Foods For Vital Health

Meats

There is a lot of information out there, and it can be hard to sift through it all. If you are still undecided about what types of meats are most vital for your health, understand this…

Any organism that lives in its natural environment, and consumes its natural foods, is most likely going to be in its healthiest form.

An organism that does not live in its natural environment, and does not consume its natural foods, is most likely going to be unhealthy, and also have many toxins stored in their bodies (organs, fats, and muscles).

So when it comes to choosing which meats to consume, it makes since to choose the most organic, wild meats, as possible. In my opinion, deer meat is one of the most efficient and accessible sources in my area. I have found that grinding the meat right before I am about to use it, provides a better quality and taste (as opposed to grinding the meat right after slaughter, and then freezing it). During slaughter, I cut the meat into pieces, wrap approximately 2 lb. portions in freezer paper, and then freeze it. When I decide to get a package out of the freezer, I let it soak in some warm water (or lay it out in the fridge for a day) to thaw, and then grind it with my personal meat grinder.

My Kitchen Aid Mixer HERE (with the meat grinding attachment, sold separate HERE) is one of my most handy appliances!

This mixer/grinder is small, powerful, and gets the job done. It allows me to process my own, nutrient dense, uncured, preservative free, chemical free meats. Cleanup is so fast and easy! The grinder attachment unscrews and comes apart easily into a few pieces. Simply rinse/clean all parts, lay them out to dry, and you’re done.

Deer season here in Missouri is only a few months away. If you are not a hunter, you can still find ways to obtain good quality, wild deer meat. If you know someone that is a hunter, you can simply ask them if they would harvest one for you. Most area Conservation Departments allow hunters to harvest more than one deer, extra tag fees may apply. Just make sure to follow the hunting/harvesting regulations in your area.

When I choose to harvest my own deer for personal use, I prefer a doe (female), or a young buck (male). From my experience, the quality of meat is best from a doe, or young buck, as opposed to an older buck.

I like to do all of the meat processing on my own. That way, I know that I am getting the meat from the animal that I harvested. Alternatively, you can have your deer processed for you at a local meat processing facility if that is your only option. I would encourage you to find a way (ask for help from someone with experience) to process your own. I believe that you acquire more of an appreciation and connection with nourishment when you handle the animal with your own hands.

Milk and Dairy

Milk is a part of my daily diet, but not your typical store bought milk. Based on my research about pasteurization, and homogenization, I conclude that the “juice is not worth the squeeze” when it comes to store milk. Here are my two main reasons:

1. Pasteurization: The milk has been heated to a high enough temperature for an extended period of time, so that all bacteria is killed. During this heat process, vitamins and nutrients are also damaged. So, what are you mainly getting out of pasteurized milk? The “lactose“, or sugar (and some manufactures even add sugar to their milk products). More than likely, some/all of the lactose molecules are damaged by the heat process, leaving even more disrupted/foreign matter for your body to sort out, and dispose of.
2. Homogenization: The milk has been put through a process to change the molecular structure of the natural fat molecules in the milk. This is all about aesthetics… You see, raw milk from the cow, will naturally separate. Have you ever heard the phrase, “the cream rises to the top”? The fat will separate from the other liquids in the milk. I guess somewhere along the way, people decided that this was not very pleasing; to have to shake the milk before drinking it in order to mix everything up. Someone figured out how to manipulate the fat molecules within the milk, so that everything would “blend”, and be nice and uniform. The problem is, your body does not know how to handle this “altered fat molecule”. It acts more like an intruder, than an ally. These fat molecules disrupt your body, and create more “toxins” for it to dispose of. Instead of nurturing your body, and giving it valuable calories, and ammunition to strengthen its immune system, you are contaminating it.

So what’s my go to, for my milk fix? Raw, grass fed (without pesticides) milk. No heat treatment, or fat molecule corrupting.

Also, in my line of work (Staying Wild and Primal), I don’t hide from bacteria. I understand that bacteria is a major component of good gut health, and overall immune function.

I consistently eat a low carb diet, so those natural fat molecules are being harnessed, and devoured for energy by my body (instead of being stored as fat, as with a high carb diet). In addition, my pancreas is spending its time doing what it was mainly designed for, instead of working non-stop releasing insulin to remove the glucose in my blood (from a high carb diet). Oh, and all the high quality vitamins, and nutrients to boot! Good sources of raw milk get a “the juice is worth the squeeze” stamp of approval in my book!!

Good Luck!! I hope you will make the effort to live a little more Wild and Primal, and obtain the health, and look that you deserve!!