Chicken seemed a healthier and more inexpensive option to beef; so as we radically reduced beef in our kitchen, we ate more chicken. But the more I learned about industrialized chicken, the more appalled I became.
However, instead of banning all chicken from my kitchen, I choose to make conscious choices about the source and quality.
My choice, when possible, is organic. The rules for organic meat production forbid use of antibiotics and hormones, must allow fresh air, sunlight, and freedom of movement. They must also use 100% organic grain (grown without the use of pesticides or artificial fertilizers) for feed.
Nourishing Traditions, Sally Fallon
Organic is expensive, but it becomes more affordable by eating organic two or three times a month rather than two or three times a week. And also by buying the whole chicken rather than individual pieces, especially just chicken breasts. Almost always I’ve been able to request, when purchasing, that they cut the chicken into four or six pieces.
I also began buying turkey, especially ground turkey because it is a lean protein and rich in zinc and niacin both which we need for good health.
Turkey is rich in zinc, which is critical for a healthy immune system. It helps promote wound healing and also normal cell division. It is a good source of the trace mineral selenium, which is involved in a number of functions including thyroid hormone metabolism, antioxidant defense systems, and immune function.
SuperFoods Rx: Fourteen Foods that Will Change your Life, Steven Pratt, M.D., and Kathy Matthews
What about “All Natural”? There are no real guidelines for “natural” animals to be fed organic grain, to be raised without using antibiotics, hormones, or other animal drugs; or be allowed freedom of movement and access to the outdoors.
That said, if I cannot buy organic, I will buy “All Natural”. But I will not buy industrialized poultry. I’d rather go without than be part of their suffering, their poor health (which affects our health) and the toxic impact on the environment.
What to Eat, Marion Nestle
We can help create demand for organic meats. The more people who ask for it will demonstrate to grocery stores and restaurants that there is a viable, consistent market willing to pay the price. The more people who are willing to pay a small share of the costs of production, the more costs will come down.
Organic poultry farmers do exist, are increasing in numbers and deserve support.