People love shrimp. Its taut, delicate, firm, sweet flesh pops in the mouth and provides meaty texture to dishes, and, despite its distinctive taste, shrimp works with every cuisine. Rich Indian curries? Check. Intensely zesty Cajun stews? Definitely. Heck, even just a light sautee in garlic, butter, and white wine is a masterful way to prepare shrimp. Partly for those reasons, shrimp is the most eaten seafood in the United States – by far – and the most valuable aquaculture crop in the world. Intensive shrimp farming in Latin America and Asia supplies the world with plenty of inexpensive shrimp which we readily gobble up, because, like I said, people love the little critters. As of 2008, each American plowed through 4.1 pounds of shrimp a year, on average.
But is shrimp healthy? Is shrimp good for the environment? Are there certain kinds of shrimp you should be avoiding? Should you eat wild caught or farmed? Imported or domestic? Head on or peeled? So many questions. Let’s dig in…
Liver confuses and confounds many of us. It looks weird, gives off an odd mineral smell, and has a unique texture. We try to reconcile our horrible memories of Mom’s bone-dry renditions of the stuff with all the ethnographic literature describing how hunter-gatherers share precious slivers of the raw trembling organ immediately after a kill. We appreciate and acknowledge the superior nutrient profile of four ounces of beef liver compared to five pounds of colorful fruit even as the shrink-wrapped grass-fed lamb liver direct from the organic farm sits in the freezer untouched. And then we wonder whether it’s even safe to eat, because, you know, it’s the “filter” – the only thing standing between an onslaught of environmental toxins and our vulnerable bodies – and filters accumulate the stuff they’re meant to keep out. See colanders, coffee filters, water purifiers. Liver, then, is many a Primal eater’s Everest. Tantalizing but fraught with seeming danger. Okay, the question:
It’s another round of rapid-fire Q&A with reader questions this week. Ever wonder about olive oil in a spray can, or which meat to choose when dining out? Do you have joint issues, or questions about workout nutrition? These readers do.
What do you know about Glutathione and what is your opinion of it?
When making the transition into the Primal way of life, a lot of people get tripped up on the question of grass-fed beef. Is it necessary? (No.) Is there really that big a difference between conventional beef and grass-fed beef? (Kinda.) What does grass-fed actually mean? How do conventional cows live and what do they eat – and does that matter enough to me to make the effort to incorporate true grass-fed beef into my diet?
Hopefully, the following article will shed a bit of light on the subject, making it easier for you to make an informed decision based on your preferences, your needs, your budget, your personal ethics, and the objective information provided.
I’m going to say it outright: I’m not a fan of what most people mean when they say “cold cuts.” The water-laden, gummy, super salty, uniformly shaped, barely recognizable sheets of condensed animal parts just don’t whet my appetite. Yeah, it’s technically meat, but it’s really pushing it. That’s the cheap stuff, though. Those are the cold cuts that come pre-wrapped in the refrigerated section next to the American cheese sliced singles. They run a couple bucks for maybe half a pound but a quarter of it is water. Think bologna, cheap ham, slimy chicken, shiny turkey. I’ll pass, thank you.
But are all cold cuts created equal? I often get the question of whether deli meats are healthy Primal fare. Let’s take a closer look.
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