Me Want Meat


For years, one of the foods labeled bad for us was red meat. The fat in red meat was supposed to be bad for us in oh so many ways.

However, there is a growing body of evidence that this is not true.

Actually, it was never true in the first place, but those who thought so pushed their agenda onto the public and the government followed suit.

First, the “research” on fats has never been settled research as I pointed out in a three part series on fats, including the post telling you how Ancel Keyes fudged the research on fats he did.

A few months ago I gave you a pretty good summery of the fat controversy.

Since then I have found other articles citing additional research that shows that scientists never ever came to any consensus on the fat is bad for you question in the first place. Chief among those is Gary Taubes’s, article The Soft Science of Dietary Fat which gives a very complete history of the research, the lack of scientific consensus, and how fat became the boogey man in American policy and thought.

The Research Data on Fat is Ambiguous

In the excellent book, The Gospel of Food, Barry Glassner devotes an entire chapter to fat and cites 57 different sources and/or research studies. He discusses in some details the theories of obesity. After interviewing representatives on both sides of the debate and after reading research, he comes to the conclusion that the data on fat and weight loss are “fragmentary,” and “often ambiguous.”

More Recent Research

Now comes this research study from Deakin University in Australia.  Associate Professor Felice Jacka looked at the relationship between women’s mental health and eating red meat.

Professor Jacka said:

We had originally thought that red meat might not be good for mental health, as studies from other countries had found red meat consumption to be associated with physical health risks, but it turns out that it actually may be quite important,”

When we looked at women consuming less than the recommended amount of red meat in our study, we found that they were twice as likely to have a diagnosed depressive or anxiety disorder as those consuming the recommended amount.

Even when we took into account the overall healthiness of the women’s diets, as well as other factors such as their socioeconomic status, physical activity levels, smoking, weight and age, the relationship between low red meat intake and mental health remained.

Interestingly enough, there was no relationship found between mental health and other forms of proteins such as chicken, pork, and plant based proteins.

Eating more than the recommended amount of red meat, “roughly 3-4 small, palm-sized serves a week,” was not found to be good either.

So ladies and gents………don’t feel guilty about eating your red meat any longer. 

You’ll feel better.

Featured Recipe       
Bell Pepper and Mushroom Sauté over Rice

So after telling you red meat is perfect healthy for you of course it makes perfect sense that the featured recipe I share today is a meatless dish.

I had intended to write about Daffodils today. However, when I read this article on red meat last Friday, I knew I had to share it with you post haste.

Too bad beef is just so darned expensive these days. Gosh Darn. Now that we know red meat in moderation is good for us we can’t afford it!!!

I love red and yellow bell peppers. They are just SO sweet. This is a beautiful dish with all of these bright colors. I do not over cook the peppers so that they maintain their color and some crispness.

Although this is a meatless meal, it is not vegetarian since I use chicken broth. But if you are a vegan, just use wine in place of the chicken broth.

You can serve it as a side dish to any entrée or, if served over rice as I do here, it can be an entrée on its own.

This is what you will need for 4 people:

Rice for 4 people

2 tablespoons olive oil

1 small sweet onion

3 green onions

2 garlic cloves

2 bell peppers*

1 cup mushrooms of your choice

3 tablespoons chicken broth

1 tablespoon soy sauce

1 teaspoon toasted sesame oil

*NOTE: You really only need 2 peppers in this recipe. However, I want 3 colors, so I used 1 red, and ½ each yellow and orange; for no other reason than it is prettier. You certainly can use all of three peppers if you wish. I am saving the other half of the peppers, though to use in salads throughout the week.

Here is what you do:

Wash, de-seed the peppers. Cut into medium sized chunks.

Clean the mushrooms and slice the bigger ones in half or into threes. I keep the small ones whole.

Peel and slice the onion.

Dice or press the garlic.

Slice the green onions and set aside for garnish.

NOTE: Prepping the vegetables is the longest part of making this recipe. It took me about 30 minutes. After this it is only about 10 minutes or less to make this dish.

Cook the rice according to package direction.

When all of the veggies have been prepped and while the rice is finishing cooking,  heat the oil in a large skillet over medium high heat till it is very hot. When it is very hot the oil will be shimmery looking. You can smell it to.

Sauté the sweet onions for a couple of minutes until they just start to turn brown around the edges, about 3-5 minutes.  

Then add the garlic and stir into the onions. Oh my, the smell of garlic cooking is heavenly.

Then add the peppers and mushrooms. Sauté and stir until the peppers are warmed through but still crisp, about 2-3 minutes. You may like yours cooked longer.  If the skillet gets dry add a bit more oil

NOTE: I do not add any additional salt to this dish. If you want more than the soy sauce adds you can salt the peppers when you add them to the skillet.

Add the chicken broth and soy sauce and stir a minute or two. Stir until all the veggies are nicely coated.

When cooked to your taste add the toasted sesame oil and mix in well. That’s another aroma that sends me to heaven.

Serve over rice. Garnish with the sliced green onions. Add a bit more soy sauce if you wish.

Bon appétit!!!


Rice for 4 people                    $0.68

2 tablespoons olive oil             $0.23

1 small sweet onion                $0.58             

3 green onions                       $0.17

2 garlic cloves                        $022

2 bell peppers                        $2.50

1 cup mushrooms                   $3.38

3 tbspns chicken broth            $0.12

1 tablespoon soy sauce           $0.18

1 tspn toasted sesame oil        $0.13

Total cost = $8.19
Cost per person = $2.05

Quote of the Day

Try not to become a man of success but rather try to become a man of value.

Albert Einstein


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