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The Meat You Eat

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However, I bet you didn't know that there is a "land meat" that has similar omega-3 to omega-6 fatty acid ratios as is found in wild salmon and other fatty fish. Yep, you heard me right! In fact, this "land meat" not only contains similar or even higher levels of omega-3 fatty acids as wild fatty fish, but without the possible negative compounds such as heavy metals (mercury, etc) and PCBs that can be found in fish many times.



I have talked about this type of meat before and how it is one of the healthiest types of meat that you can possibly eat. What I'm referring to is grass-fed beef and other grass-fed ruminant animal meats such as bison, buffalo, lamb, and venison.

Now I know that a lot of well-meaning, but misinformed people will try to convince you that meat is not good for you... and to be honest I partially agree with them when referring to your typical factory farm-raised meat where the animals are fattened up with huge quantities of soy and grains that are not their natural diet and given unhealthy doses of hormones, antibiotics, etc.

However, when animals are healthy and are allowed to eat the diet they were meant to eat naturally, the meat is not bad for us and is actually a very healthy food.

Let us take beef for example... When cattle are fed mostly soy and grain based diets, the fat composition of their meat becomes higher in inflammatory omega-6 fatty acids and lower in beneficial omega-3 fatty acids.

On the other hand, when cattle are allowed to graze freely and eat mostly grass instead of grains and soy, their meat becomes higher in omega-3 fatty acids and lower in omega-6 fatty acids. In addition, grass-fed beef also contains much higher levels of conjugated linoleic acid (CLA), which has shown some potential benefits in studies for losing body fat and gaining lean muscle mass over time.

A similar comparison can be made between wild salmon and farm raised salmon. Wild salmon is a much healthier option for you than farm raised salmon and has higher levels of omega-3 fatty acids because the wild salmon eat what they are supposed to eat naturally and instinctively. On the other hand, farm raised salmon are fattened up un-naturally with grain and soy based food pellets which negatively changes the salmon's fat ratio of omega-6 to omega-3 fatty acids.

The problem is that it is VERY hard to find healthy grass fed meats in typical grocery stores. In fact, even at health food stores, you might find some "organic" meats (which is at least a little better than standard), but it is often hard to find any real grass-fed meats.

Well, about two weeks ago, I did some searching and found a great website that sells all kinds of varieties of grassfed beef and other healthy grassfed meats. They have everything you could ever want... grassfed burgers, filet mignon & any other quality beef cuts, grass-fed buffalo, grassfed cheeses, and even free-range chicken and turkey!

And better yet, they deliver it right to your house with no shipping costs either... and I actually found that the prices were pretty comparable to what I usually pay at the grocery store anyway.

I'll tell you what... I was like a kid in a candy store when I found this site. I placed my order for all kinds of goodies on a friday, I got a shipping notification email that Monday, and my delivery came right to my door the very next day in a sealed cooler... I couldn't believe the service I got from this company.

Wouldn't it give you peace of mind to know that you and your family are eating meat that is actually good for you instead of the mass produced junk at most grocery stores? I know I'm getting most of my meat from them from now on, and choosing grassfed options whenever I can in the future.
The Meat You Eat
CARBOHYDRATE IN MEAT.--In the liver and all muscle fibers of animals is stored a small supply of carbohydrate in a form that is called glycogen, or muscle sugar. However, there is not enough of this substance to be of any appreciable value, and, so far as the methods of cookery and the uses of meat as food are concerned, it is of no importance.

WATER IN MEAT.--The proportion of water in meat varies from one-third to three-fourths of the whole, depending on the amount of fat the meat contains and the age of the animal. This water carries with it the flavor, much of the mineral matter, and some food material, so that when the water is removed from the tissues these things are to a great extent lost. The methods of cookery applied to meat are based on the principle of either retaining or extracting the water that it contains. The meat in which water is retained is more easily chewed and swallowed than that which is dry. However, the water contained in flesh has no greater value as food than other water. Therefore, as will be seen in Fig. 1, the greater the amount of water in a given weight of food, the less is its nutritive value.

MINERALS IN MEAT.--Eight or more kinds of minerals in sufficient quantities to be of importance in the diet are to be found in meat. Lean meat contains the most minerals; they decrease in proportion as the amount of fat increases. These salts assist in the building of hard tissues and have a decided effect on the blood. They are lost from the tissues of meat by certain methods of cookery, but as they are in solution in the water in which the meat is cooked, they need not be lost to the diet if use is made of this water for soups, sauces, and gravies.

EXTRACTIVES IN MEAT.--The appetizing flavor of meat is due to substances called extractives. The typical flavor that serves to distinguish pork from beef or mutton is due to the difference in the extractives. Although necessary for flavoring, these have no nutritive value; in fact, the body throws them off as waste material when they are taken with the food. In some methods of cookery, such as broiling and roasting, the extractives are retained, while in others, such as those employed for making stews and soups, they are drawn out.

Extractives occur in the greatest quantity in the muscles that the animal exercises a great deal and that in reality have become tough. Likewise, a certain part of an old animal contains more extractives than the same part of a young one. For these reasons a very young chicken is broiled while an old one is used for stew, and ribs of beef are roasted while the shins are used for soup.

Meat that is allowed to hang and ripen develops compounds that are similar to extractives and that impart additional flavor. A ripened steak is usually preferred to one cut from an animal that has been killed only a short time. However, as the ripening is in reality a decomposition process, the meat is said to become "high" if it is allowed to hang too long.
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Both Mike Geary & Joseph Silva are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.

Mike Geary has sinced written about articles on various topics from Abdominal, Family Concerns and Fitness. You most likely will not be able to find grass fed meat at your local grocery store, so here is a site that delivers high quality grass fed meat right to your doorstep -. Mike Geary's top article generates over 14800 views. to your Favourites.

Joseph Silva has sinced written about articles on various topics from Gardening, Aquarium Fish and Food And Drink. Want to find out about and. Joseph Silva's top article generates over 60500 views. to your Favourites.
10 Simple School Hacks
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