Publix has something called Maverick Ranch brand beef. It’s quasi-organic. No hormones, antibiotics, etc. That’s what I usually end up purchasing. Their lean ground beef is quite lean.
Re cooking your meat, burning it and browning it is what will cause you the greater damage re carcinogens. Instead of broiling, cook it at a slightly lower temp until well done.
BBQ’ing is particularly bady, especially when the fat drips off the meet, hits the charcoal and splatters back up on the meat.
As far as cooking, the rarer the meat is, the better it is for you. This is assuming of course that it’s cooked enough to kill surface bacteria and stuff The more you cook red meat, the more nutrients you lose. Personally, I always make and order my steaks “blue”, or rare at the most. You’ll also find its much tastier this way too. Doesn’t taste like you’re eating charcoal.
I had a question about the protein in meat. And since were on the topic i’ll post it.
What are the characteristics of protein found in meat? does it differ from beef to chicken to fish? is it fast acting ie whey? is it slow acting ie casein?
and what about egg proteins? I have heard from different places they as perfect as protein sources get.
Basically I don’t have the money for supps right now, so I would like to try and use my natural protein sources to their max advantages. IE obviously forcing down cottage cheese before bedtime is an example of what I mean.
