Wednesday, September 21, 2011

Beef and Red Wine

Two of my favorite things and a match made in Heaven.What more can I say other than suggest both have benefits for health and wellbeing despite what you might have been told.The noble beast and the noble grape.



I could tell you the health benefits of red wine but I won't because I'll let Healthdiaries.com explain it to you.Lets just say resveratrol and other antioxidants in red wine helps everything from aging to cholesterol. I'll grant you that wine is, by definition, a neolithic food but it's an old neolithic food.Some estimates has wine being produced as early as eight thousand years ago in parts of the Mddle East. That said I am still waiting on the discovery of a paleolithic wine press (wink).

http://www.healthdiaries.com/eatthis/10-health-benefits-of-red-wine.html

Beef and lamb. If those two words don't immediately get your mouth watering then surf on over to the vegetarian websites cause this is gonna get ugly. I could tell you that red meat is not the nutritional Satan it has been accused of being but I won't. Even mainstream fitness mags fueled on carbs and low fat strategies are reimbracing traditional foods so I'll let them tell you.....

http://www.menshealth.com/mhlists/saturated_fat/Beef.php




I will admit that there are numerous studies and clinical trials that have connected red meat consumption with cancer, strokes and heart disease. In fact I will agree with them in principle because the "red meat" they use to base the trials upon include processed meats, the stuff loaded with fillers, nitrates and preservatives.Or worse they consider hamburgers (including the bread and condiments) as red meat. Eat that on a regular basis and you will be in a world of hurt. I could tell you that but I won't....Jamie (aka The Paleo Guy) can address the issues.....

http://thatpaleoguy.blogspot.com/2010/12/same-shit-different-day-red-meat-and.html

http://thatpaleoguy.blogspot.com/2010/12/medscapes-red-meat-paradox.html

http://thatpaleoguy.blogspot.com/2010/12/red-meat-paradox-part-ii.html



I could also tell you that there are trials and studies that offer different opinions on the consumption of red meats but I will not. I will let Dr. Eades do that in his debunking of the often one sided media coverage of the issues......

http://www.proteinpower.com/drmike/fast-food/meat-and-mortality/



If I was so inclined I could also suggest that many epidemiological studies need to be taken with a grain of salt due to the inherent limitations of those studies but Dr. John says it far better than I.....

http://www.drbriffa.com/2010/09/29/why-we-cant-rely-on-epidemiological-evidence/

What I will tell you is that a top sirloin rubbed with sea salt and crushed peppercorns, seared on both sides then simmered till medium rare, a side of carrots, a couple radishes and an onion saute'd in pan juices is wonderful. Washed down with a glass of the nobel grape it becomes the perfect meal.

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