- Red meat is high in iron and is sometimes recommended for people who are anemic.
- Red meat is also high in Vitamin B12, zinc, and protein.
- Consuming a lot of red meat (more than 18 ounces a week) can increase your risk of cancer, especially colorectal cancer.
- Red meat tends to be high in saturated fat, which can raise your cholesterol and lead to heart disease.
- Not all red meat is bad, though. Leaner cuts (which tend to have the word "loin" in them) are lower in fat. You can also buy ground beef that is 95% lean.
- To make the leaner cuts more tender, it helps to marinate them for a day or two.
- Be careful that your marinade does not have a lot of sugar in it, though, as this can lead to charring (blackening) of the meat as it cooks. It is believed that this charring is what increases your risk of cancer.
- To decrease the amount of red meat that you consume, try replacing some with white meat such as chicken or turkey. Jim and I make ground turkey burgers and love them.
- FYI - a good serving size of red meat is 3 ounces which is about the size of your fist.
This reminds me of the Chik-fil-A commercials where the cows hold up signs about eating more chicken. I think they're on to something!!!!