Here we go.
Hi Kap, do you drink any elixirs such as water with lemon and apple cider vinegar in the morning? I drink that lemon elixir in the morning (with cinnamon, a dash of sea salt and honey) and a warm cranberry elixir in the afternoon. Just wondering what your thoughts are on the possibility of the elixirs helping to digest the red meat more efficiently. thanks! christine
I love the sound of your morning beverage from both a flavor and a health perspective. That said, I wouldn’t trade my morning ritual of a tall glass of water followed by breakfast with organic, black coffee for it. I’m anxious to hear more about the cranberry joint, but I’m not buying the need for a drink of any kind to help digest red meat. We’ve got capable systems for that. From authoritynutrition.com:
Humans are well equipped to make full use of the nutrients found in meat. Our digestive system reflects a genetic adaptation to an omnivorous diet, with animal foods as a major source of calories.
I can’t promise to tell you what you want to hear, but I can and I will consistently tell you my truth.
I tried my black coffee “New Orleans Style” today. One would think that meant some kind of strong alcohol was added, but it’s just chicory root blended in. It was delicious and according to this link nutritious as well. Thoughts? https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-chicory.html
I don’t really want to blend anything in to my coffee, but I’d consider dropping some into my french press and letting the hot water draw out the nutrients. Speaking of which, I don’t doubt the many health benefits noted in the article you posted. I’ll give it a try at some point and report back on the palatability.
Over the past 2 years I’ve increasingly become an organic bigot. Sometimes though, I can’t get my chosen green or berry in an organic variety…. Should I stick to my guns and wait for it or bend and take the conventional route from time to time.
Obviously when I eat out- I have little to no choice on this…
The same crossroads has come up at the butcher where they offer organic meats and then those that are grass fed up until the last 30 or 60 days where they are fed grain. Am I conning myself by eating this?
I wrestle with the same decisions and I don’t think you and I are unique by any means. It’s all a bit confusing. I’ll keep this short and share my process.
- If I have time on my hands, I’ll be a stickler and ensure that I get only organic, local, grass-fed…the whole nine.
- If I’m hungry and slightly cranky, I’ll settle for what will take me out of that state, food. At these moments, I’ll select the highest quality ingredients possible, but I won’t drive for 15 more minutes to get the grass-fed buffalo on the other side of town over the lower quality beef in front of me.
Bottom line, I don’t think you’re conning yourself and flexibility is to be celebrated.