Consuming organic meat, organic dairy products and European-certified organic farm raised fish in small quantities is healthy.
Why eat organic meat and farm raised fish? All meat contains fat. Even if you trim off excess fat, fat resides intermingled in the muscle fiber – although you may not be able to see it. In addition to publicized health issues related to fat intake, fat is where toxins are stored. Growth hormones and antibiotics fed to cattle accumulate in beef, while heavy metal pollutants that contaminate the ocean build up in ocean fish, especially when caught near the shore. Eating organic meat ensures that you are not getting an unexpected dose of antibiotics and growth hormones with your meat. Eating European-certified organic farm raised fish ensures that you are not eating heavy metal pollutants.
As with everything else, there are a number of concerns in overdoing it. Eating too much meat, even if it is organic meat, can cause various health problems. Too much protein intake can cause acidosis, a condition where the acidity of the body increases out of its normal range.
Despite this concerns, eating organic meat and European-certified organic farm raised fish in appropriate quantities is healthy. In order to ensure that the meats you eat are uncontaminated, make sure that you purchase organic, or at the very least "all natural" products. The organic label refers to the farm and processing achieving organic certification levels. Although the label "all natural" is not regulated (so far), it generally refers to meat being raised without the use of growth hormones and antibiotics. All natural meats are generally less expensive than organic meats.
In the case of fish, try and eat European-certified organic farm raised fish or fish caught in the deep ocean. The reason that I specify "European-certified organic" is that the US currently does not have a standard for organic seafood. It is unclear what standard companies are using when they advertise their farm raised fish as organic. However, recent studies have shown that so-called "organic" farm raised fish in the US contains both antibiotics and heavy metal contaminants. Europe, however, has had standards for organic seafood for years. Therefore, finding seafood that is "European-certified organic" is one way to better ensure eating healthy seafood. The alternative is to find fish caught in the deep ocean.
Similar to meats, non-organic dairy products should be avoided. Growth hormones and antibiotics are present in milk – especially milk fat. Drinking organic milk will help you avoid these undesired contaminants.
Purists will tell you that raw (non-pasteurized), organic goat or cow milk is preferred. However, unless you live near an organic farm or are willing to pay a pretty penny at your local health food store, it is difficult to get raw, organic milk. Moreover, if you want to avoid fat and wish to get low fat or non-fat milk, it becomes nearly impossible to find raw, organic milk sources. So, do your best to consume organic milk.
Another on-going debate with respect to milk is homogenization. Homogenization is the process of combining the milk fat with the milk in such a way that it does not separate. This process was originally undertaken because milk and milk fat would separate. This caused certain containers of milk (those with more fat) to be purchased first. Of course, retailers did not like this because it made it more difficult to sell milk that contained less fat (ironic given how popular low fat and non fat milk are today). So, the milk industry came up with homogenization. This process normally involves pulverizing the fat molecules by forcing them through a sieve. The controversy relates to whether homogenization is actually healthy and whether homogenized milk is harder to digest than its non-homogenized counterpart. I once came across a study where homogenized milk was fed to calves, in which the results were that the calves were severely undernourished. Well, again pragmatism must hold – it is difficult to find non-homogenized milk containing fat. The simplest solution is to drink organic, non-fat milk that does not require homogenization.
By far, the healthiest form of milk is soured milk, also known as yogurt. Yogurt is made by cultivating certain kinds of beneficial bacteria found in the milk. The bacteria make the milk easier for us to digest. As with milk products, always purchase organic yogurt. Also, when buying yogurt you need to make sure that you are getting yogurt with active cultures. In order to increase the shelf life of yogurt, some yogurt vendors will kill the active cultures in the yogurt. While the result is yogurt that resembles active cultured yogurt, nutritional benefit of the active cultures is lost.
Healthy Animal Products
Game meats (deer, elk, pheasant)
Organic beef, chicken, turkey, lamb and buffalo
Organic eggs from free range chickens
Farmed fish that have scales and fins
Organic raw goat or cow milk (if available)
Organic, pasteurized nonfat milk
Organic soured milk product (e.g. yogurt – sometimes spelled yoghurt)
Organic cheese
Organic butter
Animal Products to Avoid
Lunch meats (frankfurters, pepperoni, cold cuts)
Non organic beef, chicken and pork products
Non organic eggs
Non organic milk and milk products
Shellfish (crab, lobster, shrimp, scallops)
Bay water fish
Shark meat
Catfish and other scavengers
Eating organic meat, organic dairy products and farm raised fish is
The Natural Path to good health.
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