Naturally preserved or dried meats are meat products that have been prepared for extended storage without the use of chemical preservatives. Undoubtedly a better alternative to commercially processed cured meats that abound in the market, naturally preserved or dried meats should still be eaten in moderation though.
Read on and learn more about the pros and cons of naturally preserved or dried meats and why the Superhuman Food Pyramid recommends only moderate consumption of this protein source.
Naturally Preserved or Dried Meats Benefits:
Naturally preserved or dried meats made from grass-fed beef, bison, buffalo or lamb and pasture-raised organic pork are leaner, with lesser fat and saturated fat content, and fewer calories overall. Dried meats from said source have higher conjugated linoleic acid content (CLA) as well, beneficial fatty acids touted for their anti-cancer properties, specifically as these aid in preventing growth of breast cancer cells. CLA supplementation shows a promising potential for healthier management of weight as well.
Raised organically, such preserved or dried meats have been found to have a healthier 2-to-1 omega-6 to omega-3 fatty acids ratio as well. With feedlot-raised meats, the ratio is estimated to be around 20-to-1. Bear in mind that a diet high in omega-6 fatty acids has been found to cause inflammation, a precursor to a whole host of illnesses, so eating naturally preserved or dried meats that have been raised organically may help keep your body’s fatty acids balance in check.
Naturally preserved or dried meats that have been fed with grass have lower risks of E. coli contamination, too. It appears that feeding animals with grains promotes an acidic environment in their stomachs which is ideal for the growth of this pathogen. Cattle are particularly susceptible to this, and so eating organic, grass-fed and pasture-raised meats should decrease your risk of E. coli exposure.
Naturally Preserved or Dried Meats Risks:
Naturally preserved or dried meats are normally prepared with considerable amounts of sodium chloride, not just for its flavor, but for its preservative properties as well. A diet high in salt may cause hypertension, kidney failure, as well cardiac arrest, which is why eating naturally preserved or dried meats should be done in moderation to limit your sodium intake as well.
Furthermore, naturally preserved or dried meats normally still contain nitrites and nitrates. These are routinely added in preserved meats as these kill and prevent the growth of clostridium botulinum, pathogenic bacteria that can cause food borne paralysis called botulism. Nitrites and nitrates in food have been in the center of health concerns as they are thought to be linked to cancer. Eating naturally preserved or dried meats in moderation may then help limit your exposure to said toxic compounds.
Naturally preserved or dried meats sourced from feedlots have high saturated fat content which is responsible for unhealthy weight gain as well as cardiovascular diseases as well. Potential exposure to a whole host of pharmaceuticals like antibiotics, painkillers, bovine growth hormones is possible if the meat is sourced from industrial feedlots as well.
Naturally Preserved or Dried Meats Practical Uses:
Naturally preserved or dried meats can be added to just about any type of dish. To give a new twist to your typical ham and cheese sandwich, consider adding some raw pollinated honey into the mix. And consider substituting your usual choice of hard cheese with lower-calorie alternatives like yogurt or cottage cheese.
If you’d like to try your hand at making your very own naturally preserved meat at home, consider choosing pancetta. Aside from the fact that pasture-raised pork belly, the main ingredient, is not that difficult to source, making pancetta is easy to make as it does not necessitate the use of a curing chamber. Plus, it requires healthy herbs and spices such as garlic, nutmeg, bay leaves, thyme and black pepper as ingredients. Simply grind and mix all these herbs and spices together with some salt and brown sugar and rub and massage onto the meat, put in a zip bag afterwards, and store in the freezer. In about two weeks, your pancetta should be ready for cooking.
In the next post, I’ll tell you the pros and cons of miso, tempeh, tamari or natto and how to moderately use it in your quest to Become Superhuman.
In the meantime, if you care to jump ahead, here is a complete listing of the protein sources on Superhuman Food Pyramid:
• Organic Yogurt (Full-Fat)
• Soaked or sprouted beans and legumes
• Raw seeds and nuts
• Roasted Seeds and Nuts
• Regular or Canned Beans and Legumes
If you have questions, comments or feedback about the pros and cons of naturally preserved or dried meats, the Superhuman Food Pyramid, this website, or other aspects of Becoming Superhuman, then leave your thoughts below, as well as any tips you have on the pros and cons of naturally preserved or dried meats.