Pushing beef aside leads to better health
To the Editor:
Some Americans have pushed beef aside after the latest case of mad cow disease -- one of the most frightening diseases of our generation.
As a dietitian, I know that leaving beef off our plates can also help reduce our risk of a range of equally as frightening chronic diseases caused by high-fat diets.
In the leanest cuts of beef, about 30 percent of the calories come from fat.
And four ounces of beef contains about 100 milligrams of cholesterol.
From steak to ground beef to rump roast, it all leads to heart attacks, strokes, obesity and other serious health problems.
And switching to chicken or fish isn't enough -- these foods are also packed with fat and devoid of fiber.
But by switching to a plant-based diet rich in fruits, vegetables, whole grains, and beans, we can eliminate the risk of mad cow disease.
We can also begin to reverse America's growing trends of diabetes, heart disease and other diet-related illnesses.
Susan Levin, M.S., R.D.,
Director of Nutrition Education,
Physicians Committee for Responsible Medicine,