[amazon_link asins=’B01CT63964,B01M1VNJBX’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’6ec19f6b-07b4-11e7-885e-79c240926a8c’]
[amazon_link asins=’B00CNTK2L8,031218302X’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’8560ca55-07b4-11e7-a9f5-318bb94aa54d’]
[amazon_link asins=’B01MREYSAD,B00PE6ZTT2′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’b3c4dbcf-07b4-11e7-968f-53d00c3f740e’][amazon_link asins=’B0118YFDLC,B003G2JEX8′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’cfd722ab-07b4-11e7-8e73-cdb9cf3da7eb’]
* Keep your red meat consumption to 18 ounces per week or less. A handy yardstick: A typical 3-ounce serving of red meat is about the size of a computer mouse.
* Choose leaner cuts of meat, such as top sirloin beef, and trim excess fat.
* Serve meat as a side dish instead of an entree.
* Replace red meat with other protein sources, such as poultry, fish, beans or nuts.
* Use lower-temperature cooking methods such as stewing.
* If you grill, keep meat away from the coals or use a gas grill and don’t overcook.
* Women in reproductive years who eat little meat should take a multivitamin with iron to reduce the risk of iron deficiency.
Sources: Los Angles Times