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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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March 31, 2011

Meat Musings: Are Cold Cuts Primal?

By Mark Sisson
135 Comments

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.

Beyond the pale pink, mass-marketed luncheon meats there are better options, the acquisition of which involves approaching a counter, taking a number, placing an order, and leaving with a brown paper package of sliced meat. This type of cold cut, generally derived from turkey, cow, or pig (rather than from some mythical hen sporting a breast gargantuan enough to produce cold cuts spanning a full twelve inches), is obviously real meat. It has striations and streaks of fat (depending on the cut), and you can see the grain. These cuts are usually cooked. Think pastrami, roasted turkey, roast beef, and real ham (although good Spanish hams, like Iberico, are traditionally dry cured and never cooked). This is quality stuff, albeit a bit expensive for what you get. It’ll do in a pinch and it’s a better choice.

Then you’ve got your traditionally cured meats – salame, pepperoni, prosciutto, etc – which can also be (and typically are) eaten cold. Let’s call them cold cuts, too, then. Some of these guys actually share characteristics with the cheap cold cuts. Like bologna, many popular cured artisanal meats are made of bits and pieces of the animals (offal, trimmings, fatback, even the face) in order to wring every last edible drop out of an animal (an honorable goal). It began as necessity, but it’s developed into a culinary art form. The similarities end there, though. Good salami and friends are cured, fermented, and dried for months or even years, rarely if ever seeing heat above 100 degrees F; mass market bologna is subjected to intensive thermal treatment. Cured meats get their flavor from basic seasonings and the inimitable hand of fermenting lactic bacteria, while lunch meat producers employ the blunt force trauma of powerful, secret seasoning blends and perhaps a bit of corn syrup.

So – what’s the verdict? Are they in or out of a Primal Blueprint diet?

Some say cold cuts are an abomination, a testament to man’s ability to ruin a good thing by submitting to the all-powerful god of convenience. I can understand that. I mean, have you looked at a slice of bologna before? Like, really looked closely? It’s pretty frightening. Poke it and watch it jiggle, like when Homer got a checkup.

Of course, blanket condemnations are dangerous. You might get it right, but if you get it wrong you could be missing out on something delicious. Cold cut varieties number in the thousands, if you include all cured meats eaten at room temperature or colder. So, while you might hear “cold cuts,” think Oscar Mayer, and gag a little, you could just as accurately imagine artisanal proscuitto, salame, or mortadella.

That said, no matter how hairy the forearms, bristling the mustache, and thick the accent of the artisan doing the curing, I don’t recommend making cured meat the lion’s share of your meat intake. Enjoy charcuterie with quality cheese, take a salame along as trail food and slice big chunks off with a bowie knife and chew with your mouth open (there’s no one around), blanket your meatza with thinly sliced pepperoni, saute some good diced ham with eggs, onions, and aged cheddar, let a thin slice of Iberico ham melt on your tongue, but don’t let that stuff replace (or even significantly displace) steak, roasts, chops, or ribs in your diet. For me, cold cuts and cured meats just aren’t the same as a juicy steak. If you’re not convinced, do a few weeks of heavy, near-exclusive cured meat intake – an n=1 experiment. Take a cue from Robb Wolf, and see how you “look, feel, and perform.” I did exactly that – I spent almost a week eating way more cold cuts than fresh meat.

This wasn’t something I set out to do, but it just so happened that we had a ton of really high quality Italian style cold cuts from Applegate Farms and a local supplier left over from a get together that fell through. It was a wide assortment of salami, pepperoni, soppressata, coppa, and a few others. I tried everything. I made omelets, threw soppressata into salads, gnawed on hunks of dried meat. But I felt bad. Not terrible, just not good. What’s interesting is that Applegate Farms is one of the good ones. They feed grass to cows and “respect the land,” and they seem to use traditional methods; the salami and pepperoni were definitely fermented and slow dried, rather than cooked.

A good rule of thumb is “fresh is best.” If you’re going to eat processed food (like a good cured meat), keep it infrequent, pick stuff that’s been processed according to artisanal or traditional standards, or do the processing yourself. And don’t use it as a daily major source of calories. For one, it’s expensive. If you’re tempted by the affordability of Oscar Mayer and company, consider that conventional ground beef, liver, and other “throwaway” cuts are far cheaper – and they’re actually fresh, real, and free of inflated water volume. Secondly, you’ll be eating massive amounts of sodium, which can complicate hypertension in salt-sensitive individuals and lead to excessive water retention. (I’ve no problem with salt; I just like adding it myself to my food for flavor and texture rather than have it injected directly into the food for me. I don’t need every single inch of my meat to be brimming with briny flavor).

My general recommendations are to:

  • Stick to the quality stuff, with ingredients you recognize.
  • Eat moderate amounts. Use it as a garnish, trail food, with cheese (if you do dairy), or as a topping on other dishes.
  • Buy from trusted suppliers if it’s cured and in sausage form; if it’s straight up turkey breast or roast beef, make sure it comes from a single slab of real animal.

What are your favorite cold cuts? Do they make the, ahem, cut?

TAGS:  is it primal?

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135 Comments on "Meat Musings: Are Cold Cuts Primal?"

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Peggy
Peggy
5 years 5 months ago

dices & slices of salami, summer sausage, prosciutto, etc with bits of veggies, olives, various pickled things is a marvelous appetizer tray to kick off a dinner party!
or to hog all to yourself in a primal ploughman’s plate

Primal Toad
5 years 5 months ago

For sure. If one is at a party and cold cuts are the best option then one “should” dig in if he or she is hungry and cant stop thinking about food.

Cold cuts are not ideal but depending on your situation they can be the most ideal food present.

Don’t buy them yourself unless you are set to travel and need a convenience food. Buy Applegate farms or a similar brand if you do and eat as little as you can.

Don’t forget about the 80/20 rule but enjoy your steak first!

Lindsey
5 years 5 months ago

Yes, I agree! We should not be consuming loads of cold cuts.

Applegate is an amazing brand when lunch meat is a needed or simply a fall back plan.

Applegate
5 years 5 months ago

We couldn’t agree more; we always say “Eat Less, Better Meat”!

Darlene
Darlene
5 years 5 months ago

It’s hard to find, but there are still some small delis that actually roast their own turkey/ham and roast beef and will slice it for you. For anyone near Pittsburgh…Patsy’s in Verona is great. In Richmond, VA, the European Market does the same thing.

Chris Thompson
Chris Thompson
5 years 5 months ago
I got a Chef’s Choice 610 model “deli slicer” for christmas. They’re about $99. I’ve oven roasted whole turkey breasts, chuck and round roasts and small hams. They slice up nicely in no time. If you do large quantities once a week or so, you can have the convenience of “deli meat” or “cold cuts”. The Round roast I sliced had very little flavor, and I was disappointed. So I started eating it laid out on a plate like carpaccio and sprinkled with salt, pepper, onion powder and hot sauce. It was absolutely delicious that way. The slicer breaks down… Read more »
John
John
5 years 5 months ago

HAHA! What are you, Kramer? That’s great!

Jerm
Jerm
5 years 5 months ago

When convenience overcomes the ability to eat true primal I found that Maple Leaf Natural Selections Sliced Chicken and others are a great substitute. No preservatives only natural ingredients, call it a 20 of the 80/20. This is in Canada not sure whats available in the USA, but it works for me 🙂

http://www.mapleleaf.ca/en/market/butcher/cold-cuts-and-deli-meats/natural-selections/

Ellen
Ellen
5 years 5 months ago

My grocery store in Washington used to carry Maple Leaf Natural Ham. It was the only ham with NO nitrates and was cheaper than the other nitrate loaded ham. Then it went away. Not sure if it was a marketing or customs thing. I sure do miss it.

Richard Freeman.....Greenwood , B.C.

You should double check maple leaf naturals as recently MSG under a natural sounding name has been discovered “CBC”
exposed them …..(:~)

ChocoTaco369
ChocoTaco369
5 years 5 months ago

This is why I spent a measly $99 and bought a quality meat slicer off Amazon.com. When I want lunchmeat now, I just buy a hunk of meat, season it, roast it, let it sit in the fridge overnight and slice it up the next day. It tastes better, it’s a lot cheaper, there’s only as much salt as I put on it and it’s actually HEALTHY! YES! I recommend everyone on this website buy a meat slicer. And a meat grinder, which will be my next investment.

Zac
Zac
5 years 5 months ago

Simpsons reference FTW!

Alison Golden
5 years 5 months ago

Thank you for this!

I was really depressed when I read cold cuts were out. Now I have some guidance and don’t feel I have to miss out completely on my favorite quality (and rather expensive) ham.

I have, however, felt better since I switched ham for bacon so agree with the ‘try it and see how you feel’ maxim.

Kelda
5 years 5 months ago

I’ve just switched the other way good Germany ham for bacon – wanting leaner protein and bacon, as wonderful as it is, comes with something of a hefty fat expense account!

Annie
Annie
5 years 5 months ago

Cold cut depression is sweeping the nation…

Howard
5 years 5 months ago
I quit eating cold cuts after I was unable to locate any at the grocery store without HFCS. Why do manufacturers use HFCS in meat, anyway? Is there some gawdawful taste that they have to cover up? Elimination of cold cuts and sliced bread are two things that have made my life slightly inconvenient, but I don’t plan to go back. On a related topic, I just endured a half-hour lecture from a doctor about the fact that I need to lose 90 lbs. Personally, I don’t think I have that much that I need to lose, but I could… Read more »
Danielle
5 years 5 months ago

Are meat slicers huge? We’ve got a small-ish kitchen.

There’s a seemingly higher quality deli meat my husband and I buy occasionally which is nitrite and nitrate free.

I’m not sure what nitrites and nitrates are, but a nutrition professor years ago said to avoid them if possible, so we usually try to.

Although, come to think of it, the turkey pepperoni and Canadian bacon we use for low carb pizzas are full of crap, I’m sure.

Chris
Chris
5 years 5 months ago

Not “Huge” like the ones you’d see in a grocery store deli department. The one I have, “Chef’s Choice 610” is maybe the size of two toasters? It’s listed as being 15″L x 10.5″W x 10.8″H.

Fear about nitrates is mostly Conventional Wisdom run rampant. Nitrate free bacon or salami (anything cured) is like dairy free milk, it may taste vaguely right, but it’s not real. The act of curing meat requires nitrates, period, otherwise botulism will have you writing to the deli to complain about how dead you are.

Danielle
5 years 5 months ago

Ha! That’s hilarious… and kind of sad that I’ve been blindly following CW.

Thanks for the info! Maybe I’ll ask for a meat slicer for my birthday.

chocolatechip69
chocolatechip69
5 years 5 months ago

Howard, as a matter of fact, there is a gawdawful taste in most processed meats they’re trying to cover up, specifically, in most hotdogs, bologne. Most manufacturers chemically-treat their meats to kill unwanted bacteria, but that obviously leaves a nasty after-taste.

Darin
Darin
5 years 5 months ago

Junkfood Science: Does banning hotdogs and bacon make sense?
http://goo.gl/0uFsb

Darin
Darin
5 years 5 months ago

Interesting quote from the article:

“What may be more surprising to learn is that scientific evidence has been building for years that nitrates are actually good for us, that nitrite is produced by our own body in greater amounts than is eaten in food, and that it has a number of essential biological functions, including in healthy immune and cardiovascular systems. Nitrite is appearing so beneficial, it’s even being studied as potential treatments for health problems such as high blood pressure, heart attacks, sickle cell disease and circulatory problems.”

Ricki
Ricki
5 years 5 months ago

Interesting…What I get out of that is, if our body produces so much nitrite, why do we need to eat it?? Too many other questionable ingrredients in these ‘foods’ to take a risk, I think…

Another thought: These researchers that are telling us now that these ingredients may be helpful…are they the same ones that tell us not to eat eggs, red meat, fats??? Just wondering…

Andrea Reina
Andrea Reina
5 years 5 months ago
Nitrites and nitrates are a *requirement* for making cured meats, otherwise you risk botulism, one of the deadliest food-borne toxins. Next time you see something that is “nitrite and nitrate free*” check the small print: “*except those naturally occurring in {celery salt, sea salt}”. Nitr*tes are toxic in sufficient quantities (doesn’t take much either), so I prefer the controlled application of purified potassium nitrite, which allows producers to use enough to inhibit botulism, but not too much to cause adverse health effects. When you use alternatives you’re still using the same chemicals with the same toxicology, but you don’t really… Read more »
Newt
Newt
5 years 5 months ago
There are more nitrates in leafy greens than in most processed meat products. The evidence for negative health consequences has never been very strong. There are plenty of other reasons to avoid overly processed meats, so it’s not a bad idea to go for superior quality. It’s just that those high quality cold cuts still have nitrates in them. (Oh, and HFCS is probably used because sugar is a preservative and it tastes good. Personally, I don’t care for the sweet component in lunch meats and try to avoid it because I don’t like the flavor, but sugar is a… Read more »
Kenny
Kenny
4 years 2 hours ago

It’s the heating of the nitrates without the presence of the other natural anti-oxidants present, like beets, arugula, etc have in them that converts the nitrates to a undesirable chemical.

Mark covers this in his #1 primal list published September 12, 2012.

While I do visit Junk Food Science, it seems to me the author no longer updates the site due to poor health.

Kinobody
5 years 5 months ago

Great Post Mark!

Yah I totally agree with you. I can actually tell by the taste if the coldcuts are highly processed and packed with nitrates. But your right some coldcuts are fresh and taste good.

I prefer to stick with real meat though.

Greg O’Gallagher

CJ
5 years 5 months ago

I can only eat so many cold cuts regardless of source. The salt makes me too thirsty and the fatty coating it leaves on the roof of my mouth gets a bit excessive. But I do love me some good salami, country ham, and pepperoni.

TCM
TCM
5 years 5 months ago

I eat them, but I will only purchase stuff like Applegate Farms that doesn’t have nitrates in it. If I do buy something that has nitrates, I make sure to eat some fresh, raw veggies or fruit along with it. I would not say my intake of cold cuts is terribly high, but I do rely on them from time to time for lunches.

Ellen
Ellen
5 years 5 months ago

You’re probably getting more nitrates from the “fresh, raw” produce than you are from the meat. See the Junk Food Science link above.

Uncephalized
Uncephalized
5 years 5 months ago

I don’t like the taste of deli-style meats in general. If I want cold meat (and I do), I eat leftover steak cold from the fridge. I love me some cold steak.

Nik
Nik
5 years 5 months ago

This week I made the recipe for Deli-style Roast Beef with a venison roast. It was the best “Roast Beef” i’ve ever had. Just bought a grass fed Sirloin tip roast to try it out on again. It’s in the Primal Blueprint Cookbook. LOVE both cookbooks (I have the kindle versions)!!! Thanks Mark!

Tim
Tim
5 years 5 months ago
I’m very wary of processed meat, though I grew up getting it just about every day in my school lunches that my mom made. Recently I was in a grocery store and picked up a plastic-sealed chunk of mashed liver. I looked at the ingredients out of interest. I expected the preservative to be last. It was second last, followed by peppercorns. There were a lot of peppercorns. The whole slab of “meat” was about the size of two 10oz steaks and I think if all the peppercorns were put together they’d be about as big as a standard pink… Read more »
Mary
Mary
5 years 5 months ago

I am not a big cold cut fan…. can’t stand hot dogs or bologna… the exceptions are spicy salami, prosciutto or pepperoni from the deli every once in awhile, wrapped around a hunk of cheese with a pickle or olive on top… soooo saltyyyyy mmmmmm.

CNM
CNM
5 years 5 months ago
I make a distinction between roast deli-sliced meats and cold cuts. Roast deli-sliced meats are usually just that- a hunk of meat (such as turkey breast) that has been cooked and sliced thinly. Cold cuts, on the other hand, are mashups of meats combined with seasonings- like a sausage. I like both roast deli-sliced meats and cold cuts. Roast deli-sliced meats are a go-to for me as a snack, as long as they don’t contain sugar or other bizarre flavorings (many do). For cold cuts, I really enjoy a good slice of mortadella here and there or the somewhat strange… Read more »
Jesselyn
Jesselyn
5 years 5 months ago

-The man is brilliant. Fresh is best. Real is the deal. great post!

Jeanna
5 years 5 months ago

I love salami, pepperoni, proscuitto, etc… the list goes on and on, but you’re right, it is a meant that you can feel clogging your arteries as you are digesting it. Keeping it to a minimum is absolutely the best idea.

Maria
Maria
5 years 5 months ago

Um, meat clogs your arteries? Absolutely not. Welcome to MDA – take off your coat, stay a while.

A.West
A.West
5 years 5 months ago

Liverwurst from one of the better makers, spread inside celery sticks. Great way to get my daily allowance of liver and pork fat.

Mary
Mary
5 years 5 months ago

Celery sticks? Wow! What a great idea! Thanks.

jpatti
5 years 2 months ago

Yeah, liverwurst is one I won’t give up – it’s the only way I find liver palatable.

But also ham… though more likely to cook a half ham and slice myself than do deli ham.

And the occasional GOOD roast beef, really rare and sliced thin… yum.

Sil
Sil
5 years 5 months ago

I buy boneless turkey breasts and brine and smoke them myself. I use a spicy rub and apple wood.

Or I low and slow a sirloin tip for roast beef slices

Dr Kfm
5 years 5 months ago

The convenience of having some quick protein to pop in your mouth around lunch time is mighty enticing. Love the idea of making your own “cold cuts” from roasted turkey, beef, etc. Great excuse for roasting up a turkey more often! I have found it challenging to have quality, portable protein snacks to take with me for the day. At some point I know that I will just need to make my own jerky too.

Jules
5 years 5 months ago

I used to eat so many cold cuts, always from a good quality deli shop, but I’m glad I lost that habit…what I do love and no unknowns there, is leftover (cold) meat mixed in with a salad or just as is…always my favorite part of big holidays…leftover meat to eat cold or with loads of other leftovers…

…mmm, hungry now

Love, Jules

shz
shz
5 years 5 months ago

A question about Applegate Farms…
I bought some of their Organic Hot Dogs because… I wanted hot dogs. It says they are grass-fed beef… does that mean the same thing as 100% grass fed / grass finished?

I mean, I know they are still Hot Dogs when it comes down to it, but… they’re a bit better right?

Suvetar
Suvetar
5 years 5 months ago
Grass-fed doesn’t mean grass-finished. The law allowes the feedlots to market meats (that were from a grass-feeding farmer and then fattened up the last 150 days on grains) as grass-fed. I know so because I E-mailed a buffalo farmer who’s meats are sold in Fred Meyer. He sells the buffalos to feedlots that fatten them up for 3 months on grains before slaughtered. Truly very sad… The farmers company name is on the package that is sold in Fred Meyer, even though he has nothing to do with the quality of meat being sold in the store. If I was… Read more »
Jenny
Jenny
5 years 5 months ago

Applegate hot dogs are grass fed and finished, conveniently.

You’re right though, it’s a distinction to watch out for.

Teddy
5 years 5 months ago

I just checked Applegate Farms’ website, and if you got “The Great Organic Hot Dog” then your dogs are claimed to be grass-fed and grass finished.

http://www.applegatefarms.com/products/organic_hot_dog.aspx

Izzie
Izzie
5 years 5 months ago
Supposedly phenylethylamine, found in chocolate, is a “feel-good” substance; there’s much more of it in salami than in chocolate. So salami can be a good choice if you’ve eliminated or cut down on chocolate and want to brighten your mood a bit. I only eat naturally cured salami with no nitrites. A little goes a long way and I really like having it on hand for times when I don’t feel like cooking a big meal. Last night had some salami and farmstead cheese for a light supper. very satisfying. There are some really good small producers of natural/artisan salami… Read more »
Leah
Leah
5 years 5 months ago

Maybe this is why I eat a whole package of salami in one sitting! Seriously, I can’t buy it anymore because I just can’t stop eating it once I start.

Pogonia
Pogonia
5 years 5 months ago

I’ve only bought deli meats twice in the last several years. And it was Boreshead Boershead?). Don’t know how that stacks up with Applegate; I buy A’s bacon. 🙂

Suvetar
Suvetar
5 years 5 months ago

Cold cuts are not primal.

Cut a slice off your refrigerated, left over whole turkey from the day before…those cold cuts are primal.

Thomas W
Thomas W
5 years 5 months ago

I make an easy version of South African Biltong: Cut 1″ square strips along the grain from cheap inside round roast. Air dry at or below room temperature for three days; I use a small fan to create some “wind”. Use a small amount of sea salt for flavor. Cut into 1/2″ thick chunks for consumption. Almost addictive.

Tiffany Carlton
Tiffany Carlton
5 years 5 months ago

Do you put the sea salt on before or after drying? Can this be dried while in the fridge? I’d love to try this but I don’t want to screw it up! 😉

Mercuria
Mercuria
5 years 5 months ago

When I have salami or prosciutto, all of my ethnic bells (if not my primal ones) start to ring in harmony. I try to buy the best $tuff I can find, some provolone cheese, and enjoy it with a glass of nice chianti. Bellissimo!

JohnC
JohnC
5 years 5 months ago

“I don’t need every single inch of my meat to be brimming with briny flavor”

ROFL!

Katie @ Wellness Mama
5 years 5 months ago

Great post! We’ve stopped eating cold cuts almost entirely because they just don’t taste good anymore and the nitrite free ones are so expensive!
As a shameless plug, tomorrow is the last day to enter to win signed copies of The Primal Blueprint and Cookbook at http://wp.me/pJk4L-z7

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[…] post by Mark Sisson […]

Dawn
Dawn
5 years 5 months ago

I like venison summer sausage (from deer we hunt ourselves). The locker puts a bit of pork in to hold things together, and sometimes some cheese chunks. I enjoy it in moderation – YUM!

Ellen
Ellen
5 years 5 months ago

My grocer sells their own oven baked turkey breast or smoked turkey breast that is nitrate free and is very delicious. My “fast” breakfast now is a plate of slightly steamed spinach (microwaved for 20 seconds) topped with slightly grilled turkey slices and topped off with 2 poached eggs. If I have enough time, I’ll add some fruit to the plate.

Morghan
Morghan
5 years 5 months ago

I shop at the local co-op and everything is a combination of local, organic, preservative free and the labels don’t read like a science experiment gone horribly wrong.

They have a few wrapped hams, pre-cooked sausages and packaged bacon, but most of the food is fresh cut/ground from recognizable animal parts.

Sara
5 years 5 months ago

I love beeler’s nitrate free ham. We get it sliced thick and use it for lunches. I pack my daughter’s lunch everyday for school and she gets ham once or twice a week. Our toddler loves it with mustard.
http://www.beelerspurepork.com/index.htm

Larry
Larry
5 years 5 months ago

Be careful about eating the ones that come in pre-sliced packages.
As they are sprayed with some kind of virus spray to kill bacteria.

http://www.nytimes.com/2006/08/19/us/19viruses.html

http://abcnews.go.com/Health/story?id=2464943&page=1

Joe
5 years 5 months ago
As far as I know, the problem with cured meats is that many of them are sugar cured which means that in the cooking process you are going to produce even more AGEs than you usually would as protein reacts with the carbohydrate (sugar) at high heat. Additionally, there are the nitrates/nitrites which are necessary to prevent botulism yet produce nitrosamines when they react with the protein during cooking. All those studies that show high red meat intake are linked to colon cancer usually mean that high processed meat intake is linked to colon cancer and my guess is because… Read more »
Josh
Josh
5 years 5 months ago

I like my ‘meaty’ taste to come from meat, not some soybeans boiled in acid. ‘Hydrolyzed vegetable protein’, you’re not fooling me (same goes for wheat-derived yeast extracts). Oh, and all the starches holding the almost-meat together.

kaitlynn
kaitlynn
5 years 5 months ago

Everything in moderation. Great post! I am on a diet plan eating 6 small meals a day. I found this site on spark people where this lady lost 100 pounds and then did a beauty pageant. You have to see photos to really believe it but Here is her site: http://getupandgetmoving.net
I think it is great to get my apple a day.

thanks Mark!

Channing M
Channing M
5 years 5 months ago
We love Applegate Farms! I found them first at an organic food depot, but then unfortunately I found myself in a Trader Joe’s (cough*overrated*cough) and they had the cold cuts there, along with the hot dogs for $2 cheaper than OFD. The hot dogs are grass fed organic, all beef, no nitrates, uncured, gluten/casein free, etc. My 18mo old loves them… the babysitter fed her her sons first, and I couldn’t have her eating that crap, so because I have a picky eater and we only do grass fed/pastured meats, I was on the search to replace conventional children’s food… Read more »
Aaron Blaisdell
Aaron Blaisdell
5 years 5 months ago

Mark, next time your get together falls through, just give me a call and I’ll help plow through those cured treasures!

mandy
mandy
5 years 5 months ago

I can’t find any coldcuts that aren’t cured in some for of sugar, dextrose or corn syrup. I’ve looked good and hard and even Apple Gate doesn’t pass muster so it’s always a pass for me!

Gary Deagle
5 years 5 months ago

I very rarely eat cold cuts. If I do I make sure they are nitrate free.

Sara
Sara
5 years 5 months ago

For a parent with three children under the age of six, GOOD coldcuts (sliced turkey breast, non-nitrate hot dogs and ham) are a God-send while switching kids to the primal lifestyle. We travel a lot, and are not wealthy enough to order steak for the five of us while on the road, so deli shops that offer a breadless sandwich are fabulous. The kids feel don’t feel like mom is keeping them from their favorites, and I can at least find comfort in the fact that I’m feeding them lettuce, tomatoes, mayo and MEAT!

Sabrina
Sabrina
5 years 5 months ago

Honestly, I am repelled by the very thought of cold cuts, sausages and processed meats. I
come from a cooking tradition where meat is mostly braised, grilled, fried or baked, and always
served hot. And it tastes unbelievably good! As a result, I have never found cold cuts appetizing and have eaten them rarely and only out of necessity (on a catamaran). Give me some stew or sir fry any day. I’ll pass on the salami!

Colin
Colin
5 years 5 months ago

I thought that processed meats, such as strasburg,contain a lot of connective tissue, tendons, ligaments and so on which provides a good source of chondroitin and glucosamine which were almost surely a part of primal diets but no in high levels in fresh meat cuts.

barb
barb
5 years 5 months ago

So where does beloved bacon (and its fat) fall out in all this? (assuming its organic, nitrate free) should it be limited consumption like coldcuts????

oak_dweller
oak_dweller
5 years 5 months ago

Great post. I enjoy rolling up some deli cut roast turkey breast with a slice or two of herbed salami from Applegate farms. This creates a quick snack for me during the week. It makes up only a fraction of my weekly meat intake and I don’t see a problem with it.

Roast turkey ingredients: Turkey breast, water, salt, paprika, spices.

Let’s face it — eating primally typically involves preparing absolutely everything from scratch. It’s nice to have a healthy convenience food from time to time. Fantastic idea about the meat slicer, though. Appreciate that info.

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