Good Lifestyle

Life was much simpler. And so, too, ate meat. Back when our grandparents were young before "carbon footprints"; Before 1,097 basic cable channels seemed picturesque and old-fashioned; Before the librarians, the accountants and the clerks at the mysterium fund brought "edgy" tattoos on their back to grill, a hamburger was a fairly simple task. You went to the meat counter, bought a mandrel on the ground, brought it home and thrown on the grill. Just add ketchup.

Nowadays, however, it seems that we are just making us hamburgers involve a tense negotiation between scientific, ethical and nutritional philosophies. Do we have lean 95%, or meager 85%? Is theRed meat The grass nourished, the free and organic range, or is this cow raised in the equivalent of Alcatraz's livestock? (And exactly how many cows would do this burger in the first place?) And should we make a turkey hamburger, or maybe a bison burger, or even a vegetable burger instead?

All that confusion is too bad, because the meat is perhaps our best source of protein, the essential essential to build healthy bones and muscles, offering the body to the burning length energy. The protein is made of amino acids, which can be divided into two types: essential and non-essential. Many foods, broccoli and pasta with potatoes include some of these amino acids. But the best forms of protein include all the nine essential amino acids that your body can not produce naturally, the compounds it must maintain the muscles and the fat to fight. Beef, pork and poultry - as well as seafood, dairy products, eggs, nuts, quinoa and oats are the best sources. (PSST! Bookmark these26 Best sources of vegetarian proteins now!)

But too much bad types of meat can wreak havoc on our belly, our blood pressure and our poor and workers arterial. Processed meats in particular - stuff like ham, sausage, pepperoni and other things you could apply to the top of a pizza or inside a hero - are usually packaged with more nordyness than an invoice of credits. So, know what you buy - and make sure you get your money - is important. Here are some of the most important and abusive terms in the industry. And now that you will know what to look for when buying chicken and meat, do not miss our exclusive and independent report of theMore than 40 popular types of fish classified for nutrition!

The complaint: "cooled air"

The truth: Standard practice for chicken treatment includes birds in a frigelier bath to keep bacteria at least. The cold air jumps the treatment of cold water in favor of the placement of chickens in cooling chambers. The manufacturers proclaimed its cleaning superiority, but some studies do not support the theory. The cooling of the air and the immersion are comparable to reduce bacteria before packaging. The flavor, however, can indeed be higher, because the slow cooling can give a more tender chicken, less saturated with water.

The complaint: "high without antibiotics"

The truth: Unlike the beef industry, wholesale chicken producers have started
To reduce the use of antibiotics in recent years, tackling the concerns that dangerous bacteria for humans could develop drug resistance. Nevertheless, Tyson, lost and others have been unable to sewn their birds entirely out of antibiotics. This complaint is therefore worth something. An additional couple a book? It's for you to decide. Inspired again? Try these35 Greater chicken recipes for weight loss!

The complaint: "No water retained"

The truth:When immersed in their cold water baths after slaughter, poultry can absorb up to 8% of their body weight, diluent taste and nutrition. On extra water, conventional poultry can be "improved" with salt. The USDA ignored petitions to consider salt a food additive; In turn, some manufacturers played the sodium content of their chickens.

Claim: "Organic"

The truth: The biological chicken industry has grown wildly in recent years. Big Agriculture has seen the potential profit Boon of loading an average of 100% more for organic chickens, and they have obtained the coveted (and often expensive) buffer USDA for what some activists support are less than renowned practices. Look for two certification stamps - the Secretary of Satell Agriculture and the USDA's organic seal confirming that animals have been fed organic food and had access to pastures. Speaking of bio, do not miss these17 cheap organic foods that you should buy.

The complaint: "free range"

The truth:If the complaint evokes images of healthy birds, itinerant freely from the hills, adjusting on the specialties of nature, retensez-y. Technically, open-range chickens must have access to the outdoors for at least 51% of their lives, but the USDA, which approves each "free range" of each manufacturer on a case by case, does not define strictly "to the Outside. "The term could mean something from the idyllic open area to a pyno pen. Guess who is true for the majority of free trade hens available in supermarkets?

The complaint: "No antibiotics administered"

The truth: The congested torches are breeding grounds of bacteria, illness and illness, which is a reason why most butcher cattle are pumped full of antibiotics. The other reason: corn. The stomachs of cows are designed to digest grass, but with inexpensive corn using a high supply, most cows of this country live on a diet composed of 75% corn, 10% fur and 15% animal by-products. To combat ulcers, stomach burns and potentially fatal hepatic abscesses caused by this diet, the beef industry turns to antibiotics. It's bad not only for the cow, but also for you: corn-nourished beef is almost twice as fat as grease-based beef and has lower concentrations of omega-3 fatty acids. This is why the beef that has been raised without antibiotics is preferred. To find30 worst food for your heart To learn more.

Claim: "No stimulants of growth or added hormones"

The truth: A good thing, to be sure and resolutely rare in the world of industrial beef. About two-thirds of cows in the United States are treated with growth hormones to accelerate growth and finally optimize profits. Although the USDA has tried safe growth hormones for cattle and humans that consume them, the European Union (EU) is not so sure. Over the years, researchers have raised concerns about potential links between growth hormones and problems such as early puberty in girls, the number of lower spermatozoa in men and breast cancer, but the jury is always on the end effects. The EU prohibits the use of growth hormones in the lifting of livestock and prohibits hormonal injected beef since 1988.

The complaint: "All natural, minimally treated. Does not contain any artificial ingredients"

The truth: You will see the word "natural" in all the packaging of meat, both beef and poultry. The meat industry has liked the term "natural" with the growing popularity of organic foods. Non-organic food producers are worried that consumers assume that conventional meat would result in "chemical mounted", which stimulated almost all meat manufacturers at Emubzon their products with the phrase "all natural". It's easy enough because the USDA does not carefully regulate the term, which makes all that without meaning to the consumer. Check these20 healthy foods you'd better eat in moderation.

Claim: "USDA Choice Beef"

The truth:All steaks do not have the same taste. The USDA grade of beef based on the marble and age of the animal, which affect the quality of your sizzling steak. The higher the degree of marble, which is to say, the tender, more tender and tasty (and caloric) of the meat. You will probably never see a note lower than that of Select at the supermarket, which is lighter than the preferential notes and choices, respectively the highest and highest notes. Pricey Prime is also a rare supermarket, considering that only 2% of all beef is ranked primordial and most of it goes to restaurants.