Quality Control Rule

“Quality Control Rule”- Meats, their quality, processes, how to choose and why.

 

 

I’ll begin with some basic questions that are elementary in nature but are extremely important and will serve as a foundation to start taking steps in the right direction for a better quality life.

 

To begin, here are a few answers to some short questions for many of my clients who experience the same sort of dilemma at the grocery store. They just so happen to be some of the most frequently asked questions I get asked about:

 

Question 1: “How can I BEST know what meats are safe and healthy to eat and which items are not?”

Answer: Several factors need to be taken into account so lets start with the basics!

One of the most fundamental aspects of nutrition is analyzing all food for its quality content and for this case we are examining meat quality. 

 

“Meat quality is usually defined as a measurement of attributes or characteristics that determine the suitability of meat to be eaten fresh or stored for a reasonable period without deterioration” (ElMasry et al., 2012a) From: Journal of Food Engineering,2014

 

The standard definition applies to the application of procedures and practices for companies. By no means does that definition apply to the average person at the grocery store looking for top quality options that are absent of harmful toxins/heavy metals and other synthetic chemicals, which have been known to cause a negative impact on your health and can even lead to cancer. (Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence)

 

For so many years people’s attention has been drawn into the “caloric” content of food, which in my opinion should be the last thing you really look for in this new age of food manufacturing and production. The mass production of the majority of highly processed products from supermarkets have been fully automated and engineered for “selling” and not designed for “quality oversight“, meaning most companies pay zero attention to the retention of nutrients, but rather focus on the profit of speedy logistics and the widespread use of hormones, growth promoters, beta antagonists, etc. Of course, not all companies run the same way, nor do they share the same philosophies, so this is why it is important to be able to identify which ones pay the favor of doing what they can to keep high quality practices. 

 

Question 2: “When shopping for meat should I choose organic?”

Answer: Yes, but also look for Grass-Fed, Grass-Finished* Free-Range, Wild-Caught, Pasture-Raised*

 

Look for the grass-fed label as well the organic label. These animals are raised without antibiotics which are mycotoxins, a specific type of poison which you should seek to limit as much as possible in your diet. The basic idea behind this is taking into account that a cows are ruminants. Their natural environment is free-roaming and their diet is grass. Other labels that apply to different animals are starting to become more popular, as well as important, because they take into account the actual life-span and quality of the animal’s experience while it's alive. 

 

Question 3: “Is there a physical difference in the appearance?”

Answer: Yes! Even the way that the meat looks physically serves as more indicators towards choosing your meat. We will stick with beef since this seems to be the most popular reference.

 

“Visibly, grass-fed Beef looks different than conventionally raised Beef. The fat is much darker and orange in color; this is due to the presence of beta-carotene. Cows fed grass consume a higher amount of vitamins, minerals and trace minerals; the meat is a dark, rich red color. Not least in importance is the difference in flavor; grass-fed Beef has a stronger, richer flavor than conventionally raised Beef.” Doug Kaufmann- Author, Researcher and health Advocate

 

Question 4: “So how many of these toxins are we talking about that reside within highly processed meats?” 

Answer: Many, but here are a few that are extremely toxic and are most commonly found in low quality meats in significant amounts.

 

Another amazingly helpful piece of knowledge to utilize is the fact that most of these “toxins” accumulate in concentrations within fat cells, thus when shopping for things like bacon and salmon be sure to purchase ONLY the highest quality. It's not that these animals are injected purposely with toxins (though many are), it’s mostly due to the exposure they have to environmental toxins that include inorganic elements such as arsenic, cadmium, mercury, lead, PAHs, PFAs, dioxins, pesticides and other persistent organic pollutants (POPs), such as polychlorinated biphenyls (PCBs), industrial chemicals which are viewed as one of the twelve most harmful pollutants produced by humans, according to the United Nations Environment Programme. 

 

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I sent this picture (above) to a few friends of mine who asked me about what beef they should start eating. I simply sent it and messaged them to look for “highest quality” and “locality” as well as it’s “process” from the farm to the market. US Wellness Meats does a great job at upholding the high quality standards we discussed earlier Don’t be afraid to ASK and RESEARCH companies and brands which you are buying from. Remember they are ultimately serving YOU and NOT the other way around. The standard and “state of mind” of the majority of the population in the U.S. is to only think “calories” rather than “nutritional density”.

 

You should make the effort to eat the highest quality meats/foods as possible and by doing so you can eat up to twice the amount and will cause significantly less damage to your body than eating a little bit of “highly processed meats”. The chemical nature of genetically modified food and its pesticide/herbicide partners have been shown to be linked with serious metabolic disorder that create “weight-loss retention” due to the toxic nature of the foods being consumed. If you’d like to know bio-chemically how this effects the cell and the rest of the body, I will go over in another blog post detailing the chemical ingredients, terminology, verbiage and diagram.(Weight outcome after 2 years of a diet that excludes six processed foods: exploratory study of the “1,2,3 diet in a moderately obese population.)

 

THIS IS A FACT. Take it from my countless clients who have lost hundreds of pounds and increased living conditions simply by applying the “quality control rule”. It’s ultra basic but can truly make a huge impact on how you feel and experience life. Food carries light which is information and consciousness, and this food is also our medicine. Food directly impacts how energy flows and is stored in your body and even can dictate how you think!

 

Once we we start to change our perception of reality with verified science and inner knowledge you can start making decisions that ultimately transform who you are in every sense of the word.

Please feel free to contact me for any questions, products or services though IG:  @javier_a_venegas 

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