Is eating meat released? At the next barbecue, you can talk with your mouth full: if you are “thin”, yes! American organ recommends the consumption of selected cuts, which are a source of nutrients and vitamins.
On the weekend menu, there is almost always meat on the grill. To keep the line on these occasions, the hard part is resisting that fat, isn't it? The tip is to let the pieces that come dripping through to focus on those with less fat. Keeping an eye on the health crisis caused by eating habits, the USDA's Food Control Department recommends eating less than 10 percent total fat, 4.5 grams or less of saturated fat. and less than 95 milligrams of cholesterol. Selected cuts of lamb and cattle fall into this category. See all USDA recommendations.
In fact, lean meats prevent no disease. But with moderate consumption, they help in the proper functioning of the body, acting on the regeneration and renewal of different body tissues, such as bones, muscles and skin. In addition to protein, they provide B vitamins, vitamin E and minerals. It also contributes to the production of hormones (insulin and digestive enzymes), besides bringing benefits to the immune system and the gain of lean mass.
Of course, like everything else, filling the dish can contribute to high cholesterol and lead to heart problems due to the high content of saturated fat. Facing the temptation of the flesh, stay focused and resist - for the sake of your health.
But what are the so-called “lean cuts”?
• Cuts that do not require fat removal: duckling, muscle, palette core, goldfish, soft cushion
• Cuts that require visible fat removal: steaks, flank steak, lizard, titty, rump, skirt steak
• Streaky fat cuts that require excess removal: rump steak and hard cushion
• Cuts with streaky fat (not removable): breast, rib, termite