Choosing lean protein
I've often said that I could be a vegetarian. While I like meat, I just don't crave it. And the health and ethical reasons for going veg are tempting. Yet, knowing everything that I know, I still haven't made the leap. But I do cut down on my family's overall meat intake. For example, this week we only have three dinners that contain meat -- the rest of our dinners will be vegetarian. And, when I do purchase meat, I make sure it's lean. John's Hopkins has some good tips on how to choose lean meats. Their picks for the leanest choices in each category are:
- Beef: Round steaks, roasts, top loin, top sirloin, chuck shoulder, arm roasts, ground round, and ground sirloin (at least 90% lean).
- Poultry. Chicken, turkey, and Cornish hen without skin.
- Pork. Tenderloin, center loin, pork loin, sausage with 1 gram of fat per ounce or less, and Canadian bacon.
- Lamb and Veal. Chop or roast.
- Sandwich meats. Lean turkey and lean ham.
As if being pimply-faced during high school isn't punishment for some guys, it actually may be an indicator of elevated prostate cancer risk, say researchers from Johns Hopkins.
10 hours. Six operating rooms. Nine surgical teams. And six new kidneys.
Looking back on some of my recent posts, I realized that there has been too much negativity going on. While I do feel it is important to pass along research related to health complications and dangers, I sometimes feel like a purveyor of doom. So, in efforts to inject some positivity to my ramblings, I thought I'd mention something sweet. Well, semi-sweet, anyway.
Getting old is inevitable. Try as we might to find some sort of fountain of youth, the battle against time is a losing one. Hair will gray, wrinkles will form, and muscle loss will occur. But, insofar as that last one is concerned, there may be a way to slow down at least this part of the aging process.









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