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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


7 Grassfed Foods that Can Really Improve Your Natural Functions

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Grassfed liver is a nutrient-rich ingredient for meatloaf

Grassfed liver is a nutrient-rich ingredient for a meatloaf.

My friends at U.S. Wellness Meats recently mentioned in their newsletter that WebMD had actually posted a list of foods that could improve your health. As mentioned in the newsletter, the very fact that a mainstream site would even state that any food could heal is a huge step forward. True, the list of foods at WebMD did not include any meat, and did not make any distinction between organic (or the equivalent) foods and the pesticide and chemical soaked foods offered by conventional agriculture, but hey, it’s a start.

This has inspired me to offer my own list of seven grassfed foods that greatly improve the natural functions of the body. The natural functions of the body are nature’s way of keeping us healthy, and the better these functions work, the healthier we are.

  1. Grassfed Beef. This is one of the oldest foods of humankind. Our ancestors thrived on it, and so do we. Grassfed beef and fat are loaded with all kinds of nutrients, such as a perfect balance of omega-3and omega-6 fatty acids, natural CLA, the Vitamin B complex, all the amino acids, many other vitamins, many minerals, and many other nutrients, often known as “co-factors.” Grassfed beef and fat are easy to digest and the nutrients they carry are easily assimilated. I have never heard of anyone being allergic to grassfed beef. If you eat the meat very rare, it is also full of many valuable enzymes that will help digestion and also nourish the body. Grassfed beef was known in Europe as the most effective way of rebuilding a damaged body. An old German saying  is beef gives strength. It was eating grassfed beef and other grassfed meats that rebuilt my body back to good health, and I have received many emails from others who have had the same renewing and revitalizing experience.
  2. Grassfed Bison. Grassfed bison has all the benefits of grassfed meat, and more. Grassfed bison was the favorite and most common food of the Native Americans who lived on the Great Plains of the United States. These native people were known for their robust good health, fantastic eyesight, ability to heal from even the worst of wounds, great stamina, height, strength, and perfect teeth, though they had no dentists. They also had almost no infant mortality, in an age where only half of the babies born in London survived to age 5. These native people were also known for being healthy robust and active even into a very advanced age, and for keeping their teeth and eyesight well into their nineties. Grassfed bison is even easier to digest than grassfed beef. One of my favorite foods is very rare grassfed bison roast or steak, so tender it can be cut with a fork. I feel better with every bite. At the end of such a meal, I feel renewed and revitalized. Unfortunately, grassfed bison has become very expensive as the demand is much greater than the supply, but it is worth getting as a very special, nourishing treat as finances permit.
  3. Grassfed Lamb. This is one of the world’s very favorite foods, though lamb is not popular in the U.S. This may be because the U.S. is one of the very few countries to feed grain and soy to lambs, which ruins the taste, in my opinion. But fortunately, the U.S. still has some ranchers who raise wonderful grassfed lamb. Grassfed lamb is also an ancestral food, containing the same invaluable nutrients as grassfed beef and grassfed bison. Grassfed lamb was used by our ancestors to relieve digestive difficulties. This ancient wisdom was invaluable for me a few weeks ago. I had eaten at a restaurant and suffered from indigestion and similar complaints within a day. Natural remedies did not help much. I was doubtful, but I roasted a rack of lamb medium rare, and ate some of it with the fat. Within hours, all my digestive difficulties were gone. Grassfed lamb can be absolutely delicious if properly cooked, tasting nothing like the conventional lamb so many Americans hate.
  4. Grassfed Bone Broth. Whether made with the bones of grassfed beef, grassfed bison, grassfed lamb, or any combination of them, grassfed bone broth is one of the most nourishing and comforting foods you can eat. Rich with easily assimilated minerals, these delicious broths are also full of natural gelatin and other substances that are vital for the natural functioning of our bodies, and help preserve and strengthen our bones and joints. These broths help stimulate and ease the digestive system, which is why broth was served as a first course or with meals all over the world. Bone broths, brimming with nutrients, are a universal remedy for colds and all kinds of illness. I also think of them as the perfect mineral supplement, as the nutrients in broth are very easy to digest and assimilate.
  5. Grassfed Liver. Whether from grassfed beef, grassfed bison, or grassfed lamb, grassfed liver is one of the most nutrient-dense foods you could possibly eat. Hunters all over the world, for uncounted thousands of years, would eat the raw livers of the animals they killed. Lions and other predatory animals will also eat the liver first. Grassfed liver is particularly rich in B vitamins, Vitamin A, Vitamin D, Vitamin K, magnesium, and many other nutrients. Grassfed liver also contains substances that help the human liver function much better. Other substances in liver reduce fatigue and improve brain function. Contrary to popular belief, grassfed liver is not full of toxins, but is full of nutrition. I have not yet been able to do it myself, but friends who regularly consume small amounts of raw grassfed liver report wonderful results. I get very good results from cooked grassfed liver.
  6. Grsssfed Heart.The hearts of grassfed animals were prized all over the world, as it was felt that eating them would strengthen the human heart. This belief was common even into the twentieth century, where country doctors would often prescribe it to their patients as a way to avoid heart disease. Grassfed heart is perhaps the best natural source of coenzyme CoQ10, which is vital to maintaining a healthy heart. Grassfed heart, whether from beef, bison, or lamb, is loaded with many nutrients, and is believed to contain substances that will strengthen the human heart.
  7. Grassfed Kidney. This organ meat was also a favorite of traditional cultures, from Europe to Asia to Africa to the Americas. It is very dense with vitamins and minerals, and contains substances that are believed to improve the natural functions of the kidney. Wild predatory animals will usually eat the kidneys after they finish the liver.

If you do not want to go to the trouble of cooking the organ meats, you can still get the benefits of eating them, in one wonderful product—U.S. Wellness Meats Grassfed Liverwurst. This wonderful grassfed beef product is 25% grassfed liver, 25% grassfed heart, 25% grassfed kidney, and 25% grassfed beef and fat. This is the easiest way I know to get the benefits of organ meats, and the combination of all these nutritious organs gives a new meaning to “nutrient-dense.” This is my favorite sausage of all time, and I make it in many different ways. Tender Grassfed Meat has some of these recipes. But you can also eat it straight out of the wrapper.

These traditional animal foods are some of the superfoods our ancestors knew and thrived on, and we can enjoy their many benefits today.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday and Fight Back Friday blog carnivals.

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The Benefits of Organ Meats

Grassfed Bone Broth—The Traditional Mineral Supplement

Health Benefits of Grassfed Meat

Before Weight Loss Surgery — Try Grassfed Fat

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Pastured butter—one of the most delicious ways to get your cholesterol.

Pastured butter—this is what people used to eat to lose weight.

The FDA recently claimed that some advertisers of “Lap Band” weight loss surgeries were not properly disclosing the many dangers of the procedure.

It is a total mystery to me why anyone would accept the risks of surgery if they had any alternative. Why anybody would accept mutilation, internal scarring, and the insertion of a foreign device into their bodies. To have this done for the purpose of losing weight is incomprehensible to me.

But it is supposed to be so hard to lose weight, and to keep the weight off. And weight loss surgeries like gastric bypasses and the “Lap Band” are supposed to make it easy.

But there is a much safer and ultimately easier way that will work for most people. A way that was in common use before World War II, from a time when obesity was very rare. A way that is simple and effective. This is the “secret” that was commonly used in the early twentieth century, with great success—eat a low-carb, high-fat diet.

Weight Loss Before

Before animal fat was demonized by the completely discredited “lipid hypothesis,” there was no massive diet industry. There were no surgeries for weight loss. There was very little obesity. If somebody wanted to lose weight, the common medical response was to prescribe a low-carb, high-fat diet. This was so effective in achieving weight loss that obesity was not a problem. And people did not suffer from malnourishment with such a diet, as grassfed animal fat is one of the most nutrient-dense substances on Earth.

The food at that time was also different. There was much less processed food. Meat was always grassfed and grass-finished. While there was far too much sugar in the diets of many people, going on a low-carb, high-fat diet would remove the sugar-heavy foods and the carbohydrate-rich foods. People who went on the low-carb, high-fat diet would usually eat large amounts of pastured animal fats such as butter, lard, beef tallow, and fatty meats, from animals that were grassfed and pastured. The fat of grassfed animals is rich in CLA, a nutrient that actually reduces body fat. It was not hard for most people to stay on such a diet, because the animal fats are so satisfying.

Weighing too much was simply not a problem for most people, and when it was a problem, there was an easy solution that worked for almost everybody.

And there was no market for a huge diet industry.

The Change

Obesity started to become a huge problem after World War II. The fear of cholesterol was created, and eating fat was identified with consuming cholesterol. Animals in the U.S. were finished in feedlots, a practice that resulted in the animal losing almost all the CLA in its meat and fat. Doctors stopped prescribing the low-carb, high-fat diets that had been so effective in the past, because of the fear of animal fat. People ate more and more high-carbohydrate, processed foods, more sugar, and more food additives. At the same time, they greatly reduced their consumption of animal fats and greatly increased their consumption of vegetable oils that could only be made with modern technology.

The result? Americans became fatter, and fatter, and fatter. The diet industry was born.

Weight Loss Now

You would think that something would have been learned about the fact that high-carbohydrate, low-fat diets make people fat, after decades of experience. And you would be right. Unfortunately, one of the things that was learned is that such a diet would make huge numbers of people fat, and that a fortune could be made by keeping them fat and giving them weight loss programs that would provide only temporary relief. Thus, we have a multi-billion-dollar diet industry, a segment of the medical industry that “treats” obesity, and millions of suffering people who are exploited by these industries.

Millions of people starve themselves, and exercise themselves into exhaustion as they follow these programs and get advice from medical professionals, in a desperate attempt to lose weight. Most people who lose weight, after much effort, suffering, and expense, gain it back, and the whole horrible cycle starts again.

This has led to the creation of “weight loss” surgical procedures, which promise an easy way to keep weight off. Two of the most popular are gastric bypasses and “Lap Bands.”

A gastric bypass actually involves stapling the stomach, and rerouting the food digestion so the small intestine is avoided. Normally, all food passes through the small intestine, which is crucial to digestion. This make it impossible for the body to function properly in digesting food, which leads to weight loss.

A “Lap Band” involves the surgical, interior attachment of an inflatable belt around the stomach. The belt constricts the size of the stomach, so it cannot expand to hold more food to digest. This makes it impossible for the stomach to function properly in digesting food, which also leads to weight loss.

Both of these procedures have many risks and a high chance of serious side effects, which often lead to more surgeries to try to correct the problems that arise.

The Solution

My own personal experience has convinced me that the best way to deal with almost any body issue is to strengthen the natural functions of the body, by eating a nourishing traditional diet, full of foods rich in pastured animal fat. Surgeries that interfere with and disable the natural functions of the body are something that I would never agree to.

If weight is the issue, the low-carb, high-fat diet is tried and true. It is important to eat only real food and grassfed meats when you are on such a diet, as those were the foods available when the diet was common and obesity was rare.

I am not giving medical advice, just writing about how things were done and about my own experience. If you have a medical issue, you should consult a medical professional, preferably one who treats each patient as an individual and is open to new ideas.

There are many such diets, with the Atkins diet being the most famous. The book “Eat Fat, Lose Fat” by Sally Fallon Morell, describes an effective high-fat diet, using a Weston A. Price perspective. My friend Jimmy Moore is devoted to providing information on low-carb, high-fat diets, and there is a ton of useful information on his website, Livin’ La Vida Low-Carb Blog. Jimmy will also answer questions about the subject by email.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday, and Fight Back Friday blog carnivals.

CLA—Another Great Reason to Eat Grassfed Meat, the Fatter the Better

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Grass-fed picanha (sirloin tip)

This picanha (New York tip) roast has a great fat cap, full of CLA.

Where do you find the nutrients our bodies need in these days of industrial agriculture? We are given nutritional advice by the powers that be which is motivated by profit only. Food is not what it used to be. Hybrid varieties are developed for shelf life, not nutrition. Meat animals are fed unnatural feeds (as well as growth hormones and antibiotics) to make them fatten faster and to increase profits. Factory food has made it hard to get essential nutrients. Soils depleted and contaminated by pesticides and artificial fertilizers compound the problem.

My solution is to eat the pure foods of our ancestors, unmodified, raised and cooked in traditional ways. Eating this way has brought me back to good health and greatly increased my enjoyment of food, because real food tastes so much better. Many other people have found the same solution.  Every now and them, research comes through that supports the real food way of eating, and science confirms what instinct and feeling good has already told us—real food is good for us, and gives our bodies what is needed to support the natural functions  that keep us healthy and strong.

However, many people have turned to using nutritional supplements as a solution. These supplements vary widely in their content and purity. Let me put it this way. What if a substance was developed that would give the following benefits?

  • Increases the metabolic rate
  • Increases muscle mass while reducing fat
  • Decreases abdominal fat
  • Strengthens the immune system
  • Reduces the risk of cancer
  • Reduces the risk of heart disease
  • Reduces the risk of diabetes
  • Reduces the risk of hyperthyroidism
  • Normalizes thyroid function

Would you want to take a supplement that contained this very beneficial substance?

Well, you do not have to. Various studies have shown that all of the benefits listed above come from eating food containing Conjugated Linoleic Acid, more commonly known as CLA.

The very best source of CLA is grassfed meat and fat, which are rich in this wonderful nutrient. CLA is a very useful nutrient that is used by the natural functions of our bodies to create all of the benefits listed above.

CLA is found in its most digestible form in the fat and marbling of grassfed animals. This is yet another reason to eat the fat on and in grassfed meat, and to get well-marbled grassfed meat, rather than the leaner grassfed meat.

The CLA from grassfed animals is not the same as CLA from plant sources, or in supplement pills based on plant sources. CLA is much more abundant in the meat of grassfed and grass-finished animals than in feedlot meat. Almost all meat animals are started on grass, but are finished in a feedlot, eating foods that are not natural for their species, such as processed grains, GMO-corn and GMO-soy, and a host of other things that were never part of the natural diet of any herbivore, often including such substances as chicken manure, cement dust, restaurant plate waste, and even plastic balls. Studies have shown that grassfed meat contains three to five times more CLA than factory meat. The fattier the grassfed meat, the more CLA it contains. (Source What Is CLA?)

Not only does grassfed meat and fat contain 300% — 500% the CLA of feedlot meat, the grassfed meat also contains many substances that promote the absorption of the CLA. It is not known whether factory meat contains these substances, or in what amount. It has been shown that feedlots can cause the amount of nutrients in the meat to greatly decline. For example, the amount of omega-3 fatty acids in meat almost vanishes by a typical stay in the feedlot. (Source Health Benefits of Grass-Fed Products)

While CLA can also be found in dairy products from grassfed and grass-finished cows, I believe that grassfed meat and fat are the richest source, and the easiest to absorb.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday and Fight Back Friday blog carnivals.

Why Grassfed Meat Is Better

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

Butter Steak from Tender Grassfed Barbecue: Traditional, Primal and Paleo by Stanley A. Fishman

Grassfed Butter Steak, Tender Grassfed Barbecue, page 76

One of the questions I get asked most often is this—“What is different about grassfed beef?”

Many people seem to think the only difference is that grassfed beef is “always tough,” and that grassfed beef lacks the “great flavor” that is supposed to come from “corn feeding.” I have found that properly cooked grassfed meat is very tender, has much more flavor, and a much better texture than conventional beef.

There are many important differences between grassfed and conventional meat. The very composition and content of the meat is very different.

Because of the vast difference in the qualities of the meat, grassfed meat is best when cooked differently than conventional, “corn-fed” meat.

How Grassfed Meat Is Different

Grassfed Meat Is an Ancient Food

Grassfed meat, coming from herbivorous animals eating their natural diet of grass and meadow plants, is one of the oldest foods of mankind, maybe the oldest. This means that the human body has adapted over uncounted thousands of years to digest and process this meat. Our bodies know the composition of grassfed meat, and how to absorb nutrients from it, and expect to find all those nutrients there when they digest the meat. Conventional meat has a totally different nutritional profile, and had not been eaten by humans until the twentieth century. Grassfed meat, fat, and bones are perhaps the most primal of foods.

Grassfed Meat Has Superior Nutritional Value

Grassfed meat has the proper balance of omega-3 fatty acids to omega-6 fatty acids, containing far more omega-3s than conventional meat. Grassfed meat is also rich with CLA, a valuable nutrient that has many benefits. Conventional meat has a much higher ratio of omega-6 fatty acids, one that does not occur in naturally-fed meat. Conventional feedlot beef has far less CLA and omega-3 fatty acids than grassfed meat. Grassfed meat is also richer than conventional meat in many other nutrients.

Grassfed Meat Has Far Less Water and Should Be Cooked Differently

Grassfed meat is denser than conventional beef, and shrinks far less in cooking. Conventional meat is often quite watery, and that water cooks away when the meat is cooked, resulting in much more shrinkage. The need to deal with the water has led to the development of modern meat-cooking techniques, which will ruin grassfed meat. Because grassfed meat has far less water, it is best when cooked differently than conventional beef.

Grassfed Beef Tastes Much Better

Properly cooked grassfed meat is not tough, but tender, and has much better flavor than conventional meat. I can no longer stand the taste and texture of conventional meat, because grassfed meat tastes so much better. Grassfed meat from different breeds and producers taste different, in many wonderful ways, providing a wonderful variety of deep, rich flavors. The best comparison is with the many varieties of fine wine, which have many different tastes. Conventional beef always tastes the same—blah.

Grassfed Meat Cooks Faster and Easier

Grassfed meat cooks much faster than conventional meat, and is much easier to cook. This statement may surprise some people, but grassfed meat has so much flavor that it needs far less in the way of spices and sauces to be absolutely delicious. When you know the right techniques for cooking grassfed meat, it is very easy to cook. Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat and Tender Grassfed Barbecue: Traditional, Primal and Paleo are both full of easy ways to cook delicious grassfed meat.

There are many other differences, but these are the major ones. Tender Grassfed Meat and Tender Grassfed Barbecue both cover the subject in detail, pointing out the many differences in the composition and cooking qualities of grassfed and conventional meats.

This post is part of Monday Mania, Fat Tuesday, Real Food Wednesday and Fight Back Friday blog carnivals.

My Real Food Plate

By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue

My Real Food Plate with grass fed prime rib, traditional sauerkraut, sourdough spelt bread with pastured butter and grassfed bison liver pate, raw cheese, smoked wild salmon, and fermented raw vegetable salsa.

My Real Food Plate (clockwise from top): grassfed beef and fat; traditional sauerkraut; sourdough spelt bread with pastured grassfed butter and grassfed bison liver pâté; raw cheese; smoked wild salmon; and fermented vegetable salsa.

“MyPlate” is the new brainwashing concept introduced by the U.S. government, since the horrid “food pyramid” did not convince enough people to eat the way the diet dictocrats dictated. “MyPlate” has bothered me ever since Jimmy Moore exposed its many problems in this great blog post: Harvard’s ‘Healthy Eating Plate’ Only Marginally Better Than USDA’s MyPlate.

“MyPlate” has somehow managed to be even worse than the “food pyramid,” which is quite an accomplishment, being a true route to dietary disaster, severe malnutrition, and rampant disease. However, the dietary guidelines have been effectively debunked by many, including the Weston A. Price Foundation  in Comments on the USDA Dietary Guidelines.

I have also been thinking about the Weston A. Price Foundation Conference, which will begin this Friday, November 11, 2011,  all the wonderful real food they will serve, and wishing I could be there.

So I thought I would present “My Real Food Plate,” made up of what I actually eat, based on the research of Dr. Weston A. Price, the recommendations of the Weston A. Price Foundation, and what makes me feel good and healthy, while tasting wonderful. You can see “My Real Food Plate” in the above photo. After the photo was taken, I brought the plate to the table, and happily ate every bit of it. So you can see that I back my writing with my appetite, unlike the diet dictocrats. (You NEVER see them eating what they attempt to impose on the rest of us.)

These are the foods on “My Real Food Plate” (clockwise starting with the grassfed meat at the top):

  1. Grassfed beef and fat. This leftover roast beef, made from 100 percent grassfed and grass-finished beef (from U.S. Wellness Meats) has a perfect ratio of omega-3 to omega-6 fats, large amounts of CLA, and a wonderful range of vitamins, amino acids, and other valuable nutrients. I eat the little pieces of fat you see around the meat. The nutrition in grassfed fat is great fuel for our bodies. Grassfed meat is one of the oldest foods, going back to the Paleolithic Era and the very beginning, and our bodies welcome it. And it tastes so good!
  2. Traditional sauerkraut. This traditional lacto-fermented sauerkraut is made from nothing but cabbage and salt, and the fermentation process. It is also full of nutrients and enzymes, enhanced by the fermentation process. These enzymes help with digestion, and it is delicious. Sauerkraut is one of the oldest and most traditional foods in the world, going back to ancient China and beyond.
  3. Sourdough spelt bread. This bread contains only three ingredients: spelt, water, and salt. The grain is grown without the use of chemicals. A sourdough starter is used in making this bread, consisting of nothing but spelt and water. This bread is absolutely delicious, and easy to digest. It is covered with pastured grassfed butter, and bison liver pâté, as I always eat grains with plenty of good animal fat. This is one of the most traditional of breads, and is full of valuable minerals.
  4. Pastured grassfed butter. Real butter, full-fat, from grassfed animals, is one of the most nutrient-dense foods you can eat, and utterly delicious. Butter is full of fat-soluble vitamins such as Vitamin A and Vitamin D. Grassfed butter also is the best source of Vitamin K2, and contains many components that are great for our bodies. This kind of butter is one of the most valued and traditional foods in Europe, where people would eat it at every meal if they could get it.
  5. Homemade grassfed bison liver pâté. Liver is one of the most nutritious of foods, if it comes from healthy, grassfed animals. Liver is full of the perfect range of B vitamins, and many other vitamins and nutrients including Vitamin A and Vitamin D in a form that is easily absorbed by the body. Liver also has many amino acids and helpful substances, and high-quality fat and protein. Grassfed bison is one of the healthiest of animals, and its liver is a superfood. The large amount of pastured butter I use in the pâté helps make it delicious as well as even healthier. Liver pâté is yet another traditional food. Even people who hate the taste of liver can enjoy liver pâté.
  6. Raw cheese. This full-fat traditional cheese, made from unpasteurized, raw milk, is one of the most nutrient-dense foods you can eat. It is full of good fats, easily-absorbed quality protein, and many vitamins, nutrients, and enzymes. Since cheese is a fermented food, the nutritional value has been enhanced through the fermentation process. Raw cheese is one of the most traditional foods in Europe, and many other parts of the world.
  7. Organic apple wedges. “An apple a day keeps the doctor away” is ancient wisdom. Since I consider doctors and their poison drugs, radiation, and surgery to be the biggest single threat to my life and health, I do want them to be kept away from me. And I have not needed them for over eight years. In addition to protection from doctors, organic apples have many wonderful nutrients, including vitamins, minerals, and special substances that help reduce inflammation and fight the effect of free radicals on our bodies.
  8. Smoked wild raw salmon. The delicious meat of wild salmon has been traditionally cold smoked to preserve it, which gives it wonderful flavor. The beautiful orange color of the fish is real, unlike farmed salmon, and the raw fish is full of minerals and nutrients abundant in the sea such as iodine and magnesium, and helpful enzymes. Smoked wild fish is one of the most ancient of foods, going back thousands of years.
  9. Homemade fermented vegetable salsa. Chopping various organic vegetables into tiny shreds and lacto-fermenting them is a traditional way to enhance their nutritional value and digestibility. The traditional fermentation process makes the vegetables easier to digest, and increases the vitamin content, while adding beneficial probiotics. This kind of salsa not only provides great nutrition, but aids digestion.

My real food plate is 100 percent free of GMOs, soy, modern refined foods, modern vegetable oils, modern grains, and all the other factory foods that comprise the Standard American Diet, known as SAD. Instead, my real food plate makes me HAPPY.

This post is part of Monday Mania, Fat Tuesday,  Real Food Wednesday and Fight Back Friday blog carnivals.

Related Post

Where’s the (Grassfed) Beef in the “Healthy Eating Plate”?

Grassfed Fat — the Lost Delicacy

By Stanley A. Fishman, author of Tender Grassfed Meat

Grass-fed sirloin roast with a delicious, nutritious fat cap.

Grassfed sirloin roast, with a delicious, nutritious fat cap.

I love to eat grassfed beef fat. I actually will put a large piece of crisp, hot, grassfed beef fat in my mouth, and eat it with great enjoyment and satisfaction.

Animal fat used to be the favorite food of most of humanity. But that has changed.

Fat is taboo. Especially animal fat. Animal fat is supposed to be the ultimate poison. Even looking at it could cause a heart attack, or so people seem to think. Well, I do not believe this anymore, especially where grassfed fat is concerned.

Grassfed fat has a very different composition than the fat of factory meat. Factory meat has far too much omega-6 fatty acids, and is lacking in CLA and various fat-soluble vitamins. Grassfed fat has a perfect omega-3 to omega-6 ratio, and is full of nutrients like CLA and fat-soluble vitamins. The healthy peoples studied by Dr. Weston A. Price ate plenty of animal and fish fat. But nutrition is not the only reason I eat grassfed fat.

Grassfed meat is delicious, but the grassfed fat on the meat can be even tastier.

One of the ways I research my books is to read old novels. Often they contain detailed descriptions of traditional meals, and how they were prepared. Time after time, I read of how the characters enjoy biting into a crisp piece of hot, roasted fat. One day, I decided to try it myself. It was absolutely delicious, crisp on the outside and melting on the inside, and so satisfying. Now I make sure to have some hot crisp fat whenever we have a grassfed roast, or pastured pork roast.

I learned that I am following an old tradition.

Some of the world’s greatest traditional delicacies consist of animal fat. Peking duck is made for the crisp skin, which is the high point of the meal. Several Asian cultures deep fry duck pieces, so the skin comes out hot and crisp. The crisp, hot, brown fat of a prime rib roast used to be prized in England. Sausages all over Europe and Russia used to be full of pastured animal fat. The taste of the hot, juicy fat squirting into the mouth when the sausage was bitten into was so prized that poems were written about it. The Native Americans prized all kinds of animal fat, not only adding it to their stews and pemmican, and using it to baste their roasted meats, but often covering their bodies with it. A steamed roast pork belly is still a festive dish in parts of China, and the fat is the favorite part. In parts of Italy, pork fat of the highest quality is spread on bread like butter. Middle Eastern skewered meats had chunks of fat on the skewer right next to the chunks of meat.

I like beef fat best when it is crisp and hot. There are several varieties of grassfed beef fat, and I like them all.

Prime rib fat has a unique, rich flavor, with a hint of sweetness.

Sirloin fat, including picanha fat, crisps up beautifully when grilled or roasted, and gives an explosion of flavor when bitten into. You can see this terrific fat in the photo above.

Caul fat (which is taken from an area near the kidneys) has a wonderful crispness and flavor all its own, and just might be my favorite.

I also love bison fat, when I can get it. It has a wonderful crisp texture when roasted, and a rich, sweet flavor.

Grassfed lamb fat is another favorite. It should be only eaten when it is very hot, as it can get greasy when lukewarm, but it has incredible flavor and a very delicate crispness when served hot.

Pastured pork fat has a nice, delicate, crisp texture on the outside, but it is the rich, creamy inside that has incredible flavor and literally melts in your mouth.

Grassfed fat and pastured pork fat can make vegetables delicious beyond belief. I will place plenty of sliced grassfed animal fat in a pan, and put it in a hot oven until enough of the fat has melted to coat the pan. I then add all kinds of vegetables, including carrots, celery, onion wedges, tomatoes, peppers, eggplant, and zucchini, in almost any combination. I will roast them together until the vegetables have caramelized beautifully in the melted fat, and are rich with concentrated flavor that is just wonderful to eat.

If you do not mind the carbohydrates, you can do the same with potatoes, or apples, or both. Not only will they be over-the-top delicious, but the melted fat that penetrates them and intensifies their flavor will provide some protection against the glycemic effects.

If you have never had vegetables roasted this way, you will not believe how good they taste. Just be sure to eat them hot. And, best of all, you will have a number of crisp, flavorful pieces of fat in the pan that are also a joy to eat.

Grassfed animal fat is full of nutrition and is absolutely delicious!

This post is part of Monday Mania,  Real Food Wednesday and Fight Back Friday blog carnivals.

Diabetes Study Proves Nothing about Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Bison herd
Creative Commons License photo credit: Alan Vernon. Bison grazing in Yellowstone National Park.

Once again, we are hit with yet another study claiming that red meat increases our chances of getting a horrible disease—Type 2 diabetes. It joins a host of other studies claiming that eating red meat increases the chances of just about every chronic disease you can think of. In fact, since humanity ate mainly red meat and saturated animal fat for most of its existence, we must be extinct, since all those diseases would have wiped us out long ago, when we got almost all our calories from meat and fat. All of these studies still have one thing in common. They totally fail to distinguish between the factory meat that did not exist until the twentieth century; and grassfed and wild meat, which has been the basic food of humanity for most of its existence. Since all the studies claiming that meat is unhealthy are based on people eating factory meat, these studies are totally meaningless when it comes to grassfed meat.

Grassfed Meat Is Different

There are many differences between the composition of grassfed meat, and factory meat.

Grassfed Meat Has:

  • A perfect balance of omega-3 fatty acids to omega-6 fatty acids;
  • Considerably more CLA (conjugated linoleic acid);
  • The benefits of having the animals eat the food they were evolved to eat, which is natural for them;
  • A natural balance of nutrients, which our bodies have evolved to use over hundreds of thousands of years, if not more.

Factory Meat Has:

  • A gross imbalance of omega-6 fatty acids to omega-3 fatty acids, which does not occur in nature;
  • Far less CLA;
  • The detriments of having the animals eat a totally unnatural diet in the feedlot, including GMO soy, GMO corn, animal by-products, restaurant waste, and many other things that were never the natural food of grass-eating animals;
  • An unnatural balance of substances in the meat, often including growth hormones, antibiotics, chemical residues, and others.

The very composition of the two kinds of meat is so different that consumption of factory meat is very different than eating grassfed meat.

The Study Fails to Prove that Eating Red Meat Increases the Risk of Diabetes

As I once wrote before, it is crucial to study the study before you blindly believe the conclusions drawn from the data. I have carefully looked at the latest study, and my own opinion is that it has no proof that any kind of unprocessed meat increases the risk of diabetes.

Why did I reach this conclusion?

The study concluded that eating red meat was associated with an increase in Type 2 diabetes, and seemed to recommend that people stop eating red meat on a regular basis.

But the data was inconclusive, with even the scientists who conducted the study admitting that it was hard to pinpoint the actual dietary factors that caused an increase in Type 2 diabetes risk.

The study was limited to roughly 60,000 doctors and nurses, and consisted mainly of reviewing food questionnaires sent in by the participants over a multi-year period.

The study did find a correlation in increased Type 2 diabetes risk by those who ate the most red meat. The increase for those who ate unprocessed meat was approximately one-third the risk increase of those who ate processed meat. But the data also showed the following:

  1. Those who ate more meat also consumed more sugary soft drinks;
  2. Those who ate more meat also ate considerably more calories, which almost certainly included a lot of refined high-carbohydrate foods;
  3. Those who ate more meat drank more alcohol.

Many studies and other research have shown that increased consumption of sugar (from the soft drinks), alcohol, and refined high-carb foods is directly related to causing Type 2 diabetes.

The people who ate more sugar, more alcohol, and more refined carbohydrates had a higher incidence of diabetes, which is exactly what you would expect, regardless of their meat consumption. Since we know that sugar, refined carbohydrates, and alcohol can cause Type 2 diabetes, the amount of meat eaten proves nothing.

But what about the result that eating processed meat had a much higher risk factor than eating unprocessed meat?

The answer is simple. Almost all factory-processed meats contain substantial amounts of added sugar, whether in the form of sucrose, fructose, dextrose, or just sugar. In addition, almost all factory-processed meats contain substantial amounts of industrial salt, which often has sugar added to it. In other words, the people who consume more of these processed meats are consuming more sugar. In other words, the sugar added to the processed meat would increase the risk of Type 2 diabetes, all by itself.

It is totally unknown whether the consumption of meat has any relevance at all to the risk of Type 2 diabetes, because you cannot separate it from the consumption of sugar and refined carbohydrates in this study. It is impossible to know whether the increase was caused just by the higher intake of sugar, alcohol, and refined carbohydrates; or by the combination of this with more red meat; or by red meat alone.

Although I believe the researchers to be sincere, their conclusion that red meat causes an increase in the risk of Type 2 diabetes is not supported by the data in their study, in my opinion. It is also clear from reviewing the remarks of the researchers in various articles that they already believed that eating red meat is unhealthy.

I will point out that this study, like all the others, failed to distinguish between eating grassfed meat and factory meat.

But there is an earlier study that addressed the affect of eating wild and grassfed meat on chronic disease. Dr. Weston A. Price spent ten years traveling around the world to study the diets of traditional peoples. Most of the peoples he studied ate plenty of wild game, and/or grassfed meat and fat. As long as these people ate their traditional diet, they had none of the chronic diseases common to the modern world. They had no cancer. They had no heart disease. And they had no Type 2 diabetes.

It is reasonable to conclude that if eating red meat caused Type 2 diabetes, the peoples studied by Dr. Price would have a diabetes epidemic, because they ate so much wild and grassfed red meat. But since they had no diabetes at all, it is equally reasonable to conclude that eating wild or grassfed red meat did not increase the risk of Type 2 diabetes. I will also point out that these people did not eat sugar or refined carbohydrates, and their diet was considerably lower in carbohydrates than modern diets. Of course many other factors were involved, but you cannot deny the fact that they ate large amounts of wild and grassfed red meat, and they did not get diabetes.

As a personal observation, I know many people, including myself, who eat red grassfed meat on a regular basis. I eat it almost every day, sometimes several times a day. I love it. It makes me feel good and gives me strength. None of those people, including me, have any symptoms of Type 2 diabetes. Not a scientific study, just real life observation.

Finally, I do not eat factory meat. It tastes like blah, and makes me feel stuffed rather than great. I love grassfed meat!

This post is part of Monday Mania,  Real Food Wednesday and Fight Back Friday blog carnivals.

Finally! Modern Study Proves the Benefits of Grassfed Meat

By Stanley A. Fishman, author of Tender Grassfed Meat

Tender grass-fed Porterhouse steak barbecued by Stanley A. Fishman

Eating this delicious grassfed steak will increase the omega-3s in your bloodstream. Much tastier than fish oil!

I have been convinced for a long time that eating grassfed meat is much healthier than eating feedlot factory meat. Our ancestors ate grassfed meat, and thrived on it. The healthy peoples studied by Dr. Weston A. Price ate grassfed and wild meat, and thrived on it. Many studies have shown that grassfed and grass-finished meats have much higher levels of omega-3 fatty acids, a perfect balance of omega-3 fatty acids to omega-6 fatty acids, and a much higher level of CLA.

But the factory meat industry has been able to produce other studies claiming that the difference in omega-3 fatty acid content between grass-finished and feedlot meat is minimal. It has also been claimed that any difference is meaningless, since the omega-3 fatty acids are supposedly destroyed when cooked.

Yet there has been no study on the issue of whether people actually get more omega-3 fatty acids when eating grassfed and grass-finished meat instead of feedlot meat. Until now.

An Irish study, reported in the British Journal of Nutrition has shown that people who eat grassfed meat have significantly higher levels of omega-3 fatty acids in their blood when compared to people eating feedlot meat.

The study was of healthy people. All the meat eaten by one group was grassfed and grass-finished. All the meat eaten by the other group was feedlot meat. I assume the meat was cooked, as the abstract of the study would have mentioned if the meat was raw. After four weeks, the blood of the two groups was tested.

The blood of the group that ate grassfed meat showed significant increases in omega-3 fatty acid levels. It fact, the increase was so dramatic that it was comparable to the omega-3 levels of people taking fish oil capsules. The omega-3 levels in the blood of the group eating feedlot meat were much lower than the grassfed group.

This is very important, because the Standard American Diet (SAD) is totally unbalanced in favor of omega-6 fatty acids. Most Americans have a large imbalance of omega-6 fatty acids.

An excess of omega-6 fatty acids has been associated with a substantially increased risk of cancer, heart disease, obesity, rapid aging, and many other problems. Many doctors advise their patients to take fish oil capsules to help with the imbalance, as a proper balance can help reduce the risk of all these illnesses.

I would much rather enjoy the wonderful taste and tenderness of grassfed meat, as a delicious way to increase the omega-3s in my blood.

In other words, I will continue to eat grassfed meat as a way to support the natural functioning of my heart and body. I will also continue to eat grassfed meat because it tastes so much better.

Now we finally have a well-conducted scientific study that confirms the lessons of history, tradition, and common sense—grassfed and grass-finished meat is much better than feedlot meat.

This post is part of Real Food Wednesday, Fight Back Friday and Monday Mania blog carnivals.

In Defense of Nutritious, Delicious Grassfed Butter

By Stanley A. Fishman, author of Tender Grassfed Meat

Traditional food combination of healthy bread and pastured butter.

Toothmarks show that this is the right amount of butter, as inspired by Sally Fallon Morell.

The domination of our government by the large agricultural industry has led to some of the most ignorant and ill-advised nutritional advice in the history of our planet. I thought the idiotic “food pyramid” with its emphasis on dead carbohydrates as the foundation of diet and its demonizing of healthy fats and protein was as bad as it was going to get.

I truly did underestimate our government. The replacement for the “food pyramid,” “MyPlate,” is even worse.

The first clue as to how bad this is comes when you look at the plate, at “choosemyplate.gov.” The plate has sections for fruit, vegetables, grains, and protein. There is also a small circle labeled dairy. The text on the page informs us that the dairy should be 1% fat, or less. But there is no place for the most important food group, fats. To our government, fat is no longer a food.

I know that the most nutritious food ever discovered is the butter from grassfed animals. But where in “MyPlate” is the butter?

How the Government Sees Butter

The “MyPlate” page includes a link to “My-Food-a-Pedia,” a huge compendium of marketing and misinformation. In My-Food-a-Pedia, all solid fats, including butter and the healthy fat of grassfed animals, are lumped together in a group called “others.” Like a group of alien invaders. Besides “solid fats,” the “others” include added sugar and alcohol. There is no difference between butter and candy bars? Or butter and light beer? Or butter and whiskey? At least, according to our government all these foods are the same. According to our government, the amount of “others” in our diet is to be strictly limited.

The links included a window listing the various food groups. I looked at each of them, to see where butter was classified. Where’s the butter? Butter is not a vegetable. Butter is not a fruit. Butter is not a grain. Butter is not protein. Butter is not even dairy. Butter, as a “solid fat” is included in a group called “Empty Calories.” “Empty Calories” are defined as items that have “little or no nutritional value,” but a lot of calories.

So, according to our government, butter has “little or no nutritional value.”

This is the equivalent of saying that ice is hot, or water is dry, or the moon is made of green cheese. It is absolutely not true.

Butter Is the Most Nutrient-Dense Food on Earth

Butter is full of nutrients, and the factors needed to absorb and use them. Here is a list of some of the nutrients in grassfed butter:

  • Retinol, the real Vitamin A;
  • Vitamin D;
  • Vitamin K;
  • Vitamin E;
  • The substance Dr. Weston A. Price named “Activator X”: Vitamin K2
  • Arachidonic acid;
  • Short and medium chain fatty acids;
  • Omega-3 and omega-6 fatty acids, in perfect balance with each other:
  • CLA;
  • Lecithin;
  • Glycosphingolipids;
  • Trace minerals;
  • And many others.

An excellent article explaining the nutrients in butter and other good animal fats, and how the body uses them, can be found at The Skinny on Fats.

Little or no nutrition? Hogwash.

Why this Matters

The utter demonization of butter and animal fat, to the point of denying that it is even a food, has consequences.

This is much more than a bad joke. The government forces schools and other institutions that get government aid to comply with nutritional guidelines. It controls the diet of our military. It controls the diet of many medical facilities and rest homes. If the government insists that the guidelines be followed, butter and natural animal fat could be banned from the schools, and many other institutions. This could lead to a nutritional disaster that is even worse than the one we are experiencing today.

I will eat my butter and cover “my plate” in it!

This post is part of Real Food Wednesday, Fight Back Friday and Monday Mania blog carnivals.

Why Grassfed Meat Is Worth It

By Stanley A. Fishman, author of Tender Grassfed Meat

Tender grass-fed Porterhouse steak barbecued by Stanley A. Fishman

Barbecued Grassfed Bone In Porterhouse Steak

Most of the people I know eat factory meat. When I encourage them to try grassfed, they have two major objections.

The first objection is the belief that grassfed meat is “tough.” Grassfed meat is exquisitely tender when cooked properly. But grassfed meat must be cooked differently than factory meat, because it is a very different product. That is why I wrote Tender Grassfed Meat, which contains detailed instructions on the proper cooking of this wonderful food.

But the biggest objection, the one that convinces most people not to buy it, is the price. Grassfed meat costs more per pound than most factory meat. That is a fact. But price is not everything. Grassfed meat is worth the additional price to me. Why?

  • Grassfed meat is almost always raised without artificial hormones and regular doses of antibiotics, unlike factory meat;
  • Grassfed meat is not fattened in a feedlot on foods unnatural to cattle;
  • Grassfed meat is the meat humanity has been eating for tens of thousands of years, with factory meat being created in the last century;
  • Grassfed meat is far more nutrient-dense than factory meat, having the nutrient profile are bodies have evolved to use;
  • Grassfed meat shrinks much less in cooking, so you are buying more meat and less water;
  • Grassfed meat satisfies the appetite;
  • Grassfed meat tastes much better.

Grassfed Meat Is Raised Without Artificial Growth Hormones

Most factory beef is given artificial growth hormones, and given regular doses of antibiotics. Both of these practices result in the factory steer growing and fattening much faster than a grassfed steer. While this increases profits, concerns have been raised about the effect of these practices, which are not natural. Many countries ban the use of these hormones. The medical profession and many scientists have objected to the regular feeding of antibiotics to cattle, stating that it could cause the growth of bacteria that is antibiotic-resistant.

Every grassfed meat producer I know makes a point out of the fact that they do not use artificial growth hormones or regular doses of antibiotics.

Grassfed Meat Is Not Fattened in a Feedlot

Factory cattle spend the last 90 to 180 days of their lives crowded together in a feedlot, eating foods that are inappropriate for cattle, such as GMO soy and GMO corn, and many other unnatural foods. This changes the natural balance of omega-3 to omega-6 fatty acids dramatically (see this fine article at EatWild.com Health Benefits of Grass-Fed Products), deprives the cattle of the nutrients that are present only in green, living grass, and results in meat that is spongy and full of water.

True grassfed cattle are out on the pasture where they belong, eating the foods they have evolved to eat, and have a perfect balance of omega-3 to omega-6 fatty acids, and many other nutrients that are depleted or missing in feedlot cattle.

Grassfed Meat Is the Food Humanity Has Been Eating for Tens of Thousands of Years

The meat and fat from grassfed animals is one of the oldest human foods. Humans have been eating this meat for tens of thousands of years, maybe much longer. Our bodies have evolved to eat, digest, and process this food, and need the nutrients in the fat, meat, and organs.

Factory meat was invented in the last century, and has been eaten widely for less than 60 years. Our bodies have no meaningful experience with it, in evolutionary terms.

Grassfed Meat Is Far More Nutrient-Dense Than Factory Meat

Credible studies have shown that grassfed meat gives you far more important nutrients than factory meat. This includes far more omega-3 fatty acids, in an ideal ratio to omega-6 fatty acids, much more CLA (a nutrient that helps the body maintain normal weight and cell structure), and many other vital nutrients (see Health Benefits of Grass-Fed Products).

Factory meat has a huge imbalance of too much omega- 6 fatty acids, far less CLA, and less of the other nutrients.

Grassfed Meat Shrinks Much Less in Cooking

Factory meat may be cheaper on a per pound basis, but much of the cheaper meat you are buying is water. Factory meat will often release much water into a pan when cooked, and will shrink dramatically when cooked. That is why cooking with really high heat is so popular when cooking factory meat—the high heat is needed to deal with the water. This applies to every form of cooking, including roasting, grilling, and sautéing.

Grassfed meat will shrink very little when roasted, grilled, or sautéed, and does not release water into the pan.

Grassfed Meat Satisfies the Appetite

I find that I eat about half as much meat now. This is because I switched to grassfed meat, and grassfed meat is so nutrient-dense that I am satisfied with much less meat. After I have eaten a nice serving of grassfed meat and fat, my hunger ends, and I am satisfied.

I was never satisfied when eating factory meat. No matter how much I ate, my body was still hungry for something that was not there.

The natural balance of nutrients in grassfed meat and fat gives our bodies exactly what they need, and hunger ends.

Grassfed Meat Tastes Much Better

Americans have been marketed into believing that the dull, flavorless taste of factory beef is what they like. All factory beef tastes pretty much the same. No wonder most people cover the meat in catsup and other condiments.

Grassfed meat has a richness and depth of flavor that is wonderful to experience. The taste of grassfed meat will vary, depending on the breed, grass condition, age, aging process, actual plants eaten, and other factors. The wide variety in delicious tastes is something I enjoy. Grassfed meat must be properly cooked to have these flavors released, but the taste is so much better. Grassfed meat does not need much in the way of seasoning to be terrific, and a simple combination of traditional ingredients is all that is needed. Tender Grassfed Meat is full of recipes that demonstrate this delicious fact.

After years of eating grassfed only, I experimented with some factory meat. This factory meat was free of hormones and antibiotics, but came from a feedlot. I cooked it with one of my favorite pre-grassfed period recipes. It could not begin to compare with the taste, texture, and joy of eating grassfed meat.

Grassfed meat is worth the extra per pound price. There are a number of ways to greatly reduce the price, such as looking for the frequent specials, and buying a quarter, half, or even a whole steer. Grassfed is worth it.

This post is part of Monday Mania,  Real Food Wednesday and Fight Back Friday blog carnivals.

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