I’m currently reading a really compelling book by Michael Pollan, “The Omnivore’s Dilemma: a natural history of four meals.” It deals with the physical, economical, and ethical dilemmas surrounding the daily question, “what’s for dinner?”
I am no expert in these matters, but I am trying to educate myself as I continue to lose weight and get healthy.
This book is great. To sum up the first 100 pages or so, we consume a lot of corn. And not good old-fashioned corn. I mean super-processed, genetically-modified, chemically-treated corn by-products. Mmmmm.
The livestock we meat-eaters eat is also eating a lot of corn so it can get fat faster and cheaper, and get to the table in a lot less time. A cow used to be about 4 or 5 years old before being slaughtered. Now, it starts at about 18 months. Talk about fast food.
Cows are supposed to eat grass. They have 4 stomachs that are pretty much built to eat grass. I sometimes feel like I have 4 stomachs. Just an optical illusion…
It’s becoming more and more important to know exactly what we are eating. Where it came from. Who handled it. What it ate before I ate it. Or drank it.
Lost? Bummed? Bored?? Here’s a clip from Portlandia that will put a lighter spin on the same subject.
Seems like kind of a stretch to get your chicken’s full history. However, it’s the circle of life.
Animal is fed crappy/awful diet of weird chemically-treated food, juiced up with growth hormones for maximum meat potential, and loaded with antibiotics to deal with the side effects. Animal excretes super bacteria (side effect from antibiotics killing “good” bacteria and leaving the bad). We eat pseudo-super-chicken. We get sick (e coli, crypto sporidium, etc). Run to the pharmacy for some antibiotics. Weaken immune system…. It’s like a depressing adult version of “If You Give a Mouse a Cookie.”
Even “healthy” food like fruits and veggies, If they are loaded with pesticides and genetically-modified so that we can eat whatever we want, regardless of if it’s in season… Not that healthy.
Breaking news: Eating well is expensive. Organic/free range/grass-fed/no hormones or antibiotics produce/livestock takes longer to produce. Time is money. Still, I’ve found that shopping at companies that value organic/whole foods, will usually have a clientele that creates a greater demand for good products, which will hopefully lower prices. We are the market, people. There’s not too much difference between organic and non-organic produce prices at Trader Joe’s. And I will take any excuse I can to shop at Trader Joe’s. 😉
Looooooooonnnng story short. I’m making some changes. I’m not perfect, but I am trying to improve. I’m really excited to feature a few guest bloggers who are “experts” on the matter. In the meantime, I will provide the lighter side of things, augmented with clip art.