More and more people now recognize that a scientifically healthy diet should consume less "red meat" and more "white meat".

This does not mean one should completely avoid red meat.Experts point out: white meat is good, but improper consumption or overconsumption can be harmful; the saturated fatty acids in red meat are not necessarily harmful either, as they contain rich minerals, especially iron elements that white meat cannot replace.Saturated and unsaturated fatty acids coexist in almost all natural fats.

Dr. Siu from the North American Obesity Research Institute of Nutrition points out that unsaturated fatty acids like alpha-linolenic acid and linoleic acid are essential for the brain, eyes, joints,bloodand immune system, but they cannot be synthesized in the human body and must be obtained through food.However, unsaturated fatty acids are unstable and prone to oxidation, especially under high-temperature treatment, easily breaking down.White meat, when cooked at high temperatures (such as frying,microwaving), will produce free radicals from the oxidized unsaturated fatty acids, which can render its nutritional value negative.Assistant Professor Yu Kang from the Nutrition Department of Peking Union Medical College Hospital also believes that having too much unsaturated fatty acid in the body is not beneficial as it is prone to oxidation.

While red meat contains more saturated fatty acids, natural fats are always good.According to Dr. Siu, research by Harvard University and others has shown that the real culprits behind elevated blood lipids and bad cholesterol are unhealthy processing methods of natural fat foods such as frying or hydrogenation and excessive refinement of flourand sugar.Saturated fatty acids are stable and less prone to oxidation, so cooking red meat will not generate too many free radicals.Moreover, red meat is rich in minerals, especially iron elements which give it its reddish color.Dr. Siu believes that chickens and ducks raised in crowded environments with limited exercise and nutrition often contain more toxins than cattle and sheep which are typically raised through grazing and have more movement, making them slightly superior in quality to white meat.

Assistant Professor Yu Kang says that red meat and white meat share similar nutritional elements and can be alternately consumed.When consuming white meat, cooking methods should be scientific; try steaming or slow-cooking instead of frying or deep-frying.Avoidusing oil as much as possible. If oil must be used, prefer plant oils and, if conditions allow, use olive oil.If oil must be used, try to use vegetable oil.Families with the option can use olive oil..