Drs. Oz & Roizen’s Tip of the Day: Cutting red meat could help you

King Features SyndicateAugust 30, 2013 

One hundred and fifty-seven pounds of beef, veal, pork, lamb and mutton — that’s how much red meat the average North American male eats every year. Women average about 100 pound; and many people eat much more.

That’s at least 4,000 grams (9 pounds) of artery-clogging, brain-damaging, cancer-promoting saturated fat.

But that’s not all the harm it can do to you. For every half-serving increase per week in your usual intake of red meat (that’s 1.5 ounces), you up your risk for Type 2 diabetes by 42 percent. Go on a summertime grilled steak and hamburger binge, and you’re looking at a saturated fat and blood glucose disaster.

So let’s see if you can reduce your red meat consumption to one serving a week at most.

Step No. 1: Try giving up half a serving of red meat in each meal; North Americans average between 2 (women) and 3 (men) pounds a week, so there’s plenty of room. That alone will cut your risk for Type 2 diabetes.

Step No. 2: For the next two weeks, eat red meat no more than three times a week. Fill in with skinless (never fried) chicken, vegetarian entrees (try pasta primavera) and fish (especially salmon and ocean trout — they’ve got healthful DHA-omega-3 fat and some omega-7).

Step No. 3: Take red meat consumption down to once a week. And remember, cold turkey’s always a tasty meal.

The rewards are enormous: You’ll dodge heart troubles, obesity, diabetes and wrinkles, and your RealAge will be three-plus years younger.

Mehmet Oz, M.D., is host of “The Dr. Oz Show,” and Mike Roizen, M.D., is chief medical officer at the Cleveland Clinic Wellness Institute. To live your healthiest, visit sharecare.com. Distributed by King Features Syndicate, Inc.

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