Eat This: Meat myths and choosing the best

If you’re any kind of carnivore; part time, full time, following the carnivore diet as a meat only eater, Keto or any variation of those the chatter and controversy around eating too much meat is a constant one. Plant-based ways and views can either vilify eating animals or be somewhere in the middle with do-what-you-want, and I’ll do-what-I-want philosophy. The eat meat camp can be just as strong as the do-not-eat camp. I’m not sure if it’s fully understood that the saturated fat and nutrients like B12 that come from meats is essential for our bodies. This leaves the question — how much is too much?

I know hard core vegans who had health issues that plagued them, and saw an improvement when the diet changed to include meat, broths and animal fat. There are health benefits to eating meat that can’t be replicated in a plant based diet. I’m not saying ditch the plants and go hard core carnivore —as in only eat meat, and no plants at all. There is a sweet spot in the middle. I do know that some people who thrive on a heavy animal fat and protein diet and they feel the best they have in a long time. There is something to it, that’s for sure. All that protein, the essential B12, iron, specific amino acids of creatine and carnosine, omega 3 fats from grass fed meat and from fish, and saturated fats are crucial for overall health.

Now because you’re here and listening to this, no matter what end of the spectrum you’re at with eating meat and fish, understanding what gives you the healthiest and best bang for your buck, and knowing what the marketing pitfalls are to look out for, will give an advantage as you make your next purchase. Meat is more expensive than veggies, and we know that it’s not the best for Mother Earth, so there are two areas to focus on to feel good about; choose well and how to successfully buy local. So today on EAT THIS with Lianne — myths about meat and choosing the best that you can with my guest Greg Quaile from truLOCAL

I’ve been vegan, vegetarian and a meat eater at various times in my life. After starting my nutrition training in 1999, I thankfully gave up meat which meant I didn’t have to suffer my moms overcooked pork or beef any longer. She was an excellent cook and I have no idea why when she cooked meat it ended up with a texture like shoe leather. I can remember as a kid chewing pork chops for what felt like hours and trying to wash it down with my glass of milk but it just wouldn’t go. Talk about painful. Becoming vegetarian for a while was interesting. Vegan more so, but I didn’t find that I felt good on it after a while. Dr Peter D’Adamo’s theory that my O blood type needs animal protein was bang on. It took a few years for me to eat chicken again. And even longer to eat red meat, but I found grass fed beef which made me feel better about going back to the occasional steak and the odd burger from the barbecue. During the time that I was vegetarian, I could have been super low in B12, which is an essential vitamin for brain health and energy production — so much so I take Methyl B12 every day now, because my body needs it. Vegans often become deficient in B12, iron, zinc, vitamin A, vitamin D and more. Yes, plant foods contain many of these nutrients, but they are more bioavailable in meat. So having meat in your diet can be a healthy option. 

There are many myths out there, terms and phrases on the packaging of what you buy that I want to know more about to make the best choice you can. And then there’s something to be said for buying local. But where do you go? Drive out to farm country and see what signs are at on the fence? Nah, I found someone who is to speak with us about both these topics and more.

Greg Quaile of truLOCAL

 

I welcome Greg Quaile, Vice President of Sales, co-founded truLOCAL in 2016. Raised on a dairy farm, Greg is intimately familiar with the ins and outs of life on a farm. He helped create truLOCAL to bring farmers and suppliers into the digital age, expanding their reach beyond their immediate communities – and to link consumers with local, high-quality products.

 

 

There are good scientific and health-minded reasons to eat high-quality, organic, grass-fed, sustainably raised meat as part of an overall healthy diet. Sure the amount of saturated fat that’s healthy is still in debate, but please know that as I talked about with Jason Persaud in Episode 75 about cholesterol and heart disease, there’s a lot more going on there than just eating meat. The sugar, refined and processed foods, your stress levels and deficiencies play a large role there too. 

So as Greg said, knowing what to look out for in your meat selection, what fish to choose and specifics to look out for — I feel better about understanding organic fish vs wild now, we can all go out and buy with confidence that you’re choosing the best you can. 

I’m looking forward to trying out some of the truLOCAL offerings and will report back to you in an upcoming newsletter what my thoughts are. And remember to enter the giveaway that Greg generously offered for that one lucky loyal listener will win a $125 gift card towards your first order when you enter at sproutright.com/trulocal. The giveaway will be open until Monday July 26, 2021 at midnight. And if you can’t wait for that use code, head to trulocal.ca use promo code EATTHIS to save 10% on your first 3 boxes.

Did you know that I send a weekly health love letter to my community? If you’d like my musings and a weekly round up of information in your inbox, head to liannephillipson.com and sproutright.com And while you’re heading to the giveaway, go to either site and submit your email and poof, like magic, you’ll get the email every Friday. 

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