Reduced Fat 'Steak and Potatoes' Dinner by Dr. Donald A. Miller

For some health commentators, "steak and potatoes" symbolizes bad diet practices.

The steak is usually from feed-lot fattened cattle, with cuts that have a thick layer of fat along one edge, and marbled fat distributed through the red meat. Such marbling makes the meat tender and flavorful for present tastes.

Whereas several ounces of meat per day suffices for health, we tend to equate large servings with prosperity, so 8 to 16 ounce steaks are typical, especially in restaurants.

Range fed beef without fattening, or wild meats such as consumed by our hunter ancestors, are not popular today, but would be better for our health.

The potato, a healthful low fat high protein food, is often served with added fat. Baked potatoes can be smothered in butter, sour cream, or cheese. Mashed potatoes can be fortified with butter, margarine, milk, and salt. Too bad.

Often, the "steak and potatoes macho guy" goes easy on low fat preparations of vegetables, salads, fruits, like the knights of bygone days. Knights considered vegetables to be foods only for farmers and other peasants. For them, meat and alcoholic beverages with some bread and cheese were the preferred fare. Pork was eaten more than beef.

So what can the average person do who depends on grocery stores for food? Seldom will non fattened four legged meats be found there.

For meals prepared from ground meats, one can select 90 to 95 percent lean. As I have described elsewhere, one can also replace a fourth to a half of the meat with extra firm soy tofu, mashed with a fork, depending on the dish.

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BIO:

Dr. Donald A. Miller is author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, "Easy Exercise All Ages" http://easyhealthdiet.com/eeaa.htm, and numerous free articles on health http://easyhealthdiet.com/articles/.
Seven of ten deaths are caused by preventable diseases.

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