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All Turkey’d Out? How About Some Nice Grass Fed Beef or Wild-Caught Salmon Instead?

Written by Dr. Joseph Mercola

Just when you thought you’d heard it all with foodborne illness outbreaks, federal investigators announced that turkey is a suspect, too, and linked to sicknesses of 164 people in 35 states so far. While the U.S. Department of Agriculture (USDA) knows that the illnesses are connected to 22 slaughtering facilities and seven processors, it’s been tight-lipped about releasing the names.

Criticisms of the USDA’s secrecy have come from all sides, including Consumer Reports, but the USDA Food Safety and Inspection Service, FSIS, has clammed up, claiming it would be irresponsible to point fingers. This, despite the fact the probe has found salmonella in ground turkey, turkey patties, raw turkey pet food and even live turkeys — indicating it might be widespread in the turkey industry, lohud reported.

If this leaves you feeling a little turkey’d out, then you’re not alone. I, for one, am just a little tired of hearing about supermarket meats that are contaminated with all kinds of pathogens. The sad fact is poultry, particularly chicken, is a notorious carrier of salmonella, campylobacter, clostridium perfigens and listeria bacteria, and contaminated chicken and turkey cause the most deaths from food poisoning.

Fortunately, there are other options for meats to eat and other sources you can get these meats from, than the concentrated animal feeding operations (CAFOs) that are so often the sources of foodborne illnesses — even in produce.

The other options I’m talking about are grass fed beef and wild-caught salmon. Grass fed beef comes from cows allowed to graze on pasture and consume their natural diet of grass. Their situation is different from animals raised in CAFOs, which are fed a processed diet containing genetically engineered grains, growth-promoting drugs and untold antibiotics.

Organic, grass fed beef production enables focused effort and attention being given to smaller herds and individual animals. Strict guidelines are in place to ensure grass fed animals are raised and slaughtered in a drug-free, humane manner. Plus, grass fed beef contains:

  • Beta-carotene
  • Conjugated linoleic acid (CLA), a potential cancer fighter
  • Minerals such as calcium,, iron, magnesium, phosphorous, potassium and zinc
  • Omega-3 fatty acids and a healthier ratio of omega-6 to omega-3 fats
  • Vaccenic acid that can be transformed into CLA
  • Vitamins B1 (thiamin), B2 (riboflavin) and E

What’s not to like about that? Plus, there are numerous ways you can fix grass fed beef and enjoy it in place of a turkey or chicken. Most folks can get grass fed beef from local farmers or farmers markets, or even in your local grocer’s (if you read labels closely).

If beef isn’t your pick for your platter, how about trying a scrumptious serving of wild-caught Alaskan salmon, the wonders of which are many? Wild-caught Alaskan salmon is an exemplary seafood choice and a powerhouse of nutrition.

Just one 3-ounce serving of wild Alaskan salmon gives you 20 percent or more of the recommended daily allowance of vitamins B6 and B12, as well as niacin, which are all essential for metabolizing protein, carbohydrates and fats. Not only that, research shows that consuming oily fish like salmon once or twice a week not only may increase your lifespan by more than two years, but also reduce your risk of dying from cardiovascular disease by 35 percent.

Additionally, wild salmon recipes are limitless, and it can be baked, grilled, boiled, poached, smoked or added to burgers, salads or stews.

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