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Originally Posted by lightworker888
Just came across this article that I thought had an interesting point regarding this discussion. It relates to the problems with really getting the facts "straight" and how conclusions from trials are often skewed and misleading. I thought it was worth reading if you are interested in this dietary discussion.
I am really pleased with Publix availability of grass-fed beef. The store seems to be really doing its best to make "good" food available for those who are interested in having it. Wish Canada had a publix chain. We have to search out the conscientious farmers, who fortunately for us are quite available in our area.
We have lots of Mennonite farmers at the market and a local long-horned beef farmer who sells delicious fillets @ $12 a pound from a freezer in his garage and all the other cuts @$5. We just finished a fabulous asparagus season which had us eating just asparagus and salad for dinner! Wish the local season was longer than 3 weeks.
Can Red Meat be Part of a Healthy Diet?
LW888 |
We have Mennonites up this way as well......and they do try to present the purest foods, baked goods, meats, veggies, etc.
There is a distinct difference in the free range chickens and grass fed beef.
Below, I'm quoting something from your hyperlink above.
I've experienced it myself firsthand and was given erroneous facts by the lady butcher, only to be told the truth, believe it or not, by the male butcher at Price Chopper.
When I mentioned to her, as she was putting new meat into the supermarket cases, that the packages of kielbasi looked BLACK, she told me it was a specialty item. I mentioned that my husband was Polish and I'd never heard of black kielbasi before, etc...........I told her it looked rotten. She went into the back; the head butcher then said that the packages must have been punctured to allow the gas to escape, turning it black........yuck. Makes one wonder what they do to other meats that turn black or go bad.
I remember thinking that I felt sorry for someone who was either color blind or very elderly with poor eyesight.......that early in the morning, when Price Chopper shuts off most of their lighting, a person could be duped into buying rotten meat. They also shut off their freezers at night or raise them to the HIGHEST level to save electricity........not so good for the quality of the food we purchase.
Lately, the past number of years , we buy very little meat from our local supermarkets.......preferring the irradiated and flash frozen beef from Omaha Steaks or Kansas City Steaks. We don't eat that much meat to begin with......so better to have it flash frozen right after slaughter than wonder how long it's been sitting around the supermarket...........
People forget that their grandparents and great grandparents ate more of the peasant foods.......which are now again in vogue......such as delicious lentils with rice, lentil soup, pasta fagioli (beans and pasta), home made pea soup (need a ham bone for the best flavor).......and on and on.
They didn't even realize they were eating "health foods" back then.
As a kid, spinach or escarole in the bean soup was a common thing.
I loved spinach, etc. and all greens. Try to give your grandkids that today. But, they all love salsa, which is now considered a vegetable.
Go figure.
Decayed Meat Treated with Carbon Monoxide to Make it Look Fresh...
Additionally, many of the methods employed to make food "safer" actually deepen rather than solve them. Take so-called atmospheric packaging, for example. You might not be aware that more than 70 percent of all beef and chicken in the United States, Canada and other countries is treated with poisonous carbon monoxide gas, which can make seriously decayed meat look fresh for weeks!
Although carbon monoxide is a gas that can be fatal when inhaled, the meat industry insists that it is not harmful to human health when ingested via atmospheric packaging, which utilizes carbon monoxide gas to extend the shelf life and resist spoilage. Whatever the truth of that may be, eating spoiled meat is not going to do your health any favors...
According to Currentxi :"C. perfringens bacteria, the third-most-common cause of food-borne illness, has been proven to grow on what is considered fresh meat ... about half of the fresh meat products [tested for these bacteria] are positive despite them being within the expiry period. One hundred percent of ... these cases come from packagers who adopted atmospheric packaging methods such as the use of carbon monoxide gas".