When a paleo/primal (caveman) diet author, blogger or nutritionist advocates high fat, moderate protein and low carbs, it sounds fine until they start talking about regular vs. grass-fed beef and poultry. So here’s the “skinny” on that issue:
- If you have to buy regular, grain-fed meat, buy the leanest cuts available. Supplement the lean meat with good fats: butter/ghee from pastured cows, organic coconut oil, organic red palm oil, lard from pasture-raised pigs, fat rendered from grass-fed/finished beef/lamb/pork, fat from free-range chickens that are not fed soy. Example: buy chicken breasts and remove the skin and fat, but add good fat, for example: cook the chicken in good fat, cook your veggies in good fat, make a sauce with good fat, add a salad with an olive oil dressing, add some slices of avocado to your plate, have some veggies with guacamole for dipping. You get the idea!
- If you buy grass-fed/finished* meat or free-range, organic (not soy-fed) poultry, buy whatever cuts you like and eat all the fat you want. You can still do all the good fat things I said in the previous point, too!
*Grass-finished means the animal does not go into a feedlot to eat grains and get fattened up, it stays in the pasture until slaughter. Some ranchers raising “grass-fed” beef, still finish the animals in feedlots! So, look for grass-fed, grass-finished beef, not just grass-fed beef.
If you buy rotisserie chicken from the supermarket, please be aware that these are often laden with additives and injected with non-paleo vegetable oil. Read the label carefully! All you want on the chicken are some herbs and other seasonings. All you want injected into the chicken is… nothing!