Category Archives: Grass-fed and Pastured Meats

Growing Local Roots– Day Trip on the Road to the Real Food Revolution

A short story of my trip to Wayne County near my home is followed by a short review of the book Growing Roots. I will file this post under Augie’s Doghouse– Augie

Living Food on the book table at Whitefeather's

Last Saturday, I found myself once again in beautiful Wayne County, Ohio– just minutes from my home. I picked up my quarter of a grass-fed beef steer (with the dog bones for making broth). The picture is a shot of our Living Food bulletins on the book table. Whitefeather Meats is one of the few remaining slaughter/butcher/retail shops in the area and a lot of cattlemen I know (and will get to know) truck their pastured animals there for processing. As usual, it was exciting to see them again, since I only get to those parts of the woods once a year. Continue reading

Menu of the Year Awarded: The Weston A. Price Foundation International Conference

For the second year in a row, the Journal of Natural Food and Healing has awarded the Menu of the Year to the chefs, menu planners and donors of the naturally produced farm food for The Weston A. Price Foundation’s International conference to be held November 11-14, near Philadelphia. (Okay, we did not look at any other menus– but how could you beat this one?)

If things go right, an attempt to beat this one, at least in many categories, may be sponsored by the Journal and Living Food– our new bulletin.  This would be prepared by three-time winner Gold Medal award winner of the International Olympics in Culinary Arts- Chef Fetty– at an undisclosed world-class resort in the heart of the world’s largest Amish country. (Okay it may be dinner of just 4– even though the dining area can seat 150 ) He is already using local naturally grown foods and wants to upgrade more.)

Of course, many of our readers will be there, as well as ARMi Facebook folks, including myself. I am going to hear Dr. Natasha Campbell-McBride on autism recovery and a full-day session on Homeopathy on Monday. Here are some examples of some of the menus that match the caliber of speakers for the 3-day event, including icon Joel Salatin speaking at “Everything I Want to Eat is Illegal” banquet dinner.

I am wondering how many readers are going, have gone before, or who may want to plan to come next year. You should leave a comment to that affect or any other comment. You may review the Agenda here or by clicking the  Banner to the left.

BREAKFAST EXAMPLE
Horsemen Trails Farm Pastured Tunis Lamb Breakfast Sausage Links
Pennsylvania Pastured Pork Breakfast Sausage
Thankful Harvest Grass-fed TenderHeart Beef Breakfast Sausage

Pennsylvania Pastured Pork
French Toast with Atwater’s Sourdough Cranberry Pecan Bread

Miller’s Organic Farm Maple Syrup

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Nitrate-cured Meats: Salami, Hot Dogs, Lunch Meats, Etc.

Today’s news was not surprising that processed meats (bacon, hot dogs, lunch meats) increase the risk of heart disease and diabetes and believed to be from preservatives and high salt, according to a UK study. Recently, the artificial flavors and liquid smoke came under attack for possible toxic effects according to a story in the Health Ranger’s Natural News, but the story did not have much meat in it.

Most people may not be aware of the low quality fats and protein in the pork– and that some pork and chickens from factory farms have superbugs, not to mention the chemicals we keep hearing about. (There is a story on this under CAFOs here at the Journal). Fewer readers may not know that USDA approves the use of some sort of meat waste product (pink slime ?) to be mixed into the school beef at 10 percent, but due to budget cuts have now increased it to 15 percent. What about the health effects of the animals eating frankenfood and ethanol slop and chicken poop? Remember, the story a few months ago about adding ammonia to the meat destined for the fast food outlets? All of this is heavily subsidized by the government using your tax dollar to make it appear cheaper at the checkout– compared to the real farm fresh food.

This all reminded me to rerun a great article on the nitrate issue with the deli meat. There are alternatives like this post points out. Of course, all meats from properly pastured animals are healthy and important part of the diet when eaten in moderation.

Nov. 11, 2009–Mo Freschetti is Founder of the Zingerman Community of businesses in Ann Arbor, Michigan. I have eaten at Zingerman’s Delicatessen and it is truly a delightful experience. You will find no better deli– even in New York City. Here is his article on nitrates added to salami and such.  Nitrates reduce to nitrites during curing and nitrites are cancer-causing. Mo explains you can cure meats with nitrates and yet be legally labeled “nitrate-free.” How? By using celery juice!  Definitely see Mo’s blog and go to the Zingerman deli and menu.

I spent a few minutes this week talking to Francois Vecchio, the man behind the crespone, finocchiana, cacciatore and felino salamis we carry. He gave me a chemistry lesson on salami making that I thought was worth sharing.

People are often worried about meat cured with nitrates. Is it a valid concern? I’ll get to that in a minute. First let me explain how nitrate cures meat. Welcome to a brief voyage through high school chemistry with apologies to mad scientists if I get any of the specifics incorrect.

Sodium nitrate NO3 is added to salami ingredients before they’re stuffed into the mostly air proof casing. Inside, the bacteria and microbial organisms live in an anaerobic environment—no oxygen.

Their activity sucks one of the three oxygen molecules away, turning sodium nitrate into sodium nitrite NO2. Sodium nitrite is unstable and aggressive to microbes. It’s the compound that does the real work of curing, making it safe for us to eat.

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10 Reasons to NOT Give Up Red Meat

 

Eating some red meat— grass-fed beef– is healthy and is good for the environment, contrary to television and the government/corporate partnerships– and of course, the religion called vegetarianism. There is always something good cooking in the Nourished Kitchen, and in this article Jenny McGruther sums up the nutritional values in red meat quite admirably.

1. Conjugated Linoleic Acid (CLA)

Found in the meat and milk of grass-fed ruminants, like cows, Conjugated Linoleic Acid or CLA is a potent nutrient. Researchers are just beginning to understand the mechanisms behind the potent and positive health effects traditional peoples have enjoyed since the days of hunting and gathering. CLA is known as a potent antioxidant and anti-carcinogen. CLA has shown promise in the treatment of various cancers. Research conducted at the University of Alberta in Canada, Dartmouth Medical Center and elsewhere indicates that CLA shows promise in the fight against breast cancer. [1. Lipids. 2009 Mar 6.], [2. Nutr Cancer. 2009;61(1):114-22] Further, CLA even could be valuable in the treatment of brain cancer due to its ability to prevent the development of new malignant tumors as well as inhibit the growth of existing tumors. [3. Brain Res. 2008 Jun 5;1213:35-40. Epub 2008 Feb 16.]

2. Iron

Red meat is a rich source of iron; better yet, it’s a rich source of the most easily absorbed iron: heme iron. Heme iron is very readily and easily absorbed. Contrasted with red meat plant sources of iron, like lentils, offer non-heme iron which is poorly absorbed. Iron is critical to health because, when properly absorbed, it assists the blood’s hemoglobin in carrying oxygen to the body’s cells. Low iron may lead to fatigue, headaches and dizziness. Women of child-bearing age, infants and children are most likely to be deficient due to their increased level of need for iron. Red meat should be considered especially important for women–particularly during and after menstruation when the loss of blood brings down iron levels.

3. Stearic Acid

Stearic acid is a saturated fat found in beef and other meats. Despite the current and prevalent thought that saturated fats cause an elevation in cholesterol, research indicates that stearic acid actually lowers LDL cholesterol [4. Lipids. 2005 Dec;40(12):1201-5.]

4. Protein

Red meat is an easy source of complete protein. Protein is essential to the human diet not only because it provides energy, but also because it is critical to the growth and repair of cells. Every cell in the human body contains protein including the antibody cells of the immune system which protect the body against pathogens. Red meat is an easy to prepare complete protein containing the full spectrum of amino acids.

For the facts 5 though 10 on

Zinc

B Vitamins

Vitamin A

EPA

Mono-unsaturated Fat

Tradition

go to the article here http://nourishedkitchen.com/10-reasons-red-meat/

Superbugs in Factory-farmed Meats

Dead Hogs, Flies and Maggots at a Factory Farm

An AP article headlined Pressure Rises to Stop Antibiotics in Agriculture made the front page today that will help to educate consumers about the type of factory-farm meat they are eating. With the heavy use of antibiotics, the chickens, pigs and cows develop dangerous organisms in and on their infection-suppressed carcasses and end up on the dinner plate. This has long known been a reason for creation of superbugs and antibiotic-resistant strains of bacteria , but it is good to see this information is going more mainstream; and, all the more reason to eat naturally raised beef, chickens, pork and other meats.

The article does not cover the hazards of genetically-engineered feed or cloned animals, but ironically the story is from show-me-state town of Frankenstein, Missouri. Here are some excerpts:

Researchers say the overuse of antibiotics in humans and animals has led to a plague of drug-resistant infections that killed more than 65,000 people in the U.S. last year — more than prostate and breast cancer combined. And in a nation that used about 35 million pounds of antibiotics last year, 70 percent of the drugs went to pigs, chickens and cows. Worldwide, it’s 50 percent.

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Bone Broth– The Food That Heals

Many of our Journal commenters have some expertise in natural food and healing, be they moms, doctors, nutritionists or chefs– or those that just eat. This commenter is a new blogger in the field who also happens to be a professional freelance writer. Her prose is delicious, and her content is quite nourishing. So, I want to introduce you to Elizabeth Walling from The Nourished Life.[002.JPG]

Just as Annie and I were set to make our bone broth tomorrow , from grass-fed, naturally raised beef bones, lo and behold her article, Broth–The Food That Heals, pops up on the screen when I clicked on her name at the comment she made. Of course, it is the season, after the steers are butchered, to make nourishing bone broth. Here is an extract from Elizabeth’s latest article:

The nutritional value of real broth was well-known in ancient cultures and is still revered in traditional communities today (fish broth in Asia protected natives from the harmful effects of soy). Broth is often viewed as a powerful health elixir which can strengthen the joints and bones, prevent and cure illnesses, and provide ample amounts of energy and stamina. These claims are not antiquated myths, though it may seem like if you try to cure modern ailments with canned broth. That won’t work. But by preparing your own stock the old-fashioned way, you can reap many health benefits from it.

Of all the various ingredients which can be included in broths, bones are the most important. While the idea of bones, cartilage and marrow may not get you salivating, it’s these components that bring the miraculous nutritional value to homemade broth. Broths are a rich source of gelatin (which enhances protein absorption and helps grow healthy hair, too), as well as important trace minerals. For those who can’t eat much dairy, broth is an important natural source of calcium.

See the entire article at The Nourishing Life.

Raised on Grass: Pasture Fed Animals

This is a high-quality video showing beautiful and happy animals of all kinds and some wonderful and happy farmers.

New to the life of farming, a middle-aged couple make a career change from a professional life in Silicon Valley to commercially raising pasture fed animals on their newly purchased farm in Oregon. The farm is named The Abundant Life Farm.

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more about “Raised on Grass: Pasture Fed Animals“, posted with vodpod