Meat and poultry are excellent sources of protein, fat soluble vitamins such as A,D. E and K. calcium, iron, Vitamin B12 which comes only from animal sources, and many other nutrients. The iron in the meat can be used more efficiently by the body than the iron in plants and supplements. Meat and poultry, however, do not contain fibre and phytochemicals, the protective factors in food.
Lamb is considered the most hypoallergenic of all meats. Allergies to beef, pork chicken and turkey are rare. Fish, with all its wonderful health benefits is an established allergenic food. I have, therefore, stayed away from fish and shellfish recipes.
There is a close connection between allergy and protein. The immune system looks at protein chemistry when it decides whether certain foods are acceptable to the body or not. It is the protein in peanuts, soybeans and other foods which provokes allergic reaction. We need to note here, that commercially raised animals are given growth hormones (synthetic proteins). Hence it might be safer to use organically produced meat and poultry, from animals raised without hormones and antibiotics. This could minimize the risk of allergy to artificially made protein and other substances like antibiotics. Nutritionists tell us that Omega 3 fatty acid is present only in the milk of grass fed animals. Grain fed animals do not yield any Omega 3 fatty acid.
Red meat is highly nutritious, but it also has a significant amount of fat. Forty to fifty per cent of fatty acids in meat are saturated. It is better to eat red meat in moderation, and to use mostly lean meat. Fat in poultry is external to muscle and can be trimmed. The skin which is rich in fat can be removed. Poultry fat has a healthier composition than the fat in most other meats. In the case of pork too, most of the fat can be cut off from the edges—a piece of lean pork is about the same as a piece of chicken in terms of calories.
The USDA has give some very useful guidelines for cooking and handling meat. Harmful bacteria like E.coli and salmonella are often present in raw meat. Raw meat and poultry must not come into contact with other foods like salads and vegetables on cutting boards and kitchen surfaces. It is best to use separate boards and knives for meat and poultry and wash them thoroughly after use.
Cooking destroys the bacteria in meat and poultry once we follow safe cooking practices. The USDA suggests using a cooking thermometer to ensure that–
1. Steaks and roasts are cooked to at least 145 degrees F.
2. All cuts of pork are cooked to 160 degrees F.
3. All poultry is cooked to 165 degrees F.
4. All ground beef, veal or lamb is cooked to 160 degrees F.
Ground meat, especially, needs to be well cooked because of its porous nature. Living bacteria can make their way into the center of a patty, but not that of a steak. The USDA considers steak to be an intact meat, where bacteria are on the surface and are easily killed by heat.
Leftovers must be immediately refrigerated. When removed from the fridge for consumption, leftovers must be heated through and through before serving.
Commonly used ingredients/ herbs and spices, with meat and poultry
Garlic, onion, ginger, and spices like turmeric, pepper, cinnamon, thyme, basil can kill bacteria.
Scientists claim that over 75% bacteria in food are killed by spices. When a Kansas State University microbiologist cooked a pound of hamburger with 1/4 teaspoon garlic powder, he found that it had 90% fewer pathogens than meat cooked without spices.
Garlic is the most protective of all root vegetables and is particularly known for its healing properties. It is a powerful immune system booster, and is an anti oxidant , which has the rare mineral, selenium.
Onions are great antioxidants, and have anti allergy, anti viral and anti histamine properties. The sulphur compounds in onions help to detoxify the body, clear congestion and reduce excess mucus.
Ginger has great digestive, anti inflammatory and antioxidant properties. It helps to clear coughs and colds and is a mild natural alternative to antihistamines.
Spices such as turmeric, cinnamon, pepper, thyme, basil and others have great antioxidant, anti bacterial and anti inflammatory properties. They are rich in vitamins and minerals. They help to cleanse the blood, build tissues, prevent disease, and aid in digestion. They contain valuable micro nutrients which are easily assimilated in the body.
Kids with food allergies and sensitivities could react to artificial preservatives and flavor enhancers. What can be better than using herbs and spices, nature’s fantastically flavorful preservatives, which are beneficial in so many ways?
When cooking with meat and poultry, remember to Spice It Up! .
Note I will add much more on herbs and spices in the GOOD TO KNOW section of this blog—soon!
Can't Believe It's Allergy Free! 