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Nutrition Tip of the Month
Carnivores, Take Care
Nutrition experts often warn against consuming large quantities of read
meat, mostly due to the associated health risks. Cooking red meat at high
temperatures can lead to the formation of cancer-causing compounds. Meat is
also high in saturated fats, which lead to elevated cholesterol levels and
an increased risk of developing breast and colorectal cancer.
But
carnivores can take comfort because there are ways to have your meat and
safely eat it, too! If you do choose to eat red meat, take these
precautions, courtesy of the editors of Tufts University Health & Nutrition
Letter:
- Buy the leanest cuts of red meat, which include eye round, top round
steak, chuck mock tender steak, bottom round, top sirloin, round tip,
95% lean ground beef, brisket, shank crosscuts, chuck shoulder roast,
chuck arm roast and chuck shoulder roast.
- Choose higher grades, such as “choice” or “select” cuts, but avoid
prime cuts, which have the most fat marbling.
- Trim off most of the fat before you cook red meat.
- Marinate meat in beer or wine before grilling, to reduce the
formation of harmful carcinogenic compounds.
- Broil steaks instead of frying, and roast larger cuts, then skim off
the fat prior to serving.
- Drain the fat from cooked ground beef and roll in paper towels to
absorb any leftover fat.
Source: IDEA Fitness Journal, November – December
2009
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