Study: Marinating meat cuts cholesterol?

I avoid too much fat in my diet, I eat a lot of fruit and vegetables and always have a glass of water beside me. I had a brief stint as a vegetarian (my hair fell out and my lips chapped so badly they cut; obviously I was not doing a very good job of balancing my vegetables) but I am now a lover of meat.

I know that caution has to be exercised with red meat and that it should only be consumed in small quantities. I understand healthier protein can be found in lean chicken and turkey. But the smell of a big thick steak sizzling on the barbecue can knock down all my resolve. And really, served with tomatoes drizzled with balsamic vinegar and goat cheese … well, there are a lot worse things I could be eating.

So I was pleased to see this study on CNN, which notes that specific marinades may help reduce unhealthy cholesterol compounds formed during cooking. The study used marinades of sugar and soy sauce, thought to act as antioxodants — which means they help neutralize molecules that can damage body cells. It’s not known whether other marinades would have a similar cholesterol-busting effect.

Marinades may add a little sugar and a little salt but the end result might be well worth it.

Author by Kristin Scott