Red meat!

Newaglish

I'm not sure if you've discussed this before, but should one be eating read meat

a) Never
b) Sometimes
C) All the time! More more more! *blood drips from mouth*

I try to stick to the Harvard Food Pyramid which lists red meat and spuds as a no-no.

I've given them both up and while it's awkward sometimes, i've managed not to have any for over a month now.

My problem is that I just don't know WHY i'm not supposed to be having them. Is it just because red meat tends to be quite fatty? And spuds are very starchy?

I get all my protein and the likes from fish, eggs, poultry etc., so I'm certainly not suffering nutrionally!

Degsy

Meat and lots of it!!!

juanveron45

there is nothing wrong with eating lean cuts of lean beef so long as its not fried in butter, grill or bake it.

Lean cuts of beef is high is protein,zinc,vitamin b12,vitamin b6,iron and riboflaven.

Just make sure you use variety and eat fish chicken and eggs also

mloc

Newaglish wrote:

I try to stick to the Harvard Food Pyramid which lists red meat and spuds as a no-no.

Why are you using this system, out of curiosity?

Personally I think it's totaly oversimplified and for the average person, particularly one who exercises, its a bit silly really. Lean red meat is something you should really be eating a fair bit of, in my opinion.

Newaglish

I just use it because it is simple.

I don't really fancy messing about, making sure my protein/carbs/fat is 40/40/40, or going on a specific diet. It gives a fairly good idea of what a balanced diet consists of, and I try to fit my meals into that sort of pyramid; eating 5 veg/fruit etc. per day and making sure to avoid any processed forms what's on there.

Like, an apple is a portion of fruit. A fruit yoghurt is generally not.

It's working well for me anyway! And I think that's the most important - everyone is a bit different so once you find something that works for yourself then why not stick to it?

daveirl

This post has been deleted.

Newaglish

*Warning: Stpid question incoming*


When you say lean cuts of red meat... how do I know what's lean/fatty (presuming fatty is the opposite of lean? )

Hanley

Newaglish wrote:

*Warning: Stpid question incoming*


When you say lean cuts of red meat... how do I know what's lean/fatty (presuming fatty is the opposite of lean? )

If it's VERY cheap it's not gonna be good quality.

Also, looking at it, un-lean cuts are generally brighter, where as the leaner cuts are redder.

I detest store bought mince. Even the 90% lean organic stuff tastes like crap and is full of fat. Usually I just get some lean round steak and get it minced and make burgers out of that.