A primary driver of the marketing success of organic products is the U.S. Department of Agriculture’s regulated use of the word “organic” and the “USDA Organic” label. Consumers interpret these symbols as indicating that the products are better for the environment and consumer health. But that is not what the label actually means, nor is it true.
For minimal-effort grilling with high rewards, brats should be your go-to. Bratwurst, also known as brats, is a sausage hailing from Germany and traditionally made with pork and veal, although all-beef ones or a combination can also be found at supermarkets. A variety of spices give brats their desirable flavor and often include ginger, nutmeg, lovage, marjoram, coriander, or caraway. Brats are generally sold fresh, but are also available pre-cooked and come cured or uncured, and smoked or unsmoked.
Golden turmeric powder is a popular natural remedy for inflammatory conditions like arthritis, muscle soreness, and lower back pain. Its curcumin compound has strong antioxidant properties and is often recommended for improving cardiovascular conditions. There are many lesser-known, yet equally impressive benefits of turmeric though and the best of them are covered ahead. There’s also a far more effective way to take it — by mixing powdered turmeric, black pepper, and a healthy oil into a paste.
Bison is one of over 100 species of hoofed mammals belonging to the Bovidae family, which also includes cattle. While often grouped with buffalo, their anatomical features slightly differ. Historically, bison has been the second most popular type of red meat, with beef being number one. Today, the demand for bison meat is growing due to increased marketing efforts, its widespread availability, and favorable nutritional profile. This article reviews bison’s nutritional profile, benefits, and drawbacks and compares it with beef.
Lee Graese founded Northstar Bison in 1994 but the dream began long before that.
We probably all grew up with bread and milk rather than tripe and heart. But although organ meats do not arouse hunger in most people, organs are the most nutritious parts of animals. Not only our ancestors but also indigenous people today pounce on organ meat instead of the nutrient-poor steak. Also, they honor and respect the sacrificed animal by eating nose to tail. Moreover, by not wasting these large and nutrient-dense parts of the animal, we reduce the carbon footprint. In this sense, we can act sustainably in many ways. When an animal is broken down, usually less than half of it is sold as boneless cuts, you might know from the grocery store. Most of the rest is bone, skin, and organs. But from a nutritional point of view, organ meat is far superior to popular muscle meat, as this scientific guide to the healths benefits of organ meat will explain.
