When most of us go to the supermarket to buy our groceries, we really don’t give a lot of thought about what is in the products we are buying. The meat our parents and grandparents consumed is not the same as what we consume today. When our ancestors needed food, they either grew or hunted their own. They knew where their food came from and what went into it. Today, most consumers purchase their food from a supermarket. Our Western way of eating is killing us, and we seem oblivious to it. We need to be better informed about what goes into our foods. Most animals raised for slaughter today spend most of their lives in feed lots with thousands of other animals. Most mass produced animals are regularly fed antibiotics, hormones, and even other dead, diseased animal parts. This way of eating and environment often leads to animals becoming sick and then requiring even more antibiotics.
Not only is the way they are fed and raised an issue, but how they are slaughtered is also a major cause of concern. Have you ever noticed how pretty and red the meat on display at the store is? If you think this is because it is fresh, think again. Some cuts of meat that you see are fresh, but some can sit as long as four days. The meat keeps its bright red color because it has been treated with carbon monoxide, 70% of meat being sold in the United States is treated with carbon monoxide to keep the meat red. Carbon Monoxide is odorless, colorless, and has no taste. The meat industry is insistent that it is necessary calling it “modified atmosphere packaging,” necessary due to the difficulty in keeping meat at proper temperature in grocery store coolers.
Hamburger meat is also filled with meat fillers known as pink slime, which is a mixture of meat waste and fatty parts of meat treated with ammonia gas. Then it is added to the meat as a filler. The unused parts of meat are also glued together using chemicals and cows blood, even pork.
If all that doesn’t bother you think about all the nutrients being lost. Factory bred animals not given access to their natural food supply are deficient of things like Omega-3’s.
To get the healthiest meat look for Organic and grass fed meats free of antibiotics and hormones and other additives. These animals are humanely raised in pastures. The philosophy of production is to provide conditions that meet the health needs and natural behavior of the animal. Thus, organic livestock are given access to the outdoors, fresh air, water, sunshine, grass and pasture, and are fed 100 percent organic feed. Organic practices prohibit feeding animal parts of any kind to animals that, by nature eat a vegetarian diet. No animal byproducts of any sort are incorporated in organic feed at any time. The slaughtering process for organic animals is also much different. No non-organic chemicals are used, and the facility must undergo inspections to be certified organic processors.
Organic farmers and ranchers must keep extensive records as part of their farm and handling plans in order to be certified organic, the organic production system offers trace-ability of the animal from birth to marketing of the resulting meat. Thus, when one purchases organic meat, there is a guarantee of trace-ability.
If you can’t buy organic, try grass fed meats. These two choices are the best choices for healthy, good quality meats.
