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Peter
Founder of this forum
| Joined: | 24 May 2005 |
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| Posts: | 4180 |
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Posted: 18 Nov 2005 05:11 am |
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The recent newsletter entitled Trimming the Fat got me thinking.
Over they years as I learned more and more about nutrition, I found myself eating less and less meat. It wasn't any one thing that caused this or a decision I made. The more I learned the less I found myself desiring meat.
Now the beef industry in "fighting back," pointing out that a lean cut of beef can be as lean as chicken. But to me, chicken is still meat.
If you do choose to eat meat, eating lean cuts and cooking it properly is important if you are watching your health and weight. The fat on meat is saturated, the worst type for you.
You can argue the pros and cons of eating meat "till the cows come home," but the fact that has had the greatest impact on me is this:
Cultures where very little meat was eaten had very low cancer rates. But when more meat was introduced, cancer rates rose with the consumption of meat.
That's enough for me to keep even lean meat to a minimum, and I don't believe it's necessary for protein. Calorie for calorie, spinach contains more protein than meat. Remember, gorillas are vegetarians.
I am not writing to suggest what anyone else do, just sharing my personal views. But however much meat you eat, be sure to trim the fat!
Trimming the Fat: http://www.thelegacywebsite.com/news_051109.html
Peter
thelegacywebsite.com
eatwellandexercise.com
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serberus
Senior Member
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Posted: 18 Nov 2005 02:35 pm |
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Peter,
Just a little add on from my biology teacher to what you were saying. If it's a fat that is solid at room temperature, than it's solid in your body at room temperature. The thought of that piece of fat at the end of a steak sitting in my hips came to mind when he said that. No thanks. I eat red meat, but sparingly.
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wm
Senior Member
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Posted: 18 Nov 2005 04:30 pm |
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| And let's not forget about cholesterol: only animal products contain it, no matter how lean, and you can't trim it off.
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NevD
New Member
| Joined: | 26 Oct 2005 |
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| Posts: | 1536 |
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Posted: 19 Nov 2005 04:31 pm |
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And of course, if you're having fried meats, you're adding fat right back in there...
"Another cholesterol sandwich, vicar?"
NevD 
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Ente
New Member
| Joined: | 16 Nov 2005 |
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| Posts: | 18 |
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Posted: 3 Dec 2005 08:15 am |
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| Actually that's a great point. I like meat but I reduced the amounts I consume drastically since I changed to my healthier eating plan. It wasn't a stated goal but just so happened that veggies or salad often wins over the meat choice for calorie reasons. The most amazing effect is that I don't actually feel I "need" meat every day anymore, though I enjoy the occasional lean filet mignon or chicken breast.
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Wimbrow
New Member
| Joined: | 30 Mar 2006 |
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| Posts: | 2 |
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Posted: 24 Apr 2006 09:28 pm |
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| Does rendering the fat from pepperoni or other sausages on a paper towel in the microwave rid enough of the fat to be a better choice?
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Peter
Founder of this forum
| Joined: | 24 May 2005 |
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| Posts: | 4180 |
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Posted: 25 Apr 2006 05:18 am |
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I'm not sure what you mean by better choice, but I want everyone reading this to know that soaking up the fat with a paper towel does make a difference. Don't know how to measure it.
Peter
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Lori
Senior Member
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Posted: 26 Apr 2006 10:13 am |
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i eat red meat once a week , if i am lucky.. mostly due to expense and the fact i have learnt to live without it . When i do eat red meat i generally eat eye rib fillet, and only one slice. I get a lot of flack from people that learn this telling me that " i need red meat because i am a woman and need the iron". or " You should eat red meat, because there is nothing wrong with it, and its good for you.. " well pfft to them.. i dont have to do nuffin.! i eat a bit of ham, but its always shaved, so its probably not as much as i would think. Sometimes i might have a bit of the roast beef from the deli.. but as a whole, i eat mostly chicken and fish. Let me tell you, that since the change, i have noticed a huge difference in the way i feel, and think .. my thought pattern is much clearer and i feel great!! As far as cholesterol goes, i am not sure if red lean meat would be a real danger unless it was eaten in huge amounts.. everything in moderation right?
blessings Lori
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NevD
New Member
| Joined: | 26 Oct 2005 |
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| Posts: | 1536 |
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Posted: 28 Apr 2006 04:03 pm |
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..everything in moderation right?
Right!
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Skipperdox
Distinguished Member
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Posted: 28 Jun 2006 07:43 pm |
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Lori, rib eye is one of the more fatty cuts of beef. The fat is marbled into the meat so you can't trim it off. That may explain why you feel better with it off your menu.
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Lori
Senior Member
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Posted: 28 Jun 2006 09:43 pm |
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what red meat cut would you recommend then?
good thing i dont eat a lot of red meat then huh lol..
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Skipperdox
Distinguished Member
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Posted: 28 Jun 2006 10:26 pm |
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Some of the leaner cuts of beef are: tenderloin (filet mignon), sirloin, flank steak, t-bone, round steak, bottom and top round roast, organ meats (liver, tongue, heart- not my personal favorite). Most of these can be trimmed even leaner.
Ground beef is now sold in the US with 85% lean, 90% lean and 95% lean designations...the leaner the better.
Prime rib is probably the worst cut. It seems to be the most popular for weddings, banquets, and other group settings. (At least this is the case in the US). I try to avoid it when possible.
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