What is healthier red meat cooked well done or rare?

Well-done red meat

* Forma carcinogenic compounds. When red meat is cooked at high temperatures, it produces chemical compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These compounds have been linked to an increased risk of several types of cancer, including colon, prostate, and stomach cancer.

* Destroys nutrients. Cooking meat well-done also destroys many of its nutrients, including vitamins, minerals, and protein. This can lead to deficiencies in these nutrients, which can have a negative impact on your health.

Rare red meat

* Increased risk of foodborne illness. Rare red meat is more likely to contain bacteria that can cause foodborne illness. This is because bacteria are killed by high temperatures, and rare meat is not cooked to a high enough temperature to kill all the bacteria. Foodborne illness can cause symptoms such as nausea, vomiting, diarrhea, and abdominal pain.

* Increased risk of heart disease. Red meat is a source of saturated fat and cholesterol, which can raise your risk of heart disease. Rare red meat is higher in saturated fat and cholesterol than well-done red meat, so it is even more likely to raise your risk of heart disease.

The healthiest way to cook red meat

The healthiest way to cook red meat is to cook it to a moderate temperature, such as medium or medium-rare. This will help to reduce the formation of HCAs and PAHs, and it will also help to preserve the meat's nutrients.