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Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman
By Stanley A. Fishman
Link to Tender Grassfed Meat at Amazon
By Stanley A. Fishman



I am an attorney and an author, not a doctor. This website is intended to provide information about grassfed meat, what it is, its benefits, and how to cook it. I will also describe my own experiences from time to time. The information on this website is being provided for educational purposes. Any statements about the possible health benefits provided by any foods or diet have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.

I do receive some compensation each time a copy of my book is purchased. I receive a very small amount of compensation each time somebody purchases a book from Amazon through the links on this site, as I am a member of the Amazon affiliate program.

—Stanley A. Fishman, author of Tender Grassfed Meat


Two Simple Rules for Good Nutrition

By Stanley A. Fishman, author of Tender Grassfed Meat

Sheri's pastured eggs frying in cast iron pan

These beautiful pastured eggs were raised by my dear friend Sheri. Note the beautiful orange yolks full of nutrition.

Understanding nutrition may seem hopeless. There are hundreds of books, thousands of articles, thousands of studies, dozens of conflicting theories, and endless advertisements. All this information can be very confusing. But you don’t have to know all of it. I enjoy the benefits of great nutrition by following two simple rules.

Rule Number 1: Eat only the natural, whole, and unmodified foods humankind has been eating for thousands of years.

Rule Number 2: Eat only those natural, whole, and unmodified foods which have been raised, processed, and prepared by the methods humankind has used for thousands of years.

Following these rules has literally taken me from constant chronic illness to robust good health. Here is why I follow these rules:

Rule Number 1: Eat Only the Natural, Whole, and Unmodified Foods Humankind Has Been Eating for Thousands of Years

Our bodies know how to digest and handle natural molecules, especially those that humankind has been eating for thousands of years or longer. For thousands of years, our bodies have adapted to digest these molecules, and this knowledge is passed down in our genes, and in the very makeup of our bodies. We are born with it.

When we eat foods made up only of natural substances that our bodies are programmed to digest, our bodies and organs know exactly what to do. The nutrients are extracted from the foods and used to nourish, fuel, and regenerate our bodies. The waste and toxins are identified and removed from the body.

Unfortunately, now humans eat foods where the very molecules have been modified into something no human body has ever been programmed to deal with. This started a few hundred years ago with refined sugar and refined flour, increased enormously in the 20th century, and is very common today, with all kinds of hydrogenated foods, trans fats, many thousands of artificial laboratory-made and/or modified foods and chemicals, artificial fertilizers, pesticides, livestock raised on feed that is not part of their natural diet, the use of artificial hormones and antibiotics, and other unnatural foods.

Our bodies literally do not know what to do with these new molecules, which do not exist in nature and are created by technology.

Rule Number 2: Eat Only those Natural, Whole, and Unmodified Foods which Have Been Raised, Processed, and Prepared by the Methods Humankind Has Used for Thousands of Years

The knowledge of how to raise, process, and prepare food has been passed down over many thousands of years. This knowledge represents the collective experience of many millions of our ancestors, who learned over time how best to raise, process, and prepare food. They knew a lot more that they are given credit for.

For example, they did not have refrigeration, but they knew how to preserve food, by natural fermentation, smoking, drying, salting, and many other methods, including cold storage and freezing when permitted by the weather. These methods often increased the nutritional value of the food.

Our ancestors knew how to process foods so the nutrients were available, often by soaking, sprouting, fermenting, and other such methods.

Our ancestors knew how to cook foods so as to preserve and enhance the nutritional value, and how to combine different foods into nourishing meals.

Our bodies adapted to the traditional methods of raising, processing, and preparing foods over thousands of years, and know how to digest such foods.

Modern methods of raising, processing, and preparing food change the very molecular structure of the food, once again giving us molecules that our bodies do not know how to digest, or what to do with.

Even the most natural and traditional foods will have their molecular structure and content changed by modern methods such as: cooking with very high heat; using cookware made of space age materials like aluminum and the metals in non-stick cookware; irradiation; microwaving; hydrogenation; modification; homogenization; preservatives; artificial colors and flavors; and many other modern methods of dealing with food. Again, our bodies do not know what to do with these artificially changed molecules.

The result of following these two rules is that you know what food to put into your body and your body knows what to do with the food you put into it.

How I Follow These Rules

Learning how to follow these rules is simple, though it is a lot of work. The blessings of good nutrition are more than worth the effort. And it becomes easier and easier, once you are used to it.

I rely on two cookbooks in following these rules. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, the magnificent work by Sally Fallon and Dr. Mary Enig, provides information and recipes on just about everything except how to cook grassfed meat. Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat, my cookbook, provides information on grassfed meat and how to cook it, in detail. Yes, I do use my own cookbook.

This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.

This post is part of Fight Back Friday at Food Renegade.

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