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.

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