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Thursday, June 02, 2005

Beef Sirloin – It’s What’s for Dinner

As life-long dieters generally the first low-fat protein we think of is boneless skinless chicken breast – a dieter’s best friend. It seems to me in the phase of rapid weight loss after gastric bypass I relied quite a bit on the poultry staple for my primary protein source. YAWN!

But there is a nutritional powerhouse called Beef Sirloin that shouldn’t be overlooked by WLS patients who are losing weight or maintaining their weight. Beef sirloin packs a whopping 25 grams of protein per 3 ounce cooked serving (4 ounces raw). But that’s not all: you get 17% of your daily dose of iron; 40% of your daily B12 and 36% of your daily Zinc. And if you are paying attention to calories you get just 195 from that small protein packed serving.

Remember, WLS patients are at risk of iron-deficiency anemia which can result in fatigue, irritability and lowered immunity. A recent study of women found that when equal amounts of iron were consumed, women who included red meat in their meals absorbed more iron than women who ate only chicken or fish.

At the market you can find four cuts of beef sirloin: round bone, flat bone, pinbone and top sirloin. All cuts are lean but tender enough to be broiled or grilled. Buy “select” cuts which are lower in fat than “choice”. Chose meat that is bright red with a small amount of white fat around the edge. Before cooking trim this fat.

See the Recipe Section for some WLS Friendly Beef Sirloin Recipes:

  • Deviled Ground Sirloin

  • Double Pepper Steak

  • Grilled Herb-Rubbed Steak
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