Red Meat 101

Red Meat 101

meat, how to, 3-15-12, cooking

With all the news about the potential risks of eating red meat, it’s important to get accurate information.  Nutritionist Keri Glassman joined The Chew to answer some questions about how often to eat red meat and how to pick out the best kind.

Question: How does red meat contribute to premature mortality?

Answer: Scientists aren’t exactly sure why red meat is linked to premature mortality.  It is thought that the iron in red meat, the nitrates used to preserve meat and the chemicals created during the cooking process cause heart disease, diabetes and cancer.

The recently released study from Harvard School of Public Health shows that eating three ounces of red meat once a day can increase mortality rates by 13 percent, and eating a portion of processed meat, mortality rate is increased by 20 percent.


Question: What is a safe amount of meat to eat?

Answer: It really depends on your overall diet and the type of meat.  Generally, do not eat meat more than a couple of times a week.

Question: What is the best type of meat to eat?

Answer: When purchasing meat your want to consider the cut, whether it's grass or grain fed and if it is organic.

The leanest cuts of meat are eye of round, top round and bottom round.  Also, make sure that there is little or no marbling.  This marbelization is an indicator of fat and the more marbling the more fat.

Grass fed meats are preferable to grain fed ones because they have higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA) than grain fed groups.  These fats reduce risk of developing blood clots, inflammatory disorders and cancer while boosting your metabolism.

Organic meat is free of hormones and antibiotics and it is contains more healthy natural compounds as a result.

Question: What about ground beef?  Where is it made and what are the health risks in eating it?

Answer: One portion of ground beef can be made from several parts of a cow or several cows from different slaughterhouses.  The slaughterhouses can even be located outside the U.S.

Many times undesirable parts of the cow are used for ground beef products and they can be contaminated with feces.  Additionally, meat companies do not test for some version of E-coli when the ingredients are separate.

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