Post # 1
I put this in wellness, as I thought "Food" was more about reception dinner, etc.
So organic food isn’t cheap. And items like leaner meats are pricier than ones with higher fat content. I was looking at ground beef the other day. And as I’m trying to buy healthier foods and go more organic, it’s getting expensive. I felt like I had to choose between the organic (or maybe all natural) ground beef with higher fat content (probably 85/15 maybe slightly better) or the store brand ground beef that was 96/4.
Which do you think is better?
Post # 3
I prefer to go with the lower fat content. I buy organic milk and organic fruit & veggies, but for "main dish" foods I tend to choose the lower calorie/lower fat staples.
Post # 4
I buy a lot of organic, but living in CA it’s not so hard to buy it reasonably priced from the farmer’s market. I also think that the grocery store label is not always reliable. I would prefer to buy conventional produce grown locally than organic produce shipped from China or Chile. But it depends a lot on your motivations.
The argument would go that unless you have heart/health problems that necessitate a low fat diet, the reason higher fat conventionally grown meat is not as good for you is the unnatural conditions in which the cattle are raised and fed. A lot of toxins are stored in fat…and I swear if you ever read a book like "Fast Food Nation" or "Omnivore’s Dilemma" your appetite for conventionally raised beef especially will go to zero.
But from a wellness perspective, maybe higher fat organic meat would be better. I think the healthiest thing we can all do is limit our consumption of meat (to a few times a week). Organic or not, that would probably lead to the biggest reduction in rates of cancer and heart disease. And in a way, the expense of organic food sort of forces that.
Post # 5
I buy organic milk, produce and meat. For other items, low fat.
Post # 6
- Wedding: September 2009 - Barr Mansion
Hmm, it’s hard to say for me, since I rarely eat meat. But I try to buy mostly organic veggies. Is there an option to buy grass fed or locally ranched beef that isn’t necessarily organic? I think it’s better for you b/c those cows aren’t pumped full of antibiotics.
Post # 7
I only eat organic meat. A few years ago I read an article in school about the FDA wanting to approve cloned meat & milk from cows, goats, & pigs. In 2008 it was approved!
Many people believe its already on the shelves and because the animal is genetically identical to the original, they don’t need to label the meat as "cloned". It makes my skin crawl. In my first year of university I shadowed a scientist who mutated genes in & cloned rats. They looked like normal rats, but all the mutated ones died prematurely and their insides were all mixed up. A test-tube cow just doesn’t sit right with me…
The only way you can ensure you aren’t eating cloned milk or meat is by eating organic. A certified organic animal is not allowed to have cloning in its ancestry.
It can get expensive, but I would still stick with the organic. If you’re eating ground beef then just drain it over & over again on paper towel. Also, you can’t possibly be eating ground beef every day- so I don’t think a higher fat intake will make that much of a difference. Its healthier to limit your red meat to once or twice a week.
Post # 8
Since you asked specifically about ground beef, here is a trick I use so I can get cheap and lean ground beef. For ground beef that is going to be cooked in a skillet (like for tacos, hamburger helper, pasta sauce, etc) cook the cheap fatty beef as usual but then drain in in a colander with hot water running through it. Drain with water until all the fat is gone. I read this a few years ago that by doing this, you actually end up mwith leaner meat than if you bought the lean meat and only drained it.
Post # 9
Wow, thanks for the great feedback. That’s some good stuff to think about. I thk I can find local and grass fed around me. But I know I can find organic. I do like going to Whole Foods and Trader Joes. And I certianly don’t want to support cloning. Yikes.
That makes me wonder, if when you cook in a skillet and drain the beef, what the percentage of fat you’re getting is. Compared to say grilling or making meatloaf or something. (Although we do those too.) And yeah, we don’t have beef more than once or twice a week. Honestly, I’m not a huge beef person. I’m more into chicken.
And I might be a bit off topic here. But what’s the difference between "all natural" and organic? I kind of thought all natural was, no additives and preservatives. But that the animals could still be corn fed., etc. Or the plants might have had pesticides. Is that right?
Maybe I’m paranoid, but sometimes I worry if some things say organic, but aren’t. I assume there is someone, somewhere who tests these things. But it’s just sad how you hear stories every now and again, about how some company screwed over the American consumer. I think my hesitation comes when I looked at store brand organic stuff. It’s cheaper than other organic products, but wonder if it’s legitimately organic.
Post # 10
I like to buy organic produce, but not everything is always organic. Plus, they say that not everything must be organic – like fruits and veggies with thicker skins … don’t remember which ones. I buy all of my chicken organic and all of my meats premium … but sometimes for certain foods, the fattier meats are best! I
I’m especially picky about organic eggs and milk.
Post # 11
Here’ s a great site about what "Organic" means. It’s regulated and therefore anything labelled "organic" must actually meet the stringent guidelines. The term "all natural" is pretty much meaningless.