![]() ![]() You may have noticed that 90% of the volume of any grocery store is shelf-stable, nonperishable goods throughout the center aisles…with the real food, the perishable fresh food, just lining the outside edges. When you’re working with nutrient-dense food, you have to deal with the practicalities of spoilage, and that doesn’t fit in with how big chain grocery stores operate. When we transitioned away from corner butcher shops to large-scale supermarkets, it became nearly impossible to keep highly perishable organ meats on the shelves. In truth, the only place where people actually stopped eating organ meats is in the US. They’re incorporating healthy, grass-fed fats and omega-rich fish into their diets.Īnd once again, people are coming back to eating organ meats. People are seeking out traditionally fermented foods, and experimenting with sourdough recipes. The demand for organ meats and traditional foods is increasing as more people realize the health consequences of our heavily processed, sugar-laden Standard American Diet (or SAD as experts call it, with no small hint of irony). It’s no secret that the diets of our ancestors looked a lot different than our diets today. ![]()
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