Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
16 Apr

Dear Mark: Vegetarian-Fed, BCAAs, and Bland Grass-Fed Beef

chickensYou’re at the store, and you want to get some beef. You’ve been keeping up with the word on the street, so you’re aware of the importance of the cow’s diet. You look around for grass-fed beef, but have zero success. They do, however, have “vegetarian-fed” beef, which sounds nice. I mean, who wants their beef eating animal parts? And aren’t vegetarians pretty healthy? Why, I bet vegetarian-fed cows are even healthier! Eh, not so fast. What does it really mean? Anything? Labels can be tricky. Usually are, in fact, by design. And sneakiness works.

So – do these labels actually tell us anything we didn’t already know? Let’s find out the answer to this and other reader questions.

Mark,

Hello again. You answered a question from me not too long ago re: the George Foreman-style grills. Took your advice to stick with grass-fed beef and ditch the grill. Happy with the results…so thanks as always.

I’m writing with a closely-related question…and one that might even be worth addressing in one of your articles in order to get the truth out there (you decide). My question is with respect to “vegetarian-fed” meat and poultry. Most groceries I shop at have meat/poultry products that boast a number of claims clearly-designed to draw attention from health enthusiasts, like “no growth hormones” and “no antibiotics”. Those two seem to be pretty straight-forward, but then there is “vegetarian-fed”…

I will admit that they fooled me at first. My initial thought was that it must mean no animal byproducts and grass-fed diet; I chucked it in the cart without a second glance. However, last week I began to ponder the ethics of big industry (that we all know to be so moral and honest), and specifically, I wondered if, just perhaps, they were using “vegetarian-fed” as a label to disguise the crappy GRAIN-fed diet as something sounding much more healthy. I hit the internet forums, and the consensus seems to be that – yes, this is nothing more than clever marketing wordplay (I guess grains, corn, and even old tires COULD be argued to be vegetarian since they’re NOT made of meat) to get people to think that they’re buying a higher-quality product, when really it’s just a sham. Anyway, I’m buying true grass-fed beef from Whole Foods moving forward, but I didn’t see a whole lot of exposure of this issue. Could you confirm that what I’m reading is correct? Or let me know if I missed anything? Figured this might be another great opportunity for you to help educate our community, as you’ve done a wonderful job with so far. Thanks, Mark.

Gary

Your instincts are correct. Most vegetarian cows are a lot like the average human vegetarian. They’re not out there eating fresh salads, buckets of green vegetables, berries, roots, and tubers; they’re eating vegetarian microwavable pizza, pasta, vegetarian desserts, and Tofurkey. In other words, they are still eating junk, just not junk that contains animal products. But because the term “vegetarian” evokes images of perfect health and purity – images we know from seeing vegetarians in the wild and our own dalliances with that way of eating to be mostly fantasy – it sells products. Now if a human vegetarian (who has complete control over his diet and a real stake in its quality) can’t be bothered to do it right, imagine the quality and composition of a vegetarian cow diet put together by a food producer whose primary interest lies in maximizing profits. It’s certainly not fresh green grass, or else they’d put “grass-fed” on the label.

The one that really bugs me is the vegetarian-fed chicken. While I acknowledge the sneaky underhandedness of labeling their diets vegetarian, at least cows, lambs, and goats really are physiological vegetarians. they aren’t really lying about the animals physiological dietary requirements. They actually are vegetarians who would, except for the odd bug or other microorganism picked up in the course of munching on grass and forage, never eat animal flesh. But chickens? Chickens are omnivores, through and through. Domestic chickens actually come from the red junglefowl, a voracious omnivore from the jungles of Asia. One study (PDF) on the feeding habits of red junglefowl found that earwigs, bees, wasps, ants, termites, crickets, locusts, snails, leeches, and snakes formed a significant portion of their diet, with females (the egg-layers) eating a greater proportion of vertebrates/invertebrates than the males. Ask any chicken farmer and they’ll laugh at the notion of a vegetarian chicken. They will eat bugs, mice, lizards, and sometimes each other. They are unequivocally omnivorous and feeding them a vegetarian diet produces subpar meat and eegs.

So while I wouldn’t call it a complete sham – you don’t want your beef having eaten chicken manure, for example – it’s not anything special. Cows being vegetarian does not deserve a special announcement.

Hey Mark,

I recently started a regimen of consuming 30 grams of BCAAs per day in a post-workout, fasted state per Martin Berkhan’s recommendation in his Leangains protocol. My question is: Are there any potential negative effects to BCAA supplementation? If not, what do you consider the best protocol for using them to enhance a healthy Primal lifestyle?

Thanks!

Chris

For those who don’t know what BCAAs are, I’ll give a quick rundown. Of the 20 standard amino acids (the building blocks of protein) used by the human body, nine are essential, meaning we cannot endogenously manufacture them and instead require an outside source. Of those nine, three are branched chain amino acids: leucine, which converts into ketones; isoleucine, which converts into glucose; and valine, which also converts into glucose.

If you’re doing fasted weight training, it would be prudent to use them as recommended by Martin, who has a bit of experience in this area. They are muscle-sparing, especially during intense resistance training, which is why Martin recommends them for fasted workouts. The last thing you’d want during a fasted workout is for your body to start breaking down muscle to create glucose. Based on that study I referenced earlier, it sounds like taking them before a fasted workout would be more effective than after, though if you were planning on continuing the fast post-workout, more doses on the hour should prevent muscle breakdown until you’re able to eat some real food.

There are no real downsides to BCAAs besides the cost. As BCAAs are also found in animal protein (just not as concentrated), they’re as safe as eating the foods that contain them. If you’re already eating meat and eggs, I wouldn’t be worried about BCAAs. For my personal goals – which as you may know are to remain healthy, active, and playful for the rest of my life – supplementing with BCAAs just aren’t worth it. For someone who is lifting hard, lifting heavy, and lifting fasted, some smart BCAA supplementation could make a noticeable difference. Whether that difference is noticeable enough to justify the added expense is up to you.

I have bought grass fed/grass finished beef and buffalo a few times. Overall, the beef tastes bland, with little flavor except for the seasonings we put on it. We like our beef “medium” quite pink in the middle, so we are not over-cooking it.

I was raised on a small farm and if I remember correctly, feeding corn before butchering added marbling and “flavor”. Am i just used to eating corn finished beef? Or, am I not buying the right kind of grass fed beef? Or, do I need to be patient and acquire a taste for grass fed beef?

thanks
Sherry

Honestly, I think you need to shop around. Grass-fed beef shouldn’t be tasting like that; it should be exceedingly beefy, even gamey to some.

How does this happen? The problem with a label like grass-fed is that the presence of grass in a cow’s diet does not guarantee flavor. Not all grass is the same, nor does it all have the same nutritional content. You know how a tin of berries from the farmers’ market that was picked the same morning from rich cultivated soil tastes way better than the pint of berries from the grocery store? Grass responds to growing conditions in the same way – just like any plant would. It needs good soil packed with nutrients. It can’t conjure all that good stuff up from nothing. If the cows are nibbling on short grass that is barely surviving on mineral-bereft soil, the meat just isn’t going to be as good or nutritious as meat from cows that are eating fresh spring grass thriving in loamy mineral-rich soil. It will have fewer minerals, vitamins, and omega-3s, and you’ll taste the difference.

Most people who come to grass-fed beef from corn-fed beef take a while getting used to the intense beef flavor. Since you’re experiencing the opposite, I strongly suspect you’re just eating bad grass-fed beef that has been raised on poor soil and (subsequently) poor grass. Try a few more and I bet you’ll find one you like.

Sherry, maybe if you respond in the comments and give your location, local readers can respond with some recommendations. Sound good?

That’s it for me, folks. I’m gonna hit the hay pretty soon. It was a crazy weekend.

Grok on!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. I tain fasted at noon every day and take 10 grams of bcaa before my workout. I like the effect and mental assurance of it.

    Gary Deagle wrote on April 16th, 2012
  2. I eat Palio, and I have yet to taste a stake. I am on fairly low income with wife and 2 kids. We buy organic vegetables, raw milk at very hight prices. As a family we buy eggs from the farm at $5.50 a dozen when in Coles they are $7.50. I have seen the farm and the chickens and Im extremely happy to get the eggs because they are worth it and they are that day fresh ! We buy mince, osso bucko, and diced beef, liver and heart, chicken frames for soup all from a supper expensive organic , grass feed farm dirrect. I have no issues with this, as I am reaping the benefits and I can certainly tell. So instead of spending $40/kg for good stake I pay $16/kg for mince. Is it insane ? May be compared to the $4.99 Coles mince. Is it bland ? No way ! Is it afordable ? Bearly ! Is it worth it ? Absolutely ! My kids future will be started on good nutritional grounds even if I had to stop going to the video store to rent movies ! The other thing is that we dont buy chips, coke, biscuits …. preaty much we buy nothing but toilet paper and some washing liquid from a suppermarket. We forgo the variety of todays society for wholsome nurishing, food. It can be done !

    Michal wrote on April 16th, 2012
    • Sorry to add this, I am not at all saying that the less variety is a sacrifice or a chore, veriety and decadance with our food is what got us to where we are today ! I really enjoy our simple meals and the neighbours have all commented that the smells that come out of our house are just insane ! You see most of these havent ever tasted real meat, just the pretend stuff. I am not a great cook, but everyone that has tasted our steew thinks its my skills. LOL Its NOT ! its just the ingrediance. So I’ll stick to my great tasting simplicity on a budget. Those that can afford it can have a greater variety as Mark has ilustrated in his books. Those on a budget can still get by just famously , thanks.

      Michal wrote on April 16th, 2012
  3. That’s why I’m a vegetarian!!!

    Melbourne Personal Trainer wrote on April 16th, 2012
  4. Does anyone have any recommendations for sources of grass fed beef in the greater Philadelphia area?

    JG wrote on April 16th, 2012
    • I used to live in Bucks County and still go to Hendricks Farm in Telford, PA. Big fans. Here’s your 411:
      http://www.hendricksfarmsanddairy.com

      Mark wrote on April 17th, 2012
      • Thanks!….I’ll check it out. It’s about an hour drive from me but looks promising.

        JG wrote on April 22nd, 2012
    • Are you looking for bulk purchases or a la carte?

      Finnegans Wake wrote on April 17th, 2012
      • For now – A la carte. I don’t have the means to store large quantities of bulk.

        JG wrote on April 22nd, 2012
  5. Does anyone know how BCAA are made? I’ve read rumors it’s extracted out of duck feathers to its synthetically made in a lab

    Acumen Athletics wrote on April 16th, 2012
  6. Animals store pollution in fat, to keep it out of circulation; if you can’t afford to eat organic all the time, it’s very important to target those organic dollars on animal fat.

    On a related note: not being able to afford to meet your needs doesn’t change what your needs are. There is no way to be poor and get your needs met.

    Jeffrey of Troy wrote on April 16th, 2012
  7. A bit out of touch, since I live in Japan now, but I’ve lost so much faith in the American food industry that when I saw that Mark was writing about something called ‘vegetarian-fed’ beef, I just pictured a slightly overweight bunch clad in hemp and organic cotton throwing the usual slop in the cows’ faces while chowing down on tofu burgers. After reading the explanation, I see I may not have been too far off.

    Anzu wrote on April 16th, 2012
    • Anzu, wherabouts in Japan? I live in Machida in Tokyo, and shop at one of the expensive delis in mid-town Tokyo (which cater for the high-maintenance embassy set), one of which does have expensive NZ grass-fed beef. Does taste okay as a steak, but it’s tough to eat as tartare. The cheaper grassfed cuts are 180yen/100g, which is about $10.25/lb. Not so bad.

      I pick up vegetables at the local farmers’ cooperatives.

      garymar wrote on April 16th, 2012
      • Regarding Japan, one distinctly unique aspect of Japanese food culture is unlike the USA, there is a strong preference for fattier cuts of meat, and things are priced accordingly.

        My experience in Japan was that leaner cuts of meat(and particularly chicken breasts) were actually reasonably priced(though sometimes harder to find), while the fattier cuts were outlandishly expensive.

        John wrote on April 17th, 2012
      • Nissen? I go there for my beef too :) My university is in the same area, so I tend to pop in there once or twice a week after classes. And yeah, I’m super surprised at how cheap it is.

        And to John: Yes, and it’s lucky for me! Whenever I do go to the supermarket near my home I always look for the leaner cuts.

        Anzu wrote on April 17th, 2012
        • Nishin, right? I too used to live in the area and bicycled to shop there. Now I can only get to it when I come into the city on business.

          garymar wrote on April 17th, 2012
  8. This has been a really interesting discussion. We have slaughtered our own sheep over the years, and now buy from producers or butchers that buy carcasses from known sources. Grass fed is seasonal, summer animals from a great wet summer season (like our summer down here in eastern Australia), have loads of fat on them. We bought half a pastured pig over Christmas, and the fat was inches thick. I plan to purchase our next installment early spring.
    Another critical factor to the taste and tenderness of meat is the hanging time. Down here we can get beef hung for up to 3 weeks, and aged beef is FAB. Sheep should be hung for at least a week, otherwise it’s jerky. By hanging I mean skinned and dressed, and left in the cool room for the required time, then cut up and yum!
    So if you are finding that the meat is a bit ordinary, ask about the age of the animal, how long it has been hung, and take the season into consideration.
    Eat well everybody, don’t stress too much about it and thank you for being out there, we sometimes feel a bit lonely down here!
    Cheers

    Heather wrote on April 16th, 2012
  9. When I was at the Tillamook Dairy Factory in OR, I saw this on the wall explaining the diet of a dairy cow. I know it’s not beef cattle but nonetheless… there’s a lot of stuff on there that I wouldn’t expect cows to naturally eat.

    http://a1.sphotos.ak.fbcdn.net/hphotos-ak-ash4/428648_180733048709207_100003175405260_268429_1265275191_n.jpg

    Fox Peterson wrote on April 17th, 2012
  10. Strange thread. I like the taste of Apple Pie but I choose to eat berries with a little whip instead cause I’m Primal, isn’t that the deal? I like the taste, I don’t like the taste. Whatever. I thought that the point was that GF was healthier for you. The anti-nutrients in grains that you go out of your way to avoid in your Primal lifestyle are super concentrated in the fats of the grain fed cows, no? Is that just a rubbish meme? Maybe I’m missing the point?

    David Cole wrote on April 17th, 2012
  11. Cows aren’t really vegetarian. They have bacteria in their 4 stomach that process the grass. The cows really ‘eat’ the bacteria. An excellent protein source.

    mikeinmadrid wrote on April 17th, 2012
  12. I see a few posts from people in Europe worrying about grass-fed beef. All cattle in Europe are grass-fed. Grass is cheaper than corn unlike the (subsidised) corn in the US.

    Also note that all ‘grass-fed’ cattle receive other food such as grain, husks, molasses. Unless you have unlimited grasslands (like Argentina) no grass-fed beef is only fed on grass. It would take too long to fatten the cows.

    mikeinmadrid wrote on April 17th, 2012
    • I live in France, and I can confirm that traditionally, most cows are raised on grass here (on average, about 80% of the food given to cows is grass), so I can’t really tell about the difference in taste between grass-fed and grain-fed.

      However, some cheeses (like the Beaufort, made in the Alps)exist in different versions : the “winter” version, when the cows are fed hay, the “summer” version, when they eat fresh grass, and the “alpage” version, when they eat the grass from the mountain pastures.
      I can tell you, you can see and taste the difference! Although the milk always come from “grass-fed” cattle, its taste varies a lot.
      So I guess Mark makes an excellent point when he mentions the quality of the grass being the cause of a somewhat bland meat.

      Ophelie wrote on April 17th, 2012
  13. I’m fortunate to live in Northern Colorado where we have a plethora of grass-fed, free-range, and pastured choices for beef, pork and poultry. That being said, it did take about 6 months of trial and error to really get the hang of cooking grass-fed beef. Ground beef is easy, and roasts are great braised or in the crock pot. Steaks were the challenge but I’ve found three techniques that work well. Marinade for 12 to 24 hours before grilling (mangos and pineapples contain natural enzymes that break down muscle fibers); use a meat tenderizer and beat the thing to within an inch of its life to break down fibers, or try a Jaccard tenderizer; cook hot and fast in an iron skillet with an ample supple of butter to add some lovely flavor and fat. Cooking Light Magazine (yeah, I know) has actually had some good articles on and recipes for grass-fed beef recently, including one on cow-pooling. By the way, we purchase a 1/4 beef cow each year to feed our family of four. The price is $5.95/pound for all cuts.
    http://www.cookinglight.com/cooking-101/resources/grass-fed-beef-grain-fed-beef-00412000070712/

    OmPaleo wrote on April 17th, 2012
  14. We’re trying to eat as much grass fed as we can. Nevertheless, all the grass fed steaks I’ve tried taste gamey. The roasts and ground beef is less gamey, but the flavor is still there. I’m still holding out hope that I’ll find a supplier whose beef won’t taste like this to me. Until then, when we eat steak, we buy grain fed. With the other cuts, I’m able to disguise it well enough.

    Luckily, I can afford the grass fed, and I know it’s superior nutritionally. Maybe the aging can make a difference?

    Carolina6688 wrote on April 17th, 2012
  15. I plan on buying a 1/2 beef that is grass-fed, but they supplement with hay. I am concerned that the hay has pesticides. Am I right to be concerned or is this not something I should be concerned about.

    Debra wrote on April 17th, 2012
    • Have you asked the farmer? If the farmer is going to the trouble of feeding grass and hay, he may be cognizant of concerns over pesticides already.

      Finnegans Wake wrote on April 18th, 2012
  16. I live in Alabama and I get grass-fed beef from a local farmer. I absolutely LOVE the ground beef, as it is full of so much flavor, but I had a grass-fed sirloin steak & ribeye steak for the first time a couple months ago and was totally surprised by the texture. It was so tough! It was good, but I much prefer a high quality grain-fed steak. I was pretty disappointed, since I’ve heard people RAVE about grass-fed ribeyes…then again, I’ve only tried one type of grass-fed beef, so maybe not all steaks are like that. Grass-fed ground beef is $6/lb. here and cage free eggs are $4/dozen, which isn’t TOO bad, I guess. Steaks are twice the price of ground beef, so I’m okay with them not tasting as good. lol As for organic produce, it’s ridiculously expensive here! I wish I could buy organic berries, but they’re seriously $5 a handful! I envy everyone who lives in an area with a Whole Foods and/or Trader Joe’s…you guys have no idea how lucky you are. Or maybe you do. Whatev. :)

    Chrissy wrote on April 18th, 2012
  17. I’m starting to feel very fortunate to live in Alberta. I’ve found grassfed beef (100% grassfed) for as low as $3.15/lb (plus slaughtering fee of around $100) if you can buy the whole cow. Some places will let you pay the whole-cow price but they’ll divide it into equal portions if you want to share it with someone else. I haven’t made the leap yet because I don’t have my own place or my own deep freeze, but soon! This is just making me feel like maybe it’s not too expensive.

    And you can get offal for even less. I might try to start out with that, though some of the farmers I’ve talked to have said that they sell out of it pretty quick.

    I just didn’t realize how expensive it gets in other parts of the country.

    Dani wrote on April 18th, 2012
  18. From feralscholar.org [a note of sanity]

    “,,,If we remove starches from the human diet, about 80% of us will die of starvation. Simply calling somethng a sugar and damning it also fails to differentiate between fructose and the other sugars. Table sugar and HFCS are around half fructose; and the problem with fructose is that it metabolizes in the liver. That’s what the liver does, but there is such a thing as overloading it – and refined sugars make that possible. A potato is not the same as a bottle of Coke; and this kind of one-criterion assessment disappears the differences.

    Moreover, I am personally averse to the whole obsession of 20/21 C metropolitans with eating as a “health” matter. It’s is alienating, displacing our consciousness to outside our own bodies as obserevers, pulling maintenance on a truck. We can’t enjoy a simple bite of food anymore without worrying about how it will hit our imaginary graphs.

    The table is a place where we ought to enjoy flavors and fellowship, and give up this neurotic fixation on what Barbara Duden and Ivan Illich calleds “the body as immune system.”

    I have a pineapple and some bananas in the other room, along with rice and potatoes, and I intend to eat them with gusto. If I am binging on sweets (which I’ve done), that is not simply a dietary decision… as we pointed out. It’s reaching for comfort when the rest of one’s life seems out of control. That’s only tangentially a food issue. The motive problem is fear and aleination.

    “Health” is a perennial preoccupation of humans (we saw all the medicinal uses for sugar, with allthe helath claims). But with science, we seem to learn a bit of it, then extrapolate into our beliefs. Again, I recommend a short interview with Barbara Duden on the “pop gene.” This has created an immortality premise. We all assess everything that could cause us to die as if we can postpone the inevitable indefinitely.

    Here’s an unhappy fact. In 100 years, everyone reading this will be dead as a rock. I will too. I will not (1) run to improve my cardiovascular system (might run if a big dog is chasing me, but not very fast), or (2) determine what I eat by a glycemic index.

    The lettuce and tortillas and cheese and carrots and tomatoes, etc etc, (there’s even half a bag of Costa Rican sugar) in the kitchen 10 feet from here are something with which I have a relationship; and I will not make some index our mediator.

    That’s just me.

    The subtitle was “biography of a commodity,” which was a HINT that this same treatment of the subject is transferable to other commodities… emphasis on its nature as a commodity.

    If we want the thread to depart from that in favor of dietary discussions, then before we begin our microbiology conversations, we ought to finish the social one – I’m thinking now of Susan Bordo’s book on “eating disorders,” which are more common among women (who generally have less control over other aspects of their lives than men, and for whom food becomes both comfort and adversary – an immense personal loss, in my view). This is a much deeper problem from where I stand than a deracinated biochemical index.

    That’s not to say there is no problem with sugars. Capitalism has created a situation where its everywhere; and kids shouldn’t be chugging down ten tablespoons of sugar or HFCS in soft drinks three times a day.”

    Russ wrote on April 18th, 2012
  19. For the people who are concerned about the price of grass-fed beef, have you considered other red meats, namely lamb and goat? I know where I’m at in northwest arkansas it’s possible to get a whole goat at around $3.50/lb after processing, a little over half the per lb price of a side or quarter of beef.

    Rick wrote on April 18th, 2012
  20. Grass fed tastes better to me, but I’ve been eating it a while so maybe my palette has adjusted. I never really noticed a huge difference in the first place though.

    Scott @ Healthy Eating Guide wrote on April 19th, 2012
  21. I’ve found the difference in grass fed beef to be the dry aging. I found an in state rancher that does grass fed and finished, then dry ages the beef 14 days. Price works out to around $5-6 per pound for the cheaper cuts.

    This beef is magical compared to the “grass fed” beef that I get from the same area, that isn’t dry aged. The latter tastes like decent quality supermarket meat, but nothing spectacular.

    AmandaLP wrote on April 19th, 2012
  22. There are a lot of comments here about an INFERIOR taste in grassfed meat. I know I might be beating a dead horse to some, (if you eat horse, sorry if I offend), but I’d make sure of the following:

    You’re cooking it properly (they don’t cook the same).

    You trust the source (yes, believe it or not, some people are liars and in it for profit only).

    You know what it is you’re tasting. By this I mean… if you’ve been raised on grain fed beef, you’re going to be used to the taste of the fat. It’s all about conditioning. To some people, grain fed WILL taste better at first.. but give it a while (ensuring you’re adhering to the first two points), and I think over time your overall health will speak for itself.

    Just my thoughts!

    Erin wrote on May 6th, 2012
    • I didn’t see any discussion regarding the age of the cattle harvested for grass-fed meat, so I’ll offer my two cents. Fat adds a great deal of flavor to beef. Cattle on grass alone need more time to mature to the stage that they will produce sufficient intramuscular fat (marbling) to have more flavor. If they are too young, the fat will be mostly under the skin and mostly trimmed away. If grass-fed cattle are harvested at the typical time (around 18 months or less) that most industrial beef is harvested, they probably will be pretty bland. We raise them out to at least 24 months and make sure they are harvested directly from green pasture just to ensure better flavor in the meat. Our customers love the flavor and tenderness of the meat. So look for a ranch that will give the steers time to mature adequately for better beef– buy locally and directly from the farm.

      Sue wrote on December 27th, 2012
  23. Just wanted to thank you for the info on the vegetarian diet question. I buy grass fed beef from Whole Foods as well and often see vegetarian diet plastered over everything and all I can think is “corn isn’t meat.” I started trying to eat better kept meat after watching Food, Inc and this question has been bugging me since!

    Julia wrote on March 2nd, 2013
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