Hi Ali: Regarding the mint studies…I just saw this on Suppversity…regarding the difference between mints effects on male and female rats…..Spearmint (M. spicata): At least in women spearmint tea has been shown to increase estrogen and luteinizing hormone in the follicular phase of their menstrual cycle (Aktodgan. 2007). In a 2004 study that was conducted on male rodents, on the other hand, the daily administration of peppermint tea (M. spicata) for a period of 30days lead to significant increases in luteinizing and follicle stimulating hormone and increases in serum testosterone, yet with the serious downside of “extensive degenerative changes in the germinal epithelium and spermatogenesis arrest compared with the findings in the testicular biopsies of the control group” (Aktogan. 2003) interesting for sure!
The fat content of meat can vary widely depending on the species and breed of animal, the way in which the animal was raised, including what it was fed, the anatomical part of the body, and the methods of butchering and cooking. Wild animals such as deer are typically leaner than farm animals, leading those concerned about fat content to choose game such as venison . Decades of breeding meat animals for fatness is being reversed by consumer demand for meat with less fat. The fatty deposits that exist with the muscle fibers in meats soften meat when it is cooked and improve the flavor through chemical changes initiated through heat that allow the protein and fat molecules to interact. The fat, when cooked with meat, also makes the meat seem juicier. However, the nutritional contribution of the fat is mainly calories as opposed to protein. As fat content rises, the meat's contribution to nutrition declines. In addition, there is cholesterol associated with fat surrounding the meat. The cholesterol is a lipid associated with the kind of saturated fat found in meat. The increase in meat consumption after 1960 is associated with, though not definitively the cause of, significant imbalances of fat and cholesterol in the human diet. 
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