The meat you eat

First, a little wave hello to all the newcomers to PreventionRD. I loved reading your feedback on Greek yogurt...and for correcting my spelling! Hate misspelled words!! I appreciate all who read and contribute to my blogging experience with your whit and wisdom -- you make my day! Sap, sap, sap!

I made a most delectable breakfast which I must share

(I'm always envious of all you fancy oats people!)...

Flaxseed Waffle

Flax Matters sent me this mix and let me tell you, it is PHENOMENAL!! I'll be honest in saying I'm not a huge fan of whole wheat when it comes to waffles, but these just tasted hearty and earthy...almost nutty. Mmmm! This was a huge treat, I will DEFINITELY be buying more of this mix! AND, it's reasonably priced!!!

Each waffle worked out to be ~300 calories, 5 grams of fat, 7 grams of protein, and 6 grams of fiber!

Ohhhhhhhhh yeaaaaa, yummy! And showing off the best Kitchen Aid waffle maker ever! If you're drawing a blank on what you want from Santa...waffle maker! Just sayin, you won't regret it...

The flaxseed bars Flax Matters sent are also WONDERFUL! They make a great high-protein, high-fiber snack that keeps you full for hours. I love'em!

A lucky winner may win some if they enter into the Prevention Cookbook!!!!

The emails of recipes are rolling in -- I am so excited!

All the details are here!

Don't delay, enter before January 1st to receive your cookbook and chances to win!

Annnnnnnnnnyways....THE MEAT YOU EAT!!!!

Reading Food, Inc. has really lit a fire in me! I've dealt with the back-handed comments from my husband and father for years regarding free-range this and grass-fed that. Just call me a little hippie child from the big city, okay?! And I'm not gunna lie, "clean" dairy, meat, eggs, and produce come with a hefty price tag and limited availability. And until recently (yesterday, in all honesty), my lack of knowledge surrounding the US food supply has enabled me to easily turn my head and "work with what we've got" -- the standard hormone-pumped, mass produced, grain-fattened meat and animal products comprising the vast majority of our food supply. Would you like that steak rare, medium, or well-done, right? Bleck.

I spent my lunch break looking up local farmers who sell eggs, beef, chicken, pork, etc. I’ve always “known” that free-range and grass-fed animals were “better,” but I feel like I’m learning why. If you don't know why, keep reading.

As I’ve ventured through the first few chapters of Food, Inc., I’d like to share with you quotes and summaries of points which I not only find interesting, but valuable knowledge for ALL. What is being revealed through solid research is that our food supply is dangerous, monopolized, and harmful to our health and economy.

Quotes from Food, Inc.:

“According to a study by the Union of Concerned Scientists, beef and milk produced from cattle raised entirely on pasture (where they ate only grass) have higher levels of beneficial fats, including omega-3 fatty acids, which may prevent heart disease and strengthen the immune system. This study also found that meat from grass-fed cattle was lower in total fat than meat from feedlot-raised cattle.”

rBGH stands for recombinant bovine growth hormone. This hormone is injected into dairy cattle to increase milk production by8-17%. Canada, Australia, Japan, and the European Union have all prohibited the use of rBGH in their food supply!!!

“So we’ve created a perverse system in which the food is cheap at fast food restaurants because they employ cheap labor, sell products that are heavily subsidized by the government, and sell them to consumers whose wages have been kept low. We’re walking about a race to the bottom.”

“An estimated two-thirds of all U.S. cattle raised for slaughter are injected with growth hormones” – half of these hormones are synthetic and half are natural.

“Meat packing used to be one of the best-paid jobs in the country…they had well-paid union jobs. They earned good wages, before the fast food companies came along.”

Question: “How much resistance did you encounter in researching and reporting the book?” Answer: “A lot. None of the major meat packing companies allowed me to visit their facilities. McDonald’s was not helpful at all.”

“The Center for Disease Control and Prevention estimate that one-third of all American children born in the year 2000 will develop diabetes as a result of poor diet and lack of exercise.”

“Factory farm operators typically manage what animals eat in order to promote their growth and keep overall costs of production low. However, what animals are fed directly affects the quality and safety of the meat and dairy we consume.”

“Scientists believe that ‘mad cow disease,’ or bovine spongiform encephalopathy (BSE), is spread when cattle eat nervous system tissues, such as the brain and spinal cord, of other infected animals.”

“A researcher from Cornell University found that cattle fed hay for the five days before slaughter had dramatically lower levels of acid-resistant E. coli bacteria in their feces that escape during the slaughter can lead to the bacteria contaminating the meat.”

More to come as I plow through this book (husband and puppy are beating me to the holidays and taking off for the north tomorrow - *daaaaaance*), stay tuned.

What can YOU do?

Lots! There are so many resources out there to help you access safe, healthy, sustainably-grown food!

To access information and contact information on FARMS, STORE, or RESTAURANTS offering sustainably raised meat and dairy products, check out this site.

To find a local farmer's market near you, go here.

Do you buy free-range, hormone-free meat? If no, is cost a major barrier?

Are you a vegetarian or vegan? If so, what is your motivation behind your decision?

While I'm 100% omnivore and intend to remain that way, I am making a commitment to consume safer, healthier, more sustainable meat and meat products.

I am a "single" woman as of tomorrow at 5pm -- expect me to be blogolicious tomorrow night and for the weeks to come, getting back to ALL the blogs I wish to read. Hello, vacation!