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Nutrition and food safety
Sunday, 6 March 2016
Red Meat is Good for You!!!
Topic: Nutrition and food safety

Want a Healthy Diet? Don't give up on RED MEAT!

Sometimes the best intentioned people make mistakes. And if they have the power to influence huge numbers, those mistakes can affect entire populations. If others simply repeat the misinformation without considering the evidence for themselves, they can erroneously affect the health and well-being of others, something that's in conflict with what they intend.

Various health advisors have instructed you to avoid red meat--beef and lamb--and eggs, stating changing your diet this way will make you healthier and lower your cholesterol, so people started to eat more fruits and vegetables and avoid eggs and red meat and choose chicken. How many times have you heard it said that skinless poultry is the way to go to lose weight and drop your cholesterol levels? This advice has been going on for years and for the last decade especially, our political leaders have directly influenced the diet of Americans by actively promoting more fruit and vegetable and grain intake, even approving multiple, genetically modified foods in order to assure the market is saturated with these commodoties.

Their claim? “They're healthier.” But how are fruits and vegetables and skinless poultry deemed to be healthier? They are promoted as such because they have less saturated fat than red meat and are generally lower in calories by weight.

But the excess carbohydrates in fruits and grains have made us an obese population with diabetes, and ironically high cholesterol and triglyceride levels. The response from the pundits is to double-down and blame the entire population for over-eating and not exercising . It's true we DO take is excess calories and we lead sedentary lifestyles, but the current popularly promoted diet high in fruits, vegetables, and grains isn't sufficient to make us healthy.

What are you MISSING if you stick to a diet without red meat (beef and lamb)? 

You are missing the best natural sources of B vitamins, in particular B12, something that is NOT naturally provided in fruits and vegetables or grains.

Vitamin B12 is a necessary nutrient for red blood cells, nerve cells and DNA in all cells. So, deficiencies of Vitamin B12 can cause anemia, peripheral neuropathies, and dementia, but it's often suspected to be involved in multiple neuropsychiatric conditions because it's needed for cell repair and regeneration. While you don't need a lot of B12 daily to avoid these consequences, a stricly vegetarian diet is clearly deficient. A vegan diet absolutely must be supplemented.

And if your only meat source is poultry—guess whatPOULTRY is a very poor source of B12.

As we age, absorption of vitamins taken orally is further diminished. Also absoprtion of B12 is limited by many commonly used drugs (like metformin and all antacids and proton pump inhibitors).

Red meat--beef and lamb--is the best natural dietary source of B12 (and other vitamins: thiamine, riboflavin, niacin, folate, pantothenic acid, B6, vitamin D). Fish is also a good source of B12, but we are often limited in our intake of fish by access and mercury levels. Milk and eggs also contain B12, though to a lesser amount.

It would be great if people felt comfortable eating red meat. So, back to the original reason people advised against red meat: saturated fat. You may want to further eliminate saturated fats and your doctor may be advising it for your personal medical conditions. And, since you probably know its only the saturated fats that are potentially of health concern, you'd possibly feel more comfortable if you could have red meat without excess saturated fat. 

It's so simple to get rid of excess saturated fat in red meat!

Saturated fat liquifies with heating, then solidifies at room temperature!

I am making an Indian stew with ground lamb today. It's loaded with healthy Indian spices, tomatoes, onions, and lamb.

So, I would like to remove excess saturated fat from the lamb for today's post.

First I browned 2 lbs. of ground lamb. It's grassfed so I am expecting proportionally less, but I want to make the point of trying to remove even more saturated fat.

After cooking the 2 lbs of red meat in a skillet, I drained all liquid into a small pyrex dish.

Saturated fat will quickly separate and harden as the liquids cools down to room temperature. Here's the dish about 45 minutes later.


Then, just take a spoon and lift the edge of the block of saturated fat and discard it. The rest of that beautiful stock, and its liquid unsaturated fats,is going right into the stew pot!



 Please reconsider your diet and learn a simple technique to remove excess saturated fat from red meat, without sacrificing all the essential B vitamins and Vitamin D you would lose if you eliminate red meat from your diet! (And if you don't include red meat in your diet, you better be taking a good source of these vitamins—AND please be sure to consult your doctor if you might have a dietary or an absoprtion problem. They're called “vitamins” because they are “vital”).



Posted by Karen at 13:37 CST
Updated: Sunday, 13 March 2016 19:34 CST
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