MEAT AND FISH

MEAT AND FISH:

Eating  meat has mixed opinion in the world of nutrition. It’s either promoted as essential to our well being or it’s argued that eating meat is not necessary at all. Naturally, different people have different needs, beliefs and preferences for food, so I recommend that everyone finds their own balance.

For me eating from both the plant and animal kingdom makes sense nutritionally and makes me feel my best, so I regularly eat meat and fish as well as butter, eggs, fat and liver. Every now and then I enjoy a whole baked fish or a juicy steak but I generally eat smaller portions of meat and fish and prefer foods like beef, lamb and venison earlier in the day for better digestion before bed.

The quality of the meat you eat is very important. I aim to be an ethical omnivore and choose meat from animals that have not been intensively reared( factory farmed) but have roamed freely and have eaten a diet that is natural to them( no GM feeds). Look  for organic, pasture- raised( grass-fed) meat and dairy, poultry, eggs, wild or organic sustainable( environmentally friendly) fish and seafood, including both fresh and tinned options. These quality animal products are richer in micronutrients than their conventional counterparts which will in turn benefit you.

Like meat, fish reared naturally will be better for you nutritionally. Farmed fish are often given pesticides and antibiotics and though fattier( with more flesh to eat) they provide less usable omega-3 fatty acids than wild fish. They also tend to be fed pellets that can contain GM crops like soy and corn, whereas wild caught fish eat a natural diet of other fish, algae and sea vegetables.

Overfishing and the pollution of the ocean is a very real issue. We need to find a healthy sustainable way of eating fish and seafood. Look for a quality supplier of wild fish caught in a traditional, environmentally friendly way, eg: short fishing lines and look for shellfish that are handpicked rather than dredged. Also find a source of farmed fish, preferably local UK fisheries that is both organically reared and sustainable. It is important that the fundamentals of organic farming practices are applied to fish and shellfish too.