Quality, antibiotic-, and hormone-free meat is condensed nutrition. For some, eschewing red meat means denying the body of nutrients that can improve health, energy, and vitality.
Given our world of brightly lit supermarket aisles proudly displaying picture-perfect fruits and vegetables, massive distribution warehouses where foods sit in waiting, questionable post-harvest handling practices (think the E. coli outbreaks from spinach), inhumane and toxic feedlots, and less-than-flavorful produce harvested before its time in a faraway land, the growing season is the time of year to visit your local organic farmers’ market and experience the difference.
Recent estimates claim that 44 million people are threatened with osteoporosis. Ten million are estimated to already have the disease, 80% of them women. If our recent ancestors had sturdy, healthy bones that carried them upright for a lifetime, then we have to ask ourselves, what are we currently doing wrong?
When most people hear “leafy green vegetables,” they probably think of iceberg lettuce. However the ordinary, pale crunchies in restaurant salads don’t boast the power-packed goodness or taste (pass the ranch dressing!) of other darker greens, most of which our Western diets are unfortunately lacking.
Thank goodness that dietary fat isn’t the boogie nutrient that it was a decade ago. As fat became the enemy and a swarm of lowfat and nonfat foods crowded grocery store shelves, something interesting happened – Americans got 30% bigger and mass confusion reigned.
