This could be a total newb question, so apologies in advance, and please be patient with me. Just wondering if the whole “eat clean” thing extends down to buying organic, range-free, etc. meats and such going so far as to shop exclusively at places like Whole Foods rather than Safeway or SaveMart or larger, popular “chain” supermarkets.
Also, is all pre-packaged deli meat bad? Like, if I’m buying organic, free-range turkey breast deli cuts for lunches, should I just stop? Is that not as good as raw turkey breasts or ground turkey that I cook myself? I saw a comment in another thread where someone said ditch the deli meats, so I was wondering.
I guess I’m curious where everyone tends to shop for their protein and what they look to buy.
I personally prefer to be more selective when going all out and choosing the “clean, organic, natural” foods. More so when it comes to meats, I’d much rather eat healthy animals more often than sick ones or ones that haven’t led the best life. So as often as I can I’ll buy cage free, grass fed, no hormones injections, and so on.
But if you don’t have the funds, or the access to such meat, then occasionally going “organic” is better than always or never. (This especially with fruits and vegetables but that’s off topic)
When it comes to deli meats, I say avoid them, just because of all the processing they go through to be shelf ready for long periods of time. I’ve also found it goes much quicker if you intend to eat a lot of meat and just sucks money out of your wallet. Lower quality and not much you can do with it other than sandwiches but that really depends on your goals for eating it in the first place.
I really don’t have the funds for free range poultry, and grass fed beef if it isn’t at a grocery store anywhere in my town.(maybe one or 2 food markets but they are opened 1 time a week at an inconvenient time.)So I make due with the beef, lamb and chicken at the grocery. Although I do buy organic eggs, canned wild salmon and sometimes fresh wild salmon from time to time.
[quote]When it comes to deli meats, I say avoid them, just because of all the processing they go through to be shelf ready for long periods of time. I’ve also found it goes much quicker if you intend to eat a lot of meat and just sucks money out of your wallet. Lower quality and not much you can do with it other than sandwiches but that really depends on your goals for eating it in the first place.
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Yeah that makes sense… and honestly, I guess when you boil it right down, I can buy a ~1.5lb. pack of free-range, vegetarian fed chicken breasts and a pack of turkey breasts for about $8 apiece at Trader Joe’s, which is going to get me about 12 meals worth. That same amount of deli turkey, for instance, would cost close to $40â??so it actually makes economical sense as well as quality sense. I guess I was blinded by the convenience. Shame on me.
I am a poor college student who dreams of one day being able to buy steaks all the time. However right now, I go through about a pound of ground chuck a day. It’s usually on sale for 1.99-2.99 where I live, in either 80/20 form or 85/15. One time they even had 93/7 which I picked up.
From what I’ve seen, a lot of the chain supermarkets have started carrying limited supplies of organic and grass-fed meets. You might have to put some effort into looking for them, since they’re often buried in the middle of everything else.
As for “eating clean”, that usually applies to following good eating principles, not necessarily organics, cage free, etc. For example, if you’re eating Twinkies and Raspberry Zingers, you’re not “eating clean”.
i usually ask the butcher ‘whats fresh’ (kind of in a low tone and when noone’s around). Try to make friends with the guy cuz the butcher always knows what the good stuff is. If you’re getting corn-fed… get a lean cut, and trim fat. if you’re going grass-fed you can get a fattier cut.
Generally I’m of the assumption that the fattier the meat the more plant fats you are gonna need that day to neutralize it. Grass-fed has that built in neutralization, but it’s pricy. If you see something on sale and awesome that means its prolly a bit older so cook it that day and eat it that day and you’re good to go.
Generally I’m of the assumption that the fattier the meat the more plant fats you are gonna need that day to neutralize it.
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I’m unclear what you mean by this, can you elaborate? [/quote]
Balancing your fat sources to mitigate your heart attack risk. Most people get too much saturated fat relative to unsatured/omega 3 fat. It is the whole ‘bad cholesterol/good cholesterol’ deal.
Generally I’m of the assumption that the fattier the meat the more plant fats you are gonna need that day to neutralize it.
[/quote]
I’m unclear what you mean by this, can you elaborate? [/quote]
Balancing your fat sources to mitigate your heart attack risk. Most people get too much saturated fat relative to unsatured/omega 3 fat. It is the whole ‘bad cholesterol/good cholesterol’ deal.
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(sorry is info you already knew, but…) Your notion of wanting to balance fats is conceptually correct, but the way you categorize into “animal = bad” and “plant = good” is incorrect. It’s all about getting enough EFAs (Essential Fatty Acids), but not too much of a particular EFA. Corn oil, which is a plant source, for example provides an EFA that people most likely already get way too much of and it can contribute to inflammatory processes in the body. Omega 3s from fish, which is obviously an animal source, like those in Flameout, tend to reduce inflammation.
I do believe that saturated fat as the cardiovascular enemy mastermind has been debunked and that cholesterol isn’t bad either. But the overall diet that frames these two as being the culprits. i.e. saturated fat and cholesterol in baked goods and other processed crapola
Generally I’m of the assumption that the fattier the meat the more plant fats you are gonna need that day to neutralize it.
[/quote]
I’m unclear what you mean by this, can you elaborate? [/quote]
Balancing your fat sources to mitigate your heart attack risk. Most people get too much saturated fat relative to unsatured/omega 3 fat. It is the whole ‘bad cholesterol/good cholesterol’ deal.
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Your understanding of dietary fats and their relationship with heart attacks is incorrect then.
Apparently people have no idea what good saturated fat does for the body, yesterday at school (i’m going to NPTI in San Diego) my teacher told a class room full of unknowing students that saturated fat was bad, and gave no reason why. I raised my hand and told him thats some old science and that I took issue with him telling people who take his word for truth that saturated fat is bad. I tried to explain to him but he wouldn’t have it, so I went home and printed some studies and articles for him to read about the benefits of saturated fats.
I was just shocked when he called it bad fat idiot.
[quote]BulletproofTiger wrote:
[quote]beeph wrote:
[quote]Scott M wrote:
[quote]beeph wrote:
Generally I’m of the assumption that the fattier the meat the more plant fats you are gonna need that day to neutralize it.
[/quote]
I’m unclear what you mean by this, can you elaborate? [/quote]
Balancing your fat sources to mitigate your heart attack risk. Most people get too much saturated fat relative to unsatured/omega 3 fat. It is the whole ‘bad cholesterol/good cholesterol’ deal.
[/quote]
(sorry is info you already knew, but…) Your notion of wanting to balance fats is conceptually correct, but the way you categorize into “animal = bad” and “plant = good” is incorrect. It’s all about getting enough EFAs (Essential Fatty Acids), but not too much of a particular EFA. Corn oil, which is a plant source, for example provides an EFA that people most likely already get way too much of and it can contribute to inflammatory processes in the body. Omega 3s from fish, which is obviously an animal source, like those in Flameout, tend to reduce inflammation.
