Four Healthy Habits For the New Year
For the New Year, skip the vague resolutions and ignore the hype, hysteria and relentless misinformation about food and nutrition. Let this be the year you adopt science-based healthy habits that are both sustainable and enjoyable. As a practical dietitian, I’d love for everyone to get back to enjoying and savoring food, rather than feeling fearful and guilt-ridden about certain choices. Everything fits with a hefty dose of balance and moderation in my dietitian book.
Lean on meat. There’s no need to stop eating red meat for health and/or environmental purposes. Just be a savvy selector and opt for lean cuts most of the time so you get maximum nutrients without excess calories, fat, or saturated fat. Lean is a regulated USDA term and means that a cooked 100-gram serving (slightly over 3 ounces) has less than 10 grams fat, 4.5 grams or less saturated fat and less than 95 mg cholesterol. Beef offers over 30 cuts that qualify as lean (such as flank, round, sirloin, tenderloin, tri-tip, T-bone and strip steak). Pork’s slim seven cuts include tenderloin, boneless top loin chop, center loin chop, sirloin roast and rib chop. As for the environmental impact of red meat, resist reading the alarmist stories, and get accurate facts from Indiana producers, farmers and Indiana Farm Bureau.