red-meat has often been characterized as something we need to avoid for heart health but Ali Miller a registered dietician of naturally nourished is here with some and how some red meat is actually better for you than chicken good morning to you good morning yeah this is an interesting thought because you don't hear that a lot but red meat can be healthy for us right I often have patients one of the first lines out of their mouth is I don't eat red meat so when they transition into their heart healthy diet and it's very interesting to keep in mind that the negative aspects of red meat is due to the corn-fed cows but yet the great the grass-fed cows that aren't consuming grain tend to have less fat higher vitamin E and our less inflammatory so they can actually be a heart-healthy meat and besides a grass-fed you also say nor no hormones are no antibiotics in that meat as well which isn't a whole lot of the meat we buy right and hormones have been slightly controversial as far as if they are working as a hormone disrupter for for humans as well also we keep in mind the offset of the animal like the manure contributes hormones into the walk groundwater and we're seeing that mess with the ecosystems of the fish the aquatic systems so definitely something that's concerning and with the hormones comes a need for antibiotics because we're over milking our cows so they're getting a lot of infections at that time and that's where we're prophylactically using the antibiotics and the feed so then what happens with the antibiotics it's in the meat once we eat it how is it affecting us well it's not going to be directly affecting us it's more affecting us in a way for making antibiotics unavailable for humans I see so 70 percent of the antibiotics that are used in this country are for prophylactic use of animals and prophylactic by that I mean we're administering it to them without them having infections because we're anticipating an infection due to the low quality of their their living conditions and at any time you go and take a look at these meats I mean it's almost double it does cost a whole lot more but you think if that that is one place where you would spend your money you think it's worth the expense I do especially when we're looking at like the antibiotic resistance and look there's a big difference oh these are two new york strips we're looking at on the right side of the screen a grass-fed New York strip and on the left side of the screen a grain-fed so you'll see that in term usk Euler fat it's very difficult you know we say trim around the fat when it's inter muscular and it's kind of within the structure difficult to cut away so the grass-fed meat is going to be significantly leaner and have significantly more minerals and it seems like a lot more stores or carrying the the healthier options now aren't they absolutely absolutely and you can see with the pigmentation same with wild fish the wild salmon is not color treated it's that bold beautiful red because they eat the algae and the plankton so when animals eat grasses they turn that into protein just like when humans eat proteins we Arlene when we eat carbs we gain more fat as well just like the animal structures do okay now that we know that it's good for us let's make some recipe okay excellent some ways to spice up yes so the first one I have is a carne asada and so this would be beautiful for carnitas like a slow cook with pork or this could go very good with a brisket this is just going to be 1/2 of a cup of an organic olive oil with a couple fresh limes that are juiced I have some fresh chopped cilantro and garlic and some cumin and then I'm just going to toss in a little bit of salt and pepper keep in mind if you're using a pasture raised protein it is going to have less fat as we noted so all of these marinades are going to have an olive oil or a fat with them to take into account to keep that fat lubricant meat lubricated so doesn't burn right so you want to keep it nice and yeah yes but this way we get to choose the type of fat instead of the saturated fat and then for a marinade like that are you going to use that for a while before you even cook the meat yes so also keeping in mind the grass-fed meats since they have more water the acids like the lemon juice or the lime juice are going to extract some of the moisture in that meat so that can make it more tough so you want to marinate for half the time now about two hours instead of four okay this one is lemon juice and I'm going to put in a little bit of fresh cinnamon some fresh ginger I have some paprika some cumin as well some yogurt and this is like a tiki masala blend this is really nice kind of pulling in some of the Indian type flavors this goes really well with chickens and really well with pork I would put this in a big ziploc bag and with your chicken this could withstand like a day's work even you could put it in the morning and then when you come home from work pop it in the oven and you can also use it with beef - absolutely mm-hmm and then this next to our rubs so these next two are using dried or fresh thyme that you could chop up in there allspice this is a Caribbean jerk some cumin I'm sorry some paprika and some cayenne some dried onion and some cracked black pepper and then my last one is a Creole rub the Creole rub is going to have some cayenne and some onion as well we're kind of sharing some ingredients some black pepper about two tablespoons of cracked black pepper and some allspice and that's gonna be a dry rub for fish predominantly okay those sound great and what we're going to do is put all these recipes yeah online at Houston Texas food calm so hopefully people will go there and be able to spice up dinner a little bit it looks great thank you so much for today Ally good to talk to you you as well .
Video Description:
Natural foods consultant and functional medicine dietitian, Ali Miller, RD, LD with Naturally Nourished discusses the significant role of pasture-raised grass-fed proteins on our health compared to grain-fed conventional meats.
