Enjoying red meat

Heard enough of the term ‘lean meat’? Recently doctors and nutritionists have been on our case to lay off the steak and hamburger for lighter and whiter options.

Why is white meat such a superior choice?

Marie Watson’s “White Meat or Red Meat” article does a great job at breaking down some of the misconceptions between eating red and white meat.

Watson says higher cholesterol content in red meat, a discovery made in the last two decades, has lead doctors and nutritionists to encourage limited consumption of red meat, substituting with more lean meat like poultry and fish.

Even pork, claimed as ‘the other white meat’ should be scrutinized for its higher fat content. Recently, turkey substitutes have become very popular. Ground turkey has become a substitute for ground beef, to turkey sausages and turkey bacon. Changing some of your regular chili and sloppy Joe recipes can benefit you and your family.

Between the red and white meat debate, keep savvy to lean meat options. Lean meats are high in protein, rich in iron and contain B-12 vitamins (which help with healthy nerve cells and red blood cells). Lean meats include white meat, skinless chicken and turkey, to round or loin meats.

Top 3 tips to spotting lean meat:

1. Look for labels with: ‘organic’, ‘hormone-free’, ‘antibiotic-free’, ‘free-range’, ‘grass-fed’, or ‘wild’
2. Pick poultry with USDA Select grading of A & B
3. Cut skin off poultry before cooking or eating it

Understanding recommendations from your doctors is key to keeping up with healthy trends. Ask your doctor or do your research when new practices come about. For more information on lean meats, check out these great sites:

http://www.med.umich.edu/umim/clinical/pyramid/meats.htm

http://www.mypyramid.gov/pyramid/meat.html