Free Range Chickens are Healthierchickens

Free range chickens are happier chickens because they have large areas to roam and search for their own food. They are free from growth hormones and and their moist and tender flesh is the result of nature and not of man made intervention. A healthy chicken, therefore, is one that has had some measure of joy in their life before being slaughtered and sold for food. At least this is the thinking behind eating free-range chickens.

Taking that thought further, precisely what goes into the diet and life style of free roaming chickens, turkeys and other domestic fowl? Quite a lot of thought and expertise, according to Mother Earth News. They explain the process from egg hatched to the first juicy morsel that hits the diner’s palate. Overall, its a fascinating story they tell. At first they explain that free range chickens does not mean they are left totally on their own. No, they are looked after and are housed in chicken houses with rails they can perch on to sleep, and where they are kept from outside weather in harsh climates.

The free range explanation in their own words “But from the first warm days of March till the snow returns in earnest late the next December, our chickens range—free as a bird, you might say—to work for their own supper.” That of tells us they are, to a degree, subject to a few hardships all earth born creatures have to endure, but the point is, they do have a season where they can simply be chickens and do what chickens do without having to be cooped up for life with no thought of a little extra delight or two thrown in for good measure.

All fun aside, what makes free ranged chickens healthy is the type of food they eat. It is, for the most part, all natural stuff. They are not especially groomed to appear to be plump and tasty by adding extra chemicals, they get that way naturally. These guys at Mother Earth News that describe the process so wonderfully, add that there is nothing new about growing chickens in this way, it used to be the way for all chickens. Families had their own chicken coops and grew their own chickens for meat and for eggs.

The processing plants took over this job from individual farmers. and instead of farmers using their land to grow vegetables and food for themselves and their horses, pigs, and chickens, they gave it up and started working for the processing plants.  In other words, industry took over where farmers left off. And in this trade off, which had to be if the easy life style affluent people know today was to be, the processors speeded up chicken hatching and growing. What was not borrowed from the farmers was the caring, and yes, an element of fondness for their flocks. They felt justified in eating them, knowing they had served a worthy purpose on their own. They had been well cared for and what better life could there be for a chicken.

Now, of course, it is not necessarily guilt that cause chicken breeders to  brings back this element of a lost life style and to proudly proclaim their birds have lived a life of relatively happiness, it is excellent marketing. Birds without antibiotics and growth chemicals promote better health in humans.

Eating Dog

The idea alone of eating dog meat scares a lot people, especially those in the West, whose appetite for this animal seems remote considering that they are man’s best friend. The question that would always crop up in their minds is that why should we kill dogs for meat purposes? Some kind of a big puzzle for many dog lovers, who even revered the animal as alternative companion for those who live alone with no one to care for them anymore.

In fact, many people love dogs. Look at the Americans, they even have the guts to keep them by their sides during night time and they rear them like small children. So much so that some dogs become spoiled brats. To love an animal is not really that bad provided that you give them the proper training they need so that they won’t put the whole house in a mess. Maintenance alone is a big headache for those who can ill-afford to share their time with dogs.

Going back to eating dog meat, it is a bit strange as some people have claimed to be enjoying the recipe in some selected eateries. It is common knowledge that this practice is not common in the West, but in some parts of Asia, slaughtering of dogs has become a regular practice for meat purposes. For them, this delicacy gives them some kind of improving their libidinal desires. To others, it is just another way of abusing the animal, contrary to what most humane animal organizations are clamoring against the illegal and inhuman slaughter of dogs.

But why do people eat dog meat? A good question indeed. Aside from being readily available, it is also much cheaper to buy the animal, especially in the rural areas in Asia, which are now beginning to raise dogs in commercial scale for business. Besides, Asian dogs have been accustomed to eating food leftovers, instead of dog food, which are so expensive to have. Although, this practice is only common among the low and medium-income families who cannot afford to buy quality dog food.

There are many ways to cook dog meat. But the most common among them is called “calderetta.” This type of cooking calls for ingredients such as Sprite or 7-Up, margarine, green peas, peppers, tomato sauce, salt, oil, and of course, the properly sliced dog meat. The latter is first boiled until it gets soft. Then all the spices and ingredients are mixed with sauteed garlic and sliced onions. This is just one of the techniques that is common when cooking dog meat. But there’s a lot more out there. Even dog’s brain is eaten. But medical experts have expressed alarm that eating dog’s brain can endanger your health. Better refrain from it. For experience, you can try it to get the real taste of a dog’s meat.

What is Haggis

Many people in the Scottish culture enjoy haggis, but surprisingly both the Greeks and the Romans ate a variation of the dish before the Scott’s. This dish by many has often been look upon as a poor man’s meal because it is made primarily from the unwanted parts of the animal. It was a cheap meal and with a side of mash potatoes was very filling.In today’s culinary world it has become somewhat of a delicacy. Many people seek the unusual and uncommon food and they become delicacy served in small portion, garnished with speical touches to make them seem more than they are. So just what exactly is haggis?

Haggis is made by stuffing a sheep or cow stomach with a combination of offal and oatmeal, along with generous spices. It is boiled until thoroughly cooked, this process usually takes a few hours to ensure that it is cooked completely through properly. It is often times served with a side of mash potatoes and a good wine.

The offal in the haggis consist of the heart, kidneys, lungs and liver that are finely minced and mixed with suet, which is hard fat from the cow or sheep. Minced onions are added and seasonings such as, nutmeg, cayenne and black pepper and salt. The oatmeal that is incorporated into the offal acts as a filler to keep the dish from becoming too heavy. Once the stuffing process is completed, the stomach is sewn shut to keep all the stuffing ingredients inside. You will want to poke several holes into the stomach to allow the steam to be released as it cooks; otherwise the stomach could very well explode. That may sound like an unlikely event, but the stomach is so completely closed that no steam will escape if the holes are not make in several locations along the stomach.

You will find haggis served with the Burns supper, this is in recognition of Scotland’s national poet, Robert Burns and his poem Address to a Haggis.

You will find haggis in most all supermarkets throughout Scotland and some parts of England as well. Today there is a cheaper version that does not use stomach for the packaging, but instead uses an artificial casing, much in the way that sausage in no longer cased in intestines.

You can always count of a good Scotch whisky to be the traditional accompaniment for haggis especially at Burns supper.

It is a bit unusual and maybe hard for many Americans to stomach, but it may be well worth the effort to locate a supplier and give Haggis a try.

Beef in Low Fat Diets

Where’s the Beef?

Are your taste buds screaming for beef while you’re trying to avoid it because of a low fat diet? Well I have good news you don’t have to avoid beef because of a low fat diet any more.

That’s right, you can enjoy beef while reducing your fat intake. Even better, you can easily enjoy all your favorite foods while reducing your fat intake. The most important key to doing this is moderation. I firmly believe that everything in moderation is key to any healthy dietary lifestyle. When we restrict certain foods from our bodies, our bodies will in essence scream for those specific foods through cravings. Those cravings in turn are generally what cause us to fall off the low fat wagon.

In order to keep cravings at bay and continue a healthy low fat lifestyle we must have variety, which means allowing all foods in moderation.

In order to incorporate beef into a healthy low fat lifestyle we simply need to follow a few simple dietary rules.

* Purchase the leanest cuts of meat you can find. This means avoid meat that has visible marbling. I personally buy meat that has little or no marbling and then trim all visible fat from the meat before cooking.

* Pay close attention to the cut of meat you are purchasing. For hamburgers, opt for lean ground beef, ground round or ground sirloin in order to cut back on fat content.

* For beef, in general, some of the leanest choices on the market include top
round, top sirloin, top round and tenderloin.

You can reduce the fat content in your beef by purchasing only grass fed beef. Grass fed beef is generally lower in fat and cholesterol with higher amounts of omega 3 fatty acids.

Remember portion size:

It is important with any food to watch portion size. The normal serving size of meat is the size of the palm of your hand. With beef try to keep your serving size in the 4-ounce range and you will be able to enjoy all the health benefits of eating beef without hindering your efforts of eating low-fat.

If you want to keep cravings at bay and continue a healthy low fat lifestyle, it is important to allow all foods in moderation, without denying ourselves the foods we love. This includes allowing ourselves to eat lean beef in moderation.

A Tasty Satisfying and Practical Range of Packed Lunch Ideas

Sandwiches are quick to prepare and almost infinitely versatile in terms of what can be included as a tasty and satisfying filling. This makes them the perfect option for a packed lunch to take to school or the workplace.

There are occasions, however, where this same versatility and convenience of sandwiches may cause you to lose sight of the many other quick and easy options that are available for creative packed lunches.

Cheese and crackers

Cheese is a very popular sandwich filling but can equally form part of a delicious packed lunch with crackers, just as the two may be served more commonly as an after dinner cheeseboard. Try including two or three different cheese types cut in to wedges with four to six crackers. Fruit such as grapes and an apple compliment the cheese very well and add further nutritional value to the lunch. The apple should always be packed whole to prevent it oxidizing and turning brown.

Chopped vegetables and dip

Salad items such as lettuce and tomato are further common sandwich fillings but crunchy vegetables cut in to large pieces make equally nutritious and delicious lunch ideas. Try packing celery sticks, small carrots and even wedges of bell peppers with a soured cream and herb dip in a small tub. Basil, dill or cilantro all work well in a dip of this type. Cold cuts of meat could also be included to add a little bit more substance for non-vegetarians.

Chicken thighs or drumsticks

Chicken portions can often be bought cooked or uncooked in supermarkets and make a tasty and satisfying lunch choice, especially where a small tub of coleslaw or other salad is included. Where applicable, the chicken portions can be cooked by roasting or poaching the night before, cooled and refrigerated for ease of packing the following morning.

Hot soup in a vacuum flask

A hot lunch is always preferable to sandwiches in the cold of winter, especially for those who may find themselves working outside in the chill. While this may not at first seem viable, some chunky, homemade soup in a vacuum flask with some wedges of fresh crusty bread provide both welcome heat and substance.

Hot meat pies in a food flask

It is not only liquids which can be kept hot for several hours in vacuum flasks. There are types of vacuum flasks designed for containing solids and warmed meat pies can be a very satisfying lunch on cold days. An even easier option is of course to pack the pies cold, perhaps with a few pickles, for lunch on warmer days.

When you are looking to develop your own original ideas for lunch other than sandwiches, begin by looking in your fridge and larder. Consider what you have available and whether it can easily be packed as a practical lunch. This procedure can be extended to browsing in your local supermarket whenever you have a little extra time. By employing these tactics, you can significantly increase your packed lunch repertoire to impress and delight your family.

What’s behind the Term Grass Fed Beef

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The stomach of a cow is a complicated thing, and it’s designed toallow the cow to eat grass. According to the U.S. Department ofAgriculture, when you hear the term “grass fed beef,” itmeans the cow has been allowed to graze on grass throughout itslifetime rather than being housed in a barn and fed large amounts ofcorn-based feed. The latter cow is considered corn-fed or grain-fed,as opposed to grass-fed.

The two agricultural practices create a polarization along severalissues: environmental, financial, and the ethical treatment ofagricultural livestock. When you, as a consumer, make a purchasingdecision between grass fed beef and grain fed beef, you are having animpact on the agricultural industry and the divide between the twoschools of thought. However, even grass fed cow’s are allowed to beconfined to feeding lots per Animal Welfare Approved.

Cows are herbivores

Cows are physiologically designed to eat grass. When fed grains,the rumen – the “stomach” of the cow’s digestive system develops a thick slime that prevents the cow from releasing methaneper a Frontline interview with former Harper’s Magazine Editor,Michael Pollan. This is confirmed by the University of Nebraska thatstates cows cannot necessarily release all their gas.

This is a substantial problem for cows, and on ranches in whichcows are penned in and fed grain, this condition, known as bloat, isa fairly common occurrence. Other health issues result as well, such as acidosis and liver failure.

Why feed cows grain?

Critics claim cows get sick because they aren’t meant to eatgrain, however the American Farm Bureau Federation state that is amyth because grains such as corn are grass. Still, corn and othercereal grains, fatten the cows far more quickly than if they wereleft to graze a field. After World War II, the demand for meatincreased and eventually, the cattle ranches evolved into the farmfactories seen today in the agricultural industry.

It goes to the heart of supply and demand. Consumers want beef andthey want it at cheap prices. Penning in the animals and feeding themgrain allows ranchers to supply the demand for well-marbled,inexpensive beef. The financial reality for ranchers is that corn-fedor grain-fed cattle make more money.

Defining grass fed

Economic realities notwithstanding, some ranchers are opting toraise cattle on grassy lands, or raise “grass fed” beef. Ifa package of beef then is labeled, “grass fed,” does it mean the cowspent its life ambling about a pretty pasture of grass, hedgerows,and flowers, nibbling its way to the natural state of cow obesity?

The USDA defines grass fed as the feedbeing “derived solely from forage consisting of grass (annualand perennial), forbs (e.g., legumes, Brassica), browse, or cerealgrain crops in the vegetative (pre-grain) state. Animals cannot befed grain or grain byproducts and must have continuous access tograss feed during the growing season.”

To the consumer, then, a package of meat bearing the words ‘grassfed’ on the label should mean the animal has not eaten corn or maturecereal grains, and is given access to grass feed whether that feed isin open pasture or not.

So why isn’t all beef grass fed?

Grass-fed beef is lower in saturated fats and higher in omega-3fats, a combination that is marketed as more hearthealthy. Grass fed beef is raised in a more natural way; that is,the cattle isn’t necessarily penned in and force fed grains.

Environmentally, giving over grassy pastures that cows could feedfrom to growing corn to fatten the cows isn’t a sound practice forthe health of the planet.

So why, if grass feed is healthier for humans, healthier for theplanet, and more humane for the animal, isn’t all cattle grass fed?

The financial incentive still lies with grain fed beef. It’s oftenconsidered a cheaper, faster way to fatten cattle and get it tomarket. Pasture raised cattle fatten more slowly, and require muchmore land than cattle raised in pens. Despite this, the Union ofConcerned Scientists claims grass-fed cows are more profitable. Wereconsumers to refrain from purchasing grain fed beef, and demand onlygrass fed beef, then the financial incentive would be more clearlydefined.

Know your Labels

Eating GMO (Genetically Modified Organisms) free food opens the door to a healthy lifestyle. By eating food free of these pesky chemicals, people can now be aware of the substances they are putting into their bodies and internal illnesses would be dramatically decreased.

It’s getting increasingly difficult as the years go by. Food has become more processed; to be on the safe side look at the ingredients, even on trusted brands and other snacks labeled vegan or organic. You’d be surprised at what you’ll find. When you see an ingredient you’re not familiar with, chances are it was conventionally made. High fructose syrup and other warning ingredients are a clear indication of GMO.

But if that isn’t enough, GMO is even in seemingly organic foods; fruits and other fresh produce. All ‘organic’ produce are very similar in appearance, making detection for GMO even more difficult. However, there is a trick that makes it much more feasible.. This trick is as easy as reading a sticker.

Each fruit has a little sticker on its side and on that sticker is a number.determine?

5 Digits: 9-XXXX

This code tells you that the fruit you are eating is 100% organic. It wasn’t conventionally grown with pesticides and no GMO was injected. It may be a bit higher priced but your body does have a right to the best nutrition in order to perform at its best. One organic brand is Gala and it never disappoints.  It has that straight from the vine taste. But Gala isn’t 100$ organic in everything it sells.

5 Digits: 8-XXXX

This is a big alert for GMO. This code does not necessarily tell you whether the soil on which the fruit was grown was pesticide filled or not. However, GMO was definitely sprayed or injected.

4 Digits: XXXX

This is the lowest organic ‘level’ there is and unfortunately, the most common in supermarkets today. This is a big NO! Not only did the soil contain a great deal of pesticide, but chances are incredibly high that GMO was somehow added. It’s almost guaranteed.

It may be tempting to buy the lower ‘organic’ level fruits because of cheaper prices, and if you’re ever attacked by the urge, just imagine farmers in big rubber suits and masks spraying chemicals on them. That is exactly what happens on GMO farms. You won’t be tempted anymore.

Some Info Regarding Abdominal Pain

A lot of people are not aware of this specific however cigarette smoking prevents the actual circulation connected with nutritious abundant body in order to vertebrae DVD. That quickly leads to pain in the lower left abdomen and so suggests cigarette smokers are generally remarkably vulnerable to back pain. When you fumes then its suggested you ought to cease for many people factors, and then you will make this particular one more purpose.

Tend not to pick up most things that is way too a long way away within you. Usually shift nearer to the item and perspective all around to get such as inside the returning couch of a vehicle as an example. Don’t prolong in the lounger in addition to grab stuff that are far too a long way away sometimes.

To protect yourself from possessing the pain, be sure you are weightlifting appropriately along with correctly. A great deal of abdominal pain can be brought on by certainly not training major physical objects appropriately. Ensure that you happen to be warming up your legs, retaining your own washboard abs limited, in addition to maintaining the thing all-around one’s body. This will aid please take a lots of the load away from ones back again.

Should you be likely to be able to help returning traumas possibly genetically as well as by your way of living alternatives: after that shield by yourself by obtaining from the practice of typical chiropractic specialist goes to prior to experience agony. Going to a chiropractic practitioner routinely can guide you to correct little challenges before they will grow out of control in to rather more serious accidents.

Your physician may suggest back again medical procedures being a choice for one to guide minimize ones or even condition. Surgical procedures are the final measure in case some other procedures have never do wonders. Surgical procedures are even the simply selection from time to time for several accidents and types of conditions that the man or woman will often have that create back pain.

Employ which are non-prescription ANAESTHETIC, for instance MOTRIN in addition to acetaminophen, to aid alleviate back pain. Having common ache medicines makes it possible for that you perform relatively generally while you are affected by a new onslaught associated with abdominal pain. Be sure you refer to the manual for the package deal for the very best effects.

Adult male who suffer together with the pain on the abdomen, really should bring to close hauling the billfold within their stylish pants pocket. Try out positioning this budget in a very entrance pants pocket rather, or perhaps take it out of your current back again bank account while resting for very long amounts of time. Some sort of billfold, particularly the thicker just one, could potentially cause a great deal of back pain. It may tennis ball so the body away from stance furthermore. To guard oneself via needless pain, while sitting down, always keep healthy posture. Lots of people erroneously imagine that returning accidental injuries are merely a result of physically demanding exercise.

Health and Safety Issues Relating to Organic Food

An outbreak of Salmonella infection from organic eggs highlights the health and safety issues of organic food. Six cases of salmonella poisoning were linked to eggs from organic farms. Salmonella poisoning results in severe diarrhea and dehydration. The United States Food and Drug Administration has reported at least 20 recalls of organic food following the finding of bacterial pathogens in the food.

What is organic food?

Organic foods are foods grown using organic farming practices. Instead of using chemical fertilizers, organic farmers use natural fertilizers such as manure and compost. Chemical pesticides and herbicides are not used, only natural and environmentally friendly pesticides and herbicides are used. Organic farmers do not feed their animals hormones to make them grow larger, nor do they use antibiotics to prevent disease. Artificial processes such as pasteurization to prevent bacterial growth are avoided. Therefore organic food does not contain synthetic chemicals, artificial hormones and preservatives or additives. However, without antibiotics and pesticides, organic food contains natural bacteria from the soil and from pests.

Organic foods are commonly thought to be a healthier, albeit more expensive, food choice. Are organic foods really healthier than conventional foods?

People commonly choose organic food over conventional food to avoid the harmful effects of chemical pesticides and fertilizers. However, the levels of synthetic chemicals in conventional foods have been checked by food authorities and do not exceed government safety levels.

Another reason to choose organic foods is because they lack artificial preservatives and additives. Sometimes, people may choose to buy organic food because they think it is more nutritious. However, it is still not clear whether organic food is superior to conventional food in terms of nutritional value. Other people wish to support organic farming practices that protect the environment.

Considering the above advantages of organic foods, are they really without risks and safety issues?

Recent reports on the dangers of organic foods show that food safety can be an issue in organic farming. With the use of organic fertilizers such as manure, organic food is more susceptible to harboring bacteria than conventional food. Pathogens such as E.coli, Shigella, and Salmonella that grow in the stomach of animals and humans can be transferred in vegetables and fruits. Up to 4.4% of organic produce tested positive for Shigella and Salmonella bacteria. According to the United States Centre for Disease Control and Prevention, people who eat organic food are more likely to be infected by the deadly strain of E. coli bacteria O157:H7. The E.coli bacteria O157:H7 can cause severe diarrhea and dehydration.

Before the use of chemical pesticides and fertilizers, people ate natural, organic food and ran the risk of food borne infections by bacteria from the soil and pests. The use of chemical pesticides and fertilizers has greatly reduced this risk. However, the emergence of organic farming has led to the rise of new deadly strains of bacteria that may eventually become resistant to chemical pesticides.

The regulatory authorities will need to monitor the risks of food borne infections from organic foods closely. The public must also be made aware of these risks and dangers in their choice of organic versus conventional foods.

Beef why Dry Aged Steak Tastes better

Approximately fifty years ago the majority of America’s beef was dry aged. More so once butchers realized that beef carcasses which were left hanging for several days or weeks, somehow became more tender and far more palatable. This is due to the natural enzymes inside the meat which breaks down connective tissues and proteins. The 1960’s arrived and saw beef being vacuum packed. The reason for vacuum packing was so that the packaging itself could ‘wet age’ the beef while not losing any of its weight. Wet aging was deemed far more economical and eventually consumers became acclimatized to the new taste of beef, forgetting the true taste of a superb steak.

During dry aging the beef is aged for two to six weeks. During this time a hardened crust forms on the outer side of the beef which is somewhat like a beef jerky texture. Within this time, the enzymes within the beef breaks down the muscle fibres and connective tissue while tenderizing it. This makes the beef lovely and tender and quite buttery to touch. 20% of moisture loss will now occur and this aids in concentrating the beefy flavours within the meat. (One will notice a relatively intense taste, somewhat like game when they finally cook their steak.) Dry age beef also develops a crust which has to be trimmed away, resulting in an additional loss of the beef’s original weight. At times up to 25% more weight loss is then noticed.

What makes beef so tender? The juices are given time to absorb into the beef during the processing period, this enhances the beef’s natural flavour while tenderising it as well. In the world of white linen dining, dry aged steaks are a true delicacy and one of the most popular choices on the menu. Dry aging requires patience and special care, it is time consuming and relatively expensive, requiring the right storage. Due to the fact that up to 20% of the original weight of the beef is lost during the dry aging process, it’s understandable that dry aged steaks are usually only offered in the more elite restaurants, gourmet steak companies and in upscale grocery stores.

New concepts on stock handling have been incorporated into the management of cattle. It is now known that stressed cattle produce lower quality beef. In fact a stressed beast can lose 5% of its overall body weight in less than 48 hours. Most steak connoisseurs, spend good money on top quality dry aged steak. They love the rich, decadently tender, nutty, beefy tasting steak over all others. Considering only a handful of butchers and steakhouses carry out their own dry aging, the cost of a succulent dry aged steak can be astronomical. Dallas home cooks are fortunate in the fact that Rudolph’s Market has been Dry Aging beef for well over 100 years.

Although dry aging is often deemed controlled rotting by many chefs, its popularity is astounding. Yes it is an acquired taste and some steak connoisseurs say that it has a somewhat ‘green’ taste. If you are not too fussed about a richer, more marbled rib-eye or strip steak, dry aged beef may not be the choice for you. When the beef is chosen for dry aging only prime beef makes the grade. Dry aged beef is hung inside large sterile refrigerators with the air flow, temperature and humidity carefully controlled. The air controlled temperature for dry aging steak is between 34F and 38F. The humidity level is between 50% and 75%. So is dry aged steak appealing to the eye? Visually dry aged steak is hard to distinguish between wet-aged steak. But dry aged steak has much more flavour. Woody and smoky yet the texture does remind one of liver at times. Dry aged steak is worth trying, a myriad of people state that it’s just too good to be ignored.