Organic Food - Why Eat Organic Meat and Fish

Meat
Intensively reared animals are often kept in crowded conditions and are fed growth-stimulating hormones, or steroids. More than half the world's antibiotics are used to promote growth in animals reared for meat.

Milk from diary cattle, and cheese made from it may contain DDT residues, antibiotics, hormones. It may also be homogenized, which may lead to heart disease.

Unlikely intensively reared animals, organic livestock spend much of their time outdoors, grazing on organic pastures. In the United States, organic cattle must be fed and managed organically their entire lives in order to be slaughtered for organic beef.

Furthermore, organic animals are not given unnecessary medication, and wherever possible are treated with natural remedies. Animals are allowed to mature naturally without the aid of growth-promoting agent.

Fish
Wild fish caught in coastal waters, may be contaminated with industrial pollution. Similarly, shellfish can be highly polluted as well, because they live in coastal habitats.

Larger fish such as king mackerel, swordfish, shark and tilefish usually contain more contaminants, in particular methylimercury. Pregnant women should try to avoid these fish because the contaminant is harmful to an unborn child's nervous system.

Largely herbivous fish such as tilapia, catfish, salmon and wild trout, as well as deep-water fish such as sandines are less likely to be contaminated.

Tips
When cleaning the fish, remove as much surface fat as possible, because this is where the major bulk of the chemical contaminants are usually found.

The way of cooking fish can help to reduce the traces of chemicals in the fish's body fat, skin and muscle tissue. Grilling, baking and steaming allow the juices and fats to run off, whereas frying and making soups reserve the fat.

Let's Learn & Experience Organics for Better Personal Health & Our Planet Wellness