Sum­mer Steak Salad

It takes only about 15 min­utes to throw to­gether this sum­mery salad made with 100% grass- fed beef

Better Nutrition - - CONTENT - BY JONNY BOW­DEN, PHD, CNS, AND JEAN­NETTE BESSINGER, CHHC

15 min­utes is all your need to put this amaz­ing dish to­gether.

You’ll note that Chef Jean­nette spec­i­fied “pas­ture- raised” steak in this recipe— please don’t ig­nore that rec­om­men­da­tion. I get asked on a reg­u­lar ba­sis how I can rec­om­mend meat when “every­body knows” how bad it is for you. Af­ter all, there are stud­ies show­ing that “meat eaters” have higher risks for cer­tain dis­eases, right? What, my read­ers ask, do you say about that?

Here’s what I say. The vast ma­jor­ity of the meat avail­able to us, the over­whelm­ing ma­jor­ity of meat sold in gro­cery stores and restau­rants, is fac­tory- farmed. Fac­tory- farmed cows spend most of their lives in in­dus­trial com­plexes known as con­fined an­i­mal feed­lot op­er­a­tions ( CAFOs). An­i­mals in CAFOs are fed grain ( sprayed with pes­ti­cides, of course) and in­jected with mas­sive amounts of an­tibi­otics and a fair amount of steroids and hor­mones ( such as bovine growth hor­mone). Meat from these an­i­mals is not good for us. On that point, I’m with the veg­e­tar­i­ans.

To make mat­ters worse, much of this meat is pro­cessed into salami, hot dogs, and so forth. The neg­a­tive meat stud­ies all talk about peo­ple who, for the most part, eat pro­cessed meat from fac­tory farms. But that’s not the only meat avail­able. There’s an al­ter­na­tive— 100% grass- fed.

Pas­ture is the nat­u­ral diet of cows. When cows are free to roam and munch, they con­sume bugs and in­sects along with grass, which gives their meat a healthy omega- 3 con­tent. Meat from these con­tented, hu­manely raised an­i­mals doesn’t con­tain added an­tibi­otics, steroids, or hor­mones. Their meat isn’t con­tam­i­nated with pes­ti­cides from grains. And that meat— from cows that are 100% grass- fed from birth to death— isn’t a health hazard, it’s a health food!

Is it more ex­pen­sive? Usu­ally. But let me use this recipe as an op­por­tu­nity to re­mind you about how im­por­tant the source of your food is. Please— for your own sake and the sake of your fam­ily— in­sist on 100% pas­ture- raised meat as of­ten as pos­si­ble. It truly is, for­give the pun, a whole dif­fer­ent an­i­mal.

Note: It’s not enough that it says “grass- fed” on the la­bel. Many cows are grass- fed, then “fin­ished” on grain for the last six weeks of their lives, which un­does most of the good of grass feed­ing. And more than a few shady man­u­fac­tur­ers have been called out for putting a “grass- fed” la­bel on or­di­nary meat, which tech­ni­cally they can do since all cows in the world are grass- fed for the first six months of their lives. It’s what hap­pens to them af­ter­wards that mat­ters. Don’t set­tle for less than 100% grass- fed. — Dr. Jonny

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