sixtyandme logo
We are community supported and may earn a commission when you buy through links on our site. Learn more

To Eat or Not Eat… Meat – A Diet After 60 Decision Worth Debating

By Terri Edmund March 01, 2024 Health and Fitness

I am proud to be a farmer’s daughter and cherish my memories growing up on the farm. The first lambs and calves of the year meant spring was finally here. Winning a blue ribbon for my show pig at the county fair is an early accomplishment I’ll never forget.

I grew up eating like a farmer’s daughter, too. I love meat.

I know a lot of people don’t eat anything with eyes for personal reasons, and I’m fine with that. But the meat food group often gets a bad rap which, in my opinion, is not fair. Still, I can’t help wondering if too much meat in my diet might stop me short on my 100th Year Project.

Heart of the Matter

When study after study came out blaming heart disease on saturated fat, particularly in meat, we started eating more poultry – three times more chicken now than we did in the 1960s.

We heard clever ad campaigns like “Pork: The Other White Meat.” But it wasn’t long before poultry – and even the humble egg – became villains, too, as production increased to keep up with the demand.

More recent studies are proving carbohydrates and sugars, not fat, are the more likely culprits in high blood cholesterol and potential heart disease. I admit my cholesterol is too high. I do worry about heart disease. And what I’m learning messes with some of my favorite lunches.

It turns out that a bad mix is when we combine saturated fats from meats with sugars and refined carbs. I guess that Philly cheesesteak sandwich and Sweetie Pie that I shared for lunch last Saturday wasn’t so good for us. But nice lean slices of steak on a green salad? That’s health food.

Pumped on Protein

Meat, on its own, packs a heck of a protein punch. If we eliminate it entirely, it would become hard to eat enough protein to maintain the bone and muscle so important to our strength as we age.

How much protein do we need? Some say the average adult needs 60 to 90 grams of protein a day. That seems like a lot to me, so I found a handy USDA calculator for a more individualized answer.

A 3.5 ounce serving of beef delivers roughly 35 grams of protein, while the same size piece of tofu only has about 9 grams. Peanut butter comes in higher at 22 grams, but I can’t imagine eating 3.5 ounces of peanut butter. That would be more than 600 calories!

The point is clear. We don’t need a big, high-calorie piece of meat to get a lot of protein. Higher quality meat, like grass-fed beef, is even more nutritionally super charged. It costs extra, but the added expense may be worth the nutrition. Remember, you don’t need a big piece.

Down on the Farm

I’m the first to admit farming has changed since I was a kid. I used to watch cattle graze on the hill beyond the creek while I washed dishes at the kitchen sink.

Then the Environmental Protection Agency decided those grass-fed cattle posed a health risk, even though the creek came nowhere near human water supply.

Happy as those cows were in the pasture, most modern farming requires closer quarters for animals at least part of their lives. While cows and young calves are still mostly grazed, the majority of beef you buy in the grocery store now finishes its life on a feedlot.

Another fact shaping agriculture: the world has lost a third of its highest quality growing and grazing land since I left the farm 40 years ago.

Right here, near our Florida coastal community, is a highway we call the “cow road” because cattle used to graze on both sides. But the cattle are gone, and bulldozers are moving rich, dark farm dirt to make room for thousands of houses.

Even with less land, farming is much more efficient and productive than when I was a kid. Modern meat production is here to stay, as are fish and seafood farms. We gotta eat!

Animals in closer proximity tend to share sickness just like your grandkids do at day care. Without vaccinations and antibiotics, the farmer could lose a whole herd and many years of wages.

Process This

When it comes to processed meats, I’m a little more cautious. I prefer my own meatballs from beef and pork I grind at home to freezer-section varieties.

I know restaurant-style chicken nuggets are not health food. The air-fried chicken breast I make at home is a better option. But there’s one processed meat I can’t make better at home. Bacon!

Two summers ago, I flew home from Illinois, hand-carrying a gorgeous tomato from my sister’s garden. It screamed B.L.T., and I am not one to deny myself.

We bought the most natural bacon we could find. It was a treat, not part of my everyday diet. I do try to avoid additives and preservatives and other ingredients Grandma wouldn’t recognize as food.

So often, when we eat in a restaurant or gobble a culinary treasure from a food truck, we don’t really know what we’re eating. It’s hard to avoid ingredients you’d rather skip, like nitrates and nitrites.

If you like cured meats, salami and sausage like I do, you can find plenty of nitrate-free options now –even hot dogs! The occasional indulgence probably isn’t going to harm our health.

All meat, even without additives, goes through a chemical change when cooked on high heat. Could those black grill marks on your perfect grilled steak cause cancer? The Ouija board heads toward yes. In fact, many nutritionists recommend marinating meat before throwing it on the barbie to retard burning.

To eat or not to eat meat? It’s a very personal question. I fall squarely on the eat meat side of the dilemma. But, just like any diet choice, moderation and portion control matter.

So, I’ll try my best to not eat too much, to eat the best quality I can afford and to save bacon for those times I deserve a special treat.

Let’s Have a Conversation:

Is meat an indulgence for you or part of your everyday diet? If you don’t eat meat, how do you get enough protein? Does your food budget stretch enough to buy grass-fed beef and organic produce? Please join the conversation and share your protein choices.

Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments
Inline Feedbacks
View all comments
Julie

I love meat also with chicken being my fav! But a good hamburger once a wk or less or a steak yes! I’d like to buy all grain fed pasture raised products but not in my budget most of the town! I think lean meats and good veggies and fruits and sweets in moderation is doable for me!

Terry

I agree with all your statements. We eat grass-fed, grass-finished beef. I’ve eaten meat all my life. My family raised cattle when I was a kid and we ate mainly beef. Protein is a must for healthy bones. Thank you for this article.

susan

!What a reasonable look at this issue

Rose

I am a big fan of meat, no matter whatever plant-based diets, and no meat philosophies swirl around me.My best friend since childhood loves salads, but I just can’t do salads on a regular basis unless there is some kind of meat involved. When I was in my 20s, I tried to go vegetarian, and my hair started falling out. When I was in my 30s, and I would be feeling low energy and low mood, the fastest way to pick myself up was to have a bloody steak. It was like I was reborn! There was no denying something restorative had happened just because I was eating meat. Now I’m 66, and I realize from my health profile; i.e., years of high cholesterol even though I’ve never been overweight, that I may have to cut down some on eating meat. I acknowledge that others have had different experiences with eating meat, and to that I say, do what works for you, and I will do the same.

Cheryl

Interesting article! It would be so much better if you would provide sources for some of your statements. We all have opinions, but we don’t all have opportunities to distribute them to 50,000 women.

Gmarie

I agree…..I’ve read several articles from reliable health sources that state even so called “natural” nitrates are still bad for you. Eating red meat minus the carbs is healthier and processed differently than if eaten with carbs? Where is the scientific back-up for this?

Rita

My husband and I eat beef and lamb frequently for the same reasons you discussed. We also eat salmon. I usually buy grass feed if the price is right. I buy organic vegetables most of the time. I am still working so I have the extra money, but I also look at it as an investment in good health. We keep our portions under control and waste very little. Thanks for an interesting and helpful article.

The Author

Terri Edmund is a retired innkeeper on Florida’s Suncoast, currently polishing her first novel about a feisty gal born during a hurricane in 1921. In the summer, she camps near the beach in the fishing village of Cortez. During season, she plays flute with the Manatee Community Concert Band. Learn more at www.TerriEdmund.com.

You Might Also Like