Red Meat To some, beef is protein, B vitamins, iron, zinc and selenium presented in a seared, medium-rare, butter-topped package. To others, a porterhouse is a heart attack on a plate. The Journal of the American Medical Association (2012) study “Red Meat Consumption and Mortality” concluded that regular consumption of red meat was associated with cardiovascular, and cancer mortality. “This study provides clear evidence that regular consumption of red meat, especially processed meat, contributes substantially to premature death,” said Frank Hu, a senior author of the study. Yikes. Not so fast. A 2010 American Heart Association study on red and processed meat cited by The Mayo Clinic in 2013 concluded that processed meat, not red meat, “is associated with a higher incidence of CHD (coronary heart disease) and diabetes.” The Mayo Clinic favors grass-fed over corn-fed beef due to lower fat, higher omega-3s and other heart-healthy fats. But grass-fed beef is an acquired taste. Grassy diets make meat gamey, leaner, drier and less tender.
Posted on: Thu, 13 Mar 2014 17:15:56 +0000
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