There are studies done every year, likely funded by unusually aggressive vegetarians, that slag on consuming beef. Fortunately an enlightened professor at Texas A&M University recently put a positive spin on burger consumption—just in time for our Labor Day cookouts.
Via Eater we learned that university researcher Dr. Stephen Smith told cattlemen attending Texas A&M's beef conference that red meat done right is a good thing:
...[According] to Smith, when cooked properly and when the cow is fed a proper diet, beef can contain high levels of oleic fatty acids, which are also found in avocados and olive oil. The more marbled a cut of beef, says Smith, the healthier its fat composition.
One of Smith's recent studies found that those who were fed beef high in oleic acid found that their HDL cholesterol — the good kind of cholesterol — increased, while LDL levels decreased. In that particular study, subjects consumed five Wagyu or Angus beef patties a week for six weeks.
Texas A&M's AgriLife blog gives more details on Dr. Smith's presentation and quite possibly his most important basic conclusion: "Ground beef is not going to kill you."
As there's nothing better than a burger or three to finish off the summer holidays feeling satisfied and ready for the cooler weather, we're going to take him at his word and fire up the grill.