“If I Can’t Always Afford Grass-Fed Beef, What Should I Buy?”

June 5, 2012 in Categories: , , by

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We all know that grass-fed meat is much healthier for us than “conventional” grain-fed meat, but it can be expensive, especially when we venture away from ground meat and start looking at roasts and steaks.  Free-range poultry can be even more expensive.  And just how healthy is pastured pork?  If you can’t afford to have all of your meat come from grass-fed, pastured, and wild sources, which of the conventional meats are your best bet?

In an attempt to help you figure out where your money is best spent, I have ranked meats (including grass-fed and conventional) from best to worst.  In many cases, the difference between a higher ranked and lower ranked meat is fairly small.  In an ideal world, the majority of your meat would come from the top 4.  Variety is still important, both because it tends to keep us happy but also because we do get different amino acids, fatty acids, vitamins and minerals from different cuts of meat and from different animals.

From best to worst:

1.    Organ Meat from Grass-fed Beef, Bison or Lamb:  Organ meat is more densely packed with just about every vitamin and mineral and when it comes from grass-fed sources, the fat content is also extremely healthy.  Organ meat also has the benefit of typically being cheaper than muscle meat.  Ideally, organ meat should be consumed at least twice each week.  Organ meat from wild game (provided the animal is an herbivore, so think caribou but not bear since bear liver can be toxic for human consumption) falls under this category.

2.    Wild-Caught Fish:  Ideally, wild-caught fatty fish should be consumed at least three times each week.  This can include cheaper sources of fish such as canned wild-caught salmon or sardines.  Frozen wild-caught pink salmon can typically be found fairly inexpensively.  Salmon is in season in the late summer and early fall, so look for sales that time of year.

3.    Grass-fed Beef, Bison, Lamb, Venison or Goat:  You can read more about the nutritional  superiority of grass-fed meat in this post.  Ground meat is always the cheapest.  Some local farmers will sell you anywhere from 1/8th to a whole animal for a very discounted rate (sometimes as cheap as $2/lb).  Look for sales from US Wellness Meats and GrassFed Traditions.  

4.    Wild Game:  It is possible to buy wild game if hunting is not among your hobbies.  

5.    Organ Meat from Pastured Pork and Free-Range Chicken:  The fat profile is not quite as good as from grass-fed and finished ruminants.  

6.    Farmed White Fish:  White fish is typically very lean even when farmed.  Tilapia and cod are probably the most affordable depending on where you live.

7.    Conventional Organ Meat:  Conventional organ meat usually means chicken liver or kidney, calf’s liver, or beef liver or kidney since anything else can be pretty hard to find.  The fat profile is less favorable than grass-fed/pastured animals, but the organs still contain denser nutrition than muscle meat.  Because it’s fed more grass, calf’s liver would be the healthiest choice here.  

8.    Farmed Fatty Fish (like salmon):  Depending on how farmed fish are fed, the fat profile can be quite different compared to their wild brethren.  

9.    Pastured Pork and Free-Range Poultry:  The diets of these animals are typically supplemented with grain.  Look for ones that are not fed soy or corn if you can.  

10.  Conventional Lamb and Veal:  These animals do spend some time in pasture and do eat at least some grass.  

11.  Lean Cuts of Beef:   Even though marbling makes for a tender steak, they typically contain 10-15 times more omega-6 than omega-3.

12.  Lean Pork:  Usually the lighter colored the meat, the lower the fat content.

13.  Fatty Cuts of Conventional Beef and Pork:  Ideally, this would only be an occasional treat.  

14.  Conventional Chicken and Turkey:  Does it surprise you to see chicken at the bottom of my list?  This was surprising information for me too.  Battery-raised chicken can have some of the highest omega-6 content of any meat, especially in the thighs and skin.  This used to be the foundation of my diet, but now I limit non-pastured chicken to 2 times per week (working toward only pastured chicken once I can afford it).

Comments

Thanks for posting this. I gave up beef over 20 years ago so chicken is a large part of my diet. I’ve been trying really hard to make sure it is organic and now I need to try harder. I’m still breastfeeding my 2 year old so I worry about mercury in eating too much fish. Do you think I still need to worry about that and eat it 3x weekly? My 2 year old won’t touch fish so she doesn’t get much of it. I think I need to try to stomach beef again! I haven’t talked myself into organ meat either. Maybe I should try to ground some of it in our turkey. I would assume turkey falls where chicken does?

I stopped worrying about fish consumption as soon as my girls were born. That being said, I mostly eat low-mercury fish anyway (like salmon and sardines). I’ll put together a whole post on the mercury content of fish and try to get it posted in the next two weeks. If you’re going to reintroduce beef to your diet, go slow (although since you eat chicken and fish, you won’t have as big an issue digesting it as a vegetarian would). I couldn’t find specific information about turkey versus chicken, but my guess is that it’s very similar in terms of the omega-6 content.

I stopped eating beef about 30 years ago. Last fall after switching to pastured/grass fed/organic meats I started eating it again. First try was a grass fed burger 85%. I tolerated it fine. Then I tried steaks which I also tolerated well. I now find that I crave beef and pastured butter. However, I still haven’t worked up the nerve to try organ meats yet. I didn’t like them at all when I was a kid and would pick them out of my dinner. I’ve found I don’t like the strong taste of pot roast or stew beef but I want burgers or steaks 1-2 a week.

The flavor of organ meat definitely takes some getting used to! I would suggest grinding some beef heart and mixing it with ground beef for your burgers as a place to start.

Great post here on how to set priorities.

On the fish/seafood side of the equation, I would recommend stealhead trout as an option instead of eating salmon all of the time. People often think stealhead is a salmon but it’s actually a wild trout, which looks and taste very much like salmon. It’s been labeled by many chefs now as “a better salmon.” The thing is with stealhead is that many restaurants and cooks aren’t sure what to do with it so the market price for it has stayed low. I can usually get it for a bit less than I’d pay for wild salmon. Grill it with some ginger and toasted coconut and it’s fantastic.

Another tasty and good value fish is skate wing. This is another one that doesn’t make it on the menu in most restaurants around the country, and thus it’s usually fairly inexpensive. Redfish (wild caught ocean perch) is also a very good buy.

Thanks for the post. I’m curious where ‘organic’ chicken fits into this. I’m talking about the organic chicken I buy at Trader Joe’s or elsewhere. It doesn’t say ‘grass-fed’…. what do you think?

I would place organic only slightly above conventional, unless it also says soy-free feed, and then I’d put it just slightly below free-range. Trader Joe’s does have free range whole fryers now for $2.50/pound.

I’m wondering if ‘free range’ really means ‘pastured’? I think that the only requirements to call chicken ‘free range’ is that they are not in cages– i.e. they could still be fed corn/soy(?) I always buy that stuff from TJs–ugh.

I think the terms go “cage-free” then “free-range” then “pastured” from most supplemental feed to least. But, even pastured chickens are typically supplemented with some grain. Birds did evolve to eat grain so it is a natural food for them and they can still be very healthy birds this way. But, they also evolved to store more of their fat as omega-6, which isn’t great for us! I’m still trying to track down a good break down of the fat composition between free-range and battery-raised chickens. When I do, I will update this post.

Can you tell many direct effects on your health depending on how much pastured meat you are eating versus conventional? The other day I had some farmed salmon (antibiotic free but still corn-fed) and I felt nauseous–couldn’t decide if it was in my head because I knew the salmon hadn’t had a good life, or if one meal could really make that much of a difference.

p.s. thanks so much for your blog! I am dealing with a combination of SIBO and endometriosis/autoimmune stuff, it makes me feel not quite so alone!

I can. Almost immediately. I made pate last week with conventional chicken livers and was itchy all over and felt vaguely ill (and yet didn’t want to throw out the leftovers because of the expensive ingredients in it, sigh). I think the cleaner I get my diet, the more I notice when I eat something I shouldn’t. There’s a threshold for me though. If it’s just a bite or two of something that’s bad for me, I tend not to notice. If it’s a meal of conventional meat, I can feel it for days. So, no, I don’t think you’re crazy (either that or we are crazy together!). :)

The thing is, you could always afford grass fed beef. I found a very good Ranch in Montana called La Cense Beef that is excellent and has great prices. They just came out with a new catalog with all sorts of deals. I buy grass fed beef through the internet from them all the time. You should check them out.

Thanks for the link! I buy both online and from a local farmer (my normal sources are all slightly cheaper or the same price depending on the cut and the sale as La Cense). I still mostly buy ground beef and organ meat from grass-fed sources due to budget constraints.

I just looked up this farm. Beef bones are $8/lb! . Roasts are all over $15/lb an ground is at least $8.50/lb. That is not affordable in my opinion. That is more than I pay at Whole Foods and no one would say WF is affordable. Definitely more than the farmer’s market (which I do not agree is always cheaper, especially not in my area).

How is $27.49/lb affordable? I just took a look at the catalog you suggested & their “best value” sampler pack is over $100 for only 4 lbs. I am happy for you if your grocery budget allows for that kind of expense, but I assume that is not the case for the average household.

Haha! I thought the same. $11/lb on 1/2 cow- yikes:/ I pay $6/lb on 1/2. and $5.40/lb for ground beef.

Colleen – ‘free range’ most definitely does NOT mean ‘pastured’ :/

Sure hope you can connect with a better source than TJ’s since they refuse to reveal their sources and are known to carry (unlabled, of course) GMO products.

I’ve been blessed to find farmers in 2 different farmers mkts here that sell the most amazing pastured meats. Prices are high so I have to pick and choose. I get a lot of mileage from their soup bones (see SoupMagic.com)

One of them also sells bulk and even offers payment plans for his customers. And even has a pkg deal that includes a freezer!

I’m seeing more and more regular grocery stores carry grassfed beef, OregonTilth certified, even. You could watch for their mark-downs ;)

Blessings!

Ann– the prices are prohibitive for me… the only item I can afford ‘grass fed’ is ground beef. I should be able to get grass fed beef bones this summer. I have a local source for pastured chickens but it is sooo expensive! So cool– the farm that has a package with a freezer!

same issue for me, and somehow (valid or not?) I feel not too good about having ground beef everyday. I tend to eat a lot of turkey/chicken breast for the lean protein ( I am an unemployed dancer/actor so aesthetics are also important -not only performance) . I can’t afford or do I even see that there is chicken available that is RitzCarlton accommodation style. Do you think eggs whites or something would be a better lower fat protein? THe other thing is I have been having coconut a lot more lately cause the suggestions of paleo people. Milk, or shredded or oil forms. So I definitely feel like I need to keep my fat/ calories down when I can since I am getting so many from the coconut additions.

Eggs would be a great healthy protein choice. It would be best to by free range eggs, but otherwise, I’d look for an omega-3 cage free egg (my local grocery store sells them for $2.79/dozen). Canned fish is also a really good inexpensive protein. I like Trader Joes’s since they are fairly inexpensive and all of their cans are BPA-free. Coconut fat is really good for you, but you need different kinds of fat, especially if you are eating fairly low fat to begin with. I would suggest cutting back a bit on your coconut consumption to make room for other fats like egg yolks and fish. I hope this helps!

My local grass-fed beef farmer currently has free-range chicken for about the same price as TJs. And it’s SO good! But it’s seasonal (and I don’t have the money to stock up). I just mostly find myself gravitating to other meats. I also buy mostly ground beef for budget reasons. :)

Thanks for the great post! We’re about 6 months into our journey towards organic locally source, grass fed/pastured meat and diary. We are LOVING it!

One thing I’ve noticed with the higher quality meats and diary is that we get full faster. So for those that feel they can’t afford to go grass fed/pastured, perhaps you will discover that you eat less, feel full sooner and therefore don’t need “as much” meat as you used to! Just a thought :)

We haven’t decided whether we will do Paleo although we have friends who have been quite successful at it. Going to keep reading your blog…perhaps I’ll be convinced. ;-)

I notice the same thing. Grass-fed meat has a higher protein content and lower water content, which I think explains the difference and also offsets the cost at least a little. :)

I am wondering how eating a of red meat is ok? Since the saying is to eat it only a few times a month if at all because of the fat content and so on.

The fat in meat has been vilified unnecessarily. My favorite resource for understanding fat is Dr. Peter Attia’s website eatingacademy.com In every way, red meat is an outstanding food source, although I recommend eating grass-fed meat as much as possible since conventional meat does have more omega-6 fatty acids and a lower vitamin and mineral content than grass-fed.

How would one tell if the meat is from grass-fed or grain-fed animals?
Is there something on the package labeling or some identifiable logo?
I’d love to know what type of meats I’m buying.
Thank you!

Our local grocery store sells some ground beef that says grass fed on the label. I am curious though, what that actually means. Also, these packages of beef are also often from other countries. I mean literally, it could mean the cows were given grass once to eat. I have become a bit of a skeptic with food labels. Fortunately we have many excellent local farms that pasture raise and grass feed/finish their cows. I agree about poultry though….it is so much more expensive.

HI, new to all of this, but one thing struck me at the top of your blog entry, “Some local farmers will sell you anywhere from 1/8th to a whole animal for a very discounted rate (sometimes as cheap as $2/lb).” Ahem, so where am I supposed to store that? You see, I am an apartment dweller as do 32% of United States citizens (http://www.nmhc.org/Content.cfm?ItemNumber=55508).

I’m not asking you to be responsible about the meat prices and availability, but please take into account when writing that, at least in the US, nearly a third of the people don’t have the necessary infrastructure to own deep freezers, nor do they have access to storage for large quantities of food. Apartment refrigerators and freezers tend to be smaller than those found in houses.

All in all I’m interested in the subject and am bookmarking your blog for future reference. I’ve already given up grains on my own due to the fact that I flared up with some really bad acne at the age of 52. I try to keep my diet clean of grains but I think I’m going to have to go over to Paleo completely to get as healthy as I’d like to as I near 60.

She’s providing free information and suggesting a great idea for the 68% of us that don’t live in apartments! It’s just a suggestion, she can’t hold back every good suggestion because not everyone in America would be able to do it. If you are unable to store that much meat than you have to look for another alternative, but be happy that it’s helping a large number of other people!

Take it down a notch. The author doesn’t need your help, and obviously believes there is something of merit in my post since she approves them before posting them. If it was out of line she would have either emailed me to edit it if I still wanted something posted, or, just decided not to post it. It was up to her, or did you not get that?

I live in an apartment and I have a small chest freezer. Bought it for around $160 delivered. I gave up my dining room furniture to make room for it. WHAT I eat is infinitely more important than WHERE I eat it. It’s about making the appropriate sacrifices for what’s really important.

Not everyone has the “infrastructure” to follow every single suggestion she is making…so you just pick what works and go from there. If you don’t have the wherewithal to find your own solutions then maybe you shouldn’t read blogs.

>>If you don’t have the wherewithal to find your own solutions then maybe you shouldn’t read blogs.<<

That's just utterly rude and shows your TRUE face.

You go on about "how important" YOUR health is to you and then suggest that people poorer that YOU just stop being aware.

Wow, sounds like the nasty power-elite in this country that have made such a hash of the food industry. ]

Here's a suggestion – Why don't YOU stop pretending to care and go join YOUR group of nasties that really can't bother with anyone they "consider" to be beneath them.

fgs ….

Perhaps you could find a co-op or group of people who have gotten together to buying bulk (thus lower the cost much of the time) and share a freezer at someone’s home who does have the room. While it is not ideal, it may be better than not having access. This is the solution my daughter and her friends, all of whom live in apartments, but one of whom had room the the basement of their duplex to house a freezer, came up with. Yes they have to make time to get to the house with the freezer and it requires planning ahead, but it has allowed them to eat healthier and more cost effectively.

Very helpful list! My butcher recommends ostrich – wondering if you’ve heard anything about it and where you would rank it.

I would rank it as yummy! Um, it’s leaner than most other poultry, so the omega-6 contents (which is still higher than herbivores) isn’t as big a deal. It’s also very nutrient dense. So, I’d probably put it in somewhere in the middle to upper half of this list (better than lean conventional meat, not as good as seafood).

Do you have any suggestions for finding suitable poultry? That has been my staple meat- particularly Jenny-O turkey burgers- (for better or worse..) up to my only recently learning about & starting this way of eating, and while I certainly understand/have found grass-fed meats (beef & the like), I don’t really grasp what the best kind of poultry is, given they seem to have to have grain in their diet.. so far I’ve only been able to find “free range” chicken/eggs, but each has been “vegetarian-fed;” when reading the description of a package at Trader Joe’s, even, it claims they are fed the “highest quality (or something like that) corn and soy.” Pre-starting the Whole30 I ate corn plenty so that doesn’t bother me, but the soy bit kind of does, as I’ve avoided eating it myself.. I’m definitely on the non-factory farming meat bandwagon now, just need some help ID’ing suitable choices when it comes to chicken/eggs or turkey. Thank you!!

Thanks for this most helpful ranking! Where would you class rabbit labelled “Only fed vegetable, vitamins and minerals” (not wild or organic)? Are duck and goose the same ranking as chicken? And also am I right to assume calf’s heart slots into the organ meats – any cautions on it? Thanks.

What about turkey? I didn’t see that on the list. I have never liked the taste of beef or organ meat since I was a child, and still don’t. I also only have about $35/week to spend on groceries, so I have to be very picky about what I buy. I stopped eating tilapia when I found out it’s raised in polluted water in China. I can’t afford salmon and can’t eat sardines because iodine triggers my Hashi’s attacks. I’m feeling very frustrated trying to adhere to this diet, even for a couple of weeks.

I have endlessly searched for a local farm for buying grass fed beef in bulk. I have not been able to find any that are cheaper than the grocery stores. We spend a fortune on food as it is. I am just recovering from being severely sick with various digestive issues and I don’t want to get sick again. But we just can’t afford grass fed beef all the time and pastured chicken at $25 a piece is out of the question for a family of 5 living on one income in southern CA. It’s very discouraging!

Thank you for this! We just bought our first quarter of grass-fed organic angus beef!! Can’t wait for it to arrive! I was surprised about how pricey chickens are!!!

I have a friend who I is curious about going Paleo, but she told me she is allergic to beef. It flares up her “Eosinophilic Esophagitis”. But I’ve never heard anyone say they were allergic to beef before. The only thing I found related was that people who say they are allergic have also been bitten by a tick.

Do you think she can do Paleo? Maybe it is because it’s conventional?

I’d appreciate any thoughts.

I thought I was allergic to beef, but as I healed my gut with a paleo diet (started eating bison and lamb that was grassfed if I wanted some red meat) I found that eating grassfed beef was totally fine, I think it could be just that it’s conventional that is is causing problems.

Thanks so much for your fantastic post! I have a feeling that it would fall under the grassfed beef category since it isn’t an organ but just to be sure, where would beef tongue fall? My husband and I LOVE it but are hesitant to categorize it as being more or less healthy than other cuts of non-organ beef.

Thanks!

thank you Sarah for this (and for your whole website, it’s excellent, enormously informative).

I have a question about organ meat – I haven’t ventured there yet b/c of the taste but also, thinking particularly of the liver — if the liver is a filter or detoxifying organ, and the conventionally grown animals are being fed (preventatively) antibiotics and eating large amounts of GMO soy and corn, wouldn’t their bodies try to filter these out with, and/or store them in the liver? I just wonder about that — as you know everything is connected.

My second question has to do with industry, and I know your first recommendation is not industrial meat, but for me at least this plays in. By calf organ–do you mean veal? I’m personally horrified by the very fact that we still ‘manufacture’ veal, I drive by these horrible boxes in CA and these poor little creatures are not only torn from their mothers shortly after birth but also confined in a tiny space so we can have tender meat. I don’t know of any other calf meat than veal – but even for my health I cannot stomach it. it’s the number one reason for me to give up dairy, because the dairy and veal industry are one.

I’m not some airy fairy hippy, I just think that we should be evolved enough as a species not to torture other creatures to have food. And (ref. Temple Grandin’s work) I believe the way an animal is raised and how it is killed has a very real physical influence on the meat.

I have the same difficulty with fish not because of mercury so much but because of the global fish stocks, and that our children will not have the ocean of fish we have, if current rates of consumption continue. (ref. Four Fish, book by paul greenberg – like omnivore’s dilemma but only about fish). It’s painful because I absolutely love fish, but only rarely let myself eat it.

Before I discovered I had hashimoto’s, I was working on reducing my intake of meat and dairy even more, to, as Michael Pollan notes, eat less quantity, and higher quality. With this whole paleo (and autoimmune paleo) thing, it’s hard for me both in terms of conscience and my budget, to be eating more meat, not less, but I am trying to figure out what is best for me. I really feel for all the folks out there with hashimoto’s and other AI who are veggie or vegan. What a conundrum this is in our massively overpopulated world and our horrible industrialized food system. Sigh.

I don’t know if you have already written about some of these concerns or not, but they just came up as I was reading this article and I thought I would share. Thank you again for all that you give, you are really helping a lot of people understand how to heal.

Thanks for the post. Very helpful. Im on a budget food wise. I am planning to buy free range chicken from a farm and lamb from the butcher. Would that be better? I live in the UK I would not buy conventional chicken. And I can’t afford organic lamb from same farm

Good Morning! I have a question regarding conventional beef versus grass fed bee. What is the diference in the two? I have learned although grass fed beef is better because no hormones or toxic substances gave been fed to the cow, these grass fed cows still produce meat that is inflamatory to our bodies due to the cows having both the A1 & A 2 proteins – There is a ranch that ONLY produces beef from cows tgat only have tge healthy protein – If you would like more infomation please let me kniw
Kind Regards,
Carol Walker
jasonwalker1965@yahoo.com

Just discovered your site while looking for information on our current elimination diet (my wife of 30+ years has a collection of autoimmune disorders). Great info and recipes, ordered your book. Here’s the question. Why the stress on lean G/F beef? Mark Sisson stresses becoming a “fat burning beast”. You and Dr Cordain frequently use the quantifier ‘lean’. What gives?

I almost never use the qualifier “lean”, but I’ll explain where this comes about. The recommendation is that if you’re eating industrially-produced meat that it should be lean because the omega-6 to 3 ratio of conventional meat is not great. If you’re eating grass-fed, then there’s no reason to limit to lean cuts, especially given the high amounts of very healthful fats in grass-fed meat (not just a better omega-6 to 3 ration, but also fats like CLA). Cordain’s recommendations come from the assumption that the vast majority of people won’t go to the trouble and expense of sourcing grass-fed. I only use the qualifier “lean” when I’m specifically talking about conventional meat (and generally actually assume the opposite of Cordain, that people will seek out better quality food, budget permitting, once they understand the nutritional differences).

Great article! I just moved to a new city and haven’t found good grass fed beef yet, nor can I afford pastured, good quality chicken.
There is a Trader Joes nearby though that sells 96% lean ground beef. Even though it’s not grass fed, would extra lean ground beef still be a good choice given how little fat there is in it, thus less damaging omega-6 fats to had? Would this be a better option than buying standard chicken breast? Or if I can’t get grass fed beef, would you recommend just not getting it at all?

Thanks!

It’s a much better choice than chicken. Actually beef tends to have an average of a 10:1 omega 6 to 3 ratio, but chicken will be more like 45:1. Try and balance it with some canned fish. :)

Hi… I love organ meats. I was curious though as I have read about Liver, and how it shouldn’t be eaten everyday, the high vitamin a, etc. What organ meats are safe to consume daily? I never feel as good eating muscle meats as when I do eating organ meats, and my bank account feels better as well. :)

Any of them should be fine on a daily basis provided you don’t eat ginormous servings, although variety is always best. Tongue is the most similar to muscle meat, I think. Maybe rotate through your favorite organ meats throughout the week? – Christina, Sarah’s assistant

Hi, is imported lamb from new zealand ok? I live in the UK. NZ lamb seems to be more available in supermarkets here and is typically grassfed, whereas UK lamb is grain-finished, for some
reason.
The only downside of course is that NZ lamb isn’t as fresh so the histamine content is more of a problem.

I sometimes feel like I can’t win :(

I’m really struggling with protein sources at the moment. I have histamine issues and so the grassfed stuff isn’t too great for me – grassfed beef is typically matured which increases histamine content and fish is generally high in histamine too. The grassfed lamb I was eating was causing histamine reactions since it’s from new zealand so isn’t fresh.
The only meat that seems to cause the least histamine problems for me is (oddly) supermarket chicken, which is usually pretty fresh. Is this a major problem?
Or is it still better to eat grassfed meat and put up with the histamine reactions?

My concern is that conventional chicken is very high in omega-6s, and you aren’t getting any omega-3s to balance it out, which can certainly create an inflammatory response that does you no good. Do you have thyroid disease? Sometimes, high or low thyroid function can cause histamine intolerance, and correcting that can correct the histamine problem. You can read Sarah’s thoughts on histamine intolerance here: http://www.thepaleomom.com/2013/06/teaser-excerpt-from-the-paleo-approach-histamine-intolerance.html – Christina, Sarah’s assistant

Thankyou for the reply! I have been having a few cans of wild salmon recently to try balance my omegas, I even tried some canned sardines but the histamine reaction I had from them was awful. The salmon wasn’t so bad.

I am not sure about thyroid but I am very low in weight and I do often get blood sugar crashes and find it hard to eat enough, I get cold ]body temperature often so I could have a thyroid problem. I’d like to get tested for it when I can afford the tests. My TSH always comes back normal with my GP and she won’t test for other thyroid hormones. Do you have any links to info regarding thyroid and histamine problems? Many thanks! Phil.

How do you feel about farm raised fish from China? I tend to avoid it if I can but it’s usually the fisv that’s on sale at the supermarket.

Sarah, thank you for this helpful article!

I was wondering what your thoughts are regarding eating seafood since the Fukushima fallout? We haven’t been eating much seafood since it happened because I’m worried about the radiation. However, it is hard to find accurate and reliable information about it online.

Do you think that eating conventional meat could be holding me back from the next step in healing? I live in another country so I don’t really have another option, and I’m not sure what the meat I’m eating is being fed, but if it is corn/soy/gluten could it make a noticeable difference? I try and eat as much organ meat as I can when I find it too.

Some people do report being sensitive to meat depending on what it’s fed, but there’s no research on the subject. I would guess it’s more a matter of balancing omega-3s and -6s, as conventionally-raised meat is higher in omega-6. If all you’re eating is conventional, then you need to emphasize seafood to get enough omega-3. – Christina, Sarah’s assistant

[…] I normally go for the organic boneless skinless chicken thighs at about $3.99 per pound. Organic chicken breasts are pretty much out as they are about $5.99 or more per pound. But I find that the thighs are easier on my stomach anyway. I do, however, splurge occasionally on the grassfed ground beef at Trader Joe’s. I believe it’s $6.49 per pound, so I will grab a pack or two here and there. Other than that, I buy lean London broil from my grocer on sale for $2.99 per pound or canned salmon (at least for now since I know it will be a year or so before the canned stuff starts to come from Frankenfish). Neither of those are organic but sometimes it’s the best I can do. […]

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