I ate meat every day growing up – beef, chicken, pork. Couldn’t have conceived of a complete meal without it.
Then I ate almost no meat because I though it was better for my health and for the planet.
Now I am back to eating meat because of what I learned training as a nutritional therapist.
To eat meat or not is a very personal choice. I choose a moderate path
- Meat as the minor part of a plant-rich lifestyle
- Variety of meats: beef, bison and pork, fish and poultry (chicken or turkey) and gradually I started alternating meat—included meals with vegetarian meals.
- Adding plant foods to meatloaf and meatballs: quinoa, lentils, mushrooms, shredded zucchini or carrots…
- The key issue for me is eat sustainably raised meat; it is better for my health and better for the environment
What to Eat
Bison are grass-fed and industry standards don’t allow the use of hormones or routine antibiotics. Sometimes I find wild game at the farmer’s market: boar, deer, or duck. Venison sausage anyone?
There’s still a place in my life for steaks on occasion. I’ve embraced the “Better Meat, Less Meat” path eloquently defined by Slow Food. I believe their philosophy that by eating consciously and locally is not only better for our health, but it also supports more ethical and sustainable practices for the animals and for our planet.
It is more expensive to eat sustainably raised meat. Not eating it every day, and in smaller quantity makes it affordable. Alos, eating meats as part of plant rich foods increases the nutritional value for our bodies. And we enjoy more expensive meats for special occasions— beef tenderloin, prime rib roast or an Easter leg of lamb.
Updated from original post January 2016