Healthy Tips

UKHealthCare

Smucker’s

Peanut Berry Blast Smoothie

Ingredients:

  • 1/2 cup Smucker’s® Red Raspberry Sugar Free Preserves, or Smucker’s® Low Sugar or Sugar Free Preserves of your choice
  • 1/3 cup Smucker’s® Creamy Natural Peanut Butter, stirred
  • 1 cup sugar free vanilla ice cream or frozen yogurt
  • 1/2 cup skim milk
  • 2/3 cup frozen mixed berries

Directions:
1. PLACE preserves, peanut butter, ice cream or yogurt, milk and frozen berries in a blender container. Blend until smooth.

Check out more Smucker’s® healthy recipes at:
http://www.smuckers.com/promotions/walktofitness/features.aspx

Kentucky Beef Council

Fat Facts
The name — fat — may make it sound like something you shouldn’t eat. But fat is a natural component in food and an important part of a healthy diet. In reality, foods that contain fats come in fatty acid packages full of varying amounts of all types of fat, including saturated fat, monounsaturated fat and polyunsaturated fat.

Here are some definitions that will help you better understand the fat content of beef:

Monosaturated Fat – Half the fatty acids in lean beef are monounsaturated, the same heart-healthy type found in olive oil.
Polyunsaturated Fat – Found mainly in vegetable oils such as safflower, sunflower, corn, flaxseed and canola oils, polyunsaturated fats are necessary for cell structure and making hormones.
Stearic Acid – About 1/3 of beef’s total saturated fat is stearic acid, which has been shown to have a neutral effect on blood cholesterol levels in humans.
Other Saturated Fat – The amount of fatty acids that can potentially raise your blood cholesterol levels is comparable in fish, chicken and lean beef.
Trans Fat – There is a significant difference between artificial and naturally occurring trans fat. Consumers should reduce their intake of artificial trans fats, such as hydrogenated oils often used in snack foods and baked goods. Natural trans fats found in low amounts in meat and dairy products have been shown to have heart-healthy and cancer-protective benefits. One type of naturally occurring trans fatty acid, conjugated linoleic acids (CLA), may have positive effects in the prevention of certain types of cancer, heart disease and obesity.

© 2009 Cattlemen’s Beef Board and National Cattlemen’s Beef Association http://www.beefitswhatsfordinner.com/getthefactsonfat.aspx

29 Ways to Love Lean Beef

Thanks to USDA’s recent release of updated nutritional information for beef, 29 beef cuts are now considered “lean”, meaning they contain less than 10 grams of total fat and 4.5 grams of saturated fat per 3-ounce cooked and trimmed serving.

Beef is also one of nature’s best-tasting multivitamins. In the American diet, it’s the number one contributor of protein, zinc and vitamin B12, number two of vitamin B6, and number three source of iron and niacin.

Included in the lean list is something for everyone to love – from pot roast and sirloin to t-bone steaks and 95% lean ground beef.

Remember the healthiest ways to prepare lean beef cuts are:

  • Broiling
  • Grilling
  • Stewing
  • Roasting
  • Braising

    Source :Kentucky Beef Council. http://www.kybeef.com/beefnutrition.aspx.. US Department of Agriculture, Agricultural Research Service, 2005. USDA Nutrient Database for Standard Reference, Release 18. Based on cooked servings, visible fat trimmed. Order a Healthy Beef Cookbook and find out interesting tips and info. on beef at:
    http://www.kybeef.com/beefnutrition.aspx