Slow and Low Is the Way to Go
Want to live longer… enjoying drippingly-delicious meat?
It may sound too good to be true, but it’s not. You simply need to be aware of three factors – quantity, quality, and preparation.
Quantity (eating too much meat) and quality (eating the wrong kind of meat – i.e., “conventionally” raised meat, packed with hormones and pesticides and rich in inflammatory omega-6 fats) are the first two issues.
These are easy to fix by eating smaller portions and choosing only grass-fed meat.
But there’s a third, much-overlooked, issue you need to address: the way you prepare your meat. Problem is, the most popular ways of cooking meat – grilling and broiling – are recipes for cellular damage and disease.
Here’s why.
Cooking protein-rich foods at high temperatures – even for short periods of time – promotes the formation of cancer-causing heterocyclic amines (HCAs). But you can prevent this… by slow cooking!
Cooking your grass-fed meat in a slow cooker – at or below 212 degrees – creates negligible amounts of HCAs. Cooking “slow and low” also infuses your meat with wonderful flavor, a tender texture, and mouthwatering moisture.
In addition to using a slow cooker, you can make your meat safer by stewing or poaching. And be sure to add antioxidant-rich herbs and spices (especially turmeric and rosemary) to further reduce the risk of HCAs.
[Ed. Note: One of the best ways to stay in peak condition is to eat good foods. Nutrition expert Kelley Herring has collected dozens of her healthiest and most delicious recipes in her e-book Guilt Free Desserts. Pick up your copy today.]
For more advice on which foods you should – and shouldn’t – be eating to stay in top health, sign up for ETR’s free natural health newsletter.]
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