TPV Podcast, Episode 55: Food Quality and Priorities

September 6, 2013 in Categories: , by

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Our fifty-fifth show!
Ep. 55: Food Quality and Priorities

In this episode, Stacy and Sarah are joined by Kendall Kendrick from to chat about food quality and how to prioritize your food choices.

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The Paleo View (TPV), Episode 55: Food Quality and Priorities

  • 0:00 – Introduction
  • 1:19 – News & Views
  • 24:15 – Science with Sarah
    • Lory – Are potatoes paleo? What are the most nutrient dense options?
      • If you are eliminating nightshades don’t eat potatoes
      • However, if you have no aversion to nightshades you are fine to eat them and can eat any kind
      • Potatoes do have nutritional value and provide a number of nutrients
      • The concern is around the amount of starch potatoes have and how that impacts weight loss
      • The other concern has been the glycoalkaloids that are in potatoes
      • If you are a healthy person you will be fine to consume them, but Sarah recommends that you peel off the skin
      • The levels of vitamins and minerals are similar from one kind of potato to the next – however, potatoes with darker pigments have higher antioxidant levels
      • Not all nightshades are created equal, so if you are eliminating the nightshade family you may be able to test the reintroduction of potatoes as your gut heals
  • 41:11 – Q&A
    • Wysteria – Have you ever noticed that industry meats, poultry and eggs affect you and your families differently?
      • Kendall has never noticed a difference, but has circumstances that prevent her from knowing for sure what leads to GI distress in her daughters
      • Stacy will only consume yolks from wheat-free eggs, but does find it hard to find soy-free eggs when purchasing wheat-free eggs
      • In Stacy’s home they use pastured eggs, and Stacy avoids eggs if they can’t buy pastured
      • Stacy has found that she is sensitive to eggs from chickens who eat wheat (check out this podcast episode where in the Science with Sarah this topic was discussed at greater length)
      • On meat, Stacy feels like conventional meat sits heavier in her system and her body doesn’t digest it as easily, but doesn’t really notice negative impacts
      • Sarah notes that some folks are very sensitive to high omega 6 levels, and will feel an impact from the high levels that are in conventional meat
      • Sarah didn’t feel bad when eating conventional meat, but did notice that she was healing faster from pasture raised meats
      • Stacy thinks that the issues may be linked to gluten cross-contamination
      • Stacy notes to check out Paleo Approved and how her sensitivities come through from the animal products she eats
    • (1:00:26) Karoline – Which conventional organ meats are safe? And which should always be purchased from pastured sources?
      • Stacy wants to first point out that trotters are pig feet for broth and they are incredibly tasty and gelatinous
      • If the only organ meat you can afford is conventional than do not worry about it – you will still be getting an amazing mix of vital nutrients
      • The liver may filter toxins, but does not store them
      • When you eat organ meat you are eating the minerals, vitamins and antioxidants that they store to perform their detoxifying functions and that is true no matter the source
      • The fat profile of the organ meats is where conventional versus pastured makes a different, but organ meats are naturally leaner than muscle
      • Sarah goes into greater detail with the individual cuts and how to navigate your buying options
      • Check out bone and organ meat options at your local farmer markets, and also ask local farms what they do with the offal from their butchered animals as some throw them out and might gladly pass them on to you
      • Stacy notes that a little bit of liver goes a long way and pastured liver is incredibly affordable – you can even order it through US Wellness Meats when they are offering their discounts every two weeks
    • (1:22:45) Thank you Kendall for coming on the show!
      • Stacy asked about urban farming and how to integrate various pieces while being mindful of city codes and limitations
      • Build a community and support system around you who share your passion for real food – it really can become a hobby to support the real food movement
    • (1:32:28) Outro

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ad “Which conventional organ meats are safe?”

Could you please cite the sources, which lead you to make these recommendations?

I disagree. Even if ignoring the sight, smell and taste of conventional vs. pastured liver, there seems to be enough scientific evidence.

Toxins do build up, especially in liver and kidneys:

– IRFANA MARIAM,SHEHLA IQBAL AND SAEED AHMAD NAGRA. Distribution of Some Trace and Macrominerals in Beef, Mutton and Poultry. INTERNATIONAL JOURNAL OF AGRICULTURE & BIOLOGY 1560–8530/2004/06–5–816–820
– Beáta Koréneková, Magdaléna Skalická, and Pavel Naï. Concentration of some heavy metals in cattle reared in the vicinity of a metallurgic industry. VETERINARSKI ARHIV 72 (5),259-267, 2002
– R.D. STUBBLEFIELD and O.L. SHOTWELL. Transmission and Distribution of Aflatoxin in Contaminated Beef Liver and Other Tissues. Journal of the American Oil Chemists’ Society, vol. 58, no. 12 (December 1981), p. 1015A-1017A
– L. Penumarthy, Dr. F. W. Oehme, R. H. Hayes. Lead, cadmium, and mercury tissue residues in healthy swine, cattle, dogs, and horses from the midwestern United States. Archives of Environmental Contamination and Toxicology 1980, Volume 9, Issue 2, pp 193-206
– M G Prior. Lead and mercury residues in kidney and liver of Canadian slaughter animals. Can J Comp Med. 1976 January; 40(1): 9–11.
– M. López Alonso, J.L. Benedito, M. Miranda, C. Castillo, J. Hernández, R.F. Shore. Mercury concentrations in cattle from NW Spain. Science of The Total Environment, Volume 302, Issues 1–3, 20 January 2003, Pages 93–100

There are quite a few studies showing, that pasture raised meat has a much better nutrition profile than conventionally raised. Also, organs from a sick animal are much worse, than muscle meat. From what I’ve read it seems to be clear, that pasture raised organ meats should be prioritized. When on a budget, I’d suggest conventionally raised lean muscle meat and pastured organ meats (especially when it comes to liver and kidney).
I would not recommend anyone eating liver and/or kidney from conventionally raised animals, at all.

You want me to cite references on a podcast?

1) the first reference you quote here, which is published in a reputable peer-reviewed journal, shows higher accumulation in lean meat than organ meat for almost every heavy metal (more in lean meat for cadmium, lead and mercury, similar or slightly less for arsenic). Which is EXACTLY what I said on the podcast. Clearly it’s best to get pasture-raised and I never said it wasn’t. BUT if you can only afford conventional meat or can only source conventional meat (which was the question), it is actually safer to eat organ meat than muscle meat. THIS PAPER COMPLETELY SUPPORTS MY ASSERTION.

2) the second reference you quote, published in an obscure journal, is looking at values of meat raised within the fall-out radius of a metallurgical plant. It contradicts the first study for cadmium (but shows the same results for lead and doesn’t measure mercury or arsenic), but also this is an extreme case.

3) yes, clearly giving feed with added toxins to cattle is a bad idea, and in that case, liver and kidney are more polluted than muscle, heart or spleen. The paper cites other work showing there is a threshold of 300ppm aflatoxin in feed before accumulation in tissues occurs. The USDA requires mandatory testing of animal feed with an acceptable limit of 20ppm

4) I don’t have access to the full text, but I will quote from the abstract “The results suggest that exposure of animals to dietary or environmental lead, cadmium, and mercury in the midwestern United States is not significant.”

5) This paper did not compare against muscle tissue. Again, I will quote the results “Both Canadian surveys from different geographical areas did not reveal any tissue residue in excess of the relevant tolerance level.”

6) This paper, also published in a small journal, does contradict the first reference with regards to mercury accumulation in different tissues. But again, I will quote from the paper “Overall, mercury residues in cattle from NW Spain were similar to those reported in cattle from non-polluted areas in other countries and do not constitute a risk to animal or human health.”

I think that even if someone can not afford pasture-raised meat (which is clearly preferable and I never said otherwise), there is much more to lose by avoiding eating the most nutrient-dense part of the animal. That being said, clearly eating organ meat from animals raised within the fall-out radius of a metallurgical plant in Slovakia is a bad idea.

I stand by what I said on the podcast.

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