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23 February 2011


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Jennifer Fitz

I'm with you. The other thing on meat recommendations is the way beef cattle are raised. Since we started eating more venison -- freezer full of it, so no need to buy other meat -- we are stunned by how fluffy (beef) steak is. Just not as much meat there, ounce for ounce.

--> I suppose what I'm getting at, is when we say "this much meat", the actual amount of meat you're getting can vary considerably.

Tying right back into the processed meat observation as well.



Mmm, bacon.

communion gifts

Really interesting points made. Yes, there is a huge difference between processed and unprocessed red meats.. unfortunately the USDA guidelines are not nearly as strict as they need to be with their standards and enforcement of such.


Please keep in mind that all processed meat is NOT created equal. Mine comes directly from 100% grass fed beef and pork. The farmer makes a particular effort to not use nitrates and 'spices' you've never heard of in the process. I would not purchase processed meats found in the grocery store, but I eat lots of bacon, bologna and hot dogs direct from my farmer.


It's probably true that processed meat isn't all created equal (though some "natural" methods create very similar chemicals to commercial processing... smoked meats, for example, contain carcinogens no matter how you smoke them, if I remember correctly... however, that won't stop me from eating bacon.)

I think the point, though, is that all the studies that purport to show an increase in health problems correlated to an increase in red meat consumption, involved people whose red meat was heavily processed in the conventional sense. So I guess I should specify "...can be entirely blamed on *conventional* hot dogs, bacon, and bologna."

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