Everyone loves a good steak or a hamburger now and then, but too many people are eating red meat every day. Red meat from a conventional supermarket is something I always ignore. When I do have the taste for a steak or hamburger, it's organic every time.
Many people do not understand how red meat is so taxing to the digestive tract. It requires your body to use more energy to break it down. How do you feel after a big steak or burger? I bet your feel like relaxing a bit. I've never heard of anyone wanting to run a marathon or indulge in an activity except for nap after eating red meat.
Why so dangerous? Red meat itself contains hormones and antibiotics, but add the grilling process and you have a set up for ill health. Sure, I know grilling makes food tastes better. I agree, but you must understand that your not just grilling meat, your grilling everything else in the meat! A 20-year study from the American Cancer Society confirms those who eat the most red meat -- beef and/or pork and/or processed meat products -- get colon cancer 30% to 40% more often than those who eat these foods only once in a while.
The news is particularly bad for those who favor lots of lunchmeats, hot dogs, and sausages. Eating lots of these processed foods raises colon cancer risk by 50%! Personally, I'm not a fan of any processed meats and after the exposed pink slime from the meat companies, who would want to eat it?
We all need to lean more towards healthy fish and chicken. I know, I know, you're tired of chicken and so am I! Eat fish such as Halibut, Salmon, Mahi-Mahi which are high in proteins and full of healthy fats (halibut, salmon) and use organic spices and seasonings to add a variety of flavoring. I love Mahi-Mahi because it's almost fat free and with high protein. If you are looking to lose weight, Mahi is a sure-fire way of you reaching your goal.
So when it comes to red meant, keep it down to once a month and use it as a special occasion. And just this one time, you can have fries with that, but only sweet potato fries. :)
Ward W. Bond, Ph.D.