Meat and Clean Eating

So I wanted to share my thoughts on MEAT.


Any kind of mass-produced, factory-farmed, commercially grown meat-whether its beef pork or chicken-is LOADED with antibiotics and hormones that are designed to generate the maximum amount of meat per animal, and therefore the maximum amount of profit for producers. Did you know that, as long as the animal arrives to slaughter, LIVING, it is USDA approved.   Factory farmers get paid on weight/volume. It does not matter if the animal has cancer, visibly open infected wounds, or disease. In many cases, their legs are crippled and broken when they arrive at slaughter because they are given hormones to grow FAST and the bones cant keep up with the rapidly growing animal. (I have an undercover video Im opting to not post, but you can private message me for more facts on these practices)   I eat a LOT less meat now and choose more plant protein options. But when I DO eat meat, usually 2 times a week, I ALWAYS purchase organic, grass fed, farm raised. Any of the documentaries I listed in the files will go into more depth on the conditions and meat quality of factory farming and how to make better choices to getting a clean piece of meat chicken or pork.  Here is a great read published by the respected scientific journal, Environmental Health Perspectives from research at John Hopkins just on the arsenic in chicken.

As far as ingredients in processed meat: be sure to avoid this one specifically.

This one is probably not new to you.

Sodium Nitrate/Sodium Nitrite Sodium nitrate (or sodium nitrite) is used as a preservative, coloring and flavoring in bacon, ham, hot dogs, luncheon meats, corned beef, smoked fish and other processed meats. This ingredient, which sounds harmless, is actually highly carcinogenic once it enters the human digestive system. There, it forms a variety of nitrosamine compounds that enter the bloodstream and wreak havoc with a number of internal organs: the liver and pancreas in particular. Sodium nitrite is widely regarded as a toxic ingredient, and the USDA actually tried to ban this additive in the 1970's but was vetoed by food manufacturers who complained they had no alternative for preserving packaged meat products. Why does the industry still use it? Simple: this chemical just happens to turn meats bright red. It's actually a color fixer, and it makes old, dead meats appear fresh and vibrant.

Found in: hotdogs, bacon, ham, luncheon meat, cured meats, corned beef, smoked fish or any other type of processed meat