Healing with Food Newsletter

Shopping Guidelines for Eggs, Dairy and Meat

For the best quality animal products, buy those from grass-fed or pastured animals. Yes, organic once was the mark of excellence but today it is often a meaningless term (see below). A sustainably raised milk cow, steer, buffalo or sheep grazes in a field or pasture and during the winter months its diet is supplemented with hay. A sustainably raised chicken freely roams and eats seeds, weeds and insects and its diet is supplemented with corn and soy.

Key advantages of grass-fed are higher nutrition and greater flavor.  Compared to conventionally fed animals, the products of ruminants and fowl raised on fresh pasture are higher in omega-3 fatty acids, up to six times higher in vitamin D, four times higher in vitamin E and contain up to five times more conjugated linoleic acid (CLA). This superior nutritional profile is higher in antioxidants and helps lower the risk of heart disease and cancer.

Here’s an update on the status of organics that is relevant to all foods; it’s followed by a glossary to help you discern quality animal products.

Unfortunately the National Organic Program (NOP) is largely dysfunctional due to various loopholes and inadequate testing and documentation. The term “organic” on foods imported from China and elsewhere may be merely a label decoration. Domestically, there are also problems. For example, Horizon Organic, owned by Dean, the nation’s largest dairy processor, is often cited for disregarding federal organic regulations. Whenever possible, buy from a local and known source or from a reputable manufacturer. For help discerning honest manufacturers, my favorite source is Cornucopia Institute.

Glossary of Terms used on Animal Products

Antibiotic Free -- As documentation is not enforced, the claim "antibiotic-free" is as good as the producer’s integrity. Purchase from a sustainable producer who raises drug-free livestock.

Free-Range -- Implies that poultry has outdoor access but this doesn't mean that chickens actually get outside. Even if there's an open door in a shed the size of football field, the tightly packed chickens remain in one spot as it's their nature to flock together. As such sheds theoretically permit outdoor access, the producer can claim "free-range."  In better poultry operations where the birds are not tightly packed, they do have outdoor time. However, they’re contained in small yards long since devoid of plants or insects; thus 100% of their feed is provided. Factory farmed eggs or poultry may be labeled "certified organic," "uncaged," "free-range," or "all-vegetarian" diet.

Fresh -- Freezing to most of us, is anything 32 degrees F. or below. Today, however, a chicken frozen solid at 26 degrees may be labeled “fresh” as long as its internal temperature does not go below 26 degrees F.  The USDA, defying all common sense, permits such double talk. Ask your butcher if the chicken or turkey came in “hard-chilled.” If so, treat it as you would thawed meat (use it as quickly as possible and do not refreeze).

Grass-Fed or Pastured -- These terms are not federally regulated. Ask your retailer for details about the provider. If you're not satisfied with the answer, directly contact the producer and ask what percentage of the animals feed is from pasture.

Hormone-Free -- By Federal regulations, growth hormones are prohibited in poultry and hogs. (So when you read "hormone-free" on chicken or pork labels it is a marketing ploy.) Unfortunately, hormones are permitted in fish and in "natural" beef and lamb.

Irradiated -- Since 2000, it has been legal to irradiate raw meat and poultry products in the US.  Ask your butcher which of his products are irradiated; and don’t buy them.

Natural Meat -- If, following slaughter, meat is not treated with artificial additives or colorants or its fundamental make-up has not been altered, it may be termed "natural."  This term has NO relevance to what the animal was fed or medicated with or to the quality of its living conditions.

Percent Water Retained -- In the fine print on poultry labels or in luncheon meats, you'll see what percentage of your purchase is added water. Adding water increases the profit for the producer. The USDA permits up to 8% added water.    In the case of poultry, the just slaughtered carcasses are submerged in a chill tank. “Air Chilled” poultry is preferable and is labeled accordingly.

Sustainably Raised -- By choosing to eat meat, eggs, and dairy products from animals raised on pasture, you are improving the welfare of the animals, helping to put an end to environmental degradation, helping small-scale ranchers and farmers to make a living from the land, helping to sustain rural communities, and giving your family the healthiest possible food.

May you be well nourished!

Rebecca Wood