The problem with a study like this is that they do not take to account the quality of red meat in the study. As can be clearly seen, the benefits of red meat from grass-fed cows, lamb, and bison, are far superior to that of conventionally raised animals. Judging from the nitrates and nitrites in processed meats, combined with poor nutrition, it is pretty easily surmised that red meat would pose greater risks. BUT, it also has the potential for greater reward.

The levels of omega-3’s and CLA simply are not there when you study the typical meat that the typical person gets at the typical grocery. Ironic that a product of our advanced times is having nutritionally inferior food.

For some examples of people who are doing it right and doing it well (in their respective areas), check out:

www.organicpastures.com

www.gourmentpasturebeef.com

God knew what He was doing when He made cows to graze on grass.

Let me preface this by saying I have known for some time now that charring meats can cause the formation of carcinogenic compounds (called heterocyclic amines or HA’s). As you should know if you read this blog, there are many excellent meats that you can/should enjoy for your health. I enjoy grilling out these healthy meats with friends. So you can see my concern.

Well, I have recently read several articles showing evidence that marinating meat in beer or wine greatly reduces the formation of carcinogenic compounds when grilling meat… even up to a 90 percent reduction. Other marinades such as an olive oil, garlic, and lemon juice marinade have shown to reduce the level of compounds as well.

Beer was more effective than wine, but I would suggest using either and ensuring that you marinate your meat before you grill, whether on the grill or over an open fire (that’s how I like it).

There are several new sources, but here is the specific article I refer to: www.telegraph.co.uk

The fact is there is way too much of this grain in the American diet (did you notice I said grain… I tried to make you notice… notice it). Corn is not a vegetable and has been hybridized again and again over the years. In fact real corn or “maize” has gone through so many changes and was a contributing factor to so much malnutrition when the crop was first introduced to places where they were not used to it due to the specific way it had to be cultivated. The Europeans had never even had corn until coming to America and seeing how it was cultivated. It was first cultivated from teosinte.

So now that you have that overview. Let me say that every now and then I enjoy some corn on the cob, HOWEVER, corn is being way overused today. It is in everything. If you eat a burger most likely the cow was fed corn instead of grass as they should be. If you have fries most likely they were fried in corn oil or vegetable oil which usually has a blend of corn oil in it. If you eat almost anything from a conventional grocery store it will have high fructose corn syrup in it.. everything from drinks, to peanut butter, to “nutritional bars”, to chicken wings, to YEAH YOU NAME IT. Ethanol is being processed out of corn. Do you get the picture? Canola is becoming similar.

What is happening is that these cultivars or cultivated crops are cheap and easy to grow and so they are pushed on a public that does not take the time to learn and think about what they eat, but instead eat whatever big business or the government tells them is good for them. Again, corn is a grain. Many grains are high in phytates which can inhibit the absorption of nutrients in the body. SO what should you do about it?

1) Eat meat that comes from free-range, grass-fed/pastured animals… avoid grain fed.

2) Avoid high fructose corn syrup. Do not buy anything with it. See my earlier my post if you like here.

3) Eat corn in limited moderation. It is good to eat all grains in moderation and to have them either sprouted or fermented but this is even more true with corn as corn is not an excellent food source no matter what anyone says.

Like I mentioned earlier, I enjoy having fresh corn on the cob, but I probably have it only a few times a year and have cut out almost every other source of corn except when I am out with friends or end up having chips and salsa. Of course there are ways to get around the chip thing and make pita chips or something else.. but keep reading and I will tell you what I like to use. It is the type of thing where I would allow it where I would not allow other things like pork or shellfish… even though I do not think it an excellent food choice. In fact, where it is used, it contributes to vastly imbalanced ratios of omega fatty acids and all sorts of disease both in animals and humans.

So again, let me say, treat it as a grain to have in limited moderation as there are better grains. For an example of an organic and sprouted corn product that would be a good choice for those times you choose to have it I would recommend something like Food For Life’s Sprouted Tortillas. You can cut them up and bake or fry them in coconut oil and have chips that are so much better for you than anything in the store. Not only that, but they taste ten times better. Coconut oil is rich in lauric acid and contains medium chain fatty acids which your body burns very easy. OR you can buy the store brands that are all made with a vegetable oil like sunflower oil, safflower oil, corn oil, or cottonseed oil and go rancid really easily and have long chain fatty acids that will not burn easily, that will clog your arteries, that will not digest as easily, and that will not stimulate and enhance your immune system or metabolism.

Well, I hope this post has been helpful. It actually has to me, strangely enough in more ways than one. So I encourage you to be more informed and take care of your temple. If you have any questions feel free to ask.

This round tasted great, however, I have not had consistent success. One of my main problems has been that I do not have an active enough starter. I made one batch with mixed in dry yeast and it rose much better. Also, another problem is that I am sure I would have better results with a higher protein flour or by adding gluten to the flour. I have been using an organic whole wheat flour and I have also used King Arthur (it’s nice) white whole wheat. I want to make a loaf with King Arthur all-purpose flour and maybe try a loaf with real whole grain flour (like stoneground) which would be really heavy.

I just read an interesting article about the health effects of different types of bread. Sourdough won the day over them all. This was of course as I expected, however sprouted grain breads were not tested and the whole wheat bread that was tested was not traditional whole grain. In many of the whole wheat varieties (both flour and bread) that can be bought in the store, the whole germ and bran is added and mixed back in with white flour after it has been extracted (which is too much processing).

The best breads are either sprouted whole grains or naturally fermented sourdough. Of course, different people are sensitive to different grains and therefore you should find which are the best for you. I tolerate sprouted wheat and sourdough wheat just fine, but I have noticed that I digest spelt and buckwheat much better. Sometimes I just want an airy, crusty sourdough loaf though and spelt and buckwheat just can’t cut it… but healthwise, there is a noted difference as it all comes back to digestion.

Juniper berries are an excellent spice to use in many dishes. They have a piney, fresh flavor. Most of the time I like them in meat dishes, but they can be used in a wide variety of dishes… whatever you like.

One of the things that I want to highlight is their health benefits. Juniper berries contain anti-viral compounds that inhibit a number of viruses including flu and herpes virus. They also contain an essential oil that is known for its digestive properties and can help relieve bloating, flatulence, indigestion, and heartburn. If I am ever not feeling well I go out of my way to include them in my diet whether in soups or with chicken, beef, or fish.