Healthy Dinners Begin With Healthy Beef

With more than two-thirds of Americans classified as overweight or obese, consumers are looking for new ways to lead a healthy lifestyle, while still eating the foods they love. The latest United States Department of Agriculture (USDA) Nutrient Database shows that 19 cuts of beef meet government guidelines for lean beef 1, including many of America's favorites like tenderloin, T-bone steak and 95 percent lean ground beef. And, 12 of these lean beef cuts have, on average, only one more gram or less of saturated fat than a skinless chicken breast, per 3-ounce serving.

Low Fat Meat Cuts Reflect Current Demand for Healthy Beef

"This new data illustrates how beef is changing – it's simply not your father's steak anymore," said Mary K. Young, M.S., R.D., executive director, nutrition, National Cattlemen's Beef Association (NCBA). "In fact, many people are surprised to learn that some of their favorite beef cuts are lean."

In addition, the updated version of the USDA Nutrient Database indicates that many low fat meat cuts are 20 percent leaner than they were 14 years ago. And, according to new research, consumers are increasingly choosing low fat beef in the grocery aisle when shopping for healthy dinners. In fact, 68 percent of all muscle cuts sold at retail and 17 of the top 20 most popular whole muscle cuts meet government guidelines for low fat beef.

The 19 lean cuts, beginning with the leanest, include: eye round roast, top round steak, mock tender steak, bottom round roast, top sirloin steak, round tip roast, 95 percent lean ground beef, brisket (flat half), shank crosscuts, chuck shoulder roast, arm pot roast, shoulder steak, top loin (strip or New York) steak, flank steak, ribeye steak, rib steak, tri-tip roast, tenderloin steak, and T-bone steak.

"There are now so many lean options for people who enjoy the great taste of beef," said Richard Chamberlain, chef and proprietor, Chamberlain's Restaurants and board member, Texas American Heart Association. "Many of the most popular cuts in my restaurants, like top sirloin, tenderloin and top loin, are some of the leanest cuts available. Today, you don't have to sacrifice taste and enjoyment when trying to eat healthy."

These 19 beef cuts meet government guidelines for lean with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving. Beyond lean beef's favorable fat profile, beef is – and has always been – a nutrient-rich powerhouse. Just one 3-ounce serving of beef is an excellent source of five essential nutrients: protein, zinc, vitamin B12, selenium and phosphorous, and a good source of four essential nutrients: niacin, vitamin B6, iron and riboflavin.

In addition, beef's fat profile is generally misunderstood. Half the fatty acids in a 3-ounce serving of lean beef are monounsaturated fatty acids – the same heart-healthy kind found in olive oil that research shows may have cholesterol-lowering abilities. And, one third of the saturated fat in beef is a unique fatty acid called stearic acid, which has been found to have a neutral or cholesterol-lowering effect.

"Research shows lean beef can play the same role as skinless chicken or fish in a cholesterol-lowering diet," said Dayle Hayes, M.S., R.D., member of the Council for Women's Nutrition Solutions (CWNS). "In addition, beef provides essential nutrients that can have a positive effect on some of today's major health issues like weight management and bone health."

Don Seger manages news and information for Fairbury Steaks. For more information on premium beef, premium pork, quality seafood and other fine meats, visit http://www.fairburysteaks.com

Healthy Dinners Begin With Healthy Beef

With more than two-thirds of Americans classified as overweight or obese, consumers are looking for new ways to lead a healthy lifestyle, while still eating the foods they love. The latest United States Department of Agriculture (USDA) Nutrient Database shows that 19 cuts of beef meet government guidelines for lean beef 1, including many of America's favorites like tenderloin, T-bone steak and 95 percent lean ground beef. And, 12 of these lean beef cuts have, on average, only one more gram or less of saturated fat than a skinless chicken breast, per 3-ounce serving.

Low Fat Meat Cuts Reflect Current Demand for Healthy Beef

"This new data illustrates how beef is changing – it's simply not your father's steak anymore," said Mary K. Young, M.S., R.D., executive director, nutrition, National Cattlemen's Beef Association (NCBA). "In fact, many people are surprised to learn that some of their favorite beef cuts are lean."

In addition, the updated version of the USDA Nutrient Database indicates that many low fat meat cuts are 20 percent leaner than they were 14 years ago. And, according to new research, consumers are increasingly choosing low fat beef in the grocery aisle when shopping for healthy dinners. In fact, 68 percent of all muscle cuts sold at retail and 17 of the top 20 most popular whole muscle cuts meet government guidelines for low fat beef.

The 19 lean cuts, beginning with the leanest, include: eye round roast, top round steak, mock tender steak, bottom round roast, top sirloin steak, round tip roast, 95 percent lean ground beef, brisket (flat half), shank crosscuts, chuck shoulder roast, arm pot roast, shoulder steak, top loin (strip or New York) steak, flank steak, ribeye steak, rib steak, tri-tip roast, tenderloin steak, and T-bone steak.

"There are now so many lean options for people who enjoy the great taste of beef," said Richard Chamberlain, chef and proprietor, Chamberlain's Restaurants and board member, Texas American Heart Association. "Many of the most popular cuts in my restaurants, like top sirloin, tenderloin and top loin, are some of the leanest cuts available. Today, you don't have to sacrifice taste and enjoyment when trying to eat healthy."

These 19 beef cuts meet government guidelines for lean with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving. Beyond lean beef's favorable fat profile, beef is – and has always been – a nutrient-rich powerhouse. Just one 3-ounce serving of beef is an excellent source of five essential nutrients: protein, zinc, vitamin B12, selenium and phosphorous, and a good source of four essential nutrients: niacin, vitamin B6, iron and riboflavin.

In addition, beef's fat profile is generally misunderstood. Half the fatty acids in a 3-ounce serving of lean beef are monounsaturated fatty acids – the same heart-healthy kind found in olive oil that research shows may have cholesterol-lowering abilities. And, one third of the saturated fat in beef is a unique fatty acid called stearic acid, which has been found to have a neutral or cholesterol-lowering effect.

"Research shows lean beef can play the same role as skinless chicken or fish in a cholesterol-lowering diet," said Dayle Hayes, M.S., R.D., member of the Council for Women's Nutrition Solutions (CWNS). "In addition, beef provides essential nutrients that can have a positive effect on some of today's major health issues like weight management and bone health."

Don Seger manages news and information for Fairbury Steaks. For more information on premium beef, premium pork, quality seafood and other fine meats, visit http://www.fairburysteaks.com

Healthy Dinners Begin With Healthy Beef

With more than two-thirds of Americans classified as overweight or obese, consumers are looking for new ways to lead a healthy lifestyle, while still eating the foods they love. The latest United States Department of Agriculture (USDA) Nutrient Database shows that 19 cuts of beef meet government guidelines for lean beef 1, including many of America's favorites like tenderloin, T-bone steak and 95 percent lean ground beef. And, 12 of these lean beef cuts have, on average, only one more gram or less of saturated fat than a skinless chicken breast, per 3-ounce serving.

Low Fat Meat Cuts Reflect Current Demand for Healthy Beef

"This new data illustrates how beef is changing – it's simply not your father's steak anymore," said Mary K. Young, M.S., R.D., executive director, nutrition, National Cattlemen's Beef Association (NCBA). "In fact, many people are surprised to learn that some of their favorite beef cuts are lean."

In addition, the updated version of the USDA Nutrient Database indicates that many low fat meat cuts are 20 percent leaner than they were 14 years ago. And, according to new research, consumers are increasingly choosing low fat beef in the grocery aisle when shopping for healthy dinners. In fact, 68 percent of all muscle cuts sold at retail and 17 of the top 20 most popular whole muscle cuts meet government guidelines for low fat beef.

The 19 lean cuts, beginning with the leanest, include: eye round roast, top round steak, mock tender steak, bottom round roast, top sirloin steak, round tip roast, 95 percent lean ground beef, brisket (flat half), shank crosscuts, chuck shoulder roast, arm pot roast, shoulder steak, top loin (strip or New York) steak, flank steak, ribeye steak, rib steak, tri-tip roast, tenderloin steak, and T-bone steak.

"There are now so many lean options for people who enjoy the great taste of beef," said Richard Chamberlain, chef and proprietor, Chamberlain's Restaurants and board member, Texas American Heart Association. "Many of the most popular cuts in my restaurants, like top sirloin, tenderloin and top loin, are some of the leanest cuts available. Today, you don't have to sacrifice taste and enjoyment when trying to eat healthy."

These 19 beef cuts meet government guidelines for lean with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving. Beyond lean beef's favorable fat profile, beef is – and has always been – a nutrient-rich powerhouse. Just one 3-ounce serving of beef is an excellent source of five essential nutrients: protein, zinc, vitamin B12, selenium and phosphorous, and a good source of four essential nutrients: niacin, vitamin B6, iron and riboflavin.

In addition, beef's fat profile is generally misunderstood. Half the fatty acids in a 3-ounce serving of lean beef are monounsaturated fatty acids – the same heart-healthy kind found in olive oil that research shows may have cholesterol-lowering abilities. And, one third of the saturated fat in beef is a unique fatty acid called stearic acid, which has been found to have a neutral or cholesterol-lowering effect.

"Research shows lean beef can play the same role as skinless chicken or fish in a cholesterol-lowering diet," said Dayle Hayes, M.S., R.D., member of the Council for Women's Nutrition Solutions (CWNS). "In addition, beef provides essential nutrients that can have a positive effect on some of today's major health issues like weight management and bone health."

Don Seger manages news and information for Fairbury Steaks. For more information on premium beef, premium pork, quality seafood and other fine meats, visit http://www.fairburysteaks.com

Why Are Consumers Demanding More Organic Milk

The demand for organic milk has increased all over the world. No, this is not with reference to the increased demand for the product that occurred in 2000-2001. This is about the present - 2006.

So, why is the demand for organic milk increasing? The answer lies in the benefits of organic milk. Consumers are demanding more organic milk due to its enhanced health benefits.

Research conducted at the University of Aberdeen, and the Institute of Grassland and Environmental Research have shown that organic milk has more Omega 3 than non-organic milk. So consumers can now just replace their regular milk with organic milk and do away with those Omega 3 supplements or fish oil capsules.

Similarly, research conducted at the Danish Institute of Agricultural Sciences and the University of Newcastle has shown that organic milk is rich in Vitamin A and Vitamin E. Vitamin A is essential for a good eye-sight, and Vitamin E protects body cells from free radicals and delays ageing.

Organic milk also has more Conjugated Linoleic Acidl (CLA) than non-organic milk, as it has become mandatory to graze the organic cows on pastures unless weather forces the farmer to interfere. Now cows that graze on pastures have higher concentrations of CLAs in their milk than fodder-fed cows.

There was always a lack of evidence that organic food is better than conventional or non-organic food and all the benefits of organic food over non-organic food were strong beliefs of the producers and consumers in the wellness of organic food production methodologies.

However, the research findings on health benefits of organic milk have firmed the beliefs of consumers who are now demanding more organic milk. Health conscious people have also shifted to organic milk resulting in a shortage of the product.

However, the increased health benefits of organic milk are not the only reasons for this surge in demand. People are also questioning the factory mode production of organic dairy products. Many people now believe that livestock have good health when they are left in the open. Confined animals are more prone to diseases and hence the increased chances of BSE cases.

Consumers are also becoming conscious of animal rights and do not wish to be part of the extensive cruelty imparted to confined livestock. Since organic milk production involves certain aspects of animal welfare, these consumers have shifted to organic milk even if it costs more.

Kiran Patil is a chemical engineer and an expert on organic food and organic farming. Visit his website at www.organicfacts.net

Why Are Consumers Demanding More Organic Milk

The demand for organic milk has increased all over the world. No, this is not with reference to the increased demand for the product that occurred in 2000-2001. This is about the present - 2006.

So, why is the demand for organic milk increasing? The answer lies in the benefits of organic milk. Consumers are demanding more organic milk due to its enhanced health benefits.

Research conducted at the University of Aberdeen, and the Institute of Grassland and Environmental Research have shown that organic milk has more Omega 3 than non-organic milk. So consumers can now just replace their regular milk with organic milk and do away with those Omega 3 supplements or fish oil capsules.

Similarly, research conducted at the Danish Institute of Agricultural Sciences and the University of Newcastle has shown that organic milk is rich in Vitamin A and Vitamin E. Vitamin A is essential for a good eye-sight, and Vitamin E protects body cells from free radicals and delays ageing.

Organic milk also has more Conjugated Linoleic Acidl (CLA) than non-organic milk, as it has become mandatory to graze the organic cows on pastures unless weather forces the farmer to interfere. Now cows that graze on pastures have higher concentrations of CLAs in their milk than fodder-fed cows.

There was always a lack of evidence that organic food is better than conventional or non-organic food and all the benefits of organic food over non-organic food were strong beliefs of the producers and consumers in the wellness of organic food production methodologies.

However, the research findings on health benefits of organic milk have firmed the beliefs of consumers who are now demanding more organic milk. Health conscious people have also shifted to organic milk resulting in a shortage of the product.

However, the increased health benefits of organic milk are not the only reasons for this surge in demand. People are also questioning the factory mode production of organic dairy products. Many people now believe that livestock have good health when they are left in the open. Confined animals are more prone to diseases and hence the increased chances of BSE cases.

Consumers are also becoming conscious of animal rights and do not wish to be part of the extensive cruelty imparted to confined livestock. Since organic milk production involves certain aspects of animal welfare, these consumers have shifted to organic milk even if it costs more.

Kiran Patil is a chemical engineer and an expert on organic food and organic farming. Visit his website at www.organicfacts.net

Why Are Consumers Demanding More Organic Milk

The demand for organic milk has increased all over the world. No, this is not with reference to the increased demand for the product that occurred in 2000-2001. This is about the present - 2006.

So, why is the demand for organic milk increasing? The answer lies in the benefits of organic milk. Consumers are demanding more organic milk due to its enhanced health benefits.

Research conducted at the University of Aberdeen, and the Institute of Grassland and Environmental Research have shown that organic milk has more Omega 3 than non-organic milk. So consumers can now just replace their regular milk with organic milk and do away with those Omega 3 supplements or fish oil capsules.

Similarly, research conducted at the Danish Institute of Agricultural Sciences and the University of Newcastle has shown that organic milk is rich in Vitamin A and Vitamin E. Vitamin A is essential for a good eye-sight, and Vitamin E protects body cells from free radicals and delays ageing.

Organic milk also has more Conjugated Linoleic Acidl (CLA) than non-organic milk, as it has become mandatory to graze the organic cows on pastures unless weather forces the farmer to interfere. Now cows that graze on pastures have higher concentrations of CLAs in their milk than fodder-fed cows.

There was always a lack of evidence that organic food is better than conventional or non-organic food and all the benefits of organic food over non-organic food were strong beliefs of the producers and consumers in the wellness of organic food production methodologies.

However, the research findings on health benefits of organic milk have firmed the beliefs of consumers who are now demanding more organic milk. Health conscious people have also shifted to organic milk resulting in a shortage of the product.

However, the increased health benefits of organic milk are not the only reasons for this surge in demand. People are also questioning the factory mode production of organic dairy products. Many people now believe that livestock have good health when they are left in the open. Confined animals are more prone to diseases and hence the increased chances of BSE cases.

Consumers are also becoming conscious of animal rights and do not wish to be part of the extensive cruelty imparted to confined livestock. Since organic milk production involves certain aspects of animal welfare, these consumers have shifted to organic milk even if it costs more.

Kiran Patil is a chemical engineer and an expert on organic food and organic farming. Visit his website at www.organicfacts.net

Asbestos Exposure: Who Is At Risk?

Asbestos was one of the most common industrial materials put to use in the twentieth century. It has also proven to be one of the most lethal, as inhaling asbestos fibers can lead to a wide range of pulmonary problems such as asthma and asbestosis - and can also be the direct cause of mesothelioma.

What is mesothelioma? It is a lethal cancer that attacks the membranes around the lungs, the heart and the abdominal cavity. Mesothelioma cancer of the lungs is by far the most common form. Perhaps its most unusual characteristic is that mesothelioma diagnosis usually occurs decades after the initial exposure to asbestos.

It takes years for the asbestos fibers to work their way into those membranes; after an extended presence they begin to cause fluid accumulation and tumor development. However the first mesothelioma symptoms are such afflictions as a persistent cough or shortness of breath - symptoms that are often mistaken for evidence of more common lung problems, which delays the mesothelioma diagnosis even further.

Asbestos Exposure: Who Is At Risk?

Asbestos was one of the most common industrial materials put to use in the twentieth century. It has also proven to be one of the most lethal, as inhaling asbestos fibers can lead to a wide range of pulmonary problems such as asthma and asbestosis - and can also be the direct cause of mesothelioma.

What is mesothelioma? It is a lethal cancer that attacks the membranes around the lungs, the heart and the abdominal cavity. Mesothelioma cancer of the lungs is by far the most common form. Perhaps its most unusual characteristic is that mesothelioma diagnosis usually occurs decades after the initial exposure to asbestos.

It takes years for the asbestos fibers to work their way into those membranes; after an extended presence they begin to cause fluid accumulation and tumor development. However the first mesothelioma symptoms are such afflictions as a persistent cough or shortness of breath - symptoms that are often mistaken for evidence of more common lung problems, which delays the mesothelioma diagnosis even further.

Asbestos Exposure: Who Is At Risk?

Asbestos was one of the most common industrial materials put to use in the twentieth century. It has also proven to be one of the most lethal, as inhaling asbestos fibers can lead to a wide range of pulmonary problems such as asthma and asbestosis - and can also be the direct cause of mesothelioma.

What is mesothelioma? It is a lethal cancer that attacks the membranes around the lungs, the heart and the abdominal cavity. Mesothelioma cancer of the lungs is by far the most common form. Perhaps its most unusual characteristic is that mesothelioma diagnosis usually occurs decades after the initial exposure to asbestos.

It takes years for the asbestos fibers to work their way into those membranes; after an extended presence they begin to cause fluid accumulation and tumor development. However the first mesothelioma symptoms are such afflictions as a persistent cough or shortness of breath - symptoms that are often mistaken for evidence of more common lung problems, which delays the mesothelioma diagnosis even further.

Los Angeles Personal Injury Attorneys

Brain Injury
Over the course of a lifetime, the costs of a traumatic brain injury (TBI) can be tremendous. Depending of the severity of the injury, a person who has suffered a traumatic brain injury may be permanently unable to care for him or herself. Even in more moderate injury cases, a person who has suffered any brain damage may have difficulty remembering basic things and suffer from dizzy spells.

If you or someone you love has suffered a traumatic brain injury due to someone else's negligence, come to the law firm of Lederer & Nojima LLP in Los Angeles, California. Contact us today to schedule your free initial consultation.
Working with a Team of Experts to Protect You

When you come to our firm, we'll prepare your legal claims to address the difficulties you will face for the rest of your life. In traumatic brain injury cases we routinely work with experts, including life care planners, who can help to fully assess the lifetime costs of such a serious injury. We also rely upon many of the top professionals in Southern California to provide expert medical testimony for our personal injury cases.

Traumatic brain injuries can arise in a wide range of circumstances. A car accident might result in permanent brain damage. A construction accident may result in permanent brain injuries and spine injuries. The mechanics of the various injuries may differ but the effect is identialc: i.e. the loss of function and capacity due to brain damage.
Personal Attention and Convenient Representation for Personal Injury Claims

We provide personal attention for all of our personal injury cases. When you come to the law firm of Lederer & Nojima LLP, you will always deal directly with a personal injury attorney - not a paralegal or legal secretary. We will provide you with updates regarding your case throughout our legal representation of your claims.

We understand that it is often difficult for seriously injured people to travel. If you are homebound or in the hospital, we can come to visit you. We handle all of our personal injury cases on a contingency fee basis - you will pay no attorneys fees until we recover compensation for you.

Contact us today to schedule your free consultation. We often successfully represent people who have been turned down by other attorneys. Call us at 310-694-5907 to discuss your case.