Paleo Podcast, Fast Fat Loss, Free Paleo Recipes, and the Fat-Burning Man Show from Abel James
When gathered around the table at the end of the day, we always knew where our dinner had come from. The greens, broccoli and carrots had been freshly picked just minutes before; sweet, spicy and savory flavors were grown in our mom’s carefully-tended herb garden; and the eggs were produced by the dwindling flock of chickens that had managed to outwit the neighborhood dogs.
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Ever since the World Health Organization (WHO) released their red and processed meat “recommendations,” there’s been a ton of misinformation running rampant about steaks, burgers, and bacon. I’m still eating red meat, and here’s why.
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You’ve surely seen those colorful graphics in the top corners of cereal boxes and crackers, or stamped brightly onto containers of yogurt, juices, and sugar-free desserts. Let’s take a look at a few of them to see what goes into a nutritional seal of approval—aside from a pocketful of Food, INC. money.
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As we know, eating high-quality meat is essential to fat-burning and general health. Here’s a free directory of farms with high quality meat, eggs, and dairy.
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