All-American in honor of Memorial Day

In honor of Memorial Day, my family and I are celebrating with an all-American cookout in our backyard. [Click here](1770d7/ct0_0/1/ms?sid=TV2%3Azass6Wz53) to view this message in your browser | [Click here](1770d7/l-002e/zout?sid=TV2%3Azass6Wz53) to stop receiving our messages [] [] Al Sears, MD 11905 Southern Blvd. Royal Palm Beach, FL 33411 [] May 27, 2024 [] Reader, In honor of Memorial Day, my family and I are celebrating with an all-American cookout in our backyard. Maybe you will be, too... We’ll be grilling burgers and steaks and enjoying vegetables fresh from my own garden. Memorial Day is an important holiday in our house. My father was a WWII veteran who served in the Pacific. While I was growing up, he shared a lot of stories about the incredible men he fought with. We never forget to pay tribute to all the brave men and women of the U.S. Armed Forces who made the ultimate sacrifice fighting for our country – and our freedom. So in honor of this day, it just feels right to eat foods that are all-American – like beef. As a regular reader, you know I’m a big advocate of eating meat. But it has to be the right kind… You need animal protein to build and repair tissues. It’s an important building block of bones, muscles, cartilage, skin, hair, nails, and blood. You also use animal protein to make enzymes, hormones, and other body chemicals. But most of the meat available today comes from sick cows and poultry. It’s not the vital, nutrient-packed meat our ancestors enjoyed. Today’s cattle are fed grains, corn, and soy instead of grasses from open pastures. And profit-driven ranchers feed them cheap “feedstuff” to fatten them up quickly. I’m talking about pure junk like expired baked goods and grocery store products, ground feathers, and even candy.1 This fake food makes cattle that are sick, fat, and diseased. Then these animals are pumped up with hormones and antibiotics that end up on your dinner plate. I can’t say it often enough… You should stay away from factory-farmed meat. Grass-fed beef on the other hand comes from cattle that graze in open fields. They eat grass, the food cattle are supposed to eat. That makes their meat pure and full of the protein, vitamins, and nutrients you need to thrive. In fact, the journal Meat Science found that grass-fed beef is higher in essential nutrients.2 Grass-fed meat is perhaps the healthiest food you can eat. Compared to grain-fed animals, a study published in Nutrition Journal found that products from grass-fed animals have:3 - 10 times more omega-3 fats - more vitamins B, E, D, and K2 - More CoQ10 and zinc - And more antioxidants like glutathione and superoxide dismutase (SOD) Look for a label that says “100% grass-fed and grass-finished.” And watch out for labels that only promise “natural,” “organic,” or “pasture-raised.” Chances are those cattle were “finished” in feedlot eating grains, soy, and food waste byproducts. 50/50 Beef And Bacon Burger This recipe is one of my favorites. I hope you enjoy it as much as my family does. Serves 8. [beef] In honor of Memorial Day, it just feels right to eat foods that are all-American – like beef and bacon. Ingredients: - 2 pounds of grass-fed ground beef - 2 pounds (16 slices) pastured bacon, cut into small pieces - 4 to 5 Tbsp grass-fed butter - Tsp Himalayan salt - 1 Tsp freshly ground black pepper - 2 Tsp each garlic and onion powder - 8 slices organic cheddar cheese Preparation - Place the bacon and the butter in the freezer for about 20 minutes. - Using the largest holes on your grater, grate the frozen butter into a mixing bowl. - Add ground beef, salt, pepper, and garlic and onion powder. - Using your hands, quickly mix until well combined. Shape into 8 patties. - Place on a preheated grill (brushed with olive oil) and cook for about 3 to 4 minutes per side. - Add cheese and enjoy! To Your Good Health, Al Sears, MD, CNS --------------------------------------------------------------- References: - CBS News.“Mars investigating spilled Skittles headed for cattle feed.” . - Van Elswyk ME, McNeill SH. “Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience.” Meat Sci. 2014;96(1):535-540. - Daley CA, et al. “A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef.” Nutr J. 2010;9:10. alsearsmd@send.alsearsmd.com [Preferences | Unsubscribe](1770d7/l-002e/zout?sid=TV2%3Azass6Wz53) 11905 Southern Blvd., Royal Palm Beach, Florida 33411, United States