Steak or Salmon?
Replies
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anuhealani1 wrote: »I get it: People like beef. (I do, too.) I would probably get the steak in this scenario, because I like tasty food that's cooked correctly. But that wasn't the question asked, and it's sort of shocking to me that anyone could still be of the opinion that beef is as healthy as fish.
For one meal--the OP's question? There's no effect unless she's allergic to something, more likely to choke, or the restaurant has a source problem/poor handling issues that lead to food poisoning.
The red meat and bad health outcomes issue is an interesting one because so far it's basically a correlation and there's no good explanation. Until recently the popular one was saturated fat, but that's not so favored now (although some still hold to it). The most significant correlation is not just red meat, but specific types (so-called "processed" meats), and nothing to really separate out meat as a cause vs. something else different about groups who eat lots of red meat (or lots of "processed" meat specifically) vs. those who do not.
I'm pretty open-minded on this--it wouldn't shock me if there turns out to be something causative about the red meat (or certain red meats), although I certainly have not cut red meat out of my diet (and am skeptical about the saturated fat issue in particular). (I do try to eat even more fish, including fatty fish like salmon, but admittedly that's mostly because I love it.) What I find problematic, however, is the suggestion that it's unhealthy to eat the steak for one meal--on what basis would that be the case?0 -
so I can eat salmon and definitely consume mercury …
OR
I can eat some red meat and it MAY lead to cancer…for the record, I am eating a NY Strip tonight..I guess I should call my oncologist and tell him to schedule me for chemo ...
Hmmmmmm
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No control group, predisposed mice for cancer, large doses and one time measurements which where not duplicated by any outside agency works perfectly with epidemiology, because epidemiology end there and goes no further because it can't, why do they even speculate. The leap of faith is that because red meat has glycan and the fact that large doses caused liver damage in mice and not even the colon that most point to as the cancer that red meat is correlated to. It's totally speculative and with no way to know that the same large doses in human trials would result with the same effects leaves no doubt of it's efficacy and of course the dose is well, unrealistic in real life. I'm not surprised that people have jumped on this poorly control trial as proof to prop up their biases. Also most people don't understand when something has the potential to increase risk for disease, it's based on the probability of that someone getting that disease in the first place and not that it increases risk across a whole population.anuhealani1 wrote: »anuhealani1 wrote: »You're asking two different questions that have two different answers. No, there is not a significant caloric difference (assuming similar preparations), but the salmon is a lot healthier.
How so? :huh:
http://www.pnas.org/content/112/2/542.abstract
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I just browsed through three studies on google scholar and all three said "may cause cancer" but then they also said that when combined with vegetables they then had a decreased risk of cancer…
so sounds like the jury is out on this one and there is no conclusive evidence, which makes sense since numerous factors play into cancer risk and cause.0 -
Steak of course.0
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Not to mention that Neu5Gc has never been identified in any other studies as it relates to meat means, this is brand new and I'm not too sure if 2 of the authors of this particular study and their connection as co founders of a laboratory that just by coincidence has a licence to study Neu5Gc antibodies for cancer........looks like a grant extension might have some influence.......totally bogus and I'm sure other scientists are looking at this study closely and won't be fooled, or maybe they just giggled to themselves....just kidding, I'm sure all studies are taken seriously by peers and so they should.neanderthin wrote: »
No control group, predisposed mice for cancer, large doses and one time measurements which where not duplicated by any outside agency works perfectly with epidemiology, because epidemiology end there and goes no further because it can't, why do they even speculate. The leap of faith is that because red meat has glycan and the fact that large doses caused liver damage in mice and not even the colon that most point to as the cancer that red meat is correlated to. It's totally speculative and with no way to know that the same large doses in human trials would result with the same effects leaves no doubt of it's efficacy and of course the dose is well, unrealistic in real life. I'm not surprised that people have jumped on this poorly control trial as proof to prop up their biases. Also most people don't understand when something has the potential to increase risk for disease, it's based on the probability of that someone getting that disease in the first place and not that it increases risk across a whole population.anuhealani1 wrote: »anuhealani1 wrote: »You're asking two different questions that have two different answers. No, there is not a significant caloric difference (assuming similar preparations), but the salmon is a lot healthier.
How so? :huh:
http://www.pnas.org/content/112/2/542.abstract
How dare you refute her study she posted just because you don't agree with it HOW DARE YOU!!!!
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Doesn't salmon contain mercury?????
Not Significant amounts. Salmon tend to be very young when they are caught. 2 or 3 years max. The fish you need to be concerned about for mercury are the large old fish like swordfish, shark, many kinds of tuna. They live a lot longer and tend to be much older when they are caught, resulting in the high mercury content0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
Skirt steak, chimichurri sauce, garlic roasted potatoes, bottle of Malbec.
I would be one happy girl.
0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
Skirt steak, chimichurri sauce, garlic roasted potatoes, bottle of Malbec.
I would be one happy girl.
I am right there with you on this... well except the girl part...0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
oh, I like all those too ..I just love me a bone in filet rare with some red wine ....boom!0 -
steak house so I'd go with steak0
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Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
oh, I like all those too ..I just love me a bone in filet rare with some red wine ....boom!
You are talking about something *slightly* different. You are talking about what is probably more correctly referred to as a bone-in tenderloin, (or the top half of a porterhouse). The bone does indeed improve on the flavor of the otherwise boring tenderloin. When cooked as a "filet" it has little flavor on its own.0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
oh, I like all those too ..I just love me a bone in filet rare with some red wine ....boom!
You are talking about something *slightly* different. You are talking about what is probably more correctly referred to as a bone-in tenderloin, (or the top half of a porterhouse). The bone does indeed improve on the flavor of the otherwise boring tenderloin. When cooked as a "filet" it has little flavor on its own.
true..
but I like a filet without the bone in too ...0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
oh, I like all those too ..I just love me a bone in filet rare with some red wine ....boom!
You are talking about something *slightly* different. You are talking about what is probably more correctly referred to as a bone-in tenderloin, (or the top half of a porterhouse). The bone does indeed improve on the flavor of the otherwise boring tenderloin. When cooked as a "filet" it has little flavor on its own.
true..
but I like a filet without the bone in too ...
I always like the bone in...0 -
My thread turned into an argument about cancer, I feel like I've made it through some sort of MFP right of passage.0
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Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
oh, I like all those too ..I just love me a bone in filet rare with some red wine ....boom!
You are talking about something *slightly* different. You are talking about what is probably more correctly referred to as a bone-in tenderloin, (or the top half of a porterhouse). The bone does indeed improve on the flavor of the otherwise boring tenderloin. When cooked as a "filet" it has little flavor on its own.
true..
but I like a filet without the bone in too ...
I always like the bone in...
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lauriekat1120 wrote: »My thread turned into an argument about cancer, I feel like I've made it through some sort of MFP right of passage.
there is always one....0 -
lauriekat1120 wrote: »My thread turned into an argument about cancer, I feel like I've made it through some sort of MFP right of passage.
Alive, too!
I love salmon -- and like you, especially sashimi -- but I think I would smell the amazing steak aromas in the restaurant and go from there. It's a special night, let your heart lead you this time.0 -
lauriekat1120 wrote: »My thread turned into an argument about cancer, I feel like I've made it through some sort of MFP right of passage.
So what did you end up having?
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YUM... Steak... JUST bought a 1/2 a cow... I HAVE LOTS of Steak... and NOT surprisingly... about 70 lbs of ground beef... BUT we mix the ground beef with ground Bison... MMM taco heaven... oh.. wait... what was the question?0
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lauriekat1120 wrote: »My thread turned into an argument about cancer, I feel like I've made it through some sort of MFP right of passage.
So what did you end up having?
We're going this weekend. I'm actually probably going to get a 12oz skirt steak or the filet. I'm *kitten* at portion control when food is put in front of me (I have an endless capacity for delicious things), but filet can be really bland and if I don't eat steak much, it should taste like, you know, steak. I'm also trying to be mindful of my portions because I'm not driving so red wine will feature heavily in my evening. It's definitely going to be an over calorie day, but I want it to not be a "Ew I ate so much that I feel ill/gross day" (I've had those. There's a pizzeria in Brooklyn... well. I didn't move for like 5 hours after.)
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anuhealani1 wrote: »anuhealani1 wrote: »anuhealani1 wrote: »anuhealani1 wrote: »I get it: People like beef. (I do, too.) I would probably get the steak in this scenario, because I like tasty food that's cooked correctly. But that wasn't the question asked, and it's sort of shocking to me that anyone could still be of the opinion that beef is as healthy as fish.
And I can't believe you posted the link as solid proof. You based your opinion on others based on assumptions. That's sad.
Scientific studies are invalid as sources to back up stated opinions? Scientific studies are literally the opposite of assumptions. I don't know what to say to that but "wow".
You're study didn't actually prove anything. It was making assumptions and you made an assumption based on their assumption. I know you're new so it's okay.
So a completely unfounded opinion (because you don't like controlled experiments) is somehow not an assumption? Right.
Way to be completely condescending, too.
There's all the "may" and "could" in the paragraphs. I saw nothing conclusive.
Have you ever read a scientific study? That's the sort of language they use. They're not positing a scientific theory; that's a lot harder to do and that's why there are so few of them.
But my bad; I shouldn't have posted in a forum called "Food and Nutrition" when it appears to be a forum about taste preferences, humor, and not actually addressing the questions asked.
Hmmm if I was a scientist with an otherwise unmarketable degree in a pseudo-quasi-emotional marketplace with no eventual resolution to my claims ever to be likely, what would I do. I know, I would find an incurable disease that literally everyone and anyone will get if they live long enough, and do incomplete studies that take so long to affirm that they are outdated by the time they are released. Then I get federal grants-in-aid to fund such studies because if the government could not sell the unschooled masses on promises of stamping out death, discomfort, and dis-content, how would they raise taxes every single year whilst becoming less efficient, growing bureaucracy, and insuring pensions for their fellow non-producers.
Boom! If you just read all of this and understood a third of it your are smarter. Eat a Cheeto you deserve it, You're welcome.0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
Skirt steak, chimichurri sauce, garlic roasted potatoes, bottle of Malbec.
I would be one happy girl.
this is why we are friends.
Skirt steak + malbec = happy happy peoples.0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
oh, I like all those too ..I just love me a bone in filet rare with some red wine ....boom!
You are talking about something *slightly* different. You are talking about what is probably more correctly referred to as a bone-in tenderloin, (or the top half of a porterhouse). The bone does indeed improve on the flavor of the otherwise boring tenderloin. When cooked as a "filet" it has little flavor on its own.
true..
but I like a filet without the bone in too ...
I always like the bone in...
This comment wins the thread. We can all stop now.0 -
Both.
Or don't bother with either and get what you really want:
Ribeye- or portorhouse.
next question- is it ACTUALLY a steak house- or are you going to a place that just does steaks too?
Because- yeah I'll get a filet mignon at like- Applebees- or long horn- but if I"m ACTUALLY at a real steak house- I'm going to order a real steak.
Y u haten on filets????
Go eat a good skirt steak- and come back to me on filets.
Seriously.... once you've had picana- or skirt steak- eating a filet is like eating boiled chicken.
It gets the job done- but certainly not anything to get excited about.
nods nods nods- also this.Because they don't taste like anything. Flavorless protein that only tastes like whatever sauce you put on. Like tofu.
Rib-eye, Porterhouse, or possibly even a NY Strip would be better
oh, I like all those too ..I just love me a bone in filet rare with some red wine ....boom!
You are talking about something *slightly* different. You are talking about what is probably more correctly referred to as a bone-in tenderloin, (or the top half of a porterhouse). The bone does indeed improve on the flavor of the otherwise boring tenderloin. When cooked as a "filet" it has little flavor on its own.
true..
but I like a filet without the bone in too ...
I always like the bone in...
This comment wins the thread. We can all stop now.
seconded- I legit Lo-Led in my office.0
This discussion has been closed.
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