Re: Bee - Fat on meat is good -- Question, re: toxins stored in fat?

[Guest guest]

>

> Hi Bee,

> A quick question, re: Fat on meat is good: What about non organic

meat (and its fat)? For example, I buy lower end non organic pork

because of my budget; it has lots of fat on it. I was told that with

non organic meat, the chemical toxins, etc., get stored/concentrated

mainly in the fat. Is it still worth eating the fat on these non

organic meat?

==>Sally Fallon writes that only toxins like DDT accumulate in the

fat, whereas other toxins are in the water portion of meats. I think

it is better to eat meat even if it is non-organic because meat and

fats help your body get rid of any toxins you'd ingest, and the

nutrients it contains are so very important. I can't find the

reference at Weston A. Price right now, but I think she wrote about it

in her cookbook Nourishing Traditions, if you happen to have it.

Bee

[Guest guest]

Hi! Just a tip because I was concerned about fat toxins too and I need

to save money. Maybe you can find a local farmer that has pastured pork

products to sell you cheaply. I get uncured bacon (almost pure fat)

this way and also grass-fed ground beef that is high in fat. I also buy

raw grass-fed butter through an Amish co-op. Now when it comes to the

lean stuff like chicken and steaks there is no way I can afford the

local or organic products so I get costco lean beef stuff and chicken,

too. And then of course a lot of our fat is from organic coconut oil...

+Corinne

[Guest guest]

Bee wrote: ==>Sally Fallon writes that only toxins like DDT accumulate

in the fat, whereas other toxins are in the water portion of meats. I

think it is better to eat meat even if it is non-organic because meat

and fats help your body get rid of any toxins you'd ingest, and the

nutrients it contains are so very important. I can't find the

reference at Weston A. Price right now, but I think she wrote about it

in her cookbook Nourishing Traditions, if you happen to have it.

** Thanks Bee! That is very helpful. I won't hesitate any more about

eating that fat on lower end non organic meat. I love the taste of the

fat anyways!

(I must say that when my budget allows it, I also buy, for e.g., pork,

turkey, bison and other meat that is either grain-fed (or grass-fed

sometimes), with no meat remnants, antibiotics, additives or chemicals,

even though it doesn't have the official name (or price) of organic.)

Fran