Some Truths About Red Meat
To Your Health: Some Truths About Red Meat
For some in the grilling community, the studies on the bad aspects of eating red meat are an attack on the taste buds. Red meat is part of our culture – from the classic American cheeseburger to the NY Strip Steak. It’s hard to think about giving it up anywhere, but particularly when it comes to the grill.
Asking the average American family to cut out red meat completely just isn’t practical – it’s too much a part of our regional diet and culture. Still, you want to be healthy and not adversely affect your family’s health with artery-clogging LDL cholesterol. So how bad is red meat for you and is there any way where it’s good?
In truth, red meat can be good; but like all good things, it’s better in moderation. According to the American Dietetic Association (ADA), “Red meat is an excellent source of protein plus several vitamins and minerals.” In addition, more than half of the fatty acids are actually monounsaturated – the same fatty acids in olive oils that are now being touted for their heart-healthy properties. In this sense, red meat in moderation can actually be good for you and good for a balanced diet.
The bad part of red meat comes in the LDL cholesterol levels found in saturated fat of the protein. WebMD indicates that LDL cholesterol, which falls on the bad side of the cholesterol spectrum, is directly linked to heart disease. Studies also indicate there are links to certain types of cancer, but opponents argue many of these are inconclusive and biased to making red meat look bad because they only dealt with overconsumption of red meat, instead of moderate intake. However, inconclusive or not, there is some link and it’s far better to be on the safe side of things when it comes to your health.
So is there any way to have you steak and eat it, too?
Absolutely! In fact, the ADA certainly allows for red meat in a balanced diet, assuming that you “Choose lean cuts and limit intake to no more than 18 ounces (cooked weight) of red meat like beef, pork, lamb per week.” Even the American Institute for Cancer Research (AICR) advises that the cancer risks are only specifically proven to be linked with red meat intakes over 18 ounces; within 18 ounces per week is acceptable and, “does not raise cancer risk.”
The key is to pay close attention to the fat content and serving sizes you’re setting on the dinner table. Choose lean beef or – even better – buy specialty red meats like buffalo or venison if they’re available in your area (both known for being leaner than their beefy counterparts). Always trim your steaks before you put them on the grill and weigh them to make sure you have a good portion (hint – 18 ounces of cooked red meat equals approximately 24 ounces uncooked). When buying ground meat for burgers, check the fat percentage, since that’s now required to be printed on the package.
For serving size, a 5 – 6 ounce serving (uncooked weight) is acceptable for a meal. Conveniently, all serving sizes provided in the Use & Care manual for your George Foreman grill will fall between these values. If you’re following this portion, then you can eat red meat 3 to 4 days out of 7 – not bad for diehard meat lovers that still want to be healthier in their diet. On the days where you’re not getting your red meat fix, have healthier proteins like fish, poultry or veggies.
