La paradoja de la carne: grasas saturadas, hierro hemo y amoníaco

from La consulta del Dr. Méndez · host Roberto Méndez

La carne no debe ser un alimento demonizado, dada su riqueza en macro y micronutrientes de calidad. Sin embargo, hay que saber elegir, no caer en los excesos y consumirla de forma variada. Hoy nos centraremos en algunos de sus perjuicios, especialmente en el caso de la carne roja: grasas saturadas, TMAO, hierro hemo, hicrocarburos policíclicos y amoníaco. Como siempre, os dejo algunos enlaces de interés: Grasas saturadas: depende de dónde provengan https://www.elespanol.com/ciencia/nutricion/20210828/unicas-grasas-saturadas-debes-comer-malas-resto/607190008_0.html Carne roja y TMAO: https://www.elespanol.com/ciencia/nutricion/20220812/veneno-corazon-produce-cuerpo-comes-carne-roja/694180953_0.html Hidrocarburos policíclicos y hierro hemo: https://www.elespanol.com/ciencia/nutricion/20220921/cancer-alimento-vincula-tumores-diferentes-tomamos-diario/703679778_0.html Amoníaco en enfermedad hepática: https://www.elespanol.com/ciencia/nutricion/20240506/ocurre-cuerpo-pasas-solo-dia-sin-comer-carne-expertos-avisan-espana/852414971_0.html Podéis encontrarme en: Facebook: Medciencia Twitter: @Medciencia Instagram: @RobertoMendez Tiktok: @Medciencia

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This episode was published on May 13, 2024.

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