Previously I discussed “eating clean” as a concept. I drafted a simple definition and

encouraged readers to increase their own awareness and sophistication on this issue.

I’m not talking about scrubbing your steaks here. Now let’s get down to some real-world

solutions. Starting with asking whether the meat you are considering for purchase is

presented exactly as nature intended. Is it closest to its natural form as possible? For

meat to resemble its natural form it must be close to an omega-3 to omega-6 ratio of

1:1. Just because the label says, “Grass-fed “ it does not mean that the ratio is healthy. If

the grass is not chlorophyll-rich and/or the animals are finished on corn the actual

omega-3 content will be diminished. The meat consumed today is far removed from the

healthy protein that our paleolithic ancestors enjoyed. To be truly healthy and

compatible with our physiology and genetics, meat must be free of herbicide and

pesticide residues as well as residues from antibiotics and hormones.

It must be pasture raised and naturally foraged. Even convenience and snack meats must be devoid of

additives and additions of any kind —everything from sugar, and unhealthy fats to aid flavor and mouthfeel,

to preservatives that keep food from spoiling too quickly. In the case of Jerky and meats processed for

travel/survival salt is considered natural and necessary as a preservative. When in

question always ask this simple question; is the food I’m about to acquire as close to its

natural state, or as nature intended, as possible.

Wayne Coolidge M.Ed., Master Wellness Consultant. You can contact Wayne for

individual or corporate health/wellness consultation or speaking engagements