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This post includes a summary of a study published in the Southern Medical Journal 1988 Jan;81(1):61-3
and a recipe for beef cube steak with Asparagus.
and a recipe for beef cube steak with Asparagus.Study title and author:
Reducing the serum cholesterol level with a diet high in animal fat.Newbold HL.
This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/3336803
Multiple food allergies required a group of 7 patients to follow a diet in which most of the calories came from beef fat. Their diets contained no sucrose, milk, or grains.
The study found:
(a) The patients' (bad) triglyceride levels decreased from an average of 113 mg/dl to an average of 74 mg/dl.
(b) At the beginning of the study, six of the patients had an average (of the beneficial) high-density lipoprotein cholesterol (HDL) percentage of 21%. At the end of the study, the average had risen to 32%.
The study found that beneficial HDL cholesterol
levels were improved on a high saturated fat diet. High HDL cholesterol levels can protect against heart disease. See here.More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food Mall Recipe of the day
Beef Cube Steak with Asparagus
Ingredients:
2/3 pound of beef cube steak
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| Food Mall: Beef |
1 pound of fresh asparagus
Yellow mustard Coconut oil
Garlic powder
Black pepper
Salt
In preparation:
Rinse asparagus and chop off woody ends. Chop the rest into bite-sized pieces. Divide cube steak into two patties and sprinkle with salt, pepper, and garlic powder to taste on both sides. Pre-heat non-stick grill pan over medium heat.
Directions:
Melt 2 tablespoons of coconut oil over medium heat in a wok. Add asparagus. Add salt, pepper, and garlic powder to taste. I lay on a nice dusting of each. Stir-fry over medium heat for about 5 minutes. Cover and let cook 5 to 10 minutes more over low heat. Lay cube steak patties on grill pan and let sear undisturbed for 4 minutes. Turn with a spatula to sear the other side for 4 minutes. Squirt enough yellow mustard on the top side to spread a thin layer evenly across each patty with a spoon. After the second side has seared, turn the meat again and add another thin layer of mustard to the side that was facing down. Plate and serve.
