Digestion Rate of Various Meats
Meat may stay in the intestines for 24-72 hours and still depend on its type. Likewise, red meat in particular takes 1-3 days to complete the digestion process because of fat content and high protein, according to Lisa Cicciarello Andrews of University of Cincinnati.
With this regard, Dr. Stanley Bass has simplified the concept of sequential eating pertaining to good digestion process. He is a respected nutritional consultant in Natural Hygiene and after testing the concepts of the most advanced approach to better understand proper food combining rules, he summarizes the rate of meat digestion.
Even the quick digesting foods have to wait until the slowest digesting food like meat leave the stomach. This process may take up to 6-8 hours. To be more exact on the digestive time of various proteins, egg yolk digestion time is around 30 minutes; the whole egg is approximately 45 minutes; fish which is less fatty like sole seafood, cod, flounder, and scrod takes 30 minutes to digest; while more fatty fish including salmon, herring, salmon trout can take 45-60 minutes to digest; the chicken without skin can take up 1 1/2 – 2 hours before it leaves the stomach (what more for chicken with skin?); the turkey without skin is much longer to digest because it can stay 2-2 1/4 hours of digestion; the most favorite beef and lamb can really stay 3-4 hours; lastly, the pork which is always part of the meal can take 4 1/2- 5 hours to digest.