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| Power Style Wellness Connections |
Can Red Meat Be Healthy?
By Cheryl Ades
Beef, bison, or baloney? Is meat really the villain it’s made
out to be? In today's natural food industry, red meat is
often touted as nothing short of Atilla the Hun, the culprit
for heart disease, obesity, cancer and other illnesses.
The truth is that all red meat is not created equal.
1) Consider the source — The difference between meat
that is from animals fed on grass free of pesticides versus
meat from animals fed on grain is as drastic as that of
salmon that is farm raised versus wild. According to
author Dr. Joseph Mercola (Take Control of Your Health),
when we switch from grain-fed to grass-fed meat we are
returning to the diet of our ancestors that is in harmony
with our physiology. Grass-fed beef is naturally leaner
than grain-fed beef. Moreover, grass-fed beef is higher in
omega 3s, essential fatty acids, and are a great source of
CLA (conjugated linoleic acid which reduces the risk of
cancer, obesity, diabetes, and other immune disorders).
2) Shop wisely and ask the right questions — Purchase
your beef or bison directly from local farmers or local
natural food stores such as Rainbow Blossom or Amazing
Grace to insure that your beef is what it espouses to be
— hormone and antibiotic free. When purchasing from
these sources, ask if the animals are grass-fed their
entire lives.
3) Add bison as a staple in your protein repertoire. Bison,
known as buffalo, is a highly nutrient-dense food because
of the proportion of protein and minerals in relation to its
caloric value. One pound of ground bison contains 34
grams of protein, while its fat, cholesterol, and calorie
levels are lower than other meats such as beef, chicken
and turkey. Three ounces of bison has only 85 calories.
You can reach Cheryl Ades at
cherylades@iamtodayswoman.com
By Cheryl Ades
Beef, bison, or baloney? Is meat really the villain it’s made
out to be? In today's natural food industry, red meat is
often touted as nothing short of Atilla the Hun, the culprit
for heart disease, obesity, cancer and other illnesses.
The truth is that all red meat is not created equal.
1) Consider the source — The difference between meat
that is from animals fed on grass free of pesticides versus
meat from animals fed on grain is as drastic as that of
salmon that is farm raised versus wild. According to
author Dr. Joseph Mercola (Take Control of Your Health),
when we switch from grain-fed to grass-fed meat we are
returning to the diet of our ancestors that is in harmony
with our physiology. Grass-fed beef is naturally leaner
than grain-fed beef. Moreover, grass-fed beef is higher in
omega 3s, essential fatty acids, and are a great source of
CLA (conjugated linoleic acid which reduces the risk of
cancer, obesity, diabetes, and other immune disorders).
2) Shop wisely and ask the right questions — Purchase
your beef or bison directly from local farmers or local
natural food stores such as Rainbow Blossom or Amazing
Grace to insure that your beef is what it espouses to be
— hormone and antibiotic free. When purchasing from
these sources, ask if the animals are grass-fed their
entire lives.
3) Add bison as a staple in your protein repertoire. Bison,
known as buffalo, is a highly nutrient-dense food because
of the proportion of protein and minerals in relation to its
caloric value. One pound of ground bison contains 34
grams of protein, while its fat, cholesterol, and calorie
levels are lower than other meats such as beef, chicken
and turkey. Three ounces of bison has only 85 calories.
You can reach Cheryl Ades at
cherylades@iamtodayswoman.com
