may get this food poisoning. It usually happens in fast food items due to unhygienic outlets as well. Vomiting and dysentery with blood are the prime symptoms. Symptoms will be shown within 12 to 72 hours and it may remain till 10 days.

Salmonella
This bacterium is seen in uncooked meat most. So, if meat is not cooked well person may be affected. If cooked meat is not preserved properly, this bacterium can multiply manifold. It can exist even in frozen meat. So, it’s the most common meat poisoning. Stomach pain, fever, vomiting and dysentery are accompanied by this infection and these symptoms may be visible within 8-36 hours of consumption of such poisoned meat.

Staphylococcus ories
If you eat bad or old meat dish, you may be affected by this bacterium. Vomiting, dysentery, stomach pain etc are common symptoms. You will get indications of food poisoning within minutes of consumption of bad food.

How to avoid food poisoning

• Before cooking, wash your hands properly. Person should keep personal hygiene as much as possible to avoid food poisoning. Also, keep kitchen neat, clean and tidy free of germs.
• After handling fish or meat, clean your hands thoroughly so that micro organisms of meat food never come into contact with other food items.
• Always preserve cooked and non-cooked meat/fish separately.
• Cook well before consumption.
• Never re-heat a cooked item more than once. Also, while you are reheating assure that reheated temperature is 75 degrees or more.
• When you are reheating cooked meat, never use low flame. Bacteria may multiply rapidly in this temperature.
• Micro organisms multiply most in the temperature 7 degrees to 60 degrees. It’s better not to keep food items in this temperature for a long time.
• Never refrigerate meat or fish more than 5 days. Also, once taken outside the freezer and brought to room temperature never put it back to freezer.
• Freezing temperature of meat should be in between zero and five degrees.
• Safety cooking temperature of meat is as follows.

            Mutton – 79-82 degrees
            Beef – 71-77 degrees
            Chicken and turkey – 73 degrees

How much can we consume meat?

• If prepared using low oil, chicken can be consumed twice a week (50-100 grams). Use a little gravy only.
• Duck contains more fat and not as easy digestible as chicken. So consume it 2-3 times only in a month. Use 2-3 pieces at a time.
• Beef and mutton falls under red meat category and have a lot of fat and cholesterol. So consume them only once in a month (50 – 75 gram).  

Meat provides a lot of proteins and energy to the body. Yet, if taken in excess or not cooked under hygienic conditions, it can affect our health as well. Through this article, I have explained the safety measures to be taken while cooking and eating meat products.