Health, Taken Seriously

I’m reading a book I recommend called The Inflammation Syndrome.  I don’t want to go into too many details regarding what the book is about, since I’ve already recently reviewed a book on inflammation, but I do want to discuss a really great point that the author, Jack Challem, addresses.

He points out that we don’t eat anything like our ancestors used to, but genetically we haven’t changed that much.  We certainly haven’t adapted to the new way we are eating and perhaps this is partly to blame for the multitude of health problems we’re seeing now.  Most interesting to me was his point that grain is a recently modern invention.  And that our ancestors never ate it.  Rather, they relied on meat, fish, vegetables, fruits, nuts and seeds for their sustenance.  What is especially notable is that not only do we eat massive amounts of grain that perhaps our bodies were never designed to consume, but now the animals we eat are also consuming massive amounts of grain as well.

The problem lies in the fatty acids composition of meat raised on grains.  Cows, pigs, chickens and turkeys that eat grain have a relatively high amount of omega-6 fatty acids, something we are eating way too much of these days (it doesn’t help that the vegetable oils in our diets are also high in omega-6’s).  Eggs and dairy products that come from chickens and cows that eat grain also have an imbalanced fatty acid composition.  In contrast, animals that graze on grasses and greens have a much higher proportion of beneficial omega-3 fatty acids.  Their meat and milk is much more nutritious and balanced.  And the industrialization of meat production has not only changed the nutritional value of the meat, poultry, dairy and eggs we eat, but it’s also changed the quantities.  Where meat used to be a rare treat, it is now often the center of our meal.  It takes the main stage, with bread and starchy veggies (potatoes!) coming in second, and vegetables maybe appearing occasionally.  The way we really should be eating is having veggies and legumes be the majority of our meal, with meat being a small enhancement or side dish.  And that meat we eat should come from pastured animals–ones that eat grass, not grain.

My in-laws are pretty serious about the vegetarian lifestyle they’ve been living for over two decades.  Recently, they were commenting on all the scientific studies showing the benefits of a vegetarian diet.  I agree that a vegetarian diet can be very healthful, if done correctly.  However, The Inflammation Syndrome points out that no pre-industrial culture was ever vegetarian.  Every society we are aware of ate meat or seafood.  I believe that our bodies are designed to eat meat.  But today, the meat we consume is very contaminated.  It’s high up on the food chain, accumulating more toxins, pesticides, chemicals, and carcinogens than any vegetable could ever absorb.  And the manner in which we produce meat is not environmentally friendly, producing more green house gases than cars do.  The playing field has changed and most meat is no longer a healthy, earth-friendly option.

But I do believe that rather than eliminate meat, poultry, fish, eggs, and dairy from your diet, you can incorporate them in small amounts.  Make sure that meat and poultry you buy is of the best quality you can find (no growth hormones, no antibiotics, organic diet, preferably grass-fed) and eat it occasionally.  Stir fry it with lots of veggies to make it stretch, eat meat only once or twice a week instead of daily, only eat meat when you can find animals that have been raised well.  It will be better for you, better for the animals, and will support a type of meat production much more preferable to feed lots.

Along these lines, I have decided that my family will eat much fewer eggs, unless I can find them from chickens that are truly free range, graising on grass high in omega-3’s and staying away from corn and grains high in omega-6 fatty acids.  My mother has a friend who raises chickens and she is going to sell us eggs raised from truly healthy, happy chickens.  I’m thrilled!!  I would much rather eat fewer eggs of high quality, than to eat cheaply produced eggs that are unhealthy but affordable.

Filed under: Environment, Food and Nutrition on May 11th, 2009