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A Case for Red Meat

| 11/13/2018 1:38:00 PM

Don’t give up on one of the oldest and most nutritious food sources on the planet.

Since most meat is red meat, why not make the most of this delicious and nutrient-dense protein source. Learn how to select it and how to cook it, then let it do its job of nourishing the body with micronutrients and savoriness.

Yes, there are many very good reasons for not eating red meat but that is a broad generality and only pertains to the origins of the meat. This is a recent phenomenon since humans have thrived on red meat for many generations. “Don’t eat red meat” is a common mantra displayed in modern society. To eschew red meat is the same as giving up cheese or celery. They all have good and bad versions. This article will focus on the positives of red meat, why it is healthy and why you should make it a part of a regular diet.

sliced red meat
Photo by Steven Ashton

A Little Background

The difference between conventional supermarket red meat and truly 100 percent pastured red meat is significant in terms of nutritional content. Grass-fed means that animals consumed not just grass but other wild vegetation such as alfalfa and clover and many others.

The nutrient content of a 1/4 pound of grass-fed beef has roughly 2-3 times more omega 3 fatty acids than factory raised beef. The micro-nutrient profile is more complete. Red meat is a complete protein. The risk of contamination by bacteria and hormones is vastly lower. Include some organ meats from the same healthy animals, and you have all essential amino acids covered. It’s all about the quality of life that the animal was provided. Humane treatment and feeding of animals produces healthier flesh.

8/9/2019 6:01:58 AM

We should also defend butter:

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