A Cooking Technique That Makes Red Meat More Nutritious

Nothing says summer like a burger fresh off the grill, char marks and all. But eating too much beef can have some pretty rough consequences on your health and the environment.

If only there were a way to eat less red meat without feeling like you’re eating less red meat.

Turns out there is, and it’s called The Blend. Here’s what you need to know about making the switch.

Red Meat And Your Health

Red meat ― an umbrella term for any meat that looks red when raw (yes, that means bacon and lamb, too) ― gets its color from its high concentration of a protein called myoglobin.

It has plenty of nutrients, but it’s also high in calories and fat, which the American Heart Association says puts you at higher risk for heart disease. Frequent consumption has also been linked to cancer, obesity and an increased risk of premature death.

Eating more plants is the ultimate way to help prevent these diet-related illnesses, said Sydney Greene, a registered dietitian at Middleberg Nutrition in New York City. She recommends sticking to a palm-sized portion of red meat every other week and choosing grass-fed to ensure optimal levels of essential nutrients like iron and omega-3 fatty acids.

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