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I assume you have quit beer.
A few here can rest easy:
"Nitrosamines from condoms are not expected to be of toxicological significance. [2]"
"These processes lead to significant levels of nitrosamines in many foodstuffs, especially beer, fish, and fish byproducts, and also in meat and cheese products preserved with nitrite pickling salt. "
A Cut Above: Your Ultimate Guide to Steak
A juicy steak hot off the grill is a staple of summer and the perfect low-carb meal. If you're following Atkins, you can enjoy red meat in every Phase. Read on for more about red meat's health benefits, how to pick and grill the perfect steak, plus some of our favorite grilling recipes.
Red meat is rich in vitamins B12, B3 and B6, plus selenium, protein and monounsaturated fat. Grass-fed beef, although pricier, has more omega-3 polyunsaturated fats than grain-fed beef. It's true that red meat has gotten a bad rap in the past due to its supposed link to an increase in heart disease, stroke and diabetes, but scientists have found that processed meat—not red meat—is associated with heart disease and diabetes. Why is that? Processed meats (such as lunch meats and hot dogs) often contain preservatives like nitrates and nitrites, major sources of nitrosamines that may contribute to insulin resistance and Type-2 diabetes.
It was also thought that the saturated fats in red meat increase your levels of LDL (bad) cholesterol, which leads to cardiovascular disease, among other illnesses. While it's true that saturated fats may increase LDL cholesterol, when your entire diet is taken into consideration, there is no link between saturated fat and cardiovascular disease. And when you consume saturated fat on a low-carb diet like Atkins, where your body is burning primarily fat for fuel, published research has shown that the level of saturated fat in the blood does not increase.
Making the Grade
Now that you're ready to get grilling, here's how to pick the right cut of red meat. First, look for marbling, which are visible grains of fat that run through the steak and add moisture and flavor. In terms of tenderness, the more fat the cut has, the location of the cut (loin and rib are the most tender because they are the least-used muscles) and the age of the beef all come into consideration.
Look for a steak that is 1½-inches to 2-inches thick. Thin steaks tend to overcook. You want a steak that's thick enough to have a nice sear on the outside while being tender and juicy on the inside.
The United States Department of Agriculture (USDA) divides beef into three grades:
Prime—This only includes 2% of all meat, and is naturally the most expensive. It is usually sold to restaurants, specialty butchers and high-end grocery stores, and it is harder to find. It has the most marbling and is great for grilling, as well as roasting or broiling.
• Choice—This is probably your best overall choice for price, tenderness and marbling.
• Select—This is still a high-quality cut of red meat, but it is very lean (which means less marbling). It is tender, but has less flavor and juiciness than Prime or Choice.Grass-fed beef typically has less marbling and is leaner than grain-fed beef.
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