Do you have to abstain from juicy steaks and seared lamb chops to lower your risk of colon cancer? Maybe not. Enjoying antioxidant-rich side dishes when you eat red meat could do the trick.
Recent research shows that antioxidants have the potential to neutralize the health-harming effects of both the iron and the oxidized fat. In fact, a 2005 study showed that eating spinach along with red meat eliminated all irritation of the colon that can set the stage for cancer.
Along with enriching your plate with antioxidants, there are three additional things you can do:
1. Choose ONLY Grass-Fed: Grass-fed beef is 300-400 percent higher in conjugated linolenic acid (CLA) - a natural fat that promotes weight loss and reduces the risk of cancer.
2. Drink a Glass of Pinot: Drinking wine with your steak neutralizes the harmful cancer-causing agents formed when red meat is being digested.
3. Cook Slow & Low, & Marinate Well: Some of the most potent cancer-causing agents are heterocyclic amines (HCAs). You can avoid their ill effects by marinating your meat with antioxidant-rich spices and herbs and then slow-cooking it.
Most important, enjoy your healthy, grass-fed beef, buffalo, or lamb in moderation. That means about 3 ounces (a piece about the size of a deck of cards) a few times a week.
[Note: One of the best ways to stay in peak condition is to eat good foods. Nutrition expert Kelley Herring has collected dozens of her healthiest and most delicious recipes in her e-book Guilt Free Desserts. Pick up your copy today.
For more advice on which foods you should - and shouldn't - be eating to stay in top health, sign up for ETR's free natural health newsletter.]
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