![]() ![]() Not only will its fat allow us to absorb those important nutrients and vitamins, but it’s flavor will be unlike any “white meat” you have ever had. One of the many benefits of purchasing pastured pork from a local family farmer is that the meat from that animal will also be rich in omega 3 fatty acids, vitamin d, e and a. ![]() For example, if you’re drinking non-fat milk with vitamin D added by man, your body will have a difficult time absorbing both the vitamin and the calcium since it lacks saturated fat. Remember that our bodies need saturated fats. We need it to absorb calcium, nutrients and vitamins including d, e and a. The same fatty acid in olive oil praised for it’s health benefits to lower your risk of heart disease. ![]() Most of the fat is made up of monounsaturated in the form of oleic fatty acid. It’s a shame as fat from a pastured animal is a mixture of saturated, polyunsaturated, and monounsaturated fatty acids. Instead of rosy pink flesh marbled with fat we now have “the other white meat” void of taste and flavor. Heritage breed animals known for their flavor and juiciness which yielded about 33 pounds of fat was sacrificed for leaner animals slaughtered at younger ages with a mere 10 lbs of fat. One of the outcomes of the campaign against animal fats was the producers response of breeding leaner animals. Deemed the “un-healthy” fat, we have turned to vegetable oil which we now know has caused us more harm than good. Rendering and using lard has gone by the way side as our fat obsessed culture has taken reluctance to using it in fear of high cholesterol and blocked arteries. ![]()
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