Beyond meat: Americans preoccupied with protein

Posted on June 1, 2012 by bilrob

Beyond meat: Americans preoccupied with protein

Carbs? Calories? Fat? They are so very last decade. Dieters and would-be healthy eaters know the nutrient of the moment being tallied, sought and bought is protein.

Spurred by trainers, diet gurus and weight-loss plans, Americans are seeking more– and more unique — sources of protein, from almonds ground into milk and soy reshaped as pasta, to peas and whey turned into powders and shakes. And food producers are happy to oblige.

Powders and energy bars packed with 20, 30 or even more grams of protein per serving are selling briskly. Supermarket shelves once crowded with foods boasting of being high in fiber or low in fat now are jammed with claims of protein content. Yet this is happening even as Americans eat less meat, the go-to source of protein for generations.

“People are getting smarter about foods in general,” said Phil Lempert, a food marketing expert known as The Supermarket Guru. He sees higher meat prices driving people to other sources of protein, a movement that has becoming more pronounced this year.

“Longer term, I think you’re going to see people starting to look at more vegetables and different combinations to create proteins like rice and beans.”

Amanda Perry — an on-the-go mom with two jobs and a 1-year-old — is a good example. She counts on lots of protein to keep her feeling full and full of energy. But she needs it to be portable, so she often mixes protein powder with almond milk, maybe a banana and some peanut butter.

“It’s easily portable, which I think is awesome for busy people because you’re on the run,” said Perry, a 31-year-old personal trainer who owns a gym in Chelmsford, Mass., with her husband. “You can’t really take a chicken breast or a piece of steak with you if you’re going to be out for several hours.”

Red meat, a rich source of protein, is going through an especially bumpy run. Prices are up, and so are health concerns about beef and its saturated fat content. Americans are expected to consume about 15 percent less beef on a per capita basis this year compared to 2007, according to Steiner Company, an economic consultant to the food industry. Per capita consumption of all red meat and poultry is expected to be down by 10 percent over the same period.

But if forces are pushing people away from meat, health conscious Americans are simultaneously being lured to other sources of protein, such as nuts, beans, soy and seafood.

Protein has had popularity peaks before — think of the Atkins diet craze not so many years ago — though this time there are a chorus of voices touting the benefits of protein-heavy regimens like the Paleo Diet, which stresses the lean meats and wild plants eaten by our ancestors. And it’s being helped along by accumulating evidence that plant-based protein can lower cholesterol levels and have other beneficial effects.

A trip down the grocery aisle shows food makers are tuned in to this trend and happy to engage shoppers about it, from Yoplait Greek yogurts (“2X protein”) to Boca meatless lasagna (“21 g protein”) to Perdue chicken breast tenders (“excellent source of protein”).

Like your protein concentrated? Analysts say sales are up for high-protein bars.

“As Americans are becoming more health conscious and busier, protein bar sales are increasing because they are a convenient way to gain protein on the go,” said IBISWorld analyst Mary Nanfelt, adding that many protein bars are eaten after a workout to help the stressed-out muscles.

Also popular are the protein-rich powders, often made with whey, once associated mostly with weightlifters looking to bulk up. Perry said her protein powders — which are vegan because they sit in her stomach better — make her feel more energetic.

“I used to be afraid of it. And I have friends and clients who are sort of afraid of it. They think, `Oh, I’m going to gain too much weight, it’s too many calories.’ But what they don’t know — and this is common for a lot of women — is that they’re not getting enough calories, and they’re not getting enough protein.”

Actually, most Americans eat plenty of protein. The latest available federal survey of what Americans eat, which covers 2007-2008, shows both men and women commonly consuming more protein than needed, sometimes by a third or more.

Of course, the amount of protein needed varies by age, weight and activity level, though federal recommendations suggest 56 grams daily for a 154 pound man and 46 grams for a 126 pound woman. Those levels are not difficult to achieve if, say, you scramble eggs for breakfast, grab a couple of slices of pepperoni pizza for lunch and eat chicken and broccoli for dinner.

“There’s this whole idea that I think a lot of people are plagued by that you have to get so much protein. And the truth is most of us do get enough protein and you don’t have to have as much as you think,” said Marisa Moore, an Atlanta-based dietitian and spokeswoman for the Academy of Nutrition and Dietetics.

People worried about protein might do better focusing on a healthy, diverse diet rather than counting grams.

Margaret McDowell, a nutritionist with the National Institutes of Health’s Division of Nutrition Research Coordination, notes that lean meats and poultry, seafood and fat-free dairy products are all good ways to get protein.

“If you can consume your foods from a normal diet, that would be preferable because foods give a lot of other things beside protein and it’s probably more tasty and enjoyable to eat a lean piece of grilled chicken,” McDowell said. “I only eat protein bars if I’m desperate, if I’m running for a long time or need a quick snack.”

Proteins from meat, poultry, fish, eggs, and milk are “complete,” meaning they contain all the essential amino acids the body needs, while proteins in plants like beans and peas, grains, nuts, seeds, and soy are “incomplete” proteins because they lack in one or more of the essential amino acids. This is why a vegan diet takes a little bit more planning.

But McDowell said a vegan diet can provide adequate protein by including a variety of plant protein sources.

“I think most of us don’t need a supplement,” McDowell said.

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New meat labeling for nutrition-conscious shoppers

Posted on March 26, 2012 by bilrob

New meat labeling for nutrition-conscious shoppers

Although meat and poultry are common grocery store purchases, until recently, few of these products have been packaged with a nutrition facts label. This made it difficult for consumers trying to make healthy food choices. Not anymore — many forms of raw meat and poultry must now be packaged with the nutrition facts label or at least have the information available to consumers in brochure or poster form in close proximity to the product.

Why has it taken so long to have these labels appear? More than two decades ago, the Nutrition Labeling and Education Act of 1990 mandated that all packaged food regulated by the Food and Drug Administration had to have nutrition labels. Foods regulated by the USDA, which included fresh meat and poultry, seafood, and fresh produce, were exempt from this ruling.

In 2001, the USDA suggested labeling for raw meats and poultry, but it was voluntary. Unfortunately, few nutrition labels on these products resulted from this request. As a result, in December 2010, the USDA set into motion new mandatory labeling rules, which were originally slated to take effect January 2012. To give retailers more time to comply, the date was extended until March 1, 2012.

There are some exceptions to the ruling, however. The cuts of meat that require labeling are based on specific cuts of meat that were established almost 20 years ago. Products that do not fall into the traditional cuts are exempt.

Ground meats and poultry must have the nutrition information directly on the package — not in a brochure or on a poster. Small retailers who grind their own meat and do not make nutritional claims on the label are exempt from the mandatory nutrition label.

Consumers wanting to purchase leaner forms of meat and poultry will now be able to identify these healthier protein sources. Information such as protein, calories from fat, total fat, saturated fat, cholesterol, sodium, iron, total carbohydrates and calories will appear on the label, just as it does with other foods in the grocery store. Fiber, sugar, vitamins A and C, and calcium content do not have to be noted, since there are insignificant amounts in these products.

Similar to other food labels, consumers will have to be aware of the portion size listed on the package and adjust the nutrition information according to the portion they consume. Many consumers may find that they are eating well above these portions.

For whole cuts of meat, the nutrition label is based on a 3 ounce cooked portion. For ground meat or poultry, however, the portion noted on the label is for 4 ounces of raw. This generally cooks down to about 3 ounces.

Another variable that determines the actual nutritional content of the food is the method of preparation. The USDA label data is based on averages of several possible cooking methods. By using healthier methods you might be able to improve the numbers noted on the label.

The USDA label also calculates an average for the grade of the meat. Some grades will have more fat than others. In some cases, you may be able to trim fat off the cut of meat, meaning it will have less fat than what is noted on the label.

In the past, some ground meats have advertised “% lean” or “% fat” on the label. The new labels will have to note both the lean and fat percent by weight, not as a percent of calories. This along with the actual number of grams of fat seen on the label, will help consumers make wiser food purchases.

As you will see from the labels, there are some cuts that tend to be leaner options. When it comes to beef, this includes cuts such as eye round steak and roasts, sirloin steak, and 90 percent lean ground beef. Pork tenderloin or trimmed boneless chops tend to be lower in fat. Skinless turkey or chicken breast, or lean ground forms of these are other good choices.

Another way to cut down on calories and fat/cholesterol intake is to modify your portion sizes. Look at the new labels for an idea of what might be a reasonable serving size. In many cases, making a meal that is a mixture of several food groups can help with reducing portion sizes of the protein item. An example might be a stir fry or soup. The meat or poultry still adds flavor, but is not the major ingredient. This also encourages a higher intake of vegetables and the nutrients they contain.

Realizing the amount of fat, saturated fat, and cholesterol that are in some meat products may also encourage consumers to eat fish some days instead of meat. The current goal from the Dietary Guidelines for Americans recommends fish at least twice a week.

Other lean and healthy proteins are the wide variety of beans that can be added to a number of entrees. Including some meatless meals each week can also save money on your grocery bill.

So in addition to all the other food labels in the grocery store, you now have even more information in the meat case to guide you toward healthier food purchases.

Pam Stuppy, MS, RD, CSSD, LD, is a registered, licensed dietitian with nutrition counseling offices in York, Maine, and Portsmouth. She is also the nutritionist for Phillips Exeter Academy. Visit www.pamstuppynutrition.com for more nutrition information, some healthy cooking tips, and recipe ideas.

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Vegetarianism is more about animal cruelty in the meat industry

Posted on March 22, 2012 by bilrob

Vegetarianism is more about animal cruelty in the meat industry

When people consider the reasons to become a vegetarian, they might first think of animal cruelty, food safety or health. But what about the human cruelty that exists in the meat packing industry?

Though labor issues taint a wide range of industries, I believe that none present such a simple opportunity for people to make a difference. This opportunity is to simply stop eating meat that comes from the shady processing plants in which human laborers are treated as less than human. I have made this sacrifice, and I can assure you it’s well worth it — it’s probably not even as painful as you think.

In 1906, Upton Sinclair published “The Jungle” and exposed the ills of the meatpacking industry to a shocked and concerned audience. Soon the Meat Inspection Act was passed, and by the 1930s, trade unions were forming in the industry. This resulted in better wages and improved working conditions.

“Improved” is a relative term, of course, but the difficulty of the job was adequately represented by its wage, which was higher than all other manufacturing wages and peaked at $20 per hour (adjusted for inflation) in the ’60s and ’70s ["Meatpacking in America: Still a Jungle Out There?" PBS, Dec. 15, 2006].

In the 1980s, though, things began to change. Plants moved to rural areas, productivity went up, skilled labor lost its value and efforts by employees to unionize were thwarted — some employers threatened termination of those who joined unions, which remains a trend today.

Consolidation created big business, which provided big profits. Attention to details, like the attitudes and health of workers, was lost in favor of this new efficiency. And little has changed there, either.

According to the Bureau of Labor Statistics, the average wage of a meatpacking plant worker in the past five years has hovered around $11.50 per hour and is 30 percent less than the average manufacturing wage — a giant leap back from the high wages in the ’60s and ’70s.

And part of what keeps these wages so low is a willing workforce. Meat processing plants have discovered a source of laborers south of the U.S. border — ones who will work for a low wage, in grueling conditions and without forming unions. just south of the U.S. border. With few other options available for work in the rural areas to which immigrants relocate, companies can take advantage of these low-skill workers and use them up as if they were simply a natural resource.

One of the more hideous examples of social injustice in meatpacking involves a plant in Minneapolis that advertised high-paying factory jobs to Mexicans, promising housing and transportation. When the workers arrived in Minneapolis, they were dropped off at the local homeless shelter ["Fast Food Nation: The Dark Side of the All-American Meal," Eric Schlosser]. I think the absurdity and social recklessness of this practice goes without explanation.

Working in the plants is backbreaking and dangerous. Workers hold large, sharp knives in close proximity and are expected to keep up with an alarmingly fast conveyor belt while maintaining precision and receiving taunts from supervisors to work faster. Repetitive motion in long shifts often results in trauma to different parts of the body.

Injuries and accidents (at a rate of 25 percent) occur far too often and are vastly underreported. Employers often threaten workers with losing their jobs if they report the injury. In addition, if shifts are missed because of hospitalization or bed rest, the worker may no longer have a job waiting for them when they are well again ["Blood, Sweat, and Fear: Workers' Rights in U.S. Meat and Poultry Plants," Human Rights Watch, Jan. 25, 2005].

Our own desires and senses of entitlement to eat meat at every meal drove production up so high as to cause workers to go from processing hundreds to tens of thousands of animals per day. If human rights organizations and unions work hard to improve conditions and are accompanied by a decrease in demand of the meat processed at these plants, then we could start to see change. If demand decreases, then production speed will likely decrease and workers will likely have safer environments.

Research the meat you buy. Learn where it comes from and who processes it. You might discover that many meat processors are secretive about their practices, which is a red flag.

Instead, try a local butcher or meatpacker. You might be surprised by the increased options and better taste and quality.

If you’re like me and can’t afford to support the pricier brands that treat workers well, just pass on meat altogether. Show some love for your fellow man in a simple ritual we practice three times daily.

Try to leave meat off your plate, even for a week — you may find it easier than you thought.

— Brennan Clary is a junior from Phoenix, Ariz. majoring in social work and psychology

Vegetarian, Raw and Vegan with Bill & Sheila
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CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

Posted on August 25, 2011 by bilrob

CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

During the period between the birth and maturity of animals, their flesh undergoes very considerable changes. For instance, when the animal is young, the fluids which the tissues of the muscles contain, possess a large proportion of what is called albumen . This albumen, which is also the chief component of the white of eggs, possesses the peculiarity of coagulating or hardening at a certain temperature, like the white of a boiled egg, into a soft, white fluid, no longer soluble, or capable of being dissolved in water. As animals grow older, this peculiar animal matter gradually decreases, in proportion to the other constituents of the juice of the flesh. Thus, the reason why veal, lamb are white, and without gravy when cooked, is, that the large quantity of albumen they contain hardens, or becomes coagulated. On the other hand, the reason why beef and mutton are brown, and have gravy, is, that the proportion of albumen they contain, is small, in comparison with their greater quantity of fluid which is soluble, and not coagulable.

The quality of the flesh of an animal is considerably influenced by the nature of the food on which it has been fed ; for the food supplies the material which produces the flesh. If the food be not suitable and good, the meat cannot be good either. To the experienced in this matter, it is well known that the flesh of animals fed on farinaceous produce, such as corn, pulse, &c., is firm, well-flavoured, and also economical in the cooking; that the flesh of those fed on succulent and pulpy substances, such as roots, possesses these qualities in a somewhat less degree; whilst the flesh of those whose food contains fixed oil, as linseed, is greasy, high coloured, and gross in the fat, and if the food has been used in large quantities, possessed of a rank flavour.

It is indispensable to the good quality of meat, that the animal should be perfectly healthy at the time of its slaughter. However slight the disease in an animal may be, inferiority in the quality of its flesh, as food, is certain to be produced. In most cases, indeed, as the flesh of diseased animals has a tendency to very rapid putrefaction, it becomes not only unwholesome, but absolutely poisonous, on account of the absorption of the virus of the unsound meat into the systems of those who partake of it. The external indications of good and bad meat will be described under its own particular head, but we may here premise that the layer of all wholesome meat, when freshly killed, adheres firmly to the bone.

Another circumstance greatly affecting the quality of meat, is the animal’s treatment before it is slaughtered. This influences its value and wholesomeness in no inconsiderable degree. It will be easy to understand this, when we reflect on those leading principles by which the life of an animal is supported and maintained. These are, the digestion of its food, and the assimilation of that food into its substance. Nature, in effecting this process, first reduces the food in the stomach to a state of pulp, under the name of chyme, which passes into the intestines, and is there divided into two principles, each distinct from the other. One, a milk-white fluid, the nutritive portion, is absorbed by innumerable vessels which open upon the mucous membrane, or inner coat of the intestines. These vessels, or absorbents, discharge the fluid into a common duct, or road, along which it is conveyed to the large veins in the neighbourhood of the heart. Here it is mixed with the venous blood (which is black and impure) returning from every part of the body, and then it supplies the waste which is occasioned in the circulating stream by the arterial (or pure) blood having furnished matter for the substance of the animal.

The blood of the animal having completed its course through all parts, and having had its waste recruited by the digested food, is now received into the heart, and by the action of that organ it is urged through the lungs, there to receive its purification from the air which the animal inhales. Again returning to the heart, it is forced through the arteries, and thence distributed, by innumerable ramifications, called capillaries, bestowing to every part of the animal, life and nutriment. The other principle the innutritive portion passes from the intestines, and is thus got rid of. It will now be readily understood how flesh is affected for bad, if an animal is slaughtered when the circulation of its blood has been increased by over-driving, ill-usage, or other causes of excitement, to such a degree of rapidity as to be too great for the capillaries to perform their functions, and causing the blood to be congealed in its minuter vessels. Where this has been the case, the meat will be dark-coloured, and become rapidly putrid; so that self-interest and humanity alike dictate kind and gentle treatment of all animals destined to serve as food for man.

Circumstances impacting the quality of meat

Posted on June 29, 2011 by bilrob

Circumstances impacting the quality of meat

Thus, the reason why veal, lamb are white, and without gravy when cooked, is, that the large quantity of albumen they contain hardens, or becomes coagulated. On the other hand, the reason why beef and mutton are brown, and have gravy , is, that the proportion of albumen they contain, is small, in comparison with their greater quantity of fluid which is soluble, and not coagulable.

The quality of the flesh of an animal is considerably influenced by the nature of the food on which it has been fed ; for the food supplies the material which produces the flesh. If the food be not suitable and good, the meat cannot be good either. To the experienced in this matter, it is well known that the flesh of animals fed on farinaceous produce, such as corn, pulse, &c., is firm, well-flavoured, and also economical in the cooking; that the flesh of those fed on succulent and pulpy substances, such as roots, possesses these qualities in a somewhat less degree; whilst the flesh of those whose food contains fixed oil, as linseed, is greasy, high coloured, and gross in the fat, and if the food has been used in large quantities, possessed of a rank flavour.

It is indispensable to the good quality of meat, that the animal should be perfectly healthy at the time of its slaughter. However slight the disease in an animal may be, inferiority in the quality of its flesh, as food, is certain to be produced. In most cases, indeed, as the flesh of diseased animals has a tendency to very rapid putrefaction, it becomes not only unwholesome, but absolutely poisonous, on account of the absorption of the virus of the unsound meat into the systems of those who partake of it. The external indications of good and bad meat will be described under its own particular head, but we may here premise that the layer of all wholesome meat, when freshly killed, adheres firmly to the bone.

One, a milk-white fluid, the nutritive portion, is absorbed by innumerable vessels which open upon the mucous membrane, or inner coat of the intestines. These vessels, or absorbents, discharge the fluid into a common duct, or road, along which it is conveyed to the large veins in the neighbourhood of the heart. Here it is mixed with the venous blood (which is black and impure) returning from every part of the body, and then it supplies the waste which is occasioned in the circulating stream by the arterial (or pure) blood having furnished matter for the substance of the animal.

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Beyond meat: Americans preoccupied with protein

Beyond meat: Americans preoccupied with protein

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New meat labeling for nutrition-conscious shoppers

New meat labeling for nutrition-conscious shoppers

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Vegetarianism is more about animal cruelty in the meat industry

Vegetarianism is more about animal cruelty in the meat industry

Return from meat to Home Page

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CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

CIRCUMSTANCES IMPACTING THE QUALITY OF MEAT.

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Circumstances impacting the quality of meat

Circumstances impacting the quality of meat

Food & Cooking – Meat,with Bill & Sheila

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