The Nature of Cooking Red Meat

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Red meat is often blamed as a contributor to high blood pressure. Red meat itself isn’t the problem; rather, it’s how it’s prepared and cooked. Hypertension risk increases when red meat and fish are cooked or grilled at high temperatures, like over an open flame.

On the other hand, meat that has been broiled or roasted is a better choice because it is less likely to result in hypertension. The basic message is that people who have high blood pressure should limit their diet of red meat to no more than twice per week. They are endangering themselves if they don’t.

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