One of the most frustrating things about science is that, as information is gathered and then disseminated, sometimes the data then proves contradictory to a prior statement. To a scientist, this is a normal occurrence and is all in the pursuit to contribute to the “What we know” category.
However, when this becomes a matter impacting upon daily life, like what CAN we eat, what do we consumers do with this contradictory evidence?
I’m a meat-eater. I cook a lot of ground turkey, chicken and fish, but I enjoy so many different kinds of meat. Steak? Nom nom. Lamb? Bring it. Ham and bacon? Must be brunch time! And hot dogs? YES, a Hebrew National, reduced-fat, all-beef, slathered with Harris Teeter brand chicken chili and shredded cheddar...oh YEAH.
Our scientific history, when it comes to healthy eating, is peppered with over-rulings, from fats to sugar substitutes to carbs to sugars. But instead of completely demonizing the current food “enemy,” what if we try to moderate, and control/reduce our portions? I am not sure I can completely give up animal proteins, but, I can at least try to reduce my intake!
I cook 5-6 nights a week. Depicted are the most common meals I tend to prepare, and the thoughts I’ve come up with thus far on my modified strategy. I know alot of the portion sizes are because I have been doing this a LONG time, and so for example, I portion out a 12-16 oz bag of frozen veggies to ensure that I have enough for two meals for 2 people. Likewise, a 16-oz bag of fresh spinach is 4 servings. With meat, like salmon, I buy a big slab that I immediately cut into 5-ish oz portions, wrap up and freeze. I have a food scale, which is probably the most valuable kitchen tool I own.
SO, when this IARC announcement came out, I decided that there were some things I had wanted to get back to, that I had been too lazy to do before. For one, I have always LOVED tofu. I grew up in a household where we always had 3-4 kinds of tofu in our fridge: the plain kind, the “fried” kind, the fermented kind, and the stinky kind. I have wanted to cook more with it, but the prices in regular grocery stores makes it hard for me to buy when I know I could buy 4X the amount at a Chinese grocery store, but which is a good 45’ drive for me. So, this is a great reason to simply swallow the cost and perhaps treat it like a veggie.
I would love suggestions and to hear how you might be trying to reduce your animal protein intake!
However, when this becomes a matter impacting upon daily life, like what CAN we eat, what do we consumers do with this contradictory evidence?
I’m a meat-eater. I cook a lot of ground turkey, chicken and fish, but I enjoy so many different kinds of meat. Steak? Nom nom. Lamb? Bring it. Ham and bacon? Must be brunch time! And hot dogs? YES, a Hebrew National, reduced-fat, all-beef, slathered with Harris Teeter brand chicken chili and shredded cheddar...oh YEAH.
Our scientific history, when it comes to healthy eating, is peppered with over-rulings, from fats to sugar substitutes to carbs to sugars. But instead of completely demonizing the current food “enemy,” what if we try to moderate, and control/reduce our portions? I am not sure I can completely give up animal proteins, but, I can at least try to reduce my intake!
I cook 5-6 nights a week. Depicted are the most common meals I tend to prepare, and the thoughts I’ve come up with thus far on my modified strategy. I know alot of the portion sizes are because I have been doing this a LONG time, and so for example, I portion out a 12-16 oz bag of frozen veggies to ensure that I have enough for two meals for 2 people. Likewise, a 16-oz bag of fresh spinach is 4 servings. With meat, like salmon, I buy a big slab that I immediately cut into 5-ish oz portions, wrap up and freeze. I have a food scale, which is probably the most valuable kitchen tool I own.
SO, when this IARC announcement came out, I decided that there were some things I had wanted to get back to, that I had been too lazy to do before. For one, I have always LOVED tofu. I grew up in a household where we always had 3-4 kinds of tofu in our fridge: the plain kind, the “fried” kind, the fermented kind, and the stinky kind. I have wanted to cook more with it, but the prices in regular grocery stores makes it hard for me to buy when I know I could buy 4X the amount at a Chinese grocery store, but which is a good 45’ drive for me. So, this is a great reason to simply swallow the cost and perhaps treat it like a veggie.
I would love suggestions and to hear how you might be trying to reduce your animal protein intake!
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