Special Recipes
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To research beef, we again
turned to the Tufts University Nutrition Navigator (http://navigator.tufts.edu).
The site selection for beef is not quite as
good as for nuts. The best rated site was 20, "Better than
Most." Accuracy of information was 8 out of 10, depth of
information, 5 of 7. Surprisingly, this respected site is produced by
the Cattlemen's Beef Association.
Tufts partial commentary on the Cattlemen's
site:
"Beef is refining its image to that of a
lean meat on par with chicken. To this end, the National Cattleman's
Beef Association's Web site is designed to provide nutrition
professionals with the tools to educate carnivorous consumers on fitting
lean meats into a healthful diet.
"However, viewers should not forget that
many cuts of beef are not as lean as chicken . . .
"Those who would like a more scientific
look at beef should look to the backgrounders and research abstracts...
Professionals should use a little discretion when selecting information
from this site to educate patients."
We turned to HealthGate, so helpful on nuts,
but there wasn't much on beef. The lead article, "Eating for
Energy," discussed iron, and the difficulty of absorbing it for
vegetarians. There was this statement:
"Lean meats, fish, and poultry are still
the best iron sources for meat eaters. For those of you who aren't
willing to eat a steak once a week, foods like beans and legumes,
greens, whole grains, and dried fruits will provide iron, albeit in a
less absorbable (nonheme) form."
Otherwise, there wasn't too much in HealthGate
http://www3.healthgate.com for
our purposes on beef.
Bottom line, it seems that lean cuts of beef,
along with chicken and fish, can be included in a healthy diet. We need
to know more about specific cuts. And how does lean beef compare
to lean pork and lamb? I'm sure that this information exists in the
vastness of the Web, but where? Any help would be appreciated.
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