My ‘Beef’ with Beef: Part 2

Adding fire to the flame, conventionally-reared cows are given antibiotics and synthetic hormones.  Cows are highly susceptible to disease and infection not only because they’re confined in feedlots (does this sound familiar; feedlots on a farm-cubicles in an office...), but also because they’re fed a diet for which they are ill-adapted.  Instead of fixing the root of the problem (profitability trumps all), antibiotics are used to combat these bovine diseases.  

My ‘Beef’ with Beef: Part 1

Up until now, I haven’t mentioned much about meat.  But, hear me out for my beef with beef.  As a pescatarian, I don’t eat beef (or poultry, other red meat, or other meat products), but surely loved a juicy Burger King whopper back in the day.  My personal lifestyle choice is in no way an affirmation of the way life should be lived, but for me, it’s the healthiest choice at the moment.  If I was in the position to afford grass-fed beef at $6.99/lb (my overwhelming student-loan debt is not as permitting for this kind of lifestyle), I would certainly eat beef in moderation.  But follow along for my story and my rationale...  

All the Time, Sometime, Almost Never

After reading a few of my posts, I can see how some may mistakenly consider me a food Nazi.  To argue otherwise, I enjoyed my favorite desserts (yes that's plural) on my previous trip to NYC and a few bites of my co-worker's Lay’s Hot & Spicy Barbecue flavored potato chips last week.  Judging from my typical lunch of lentils and brown rice, my co-worker assumed that I don’t eat chips, so he didn’t bother offering. However, I hadn’t had potato chips in over 6 months, so to his surprise, I was due for a few bites!  I further described the beginning days of my not-so-healthy, vegetarian lifestyle during high school filled with French fries and snacks such as potato chips.  

Twinkie, Anyone?

With my recent talk of sugar and the importance of eating real, I thought I would highlight a recent New York Times article demystifying the Twinkie.  The enlightening interview with Steve Ettlinger, author of the book "Twinkie, Deconstructed," gives credence to my previous mention of the chemical potpourri that lies within most of today's food-like substances.  Ettlinger discusses the use of industrial chemicals such as natural gas and petroleum as sources of organic material used in synthesizing common food additives. Regardless if you eat Twinkies or not, read more of this startling interview here, and I'm sure you'll never think of Twinkies (and other processed foods) in the same light!
  
Just a little food for thought on more reasons to "Eat Real (NOT a Chemistry Experiment)!!!"

All Sugars Are Not (Created) Equal: Part 2

It’s really a matter of what else you are (or aren’t) getting with the sugars you consume and who it’s created by when considering which carbohydrate-containing foods you decide to put into your system.  I interjected the word “created” above, because it’s a good rule of thumb to think of the ultimate creator of the foods that we consume.  How close is the product that you’re consuming to its original form in nature?  Is it made from whole wheat flour made from ground up grains, is it a fruit picked straight from the tree, is it a grain ground up and bleached to make white flour and made into something else even further, or as with most of the food-like substances of today, is it a host of substances and chemicals further manipulated by man.