meat Archives - usatoday24

We thought that in prehistory people ate pure meat. The burnt bottom of a pot just showed that we were refined chefs

March 10, 2026 by usatoday24

For years, popular culture has sold us the image of a prehistoric man whose diet was based almost exclusively on devouring large amounts of roast meat. However, science has been dismantling this myth for years, and now a study has analyzed the remains embedded in ancient vessels, which is the equivalent of ‘socarrat‘of Valencian paella. And the results suggest that our ancestors were, in reality, extremely creative cooks. What has been seen. Beyond what we think, that the prey of the day was hunted and immediately roasted on the fire, science has proven that European hunters almost 8,000 years ago combined freshwater fish with a wide variety of vegetables, using advanced culinary techniques to improve flavors and neutralize toxins. Something similar to what we do today in the kitchen, as reported by El País. Where did we see it? The study, with Spanish participation, reached this conclusion without having to search in the fossilized bones, but in something much more subtle such as the scabs of charred food adhered to 85 ceramic fragments that come from 13 archaeological sites in northern and eastern Europe. How it was done. Once these remains were located, it was decided to apply cutting-edge technology, such as scanning electron microscopy combined with molecular analysis of these remains. Until now, plant remains in archeology used to be underestimated because they degrade much faster than animal bones. But the electron microscope has revealed an astonishing level of detail, detecting plant cell tissues and microscopic fish scales that have been able to survive millennia thanks to being burned and adhering to clay. The results. With all these techniques we have been able to answer what was cooked in those clay pots, and the truth is that we must forget the idea of having a piece of meat on the fire, but instead recipes have been revealed that meticulously mixed proteins and carbohydrates. The researchers were able to see remains of freshwater fish here, highlighting carp and barbel, leafy vegetables such as spinach, roots and bulbs such as beets, and also berries. Viburnum opulus. A prehistoric chef. Perhaps the most fascinating discovery of González Carretero’s team is the sophistication of the culinary techniques, since the berries of Viburnum opulus They are known to be slightly toxic when raw and have a tremendously acidic and bitter taste. However, prehistoric inhabitants discovered that by simmering them in a broth with high-fat fish, the bitterness was neutralized, making them digestive and safe for human consumption. And this mixture was not accidental, but a handed down recipe that always sought to improve the flavor. Culinary revolution. This work joins a growing wave of studies that are rewriting the history of our diet. Already in 2018 it was published in PNAS the discovery of the oldest “bread” in the world in Jordan, baked 14,400 years ago, long before agriculture was invented. But now these food remains point to the fact that the so-called paleo diet did not exist as they wanted to sell it to us. We learned that our ancestors knew their environment perfectly, mastered the processing of toxic plants and spent time preparing complex stews where vegetables and tubers were main dishes, not a simple garnish. Cover | Generated with Nano Banana 2 In Xataka | We have been relying on the Nutri-Score in stores for years. Science believes that its real impact is zero

When it comes to meat, science knows there’s something better than protein shakes: lean pork

October 19, 2025 by usatoday24

If you are one of those who he takes his gym workouts seriouslyyou will know that the post-workout window It is almost sacred. It’s time to give the body what it needs to repair and build muscle, and protein is the undisputed queen. This is where the big question comes in: does the type of protein we provide to the muscle matter? This is exactly what the University of Illinois Urbana-Champaign wanted to answer. with a new study. What we think. Within this world of wanting to be as ‘masked’ as possible, without a doubt one of the diets that has transcended the most into the annals of history is the chicken and rice. In this way, chicken has almost taken first place in the type of meat that best suits us after training for its amount of protein and its low fat content. But in the case that we eat pork, it is important to make several distinctions according to science. The study. The research that has been published in the journal The American Journal of Clinical Nutrition, reveals that when eating pork after a weight training session, the lean version is significantly more effective in stimulating muscle growth than its counterpart with more fat, even when both provide the same amount of protein. The experiment. To reach this conclusion, scientists, led by Professor Nicholas Burd, designed a rigorous experiment with 16 young, physically active adults. The goal was to compare how the body responded to three different “meals” after a hard leg workout with press leg and quadriceps extension. A routine that would leave many shaking. In this case, participants consumed one of the following diet options: Low-fat pork: a burger with 20 grams of protein and only 4.4 grams of fat. High-fat pork: A burger with the same 20 grams of protein, but only 20.6 grams of fat. Carbohydrate drink as a control measure without any type of protein to measure only the effect of exercise. The measurements. Once the dietary intervention was applied, muscle construction had to be measured. To do this, they used an advanced technique based on the administration of a ‘labeled’ amino acid, specifically L-(ring-13C6)phenylalanine. By marking it, it could be very easy to follow this ‘brick’ that was going to constitute part of the muscles that were hypertrophying. To follow up, a blood sample was taken as well as a muscle biopsy before and after exercise and food. And this allowed us to see in real time how quickly the body was generating new proteins that would end up in the muscle, in a process known as myofibrillar protein synthesis (MPS). The results. As expected, both types of pork increased muscle protein synthesis above resting levels. However, lean pork did so much more potently, despite having the same protein levels. The difference between the two groups was so marked that the anabolic effect of the high-fat hamburger was not statistically significant to that of the carbohydrate drink, which did not contain any protein. In other words, the high concentration of fat seemed to negate the benefit of the protein consumed. Because. The reason for everything seems to be the speed of digestion and absorption of macronutrients. The blood analysis revealed that participants who ate the lean burger experienced a faster and more pronounced spike in essential amino acids and specifically leucine in their blood than those who ate the fatty version. This is fundamental for the leucine “trigger” hypothesis. This theory postulates that a rapid and high increase in the amino acid leucine in the bloodstream acts as a powerful signal for the body to initiate the muscle-building process at that time. The lean pork activated this trigger effectively, while the pork fat probably slowed down gastric emptying and, thus, the arrival of amino acids into the blood and muscles. In fact, the study found a direct correlation between the magnitude of the leucine spike and increased muscle synthesis. The decision. In a time where protein shakes are the ‘norm’, the question may be asked whether it is better to eat food or drink protein. There is scientific literature that points Because it is always best to have a protein diet with food, since they not only provide protein, but also other components such as lipids, carbohydrates, micronutrients and bioactive compounds that can enhance muscle protein synthesis and improve the overall quality of the diet. In this way, drinking a protein shake can be a good way to complement the diet, but without forgetting about real foods like meat. Contradicting. This study has also come to ‘fight’ with the rest of the research teams that pointed out that naturally fattier whole foods such as whole eggs or salmon showed a superior anabolic response. The difference, according to the researchers, could be in the “food matrix.” The pork in the study was processed (minced and blended), which could alter how its nutrients interact, unlike an unprocessed whole food. Conclusion. This study has come to show that not all sources of animal protein are equal. If the goal in this case is to maximize muscle gain and you want to eat pork, opting for the lean version will give a clear anabolic advantage. This way, it’s not just about how much protein you eat, but how it is packaged and how quickly it gets where it needs to go. Images | Alora Griffiths Cindie Hansen In Xataka | The largest study on sustainable eating confirms it: vegetable protein wins the game

The US attacked China with tariffs and China has counterattacked by stopping buying meat from them. The big winner has been Australia

October 14, 2025 by usatoday24

The United States was one of the main exporters of beef to China, but the tension between both countries and the tariff war has ended this relationship. The winner of the situation is Australia, which is already the country that exports the most beef to China, but also one of the main partners of the United States. What is happening. There was no official statement from the government. Last March, China did not renew its beef export licenses with the United States and has found a new partner to meet demand: Australia. Beef exports have increased 35% in the first half of the year and the Australian livestock sector has already invoiced 6.6 billion dollars, according to Nikkei Asia. Shipments to the Chinese market have grown by 65%, but they have also increased to the United States by 48%. It’s a double victory. Why it is important. China is the largest importer of agricultural products and is using this stance to harm the United States. They already did it with their decision to stop buying soybeans from the United Stateswhich was their main supplier, and now they have done it with beef. The beef trade between the United States and China produced around 120 million dollars a month. Now that number is zero. It is another example that dismantles Trump’s storywhich defends tariffs as a beneficial measure for the United States. Skyrocketing prices. The price of meat reached its all-time high last September, according to data from United Nations. In particular, the increase in the price of beef is caused by several factors. On the one hand, the decrease in production in countries such as the United States, New Zealand and Europe. In the United States specifically, the shortage has been caused because of the drought. On the other hand, tariffs and geopolitical tensions have put pressure on international market prices. The game board has been reconfigured, with the United States and China turning primarily to Australia and Brazil to meet their demand. perfect position. At least for the moment, Australia wins because it is in a good position with the main meat importers. In China they are already the first supplier of beef, while in the United States they are the second behind Brazil. The key is that while Trump imposed 50% tariffs on Brazilin Australia they only have 10% because they mainly export minced meat for hamburgers. Australia and China. There was not always harmony between the two nations. In 2020, China suspended imports of Australian beef. The reason given was labeling problems for some products, but everything indicates that the decision had more to do with the critical stance of the Australian government about China’s handling of the coronavirus. Image | Wikipedia, PXhere In Xataka | China has just beaten the United States in the most unexpected fight: that of branded coffee shops

In 1901, Russian explorers found the corpse of a frozen mammoth. What happened to his meat is a mystery

October 12, 2025 by usatoday24

Although we are trying to bring them backthousands of years ago mammoths disappeared from the face of the Earth. However, for centuries, humans fed on its flesh, created tools with their bones and were protagonists in the stories that were drawn on the walls. Now, although they disappeared about 4,000 years ago, there are stories that claim that less than 100 years ago, there were those who ate mammoth meat. Its flavor? Like a sirloin of the time. Of course, there is quite a bit of ‘sauce’ that masks this culinary story. The Berezovka mammoth. Otto Ferdinandovich Harz was a Russian-German naturalist who, at the beginning of the 20th century, participated in the famous Siberian excavation of 1901 in which the Berezovka mammoth. It is about one of the best preserved specimensif not the best, because he died when he was between 45 and 50 years old in the Permafrost, more than 44,000 years ago. That’s how they found it. The most superficial part, the skull, had been gnawed by wolves, but look at the state of the buried paw The peculiarity. This exposure to extreme temperatures allowed researchers to find a piece in enviable conditions. The wolves had eaten some of the meat, but the carcass was complete and even herbs in its mouth and 12 kilos of food in its stomach were recovered. The conditions allowed us to determine that the skin was a reddish brown color, with curly hair about 50 centimeters long, a 35 centimeter tail, a penis in good condition and a layer of fat nine centimeters thick, key to withstanding low temperatures. The size? 2.8 meters high by just over four meters long. Reconstruction of the mammoth at the time of its death “Appetizing“Unearthing the animal was not quick. The researchers set up a tent at the excavation point and got to work. Here we entered turbulent terrain because legends begin. Nobody was there on those cold Siberian nights to see what was being cooked, but there are those who point out that there was mammoth meat in that casserole. Due to the good conservation of the meat, the rumor was that the members of the expedition ate part of the mammoth to last the nights. But there’s a twist: it turns out that although it didn’t look bad, when it thawed, the smell could be nauseating. Even seasoned, it was too much for the human nose and, although jokingly they dared to try it (after a story which points to alcohol consumption as a trigger), it seems that in the end they gave it to the dogs at the camp. The Explorers Club. Another story goes in the opposite direction: after arriving at St. Petersburg Zoological Museumwhere you can see both the remains and a faithful representation of the mammoth at the time of its death, Otto began to sort through the remains and realized that the meat was of no use. Therefore, he organized a dinner for colleagues. The requirement? That these also carried something from prehistory. Evidence that they ate mammoth meat from 44,000 years ago? None, but the story is good. Same as that of New York Explorers Club. It turns out that, according to legends, the explorers of 1901 were not the only recent humans to have tasted mammoth meat. Founded in 1904, the Explorers Club of New York is a society dedicated to the exploration of land, sea, air and space (more recently, of course). It was created to support exploration exploits and has notable and honored members such as Neil Armstrong, Buzz Aldrin, Jane Goodall, Richard Garriott either James Cameronamong many others. Part of a room at the ‘Explorers CLub’. Humble. Myth. Anyone who makes a documented and outstanding contribution to scientific knowledge through field expeditions can be a member. Aside from that adventurous spirit, what its members share are annual banquets in which the menu is… exotic. has been eaten polar bear or seal babies (to comment on this), but also crocodile tail, caramelized yak and a large number of insects fried, in quesadillas, baked, or in dessert form. What if they didn’t eat dodo? It’s because there wasn’t, wow. Dinner at the club What they are said to have eaten was mammoth: woolly mammoth discovered in Alaska. Supposedly, it was Roosevelt and Armstrong who, at the 1951 dinner, tasted this ancient meat. They were going to eat meat megatheriumwhich was a kind of enormous sloth, but it seems that a misinterpretation by a magazine that covered the dinner led them to think that “megaterium” was another term for “mammoth”, so it went down in history as, that day, they ate mammoth at the prestigious event. The turn. It turns out, and here comes the twist, that a member of the club was not going to be able to attend and asked that they give him his portion in a jar so he could keep it. He put “megatherium meat” and took it to the Bruce Museum in Greenwich. He left it there, but fate wanted it to end up at the Peabody Museum of Natural History and, in 2014, some researchers performed DNA tests to see what the hell it was. It didn’t matter if it was a mammoth: the fact that in 1951 they had had megatherium for dinner would still be just as impressive. Well, neither a mammoth… nor a giant sloth: the analysis showed that it was turtle meat. And not a Pleistocene turtle, but a green sea turtle that, yes, is protected and in danger of extinction, but not extinct. The mammoth meatball. Legend pointed to this similarity between the modern sirloin and mammoth meat, but in the absence of documents, it seems that any consumption of mammoth in the last 4,000 years is difficult to believe. What is known is that, in 1979, a paleontologist who discovered a bison from 50,000 years ago He couldn’t resist the temptation of making a good stew with its meat. It wouldn’t smell … Read more

How much meat is too much meat? This is how the debate about meat is changing

July 25, 2025 by usatoday24

For years they have told us that meat is a source of protein, iron and tradition. In many cultures, he is the queen of the dish. But today, between the growing public health problems and environmental urgencies, the question is no longer whether we must eat meat but how much meat is too much meat. The answer is not as simple as it seems. The consumption map. The meat is still the protagonist on our tables, but its impact is triggered. In recent decades, its production and consumption have grown accelerated: Statista and Our World in Data They estimate that we could reach 570 million tons per year in 2030, an increase linked to global population and economic growth. Countries such as Spain, France, the United States or Japan, consumption levels They exceed 100 kg per person a year. However, according to A study published in Nature Foodmore than 255 grams of white meat per week already calls into question the planet’s capacity to regenerate the resources that this industry requires. Red meat directly is outside any diet compatible with sustainability, according to Caroline Gebara, main author of the study. Less is more. From medicine and nutritional science, the message is increasingly clear: reduce the consumption of meat – especially red and processed – is beneficial. According to Healthline and studies collected at MIT Press Readerits intake is related to a higher risk of cardiovascular diseases, colorectal cancer and general mortality. In the Course of Integrative Oncology of the University of Santiago de Compostela, the Nutrition Professor Lourdes Vázquez explained for the voice of Galicia that the approach must be integral: “The more foods of plant origin, the better. We do not want to demonize, but the diet set.” From Brussels, the European Union has put figures to the Council: Limit red meat to 300-500 g per week, and the prosecuted to no more than 30-150 g, depending on the country. In the Spanish case, food guides recommend from 0 to 3 weekly portions, with preference for white meats such as chicken or rabbit. What evolution says. We know that humans have eat meat for thousands of years. What is not so clear is when he started playing a key role in our diet. ORn study commented in The Conversationwhich analyzed nitrogen isotopes in fossil teeth of Australopithecus in South Africa, suggests that these predecessors ate mostly plants. However, a opposite hypothesis, cited here in Xatakastates that during much of the Paleolithic we were hypercarnivores, hunting large mammals and developing physiological adaptations for frequent consumption of meat. Faced with both positions, the biologist Gidon ESHEL questions the usefulness of appealing to evolution to justify modern habits. In your essay for Mit Press Reader He has affirmed: “Evolution does not prescribe our current diets. If more than two out of ten plant foods can nutritionally replace meat, then meat is not indispensable.” Leave it at all? It is not necessarily about becoming vegetarians or vegans overnight. There are gradual alternatives, such as Pescetarianismbased on vegetables and fish, or the flexitarianisma more flexible option that does not eliminate meat, but yes It reduces its frequency and quantity, promoting the consumption of legumes, vegetables and integral cereals. They are only different approaches that show as a bridge to adapt to different personal, cultural or economic contexts. A more conscious diet. So how much meat is too much meat? The answer is not an exact number, but an invitation to moderation. Eating less meat, better quality, accompanied by more vegetables, fruits and legumes not only improves individual health: it is a specific measure to preserve the planet. Reducing meat consumption does not imply giving up the pleasure of eating. It means adopting a way of feeding more conscious, informed and sustainable. As concluded The study published in Nature Foodthere are many dietary combinations that allow to maintain health and take care of the environment. It is not about prohibiting, but about transforming. Image | Unspash Xataka | A study has reached a happy conclusion about a popular food supplement: it serves to get less angry

Doping in meat

April 27, 2025 by usatoday24

When competing at the highest level, extreme care must be taken because of the doping issue. A clear example of this was the case of tennis player Jannik Sinner, who He accepted a suspension Three months after a positive. The current tennis number one alleged that it was accidental, due to a massage made by its former physiotherapist. This type of situation reflects the growing concern about doping, something that is currently affecting the Norwegian relay team in China for the meat. Doping in meat. In May, two major athletics competitions in China will take place: world relays in Guangzhou and the Diamond League In Shanghai. At a time of preparations to take the flight, a concrete concern has emerged between athletes: the risk that meat in the country is contaminated with Clenbuterol, a prohibited substance. For this reason, Olympliatoppen, a division of the Norwegian Olympic and Paralympic Committee, has warned its athletes to extreme precautions and avoid the consumption of local meat during their stay. A dangerous substance. Although with low probability of positive, clenbuterol is a prohibited substance by the world anti -doping agency. The main use is as a bronchodilator in cattle animals to treat respiratory problems. However, its use He has been controversial Due to its anabolic effects, which promote the increase in muscle mass and fat reduction. In many countries, such as China, it has been illegally used to improve the performance of animals destined for human consumption, according to He explained The news agency. The risk is greater. The problem arises when athletes consume meat contaminated with Clenbuterol, since the substance can remain in the flesh during the sacrifice process and, if appropriate precautions are not taken, athletes can ingest it without knowing it. Although the effects of Clenbuterol are more notorious in high doses, their presence in small quantities It can trigger A positive result in anti -doping controls, due to its anabolic properties that affect physical performance. Athletes take precautions. Norwegian athletes Henriette Jaeger, bronze medalist at the World Cup, and Josefine Tomine Eriksenhan They have assured To the Norwegian NRK station that trusts experts: “I really enjoy eating meat, but you have to listen to professionals and trust them.” Eriksen, on the other hand, has affirmed that he will wear protein and cecina bars from Norway to cover his nutritional needs. Olympiatoppen has also warned about the importance of food hygiene during the stay in the Asian country, recommending consuming food only in high quality restaurants and hotels. A problem that was already coming from before. It is not the first time that China is wrapped in controversies by doping. Four years ago, country swimming It was under scrutiny When it was revealed that 23 swimmers positive for trimetazidine, a prohibited substance. Although the Chinese authorities attributed the results to accidental food pollution and the athletes were not sanctioned, the case generated international doubts about transparency and anti -doping controls in the country. But it is also global. Concern around this substance has also been detected in other countries, According to South China Morning Post. In fact, World Athletics, the governing body of world athletics, has indicated in ABC News That athletes and equipment are aware of these risks and take the appropriate precautions. No official response. However, like They have denounced in Reuters, the media has tried to obtain an official response from the Chinese Athletics Association, but have not received any statement. This silence on the part of the authorities has highlighted uncertainty about how the problem will be managed. An issue that goes beyond sport. The possibility of food pollution is a real risk for athletes, but it has also become one of the most common excuses when they face a positive doping. The case of Tenista Sinner It has been especially controversial: Despite his allegation of accidental doping for a massage, he was suspended only three months, a sanction that many inside the tennis They have considered A too indulgent measure. Nor is it a new argument. In 2010, cyclist Alberto Contador alleged having ingested meat contaminated with Clenbuterol in Irún, but It was also sanctioned and lost the Tour of France 2010 and the 2011 turn. In a context where the line between negligence and intentionally trap is increasingly difficult to draw, the debate on food doping not only remains open: it becomes increasingly uncomfortable. Image | Sandro Halank and Marcos González Xataka | For years, “fecal doping” is a problem in elite sport. Now science wants to democratize it

Eating processed red meat increases dementia risk, study reveals

January 17, 2025 by usatoday24

Although the dementia It is a disease more common in older adults or the elderly, hundreds of thousands of people are diagnosed with early dementia each year. Several factors could point to having increased risk of suffering from this disease, among which something so common in diet like red meat. The largest and most robust dementia study to date was conducted in 2023, analyzing data collected on 356,052 people under the age of 65 in the UK. The results, published by the magazine JAMA Neurology and collected by the portal ScienceAlertpointed to a series of factors, among which were elements related to the lifestyle and health. Among these factors, stood out a low socioeconomic level, social isolation, hearing impairmentstrokes, diabetes, as well as vitamin deficiency or excessive alcohol consumption. Now, new research published this January 15 in the medical journal of the American Academy of Neurology, Neurologyemphasizes diet, particularly processed red meat, such as sausages, bologna or bacon, as a factor that multiplies the risk of developing dementia throughout life. An observational study The research, carried out jointly by the hospital network Brigham and Women’s Hospital in Boston, in the United States, concludes that Higher consumption of red meat, particularly processed red meat, is associated with a higher risk of developing dementia and poorer cognition. The researchers, led by Yuhan Li, of the Harvard University Department of Epidemiologyindicate that their objective was to examine the association between red meat intake and multiple cognitive outcomes, since previous studies had shown inconsistent associations between these two parameters. However, they detail that the research is solely observational, so a direct cause and effect relationship cannot be established. All in all, a total of 133,771 people were measured in this study over 43 years, with an average age of 49 years at the beginning of the study. Of the initial group, 11,173 people developed dementia. Swap red meat for nuts The results indicate that participants with an intake of processed red meat greater than 25% per day (approximately two slices of bacon, one and a half of bologna or a hot dog), compared to those who consumed only 10% per day, had 13% increased risk of dementia. The researchers point out that replacing red meat processed by a diet rich in nuts and legumes It was associated with a 19% lower risk of dementia in the patients analyzed. Experts, however, point out that we must also consider clinical, demographic and lifestyle factors, such as socioeconomic level and family history of dementia to assess all the results. They also insist that more research would be needed to evaluate, for example, how general these findings are in populations of diverse ethnic origins. Connect diet and brain health For Dong Wang, of the Brigham and Women’s Hospital network in Boston and one of the lead authors of the study, “dietary guidelines tend to focus on reducing the risks of chronic diseases such as heart disease and diabeteswhile cognitive health is analyzed less frequently, despite being linked to these diseases,” according to a note. “We hope our results encourage greater consideration of the connection between diet and brain health,” he adds. The study defines processed red meat as bacon, hot dogs, sausages, salami, bologna and other processed meat products. While the unprocessed was set as beef, pork, lamb and hamburger. Keep reading:

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