Significance of Animal foods to Human Health

Funom Makama By Funom Makama, 13th Oct 2011 | Follow this author | RSS Feed | Short URL http://nut.bz/1ji9.xje/
Posted in Wikinut>Health>Diet & Nutrition

In as much as the animal foodstuffs which include meat, fish, eggs, milk and its preparations could be easy reservoirs for microorganisms which could cause infection, they could serve as very good food supplements not just for consumption but as well prophylaxis and treatment therapy to some medical ailments. Since, infection could be avoided by proper processing of the animal food; we then have a good choice in consuming the animal foods for good living.

Meat

In as much as the animal foodstuffs which include meat, fish, eggs, milk and its preparations could be easy reservoirs for microorganisms which could cause infection, they could serve as very good food supplements not just for consumption but as well prophylaxis and treatment therapy to some medical ailments. Since, infection could be avoided by proper processing of the animal food; we then have a good choice in consuming the animal foods for good living. This piece of information will place more emphasis on Fish, Meat and Egg as we get to see their medical importance.

Meat

It consists of muscle fibers held together by connective tissues. The fibers of Meat contain muscle plasma of muscle juice. It contains 1-2% salts which are chiefly chlorides and phosphates of potash. The proteins of meat which are present to the tune of about 17-20% are myosin, muscle- albumin and hemoglobin. Fat (10-20%) is often embedded in the connective tissues of meat.

Bronchial lymphatic glands should be examined for evidence of tuberculosis. If the animal has suffered from jaundice, the flesh will have a yellow tinge. The flesh of animals killed by accident, lightening or those who happen to be suffering from diseases like anthrax, rabies, glanders, general Tuberculosis and so on, should be condemned. The diseased meat should be condemned and prevented from sending into the Market.

Diseases of Meat

The chief diseases of animals are:

• Tuberculosis. It is practically common in Cattle and Pigs in the European Countries. It is rare in Sheep, goats and other Cattle in India. It is always present in lymphatic glands of the diseased animals. Muscles practically never get affected and it is extremely doubtful if eating meat, so affected, spreads tuberculosis. In tubercular animals when disease is generalized, the whole Carcass should be condemned as unfit for Human, consumption since that meat happens to be poor in quality and unwholesome even though it may not convey tuberculosis to consumers.

• Cysticercus. This is the embryos of tapeworms living in the muscles of animals, especially oxen and pigs, where they produce little grayish bladders or vesicles called cysts. In these tiny cysts are contained the hearts of tapeworms and when anybody happens to eat such a meat these cysts break into his stomach and let loose the heads which pass through the Intestines, get fixed to the intestinal wall and ultimately grow into grown tapeworms which may be several meters long. If meat is properly cooked, the tiny embryos are killed due to heat and in that case, they may not do much harm. All such infected meats should be condemned.

• Trichinella Spiralis. It reaches man on account of eating insufficiently cooked flesh of a pig having worms in encysted form. In pork and ram, those may be seen as white spots, large enough to be visible to the naked eye. The Adult worm lives in crypts in mucosa of small intestines. It gives rise to embryos which enter circulation and are carried into the musculature of host, where they encyst. The muscles most often affected are those of the diaphragm, larynx, tongue and abdomen. Encysted larvae remain alive for years. When these cysts are found in the slaughtered animals, the whole carcass should be condemned. Serious illness may result from Trichinosis, whole symptoms are pain, nausea, rapid pulse, fever, irregularity of bowels and death occurring due to peritonitis.

• Actinomycosis or Ray fungus. In this case, infectious agent is actinomyces Isrealii or A bovis. It is now recognized as parasite, which occurs in the meat of oxen. It may affect other cattle especially calves, pigs, horses and sheep. It occurs particularly in wet weather. The tongue, jaws and lungs are commonly affected. The post- mortem appearances closely resemble tuberculosis. In this case only the affected parts are condemned.

• Distomum Hepaticum of Liver Flukes. They resemble flat fish, each of them being 2-4cm long and 1cm wide. They are brownish in color and are found covered with little bristles. They are very common in sheep in India. The parasites are found in the liver, bile ducts and give rise to a disease called the rot. As cooking always kills the flukes, only a few cases of disease from this parasite are known to occur in man.

Fish

It is easily digested. It has a high nutritive value, though not so stimulating as meat, but generally it is less rich in fats and contains more calcium than ordinary meat. It has all the vitamins except vitamin C. Fish liver is a rich source of Vitamin A and D. Sea fish is a rich source of Iodine. There are two kinds of fish; Lean fish. It consists of small fibers and contains fat below 2%. It is easily digested. Another is the Fat fish, which consists of medium or large fibers with fat content of 2.5% or more. It is somewhat difficult to digest.

Medical usage of Fish

Some fish extracts have been discovered to be very useful in either prophylaxis or treatment of some medical conditions.

1. Cod Oil Is one of the extracts of Fish which contains high levels of Vitamin D and used for the treatment of Osteoarthritis.
2. Fish Oil contains Vitamin A and hence used for the treatment of night blindness (eyes), skin and used for normal growth of a child.
3. Fish oil also contains omega-3 fatty acids which helps in cases of high blood pressure and strong scientific evidence from Human trials show that Omega-3 fatty acid significantly reduce blood triglyceride levels and inflammation.
4. Epidemiology studies show the association of Fish oil with reduced death rates of heart diseases, improved blood vessel functioning and decreased resting heart rate.
5. Research has indicated the great importance of Fish Oil supplementation from the twenty second week of pregnancy until delivery improves the living condition of fetus and the mother.
6. The Fish Oil also helps in Organ transplants. Immunity of Host body of transplanted Organ less readily rejects the transplanted organ when it is taken regularly.
7. It is highly recommended for rheumatoid arthritis.

Egg

Eggs contain cholesterol. And high cholesterol levels in our blood increases our risks of heart disease. However, the cholesterol we get from our food and this includes eggs, have less effect on the amount of cholesterol in our blood than the amount of saturated fat we eat. So, if you are eating a balanced diet, you only need to cut down on eggs if you have been told to do so by your dietitian or doctor. But if you are told to watch your cholesterol level alone, your priority should be cutting down on saturated fats.

An egg weighs approximately 56.7g. It consists of 10% Outer covering or shell, 60% white and 30% yolk. It is a food containing all the approximate principles of food, except Carbohydrates. It is necessary for the growth and development of the body. It is a protective food containing first class proteins with all the essential amino acids and had the highest nutritive value among dietary proteins. In view of the presence of sulfur in the white of egg, they are considered as acid forming foods and resemble meat in this respect.

The shell consists of carbonate of lime, the white is made up wholly of proteins, the chief being egg, albumin and the yolk contains less proteins and a large amount of fat. Besides, it contains lecithin, vitamin and the organic compounds of phosphorus, lime, and Iron. It is rich in calcium salts, and vitamins. Yolk of egg is a valuable food for anemic patients, since it contains Iron which is very easily digested in the body. And since the fat present in the yolk of eggs is in emulsified form, just like Milk, it is easily digested and is almost completely absorbed in the Intestines; only 3% residue is left.

Freshness of eggs

Freshness of eggs can be tested by;

• Holding in the hand in front of a candle in the dark. Fresh ones being more transparent in the center and stale ones are transparent at their extremities. This process of testing the eggs is known as candling.
• By putting them in 10% salt solution; fresh eggs will sink, whereas stale ones will float.

There is no recommended limit on how many eggs people should eat. Eggs are a good choice as part of a healthy balanced diet. But remember that it is a good idea to eat as varied a diet as possible. This means we should be trying to eat a variety of foods each week to get the wide range of nutrients we need. Eggs are a good source of; protein, vitamin D, vitamin A, vitamin B2 and Iodine.

Eggs can make a really healthy meal. Why not try one of these for your breakfast, lunch or evening meal.

• Spanish omelets with chinks of cooked potatoes (you could use leftover potatoes from last night's dinner) and onions served with steamed vegetable or a salad. All sorts of vegetable will work in the omelets- sweet potatoes, peppers, spring onions and mushrooms are all good choices.

• Poached egg and baked beans (choose reduced salt and sugar versions. If you can) served on thick sliced toast makes a great bunch- you could serve it with grilled tomatoes or mushrooms.

• Scrambled eggs on thick slices of brown toast, add some spring onions or mushrooms and serve with grilled tomatoes.

• Boiled eggs chopped into a summer salad. If you include salad leaves, new potatoes, green beans, red onion, olives, boiled egg and some tuna. But remember that quiches and flans often contain cream and cheese, and sometimes bacon too. All of which add to the saturated fat and salt content. If you are making your own quiche or flan, go easy on the cream and cheese. If you use a strong flavored cheese you will only need to use a small amount. And some vegetables such as broccoli, peppers and tomatoes. Fried eggs are higher in fat than boiled, poached occasionally. If you do want a fried egg, use oil that is high in unsaturated fat such as sunflower oil. It's a good idea to drain off as much of the Oil as you can and it will also help to put the egg on some kitchen paper before putting it on your plate.

Some research have been done on the Quail egg and there are very positive developments about this egg. Here are lists of the medical importance of the Quail egg;

• Continuous maintenance of the healthy body and supporting the efforts for athletes.
• Enhancement of the immune system stimulates normal growth and regulates weight disturbance.
• Neural cell protection, improves memory and intelligence coefficient.
• Regulates gastric acidity and digestion in Lungs.
• Enhances heart functioning, recovery after stress, exhaustion after surgical interventions, radiotherapy, and in cases of burns.

In view of the following aforementioned uses, the Quail Egg is very good for the following clinical ailments;

• Sexual impotence, bronchi asthma, Tuberculosis, high level of cholesterol in blood, allergies, eczema, spasmophilia, migraines, neural asthenia, treatment of Kidney, treatment of Liver and Ophthalmologic.

Usage in rational nourishment (Meat)

1. Meat is source of protein of full value. Biological value and assimilation of meat depends on the kind, age and feeding of farm animals and poultry fowls and also on the content of fat and connective tissues. The less connective tissue, the better the assimilation of Meat (80-90%).
2. Source of Vitamin- thiamine (vitamin B1), riboflavin (Vitamin B2), Pyridoxine (Vitamin B6), Pantothenic acid and choline.
3. Source of main elements- Iron, copper, zinc, consuming of 200g of meat covers 20-25% of Iron daily, 40-45% of Zinc and 35-40% of copper.
4. Sausages and sausage products have less biological value than natural meat owing to structural destruction of protein, great content of full Lipid acid and destruction of Vitamins.

Usage in treatment and prophylactic nourishment

1. Owing to great content in meat of Nitrogen containing (amino acids, purine) and other contents (glycogen, glucose and lactic acid). Meat serve as a substance of strong bouillon used for intensity of appetite and stimulation of gastric secretion in patients with acute infectious diseases (pneumonia, influenza), chronic diseases (tuberculosis, alimentary cachexia) and in patients with period of recovering. Particularly useful in strong chicken bouillon.
2. Natural Meat products, especially fried or stewed, are not used in feeding of patients with Ulcer disease of stomach, gastritis with increased secretion, hepatitis, cirrhosis and Inflammation of the pancreas.
3. For prophylaxis of arteriosclerosis. Hyper-tonic crisis in Liver diseases, diseases of Pancreas, and accumulation of fatty tissues; we must recommend to use meat products which contain small number of Cholesterol and full Lipid acids (real rabbit meat, meat of chicken without skin).
4. In Podagra, we must make smaller protein value in ration, exclude from ration sources of purine (sub products) and eat meat with low content of purine.
5. In hypo-chromic anemia, we must include into ration dishes which contain meat and blood.
6. Connective tissues of meat are stimulants of motility of intestinal tract and promote secretion of exogenous chemical substances (collagen).

As much as we enjoy eating the animal foodstuffs, it is also important to know that you need not be a Medical practitioner or nutritionist to know their medical benefits. Do not let familiarity carry you away, what you see and squander in front of your dinning table could serve more and better purposes.

Tags

Achinomycosis, Albumin, Anthrax, Baked Beans, Calcium Salts, Cholesterol, Cysticercus, Egg, Fats, Fish, Hemoglobin, Hypochromic Anemia, Iron, Lecithin, Lime, Liver Fluke, Lymphatic Glands, Meat, Microorganisms, Milk, Mushroom, Omelets, Phosphorus, Pigs, Rabies, Ray Fungus, Rheumatoid Arthritis, Trichinella Spiralis, Tuberculosis, Yolk

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author avatar Funom Makama
A medical Practitioner and a passionate writer. A proud published Author of 2 books, more than 2,000 articles online and 500 Poems!
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Comments

author avatar Eunice Tan
14th Oct 2011 (#)

THis is really importnat info. We must notice animal foods

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author avatar Funom Makama
14th Oct 2011 (#)

Yes Eunice Tan, you are absolutely right!

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author avatar Delicia Powers
14th Oct 2011 (#)

Great report, thank you and well done...

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author avatar Miss Lydia
4th Jan 2012 (#)

This is nice, I love it

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author avatar Stewanze
4th Jan 2012 (#)

This is great and yummy!~~~ yummy... Nice one Dr. Funom Theophilus Makama

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author avatar Barbie girl
4th Jan 2012 (#)

I love the photos, this article makes lots of sense.

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author avatar Secretbeauty
4th Jan 2012 (#)

Another secret to beauty is balanced diet. You have said it all concerning animal food. Did you talk about Plant food as well?

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author avatar Dr. John Okolie
4th Jan 2012 (#)

Dr. Makama, this is really nice. Although I read it at the wrong time when I am hungry...

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author avatar Funom Makama
2nd Mar 2012 (#)

thanks and welcome to wikinut.

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