Brownfield» Healthy Living

Is meat the culprit?

Julie Harker — Thu, 31 May 2012 11:37:54 +0000

Meat has often been a target to blame for American’s continued rise in obesity. Dr. Nevil Speer, professor of animal science at Western Kentucky University, says Americans actually consume less meat than 30 years ago – yet the rate of obesity in this country is much higher now than it was then. So why then is meat getting a bad rap?

HEALTHY LIVING PROGRAM – Is meat the problem? (1:30 mp3)

Are we passing the blame?

Meghan Grebner — Tue, 29 May 2012 05:59:06 +0000

Recent data released from the Center for Disease Control & Prevention shows that 2/3 of the nation’s population is overweight and one-out-of-every-three individuals can be classified as obese. Dr. Nevil Speer, Professor of Animal Science at Western Kentucky University, says more and more people are placing the blame for the battle of the bulge on meat. But he says that claim is simply unfounded.

HEALTHY LIVING PROGRAM - Are we passing the blame on to meat? (1:30mp3)

Does eating healthy foods cost more?

Julie Harker — Mon, 28 May 2012 11:30:48 +0000

A government study says it depends on how you measure price. Dr. Andrea Carlson of the USDA Economic Research Service, co-authored the “Are Healthy Foods More Expensive?” report which we’ll explore in this Healthy Living on Brownfield.

HEALTHY LIVING PROGRAM – Do healthy foods cost more? (1:30 mp3)

Firing up the grill this Memorial Day weekend

Julie Harker — Fri, 25 May 2012 18:57:47 +0000

With more lean cuts of meat available in your meat case, lean beef is one of many healthy options at this weekend’s barbeque. Dave Zino, National Cattlemen’s Beef Association executive chef has some suggestions to kick up the flavor in your holiday barbeque.

HEALTHY LIVING PROGRAM – Fire up the grill (1:30 mp3)

Marinating meat and poultry – do’s and don’ts

Julie Harker — Thu, 24 May 2012 20:48:01 +0000

Marinades are liquids often containing lemon juice, wine or other acid to make meat more tender and to infuse meat and poultry with flavor. But once you pull the raw meat or poultry out of the marinade and put it on the grill – do not reuse the marinade in its current state or the utensils that touched it because that can spread bad bacteria. There’s a way to save the marinade – by cooking it!

HEALTHY LIVING PROGRAM – Marinating Meat & Poultry (1:30 mp3)