Heart week Thumbs up for lean meat

Press, 8 October 1987, Page 9

Heart week Thumbs up for lean meat

New Zealand’s dietary watchdog, the National Heart Foundation, has given the thumbs up to the new, lean image of beef and lamb. The first four recipes in a collectable series, developed for the New Zealand Beef and Lamb Marketing Bureau, carry the National Heart Foundation’s "Creative Cuisine” stamp of approval. Available to consumers at meat retail outlets throughout the country, the recipes meet the requirements of the two-year-old scheme to be low in fat, salt, sugar and calories.

"They are very innovative recipes,” says Cheree Mellow, Dietician at the National Heart Foundation. "I liked the combination of fruit with the meat and the low fat content achieved through using lean cuts and other low fat ingredients.” The first set of recipes are Skewered Rump Steak with lemon and kiwifruit sauce; Stir Fried Beef with thinly sliced vegetables; Lamb Leg Steaks marinated and served with a Provencal garnish, and Canterbury Lamburger. All take between 20 and 25 minutes to cook and prepare, and feature cuts trimmed of visible fat. This helps provide convenient, versatile and nutritious meal solutions suited to the needs of the modem consumers. Red meat is an Import-

ant ingredient of a balanced diet, according to Ms Mellow. “We need to fight the anti-red meat lobby because people don’t realise the important nutrients red meat gives to the body.

”It’s a valuable source of iron, protein, B vitamins and zinc. People should be encouraged to eat moderate servings of lean meat at least two to three times a week.” The nutrients in red meat are especially important in several life phases including childhood, adolescence, pregnancy and old age, according to Ms Mellow. Not a fan of dietary fads, she advocates a varied, balanced diet.

“It is better to modify the diet we’ve been used to rather than to make drastic changes and cut out whole food groups. We have good quality food in this country and it should be enjoyed!"

Gheree Mellow is coauthor with food consultant, Glenda Robbie, of a recipe book, “Fine Food for the Heart,” being released this week.

The recipe book encourages healthy eating and emphasises the variety and enjoyment of food. Its recipes are based on the New Zealand Nutrition Guidelines issued by the Department of Health, and give instructions for microwave as well as conventional ovens.