Side Dishes – 3/27/2008
By Monrovia Weekly
Published: Thursday, March 27th, 2008
Green Beef?
Going “green” takes many different forms, and levels, of commitment by consumers. For those seeking more healthful alternatives to hormone injected, artificially sustained cattle, consider buying beef that comes from grass-fed cattle. Along with pasture-fed practices promoting a more natural lifestyle for cattle, the practice is more environmentally friendly.
Grass-fed cattle is produced on a smaller scale than traditionally produced beef which naturally results in a more expensive product. Plus, it’s not as readily purchased at the local supermarket. So, why go out of your way for “green beef”? A couple main reasons for choosing grass-fed beef are “the environmental benefits and the lack of antibiotics,” according to Kate Clancy, Ph.D., food system consultant and author of “Greener Pastures: How grass-fed beef and milk contribute to healthy eating,” a report of the nonprofit environmental group Union of Concerned Scientists.
Industrial feedlots deposit high concentrations of manure onto the land, polluting the air and nearby water sources. Cattle are given growth-promoting hormones to stimulate muscle development and antibiotics to prevent diseases caused by crowding and an unnatural diet of grain. Cattle that eat grass their entire lives are generally healthier and have no need for drugs.
Grass-fed beef is typically lower in fat and calories and richer in beneficial fatty acids. Though not as high as wild salmon in omega-3 content, some research suggests that grass-fed beef has more omega-3s than conventional beef
Visit the web to search sources for grass-fed beef. Sources include: Hardwick Beef, hardwickbeef.com; La Cense Beef, lacensebeef.com; Lasater Grasslands Beef, lasatergrasslandsbeef.com; Tallgrass Beef, tallgrassbeef.com.
Spring Greens
Take advantage of spring’s bounty with these seasonal picks:
Artichokes
Asparagus
Cherries
Green beans
New potatoes
Peas
Strawberries
…and be sure to buy them at your local farmer’s market for choice picks!
Pasadena – Villa Park
Tuesdays – 9a.m. to 1p.m.Villa Park & East Park, N. Garfield Ave. (East Villa), 626-449-0179
Pasadena – Victory Park
Saturdays – 8:30 a.m. to 1 p.m., Victory Park at N. Sierra Madre & N. Paloma St., 626-449-0179
South Pasadena
Tuesdays – 4 p.m. to 8 p.m., Meridian Ave. & Mission St., 818-786-6612
Monrovia
Fridays – 4 p.m. to 8 p.m., E. Olive & Myrtle Ave., 626-357-7442
San Dimas
Wednesdays – 5 p.m. to 9 p.m., Bonita & San Dimas, 909-592-3002
Shop Smart
Overwhelmed by “TMI” (too much information) of food labels? Bombarded by sales slogans that make your head spin? Then consider the following simplified facts to steer you sanely through your next supermarket excursion. Ignore screaming nutritional promises, know what ingredients to limit and what to list in your daily diet.
Limit Products With:
Saturated fat: As low as possible (< 5 g/serving)
Trans fat: It should be 0
“Hydrogenated” or “partially hydrogenated” oils: Means trans fats
Sodium: The FDA allows a “healthy” label on foods with less than 480 mg/serving for entrees, less than 360 mg for all other foods
High fructose corn syrup: A cheap form of highly concentrated sugar
Anything ending in “ose”: Pseudonyms for sugar
“Enriched” or “wheat,” these are aliases for “white” flour: Choose whole-wheat flour instead
Choose Products With:
The shortest possible ingredient list
Fiber: 3 g per serving or higher
Whole grains: Preferably first or second in the ingredients list
“Liquid” or “high-oleic” vegetable oils: Heart-healthy unsaturated fats
Fruits and vegetables: Dried or fresh, in whole (not powdered) form
1 Response for “Side Dishes – 3/27/2008”
Leave a Reply
I love Salmon, its healthy and slimming food. I have been looking for better ways to prepare this dish for a while. These days I make sure that the Salmon that I buy is from sustainable fishing sources. Not mentioning Japanese food made with raw Salmon.