Summer and fall are seasons that inherently bring chances to enjoy the great outdoors with family and friends, and this almost always comes with it the opportunity to do a little grilling. Who doesn’t love the smell of a juicy steak or barbecued chicken grilled over an open flame? When you are on a healing journey, however, is eating meat in general good for your overall health? And just what are the health effects of all that grilling?
Is there a way to get our meat on and still stay healthy too?
Some die-hard vegetarians and vegans will cringe when I say that I am an advocate of the occasional consumption of “clean meat,” even while a person is on a Healthy Breast Diet. I have worked with close to 15,000 patients over the last 34 years and I can truly say from experience that there is no cookie cutter diet. Blood type, body type, metabolic type, age, current health condition and individual past history are all considerations when deciding whether eating meat is right for you.
If you do decide to “go with meat,” here are some “must do’s” to consider before you chomp down:
#1 Choose Grass-Fed, Hormone Free Organic Meat Only
Commercial processing of meat often relies on livestock operations that are virtual cesspools of disease. Researchers with the Environmental Working Group (EWG) analyzing US government data discovered that 69% of pork sampled and 55% of beef sampled tested positive for antibiotic-resistant bacteria such as Salmonella and Campylobacter. The results for chicken were slightly lower at 39% and the highest was turkey at 81%. Salmonella can lead to chronic arthritis along with other illnesses while ingesting Campylobacter can lead to autoimmune disease.
Organic meat contains significantly less antibiotic-resistant bacteria (or “superbugs”) than does commercially-produced meat. Couple this with the vast evidence of the effects, especially on women, of hormones that are deliberately given to livestock for higher production yields as well as GMO and mold-laden grain that is fed to livestock and it becomes a no-brainer: if you are going to eat meat, then organic, grass-fed, humanely treated and preferably locally-produced is the only way to go.
#2 Stay Away from Pork Altogether
Pork is the most consumed meat in the world. With so much riding on the global pork industry, it is no wonder that health concerns get a backseat in the face of mega profits. The stakes are high for side effects too if you are a pork eater, however. Eighty percent of all antibiotics sold in the US is used for farm animals that are then passed on to you in the grocery store; much of that goes to the pork industry.
Commercially-raised pigs live in cramped conditions─ one investigation found 500,000 pigs under a single roof. Pigs in large lot operations live in and eat their own filth. As a result, antibiotics are administered to not only protect them from their own living conditions, but also to fatten them up for market faster. Dangers also exist in the processing end of pork production too. Nitrates and nitrites are used in processing many pork products, such as bacon, ham and hot dogs. Finally, eating pork could raise your risk of Breast Cancer. Pork meat is high in saturated fat, a factor that has been linked to this dis-ease.
#3 Follow Safe Grilling Guidelines
If you must grill, know the facts and take precautions to cut back on the carcinogens that are produced when meat is cooked over an open flame. Cooking meat at a high temperature can create hetero-cyclic-amines (HCAs) as well as other carcinogenic substances which have been linked to estrogenic activity. HCA’s in particular have been linked to Breast as well as Colon Cancer. When grilling, make sure to turn the meat over frequently, use marinades made with garlic, ginger or lemon juice or even add small chunks of plums, cherries and apples to lower the levels of HCA’s and avoid direct exposure to open flame. Most importantly, NEVER eat charred portions of meat since they will have the highest levels of HCA’s.
The choice to eat meat or not is an individual one and must be based on qualified research as well as the recommendation of your nutritionist or alternative health care provider and your own inner moral compass. If you do choose to eat meat, do it safely by following the above guidelines. In addition to the personal health risks of commercial meat, these massive operations, and the waste they produce, also put a heavy strain on the environment. Be an educated and responsible meat consumer for the sake of yourself and the planet.
BIO:
Dr. Veronique Desaulniers (“Dr. V”) is a best-selling author and specialist in Chiropractic, Bio-Energetics, Meridian Stress Analysis, Homeopathy and Digital Thermography. After 30 years in active practice, she decided to “retire” and devote her time to sharing her personal, non-toxic Breast Cancer healing journey with others. Her years of experience and research have culminated in “The 7 Essentials™ “, a step-by-step coaching program that unravels the mystery of healing the body. Her website and personal healing journey have touched the lives of thousands of women around the globe. To get your F.R.E.E. 7-day mini e-course and to receive her weekly inspiring articles on the power of Natural Medicine, visit http://breastcancerconqueror.com/.
The first comment is absolutely correct. If I may, I would add that heritage breeds, such as Scottish Highlands, have less fat. On the second comment, Dr. V. may not know about family farm raised, heritage breeds of pigs. We raise Hereford/Large Black cross pigs on pasture, using antibiotics only on sick animals as directed by a vet.
Heritage breeds are old breeds that are not commercially viable–they do not get big enough fast enough to make a large profit. Our full grown pigs are about 250 pounds at slaughter, not the 1250 pounds of a commercial pig. The sausage has no fat whatsoever.