A Careful (Food) Consumer

As I am exploring Agriculture and therefore the origins of my food, I am becoming more and more aware of nutrition and all the buzz that surrounds it. While America has been on the alert for many years now (as obesity rates are climbing), at 116 pounds soaking wet, I really wasn’t that interested. I enjoyed veggies and salads, but I also downed 10-12 Oreos every day after school or class. I knew that eventually, my weight would start to catch up to me, and I was pretty worried how that would affect my lack of self discipline in the kitchen. Now that I’m cooking for myself, I have taken a more vested interest in my nutrition. The healthier I eat, the better I feel. And strangely, the more active I am, the more I actually crave the healthy foods. I begin to gravitate towards carrots as an after class snack, for example.

In all of this personal nutrition research and development, I even occasionally read the nutrition facts on a label or an article about healthy foods (Hey, I’m not totally reformed). When I began working in the beef industry, I began learning how nutritious beef is in a balanced diet. Protein, Zinc, B vitamins, Iron…you name it! The most interesting fact I learned about meat as a nutrition source vs veggies is the organic chemistry of it all. Now, that was not my best subject, so many of the details have since been forgotten, but the point will forever be ingrained with me: The actual molecular structure of meat is more conducive to human digestion than many vegetables of equal nutrient level. So…say vegetable A has x grams of protein, and meat A has the same x grams. Given the shape and form (molecularly) of the two, your body is able to absorb MORE protein from the meat than from the vegetable. (Maybe someone more in-tune with OChem or human nutrition can help me with some concrete facts??)

Either way, whether you are an avid meat lover like me, or a passionate vegetarian, these differences are important to realize. They are NOT explained on a nutrition label (if there isn’t enough space for one valuable Ochem lecture in my brain, there certainly isn’t enough space on a 2″x2″ label). So if it is essential to your beliefs to cut out something, make sure you are doing all the research you can. And try to look at both pro-your-choice articles and against-your-choice and make your answer as smart and unbiased as it can be. Before I preach about beef, I often look at vegetarian and animal rights activists articles and ponder whether or not their information challenges mine in a way I need to re-evaluate or research further.

When it comes to food, I believe that being a varied omnivore is the best way to achieve all the nutrients your body needs. I don’t believe in diets that cut things out…whether that be carbs, meats, or even sugars. And I weigh 116 lbs remember, so despite my scientific back up, I’d say I have a reasonable handle on the concept. Nature works so well together because each part of it has different pros and cons and compliment and balance another. Eat meat. Eat beef. But don’t trade a salad for a burger at every meal. I was always told the more color you have on your plate, the better you are doing at reflecting nature and therefore achieving the best balance your body can ask of you.

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About Farm the Start

I grew up in cities from North Carolina all the way to Asia, but never really interacted with farm animals or farmers until I began college at Virginia Tech as an Animal & Poultry Sciences Major. I thought I would become a vet for puppies and kitties. Little did I know what I would learn and the love I'd find for the lifestyle, practices, people and animals involved in food production.

Posted on November 29, 2011, in Meat & Nutritional Value and tagged , , , , . Bookmark the permalink. Leave a comment.

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