(A burger with lettuce, tomato, mayo, pickle, onion and a bun has 942 calories and 59 grams of fat!)
We need to address the elephant in the room… meat. A staple of the American diet, meat is a big topic for my clients. On average, Americans consume 8 oz of meat per day, including beef, pork and poultry—45% more than the USDA recommends and three times the global average. That is roughly 200 pounds of meat per person per year! But as much as we believe we can’t live without meat in our diets, with the Paleo Diet, South Beach and Atkins Diet ringing in our ears, research tells a different story.
Let’s Take a Look at the Numbers
The popular calorie counting app, My Fitness Pal, reports that a generic burger with lettuce, tomato, mayo, pickle, onion and a bun comes to a whopping 942 calories, 59 grams of fat (37% of which is saturated fat!), 1,000 mg sodium and 57 grams of carbohydrates (refined, of course). The ugly truth is that this good old-fashioned burger provides half your recommended daily intake of calories and sodium, and far exceeds the recommended daily intake of fat and saturated fat. To make matters worse, most people wolf it down in ten minutes or less. Try our Master Your Diet Vegetarian Meatball Recipe below on for size. It is from the famous Meatball Shop here in NYC and I have a feeling you will love it.
Veggie Power & The Chronic Connection
In order to develop the Dietary Guidelines for Americans in 2010, the USDA conducted extensive research defining what the “ideal nutrition intake” should be. This process revealed exciting health benefits, "Vegetarian-style eating patterns have been associated with improved health outcomes, including lower levels of obesity, a reduced risk of cardiovascular disease, lower blood pressure and lower total mortality.” This should come as no surprise when we think about what vegetarian style food sources contain fiber, vitamins, minerals, healthy unsaturated fats, phytochemicals and low glycemic carbohydrates. Most vegetarian foods are naturally low in saturated fat, dietary cholesterol and toxins like nitroso compounds, heterocyclic amines, polycyclic aromatic hydrocarbons and glycation—end products formed in cooking, curing and processing meats. Not only do these toxins increase risk of cancer but they also speed up the aging process. I’ve got your attention now; I bet!
What To Do?