Download my free candida report here Eric Bakker, thanks for coming back. We're going to talk about meat, eating meat. So if you're a vegan, you might want to put your hands over your ears or maybe got to look at a fluffy cat video or something.
What's the best type of me to eat? I mean, would it be organic meat? Would it be nonorganic meat? I think you know the answer. Anything that you put in your mouth that's clean is going to be better than something that's not clean. You know. That's putting it really bluntly, isn't it? So if you're eating a nonorganic meat, there are chances that they're going to be chemicals in that meat. But hello. in organic meats how do we know there are not chemicals in that organic meat either? Depending on where the farm is or the kind of foods that these animals consume.
And they could also be some unscrupulous people in the organic market. There have been people called out from time to time. So if you are going to buy organic, make sure it's certified organic. Okay. Now in supermarkets in the United States, same here in New Zealand and other countries, you can see meat that's commercially produced and there are often labels on poultry like chicken and meats that are organically produced.
In my opinion, these are a better grade of meat. They also tend to have a different fat composition, slightly different fat, a better type of fat than you would get in a conventional animal. And you need to be careful with the type of cuts of meat that you're eating too, especially if you're going to buy your just commercial plain supermarket meat. Make sure you choose... If you're buying red meat, make sure you get as little fat on there as possible because the fat is often which will store the chemicals.
The pesticides or hormones or antibiotics or a lot of this crap that actually animals do come in contact with, will be less likely to stay in the muscle meat, but more likely to go to the adipose tissue or the fat of the animal, which is biologically inert. It doesn't really do so much that tissue, but it does hold the toxins more so than the muscle does. So just bear that in mind.
So if you want to go organic but can't afford to buy organic for example, you could also consider buying the cheaper cuts. You know like the casserole kind, like the round steak with a skirt steak or things like that. And they'll often be definitely cheaper than the prime, say rump or sirloin that you will get. If you're going organic because you're probably paying premium for that.
So if you can afford it, organic but think about that. You could go for the cheaper cut. But yeah not all meat's bad and you will get some supermarket meats that are actually quite high quality even though it might be non-organic. So you need to shop around and maybe also you can get a contact from the farmer's markets or different places like that or go online to do a search.
I did an online search for organic meat producers and there are quite a lot around that are certified. So it's a matter of finding one, going to visit them, maybe negotiating a price. Even better if you've got a small freezer and you can bike a larger quantity and freeze that. Particularly good idea for you to do that in fall, coming into autumn or into fall so you can get some meat supply in for winter time for example.
I've made to really nice casserole dishes up this winter. Yeah, we've got some really good organic beef suppliers here in New Zealand. It's a fantastic sheep suppliers here. But no matter where you live, there will be someone who will sell organic meat. It's a matter of finding it.
I believe it's a superior way to go because you have a lot less chance of getting a lot of chemicals that the commercial producers use. They use lots of different chemicals on animals these days.
So if you can minimize the chemical intake in your body through the food chain, it's going to be a lot better for the gut, isn't it, when you think about it? Particularly chicken, I really caution you to be careful with chicken. Poultry, here in New Zealand they found that they can use up to a dozen different types of antibiotics in the poultry trade.
So we generally only ever get free range chicken for that reason. We know the people that farm these chickens and we know what they're fed on. They're fed on really good food and they range outside all day. But free range, I believe they're only by law allowed, if they're outside for two or three hours or so it's a sort of considered like free range isn't it? It's free crap in my opinion.
But caged birds here, that's going to be a thing of the past soon. I believe because there's a lot of supermarkets now and not going support companies that actually have battery hens, that's all going to go...
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