I love meat, and eat what others would consider way too much of it.
Recently, after a 'debate' (or yelling match) with a vegetarian, I was thinking of the negatives of meat and why it is considered bad. More importantly, I was thinking about ways to negate the bad, thus making meat more beneficial.
As of right now, I came across Heterocyclic Amines (HCAs), which are produced during cooking from amino acids and creatine binding together to form a group of carcinogenic demons; AGEs, which come from the Maillard browning reaction of glucose (reducing sugar) and amino acids, and are implicated in atherosclerosis; and Nitrates, in cured meats, which can form into Nitrosamines, which are carcinogenic.
The HCAs can apparently be negated quite well by marination (olive oil, garlic, some other spices were used in the studies I saw) and reduced formation can be achieved through less heat or time on the cooker.
The Nitrosamines can apparently be prevented from forming by ascorbic acid (Have some veggies on the side, mushrooms and onions with your steak anyone?). And the AGEs can be prevented by not burning the meat (Apparently the burn-y look of well done meat are the actual AGEs)
Saturated fat is now a moot point, so let's omit that.
Is there anything else that is considered 'bad' about meat (so I am fully prepared with my next encounter with a vegetarian missionary), and if possible, any way to negate it.