Scientist have just begun to figure out why high-protein diets were successful (at least for a time) for so many people. They've found that it wasn't cutting the carbs that did it. It was that protein makes you feel fuller. And it's something of an appetite suppressant as well, according to studies published in the American Journal of Clinical Nutrition. Their study showed that people felt less hungry when they increased intake from protein from 15 percent to 30 percent. They did not decrease their consumption of carbohydrates.

That's good news for most of us, because we're are back in the saddle again. We're stampeding back to our steaks. Before you fire up the grill, however, remember that good health doesn't mean downing a pound of porterhouse for dinner. Keep portions at reasonable sizes.

Beef, pork, and other red meats are rich in iron, and iron deficiency is the most common nutritional deficiency in the U.S. It's one of the main reasons why people drag themselves to the doctor. Without enough iron, they're tired much of the time.

Meat contains heme iron, which is the most absorbable kind. Plant foods contain nonheme iron, which is less absorbable. Beef also contains vitamins B6 and B12, niacin, and zinc.

Slow-cooker beef pot roast

Trim fat from a 2 1/2-pound chuck roast and brown in cooking oil.

Slice 12 ounces of potatoes, 8 small carrots, 2 small onions, and 2 stalks of celery. Place in the bottom of the cooker. Cut the meat to fit on top.

Combine 3/4 cup water, dry wine, or tomato juice, with 1 tablespoon Worcestershire sauce, a teaspoon of instant beef bouillon granules, and a teaspoon dried basil, crushed. Pour over the meat and vegetables.

Cover and cook on low for 10 to 12 hours. For gravy, skim fat from juices and add 1/4 cup flour and water to make 1 1/2 cups. Cook for 1 minute more than it takes to thicken