Beef jerky is healthy without the sugar. That’s the problem with most beef jerky on the market today. You have to be careful and really read the label. A lot of jerky uses a lot of sugar. That’s part of the reason why it tastes so good. It’s not that low sugar jerky is bad. It’s different and not as addicting as the ones with sugar.
The health.com article is mostly concerned with salt. I believe it’s been proven that salt is not a big deal and is largely not responsible for high blood pressure. To me it’s the jerky with high carbs you have to watch out for.
The nutrition facts for beef jerky can vary by brand, but according to the US Department of Agriculture (USDA) database, a 1-ounce portion provides 116 calories, 9 grams of protein, 7 grams of fat, and 3 grams of carbohydrate. It also has 15% of the daily value for immune-supporting zinc; 11% for phosphorus, a mineral needed to produce energy and repair cells; and 8% for iron, which helps transport oxygen in the body. These key minerals, as well as the fact that it’s a handy, non-perishable source of protein, are some of the benefits of beef jerky.
Beef jerky is generally quite high in sodium. A 1-ounce portion can pack nearly 20% of the daily advised sodium limit for adults. According to the American Heart Association, nine out of 10 Americans consume too much sodium, which may increase water retention, potentially leading to puffiness, bloating, and weight gain. The organization also states that, over time, excess sodium may up the risk of various health conditions, including enlarged heart, high blood pressure, osteoporosis, and kidney stones.
I ran across this video from the World Economic Forum regarding meat. The article is about climate change and that is a separate argument from the fake meat they are pushing.
The fake meat will be made using plant material. They never give the nutritional information but it seems to me it would be full of carbohydrates which is the opposite of what people want to eat on a ketogenic diet.
I just don’t see how something so ultra-processed and synthetic can be good for anyone.
In a medium dutch oven toss beef with 2 tsp salt & 2 tsp pepper. Add 1/2 of the carrots, all the anchovies, garlic, and onion. Toss, cover and place in the oven for 1 hour.
Remove pot from oven and stir in 1/2 cup of olives. Return to the oven and cook uncovered until tender. About 30 minutes.
Make 1 tbsp of orange zest from the orange and set aside. Using a vegetable peeler take 4 to 5 strips of orange peel and set aside.
Transfer meat to a bowl. Pour juices into a bowl through a fine mesh strainer. Add up beef broth to make a total of 1 1/2 cups of liquid.
Pour juices back into the dutch oven and bring to a boil scraping up all the brown bits in the pot. Reduce heat to medium and simmer until liquid is reduced by 1/4. About 5 minutes.
Add remaining carrots and the peppers. Simmer until vegetables are tender. 10 to 15 minutes. Add orange peels & beef. Cook for 5 minutes until sauce thickens a little and sticks to the beef. Add remaining olives, orange zest, vinegar, 1/2 parsley. Stir and add salt and pepper to taste.
In a large skillet
brown the steak in 2 tbsp of olive oil and set aside
In the same skillet,
over medium high heat add 2 tbsp olive oil and eggplant, 1 tsp salt, and cook
until eggplant is slightly softened. Reduce heat to medium and add the can of
tomatoes and all juices, garlic, oregano, and cinnamon. Cook until slightly thickened,
about 5 minutes. Add the steak and any juices back to the skillet and 1/4 cup
of mint. Stir briefly and set aside.
Arrange steak on a
platter and spoon ragu over the top. Or serve in a small bowl. Finish by
sprinkling crumbled feta cheese and remaining fresh mint.
Nina Teicholz wrote an op-ed in the LA Times today that talks about the new analysis of scientific studies surrounding red meat and how there is no conclusive evidence, one way or the other, as to red meat’s benefit or harm. It’s important reading because it highlights what is prevalent in all science lately. The attempt to shout down the voices of those that don’t agree with the current “consensus”.
The answer is that many of the nation’s official nutrition recommendations — including the idea that red meat is a killer — have been based on a type of weak science that experts have unfortunately become accustomed to relying upon. Now that iffy science is being questioned. At stake are deeply entrenched ideas about healthy eating and trustworthy nutrition guidelines, and with many scientists invested professionally, and even financially, in the status quo, the fight over the science won’t be pretty.