What’s the best type of meat to eat?
Is it be organic meat? Would it be non-organic meat? I think you know the answer. Anything that you put in your mouth that’s clean is going to be better than something that’s not clean.
If you’re eating non-organic meat, there are chances that it contains chemicals. How do we know that the same chemicals aren’t in organic meat? Unfortunately, there are some unscrupulous people in the organic market so make sure you buy meat that’s certified organic.
In my opinion, organically produced meats are a better grade of meat. They tend to have a different fat composition with healthier fats than found in conventionally raised livestock.
If you’ve opted for non-organic meat, buy lean cuts. Fat is where chemicals such as pesticides, hormones, and antibiotics are often stored. Adipose tissue in the animal holds more toxins than the muscle.
Further readings:
- How Do Low-Carb Diets Impact The Gut?
- Is Eating Meat Necessary For Good Gut Health?
- Do High Protein Diets Cause Constipation?
- Candida Yeast Infections And Drunk Disease
If organic meat is hard to afford, you could opt for the cheaper cuts such as skirt steak, which is less expensive than sirloin or prime roast.
In terms of health, it pays to shop around to get the best quality of meat. Farmer’s markets are a good starting point. An online search should help you find suppliers of certified organic meat.
I believe organic meat is the way to go to avoid chemicals that can be harmful to your gut and overall health. They use lots of different chemicals on animals these days. If you can minimize the chemical intake in your body through the food chain, it’s going to be a lot better for the gut.
I caution you to be particularly careful with chicken. Here, in New Zealand, they can use up to a dozen different types of antibiotics in the poultry trade. For that reason, I generally only buy free-range chickens. We know the people who run the farm and what they feed the chickens.
My take-home message is to avoid eating too much conventionally raised meat because of the chemical content.
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