I've been bad about posting lately. Thanks to those who haven't given up on this blog and continue to check it. I do have a lot of new thoughts on some issues I just need to get them down in writing.
For now I wanted to mention a great new place I went to last night called DMK Burger Bar. It's owned by Michael Kornick of MK and David Morton of Pompei. I happened to go on its opening night due to a helpful hint from a "friend" and I have to report it was great. As the name suggests, it is essentially entirely a burger joint. But it's no ordinary burger. All of the beef is grass fed (there are about 9 different beef burgers but a few aren't available yet). Then there's turkey burgers, lamb burgers, etc. All from entirely naturally raised turkey, lamb, and perhaps something else on four legs I'm forgetting. They also have homemade veggie burgers that are self-proclaimed as the best in the city (I have yet to try them but plan to soon and will report). All of the cheese is "artisan" according to the menu -- which to me would mean that it's not from large food companies and likely as minimally processed as possible. No word on the eggs you can (and I did) add to any burger, but with their approach to other food I'd find it hard to imagine they just buy eggs from any old supplier. They also have about 5 kinds of fries (we had the amazing sweet potato ones).
While I didn't get a chance to try any of the mixed drinks, I was incredibly impressed that they used local products whenever possible. Half the specialty mixed drinks on the menu used one liquor from North Shore Distillery, which is a local Chicago distillery that makes a few hand crafted, small-batch spirits. Their products are certainly more expensive then your traditional large-batch premium stuff yet DMK's prices don't really reflect that. Can't wait to try some of them. (Last night the nice size and pretty good selection beer list had my eyes).
I also want to just discuss the prices for a second. They are incredibly reasonable: $8 for any burger that might come with natural bacon, artisan cheddar cheese, homemade sauce, etc. This at a sit down restaurant in a fairly expensive area. So how can they do it? It seems clear that grass fed meat does not need to be reserved for the affluent who shop at Whole Foods or have the leisure time to wander through farmers markets often reserved for areas like Lincoln Park or Andersonville. Instead, DMK is showing that grass fed meat can taste amazing (many out there still wonder) and that it can be affordable. I was thoroughly impressed and I went on a hectic night when they were still figuring things out.
Oh, and my "friend" had a salad (there's only one meal sized salad) filled with fennel, hearts of palm, and other goodies.
I'll be back VERY soon.
Showing posts with label grass fed. Show all posts
Showing posts with label grass fed. Show all posts
Wednesday, November 11, 2009
Wednesday, July 15, 2009
Grass fed -- will it take on?
Let me begin by acknowledging that my posts have been less frequent. One every weekday was probably never sustainable and that certainly caught up to me. I do hope to keep this going though and still encourage comments and discussions so this isn't a one-sided conversation. If anyone out there would like to write a guest post, I'm always interested in those too.
As a second prong of disappointment to my self I must admit that I broke my diet recently. I took an out of town guest to Gibson's -- the famous Chicago steakhouse. They certainly only serve corn-fed beef (who knows how it's raised -- they say it's prime, meaning it's a higher grade then about 98% of beef out there, but that doesn't say much for the life it lived). The steak was excellent -- I had the fattiest one on the bone and there was a lot of flavor (and still a lot of fat that hadn't cooked off) when it got to my plate. I wanted to try it -- see how it compared to the grass fed steaks I've been eating. What's interesting, though, is the way the steaks are marketed. They are brought over table side -- you can examine them raw the way you could in a grocery store, see the marbeling and the grain. And while a filet (amongst the leanest possible cuts) is always a popular item at steakhouses, the marbeling is what you're being sold on. And as I've discussed before, marbeling is a product of corn fed cattle. It is actually a concept we've been convinced reflects the quality of a steak to encourage corn feeding cattle.
So how can grass fed beef take on if there's all this emphasis on marbeling? Part of me wonders if it really can. But then again, popularity of lean cuts like the filet are encouraging as they are more comperable to a grass fed steak (though cut to cut grass fed is always going to be leaner). Also encouraging is how it is becoming an option at some high end restaurants. In planning an upcoming trip to Vegas, I discovered some interesting stuff. At Craftsteak (Tom Colicchio's place for your Top Chef fans) you can choose cuts such as the New York Strip in grain (corn) fed or grass fed. Mario Batali's Carnevino offers "source-verified" grass fed beef . Canyon Ranch serves nothing but grass fed beef.
Of course taste is another issue and some think grass fed tastes too much like, well, grass. Interestingly, Gourmet magazine recently discussed on a television show that taste tests show many people prefer grass fed. Batali's Carnevino does not even mention on the menu that the beef is grass fed (though I haven't been there to know whether the server pushes that point). I once blogged about stealth organic and vegan food -- it makes people scared it's weird if you call it vegan, for instance, so that's just left off. This is what happened with organic food at the movement's early stages, according to Samuel Fromartz in Organic, Inc. Chefs wouldn't label things organic because they were concerned people would think it was "health food" and would presume it tasted bad.
I guess we'll see where grass fed goes. It is encouraging to see that it is taking off at the higher end spots. From there we may see trends beginning. The day I see a fast food restaurant advertising about a new grass fed burger will be a very sad and very happy day.
As a second prong of disappointment to my self I must admit that I broke my diet recently. I took an out of town guest to Gibson's -- the famous Chicago steakhouse. They certainly only serve corn-fed beef (who knows how it's raised -- they say it's prime, meaning it's a higher grade then about 98% of beef out there, but that doesn't say much for the life it lived). The steak was excellent -- I had the fattiest one on the bone and there was a lot of flavor (and still a lot of fat that hadn't cooked off) when it got to my plate. I wanted to try it -- see how it compared to the grass fed steaks I've been eating. What's interesting, though, is the way the steaks are marketed. They are brought over table side -- you can examine them raw the way you could in a grocery store, see the marbeling and the grain. And while a filet (amongst the leanest possible cuts) is always a popular item at steakhouses, the marbeling is what you're being sold on. And as I've discussed before, marbeling is a product of corn fed cattle. It is actually a concept we've been convinced reflects the quality of a steak to encourage corn feeding cattle.
So how can grass fed beef take on if there's all this emphasis on marbeling? Part of me wonders if it really can. But then again, popularity of lean cuts like the filet are encouraging as they are more comperable to a grass fed steak (though cut to cut grass fed is always going to be leaner). Also encouraging is how it is becoming an option at some high end restaurants. In planning an upcoming trip to Vegas, I discovered some interesting stuff. At Craftsteak (Tom Colicchio's place for your Top Chef fans) you can choose cuts such as the New York Strip in grain (corn) fed or grass fed. Mario Batali's Carnevino offers "source-verified" grass fed beef . Canyon Ranch serves nothing but grass fed beef.
Of course taste is another issue and some think grass fed tastes too much like, well, grass. Interestingly, Gourmet magazine recently discussed on a television show that taste tests show many people prefer grass fed. Batali's Carnevino does not even mention on the menu that the beef is grass fed (though I haven't been there to know whether the server pushes that point). I once blogged about stealth organic and vegan food -- it makes people scared it's weird if you call it vegan, for instance, so that's just left off. This is what happened with organic food at the movement's early stages, according to Samuel Fromartz in Organic, Inc. Chefs wouldn't label things organic because they were concerned people would think it was "health food" and would presume it tasted bad.
I guess we'll see where grass fed goes. It is encouraging to see that it is taking off at the higher end spots. From there we may see trends beginning. The day I see a fast food restaurant advertising about a new grass fed burger will be a very sad and very happy day.
Monday, June 22, 2009
What did your dinner eat for dinner and where did it live?
I often have to remind myself to focus on what my dinner ate for dinner or what my lunch had for lunch. This is of course another way of saying you are what you eat. But you are what you eat eats and here I'm not just talking about a cow or a chicken but also about a carrot and a stalk of wheat. And we are also all the products of our environment, so it is not surprising that our food is too. We are where our food comes from. So the two questions I try to ask myself before I put something in my mouth is: (1) what did it eat and (2) where did it come from? Most of the time, if you're eating the best you can eat (pastured meat, organic or fully pesticide-free produce, etc.) you don't have to worry about the second question. But short of that they both matter. Let's briefly look at this for an animal and a vegetable.
An easy example to start with is a cow. As we know, cows eat grass. Most of the cows we eat in America, however, eat corn. Often they also eat other cows and/or other animals. When you see that your cow at an all vegetarian diet you know what it ate for dinner: it ate corn and perhaps other grains. You also know what it did not eat: other cows (and probably grass). So at least your cow was a vegetarian. But it did not eat what it was designed to eat, so it will be less healthy and it will in turn be less healthy for you. We now know what it ate for dinner. But where did it come from? Did it live on a field or a feedlot (also known as a confined animal feeding operation or CAFO)? If it lived on a field it will be leaner and healthier on its own without the need for drugs and so forth. If it lived in a CAFO the meat will have antibiotics in it. How do you feel about taking unnecessary antibiotics? If you don't care then there is no issue.
The same is true of a dairy cow. If the cow ate grass the milk will be healthier as a cow's milk is the product of its diet no less than a mother's breast milk is the product of hers. If the cow did not eat an organic diet or was not eating grass, there's also a likelihood of it having been given growth hormones. Milk does a body good. Or does it?
Or take a vegetable. When it comes to a tomato, for example, if that tomato was grown in organic soil it ate the nutrients of soil as it was designed to do. If it isn't organic there is a good chance it was grown in soil with chemical-based fertilizers. This will feed the tomato like corn will feed a cow -- quicker, bigger but less healthy. So many studies have concluded that organic methods produce healthier produce that they are becoming difficult to ignore. Here's just one. And where did the tomato live? If it lived on a farm that did not use pesticides (or at least that only used plant-based pesticides) it had to develop its own defenses. This is kind of like the difference between growing up in the city and the suburbs. Were you being driven around in a Volvo when you were 14 or were you taking the subway by yourself? One toughens us up a bit more than the other. A tomato is no different. If it has to fend for itself it will develop defenses that have significant health benefits for anyone lucky enough to eat it.
I am confident that we will only continue to understand how dangerous it is to ignore these questions. What did your lunch eat for lunch? And where did it live? These are tough questions for most of us to answer even when we make our own food -- virtually impossible when we don't. But at least if we eat naturally we can avoid the third vital question: what has been done to it after it was killed? The moment the cow is slaughtered or the tomato is picked, there is a grave danger that it will be processed, preserved or otherwise messed with to make it loose its healthfulness, make it harder for your body to process, and make it the perfect vehicle to deliver unhealthy ingredients into your system. If we don't ask these we cannot possibly know what we are eating.
An easy example to start with is a cow. As we know, cows eat grass. Most of the cows we eat in America, however, eat corn. Often they also eat other cows and/or other animals. When you see that your cow at an all vegetarian diet you know what it ate for dinner: it ate corn and perhaps other grains. You also know what it did not eat: other cows (and probably grass). So at least your cow was a vegetarian. But it did not eat what it was designed to eat, so it will be less healthy and it will in turn be less healthy for you. We now know what it ate for dinner. But where did it come from? Did it live on a field or a feedlot (also known as a confined animal feeding operation or CAFO)? If it lived on a field it will be leaner and healthier on its own without the need for drugs and so forth. If it lived in a CAFO the meat will have antibiotics in it. How do you feel about taking unnecessary antibiotics? If you don't care then there is no issue.
The same is true of a dairy cow. If the cow ate grass the milk will be healthier as a cow's milk is the product of its diet no less than a mother's breast milk is the product of hers. If the cow did not eat an organic diet or was not eating grass, there's also a likelihood of it having been given growth hormones. Milk does a body good. Or does it?
Or take a vegetable. When it comes to a tomato, for example, if that tomato was grown in organic soil it ate the nutrients of soil as it was designed to do. If it isn't organic there is a good chance it was grown in soil with chemical-based fertilizers. This will feed the tomato like corn will feed a cow -- quicker, bigger but less healthy. So many studies have concluded that organic methods produce healthier produce that they are becoming difficult to ignore. Here's just one. And where did the tomato live? If it lived on a farm that did not use pesticides (or at least that only used plant-based pesticides) it had to develop its own defenses. This is kind of like the difference between growing up in the city and the suburbs. Were you being driven around in a Volvo when you were 14 or were you taking the subway by yourself? One toughens us up a bit more than the other. A tomato is no different. If it has to fend for itself it will develop defenses that have significant health benefits for anyone lucky enough to eat it.
I am confident that we will only continue to understand how dangerous it is to ignore these questions. What did your lunch eat for lunch? And where did it live? These are tough questions for most of us to answer even when we make our own food -- virtually impossible when we don't. But at least if we eat naturally we can avoid the third vital question: what has been done to it after it was killed? The moment the cow is slaughtered or the tomato is picked, there is a grave danger that it will be processed, preserved or otherwise messed with to make it loose its healthfulness, make it harder for your body to process, and make it the perfect vehicle to deliver unhealthy ingredients into your system. If we don't ask these we cannot possibly know what we are eating.
Monday, May 25, 2009
Goat Stew
After eating fully vegetarian meals since going to the farmers market (not all vegan as I enjoyed some of Saxon Homestead Creamery's amazing green fields cheese -- you can taste the grass!) I had to try some of the meat I bought from Mint Creek Farm. I made some goat stew with Mint Creek's goat kabob meat. This is a very cheap cut and reminded me that those who complain of grass fed meat's prohibitive cost should consider that those who can't afford a filet from a grass fed steer don't need to buy a filet from a corn fed steer -- they could buy the cheaper cuts which, prepared properly, are in my opinion sometimes better. The meat was certainly "gamey" and I do believe I could taste the grass. Michael Pollan meets a farmer who raises cattle, pigs and chickens in the Omnivore's Dilemma who calls himself a grass farmer. Healthy grass is the key to it all. Well Mint Creek seems to agree. What's the first thing they discuss on their website? Nothing short of the types of grasses on their fields that their sheep and goats are eating. There's no discussion here of marbeling, tenderness, cheap prices, or other descriptions of the end product (the butchered meat in your fridge or freezer). Instead Mint Creek discusses the individual types of grasses their animals eat, and mentions what this means: simply healthy animals. From that the rest follows.
I have to say that my mood and energy levels have been up and I noticed it considerably throughout this holiday weekend. While there may be other explanations, I am so far convinced that eating some meat is the right move.
I perhaps prematurely defrosted the lamb kidney so I'm going to have to find a good recipe for that and freeze the finished product.
Friday, May 22, 2009
Spending more on my food
I'm looking forward to checking out a little shop in Chicago this weekend called the Green Grocer by Grand and Ogden. From what I understand they've got grass-fed meat, raw cheeses and a host of great stuff (who wouldn't want an organic locally made doughnut?!). Places like the Green Grocer (sort of the anti-establishment version of Whole Foods) and Whole Foods itself, are certainly for the wealthier residents of this world. Particularly in our current times, spending $9 for a jar of pickled tomatoes or $3 for an avocado is nothing short of comical to most Americans (who are of course overall some of the wealthiest people in the history of the world -- or dying middle class aside). It is not hard to spend $300 on a 45 minute trip to Whole Foods or spend $150 filling up a little basket at a place like Provenance, Olivia's Market, etc. Yet perhaps it is not that simple. There is some evidence that we has slowly but surely been spending less on food (as a percentage of our individuals incomes) as each century and decade goes by. Indeed, we spend less on food than anyone in the history of the world (or anyone else in our current world) -- that comes out to less than 10% of disposable income. Just in America, in the past 35 years, we have gone from spending on average just under 13% of disposable income on food to just under 10%.
What does this mean? I don't know if it means more of us are taking our families to McDonald's instead of Chili's or if it means that we buy the same eggs and bread at the same stores but the prices have overall come down relative to inflation. Maybe it means that we reach for the cheaper brands and economize on the bulk stores that let families pretend they are readying a bunker. Or maybe it means that we just don't consider food as much of a priority. That bread over there is certainly better for us and tastes better, but it's literally twice as expensive -- so this bread will be fine for little Jimmy's lunches. Have our taste buds been dumbed down to enjoy what's cheapest? Kids want white bread not some artisan whole grain loaf, or bologna over real prosciutto, American cheese over fresh mozzarella, Sunny-D over fresh squeezed juices, a Snickers bar over Dutch chocolates.
It's a complicated issue but it brings up one important point in my mind -- I can justify spending more on food. I can make high quality food a little bit more of a priority. Spending a couple hundred dollars at "Whole Paycheck" hurts, but gosh it tastes so much better and I believe it will pay for itself in the long run when it keeps me out of the hospital (though I'll ignore that dying prematurely is probably the best way to save money). My grass fed steaks from Tallgrass were pricey -- about $26/lb, but they are FAR healthier than the ones right next to them from corn-fed cows for $9/lb. If we want, we can make food more of a priority in our budgets and our calendars (I acknowledge that these little shops don't sell everything I need so the idea of one-stop shopping goes out the window). I look forward to spending some good, hard earned money at the Green Grocer tomorrow.
What does this mean? I don't know if it means more of us are taking our families to McDonald's instead of Chili's or if it means that we buy the same eggs and bread at the same stores but the prices have overall come down relative to inflation. Maybe it means that we reach for the cheaper brands and economize on the bulk stores that let families pretend they are readying a bunker. Or maybe it means that we just don't consider food as much of a priority. That bread over there is certainly better for us and tastes better, but it's literally twice as expensive -- so this bread will be fine for little Jimmy's lunches. Have our taste buds been dumbed down to enjoy what's cheapest? Kids want white bread not some artisan whole grain loaf, or bologna over real prosciutto, American cheese over fresh mozzarella, Sunny-D over fresh squeezed juices, a Snickers bar over Dutch chocolates.
It's a complicated issue but it brings up one important point in my mind -- I can justify spending more on food. I can make high quality food a little bit more of a priority. Spending a couple hundred dollars at "Whole Paycheck" hurts, but gosh it tastes so much better and I believe it will pay for itself in the long run when it keeps me out of the hospital (though I'll ignore that dying prematurely is probably the best way to save money). My grass fed steaks from Tallgrass were pricey -- about $26/lb, but they are FAR healthier than the ones right next to them from corn-fed cows for $9/lb. If we want, we can make food more of a priority in our budgets and our calendars (I acknowledge that these little shops don't sell everything I need so the idea of one-stop shopping goes out the window). I look forward to spending some good, hard earned money at the Green Grocer tomorrow.
Monday, May 18, 2009
Grass fed beef: Part II
My second experiment with grass fed beef occurred last night when I ate grass fed steaks with my parents. They live on the "northshore" of Chicago, which is sufficiently wealthy to have some specialty stores and grocery stores that care different products then many others in the Chicago area. I bought last night's meal at Sunset in Highland Park, where you can get a variety of different steaks, roasts, and ground meat. It is apparently not too difficult to find one brand of grass fed beef that has really done a great job infiltrating grocery stores and restaurants in the Chicago area. While I have yet to find it at any normal grocery store in Chicago, it is sold at Fox & Obel. The brand is owned by newsman Bill Curtis: Tallgrass. You can also read a NYT article on it here. My parents each had a strip steak and I had a boneless ribeye. Grass fed steaks cook a good 30% faster due to lower fat content. I was very worried I'd overcook them but overall they turned out well (the ribeye cooked a little slower as it had a little more fat). The meat had a bit of a gamey taste to it and I felt like I could taste the grass though my father disagreed. The steaks were not cheap (about $14 for a steak not much over half a pound) but no one at the table could eat more then half of theirs.
Tallgrass is available at a variety of nice to very nice restaurants in Chicago. Their website lists most of the restaurants that carry their product. Some grass fed beef is "finished" with corn (sometimes called "grain finished" or the like). This helps fatten up the cows before slaughter. It does, however, pose some of the very same problems with feeding cows corn their whole lives. Tallgrass, like many but not all grass fed brands, is 100% grass fed. Just something to keep an eye out for if you care.
How did I feel? Well I did have a lot of trouble falling asleep. I found this particularly ironic since raw foodists often say that when you eat your first big raw dinner you can't sleep because you have so much energy from all the nutrients. Well that never happened to me when I went raw but it did when I at a big steak. I take no pleasure in admitting this as someone who believes there are many benefits to raw and vegan diets (and few to carnivorious ones). Nonetheless the point of this blog is to be honest during this journey. Today I feel pretty good. Maybe a slight noticable increase in energy but honestly difficult to tell considering I didn't sleep well as I layed awake for hours.
The last thing I'll mention is how it felt eating it. Some vegetarians have commented to me that they couldn't get themselves to eat meat again because any "flesh" makes them nauseous. The burger was easy as it was hidden in bread and covered with condiments, lettuce, tomatoe and onions. I was worried about the steak. Frankly, it was easy. I didn't have any negative reaction and it brought back not so distant memories of what a good steak tasted like. So while everyone's different, I apparently can go back to meat pretty easily.
Tallgrass is available at a variety of nice to very nice restaurants in Chicago. Their website lists most of the restaurants that carry their product. Some grass fed beef is "finished" with corn (sometimes called "grain finished" or the like). This helps fatten up the cows before slaughter. It does, however, pose some of the very same problems with feeding cows corn their whole lives. Tallgrass, like many but not all grass fed brands, is 100% grass fed. Just something to keep an eye out for if you care.
How did I feel? Well I did have a lot of trouble falling asleep. I found this particularly ironic since raw foodists often say that when you eat your first big raw dinner you can't sleep because you have so much energy from all the nutrients. Well that never happened to me when I went raw but it did when I at a big steak. I take no pleasure in admitting this as someone who believes there are many benefits to raw and vegan diets (and few to carnivorious ones). Nonetheless the point of this blog is to be honest during this journey. Today I feel pretty good. Maybe a slight noticable increase in energy but honestly difficult to tell considering I didn't sleep well as I layed awake for hours.
The last thing I'll mention is how it felt eating it. Some vegetarians have commented to me that they couldn't get themselves to eat meat again because any "flesh" makes them nauseous. The burger was easy as it was hidden in bread and covered with condiments, lettuce, tomatoe and onions. I was worried about the steak. Frankly, it was easy. I didn't have any negative reaction and it brought back not so distant memories of what a good steak tasted like. So while everyone's different, I apparently can go back to meat pretty easily.
Thursday, May 14, 2009
My experiment with grass fed beef
As I indicated in my first post, I have been a vegan of sorts for a few years. I say "of sorts" because I have been eating seafood at least a few times a month for nearly the past year. I have been constantly thinking about nutrition and food, researching on the internet and reading books on related subjects, and talking to like-minded people (like-minded not because they agree with me but because they too struggle to find foods that are healthy and that their bodies respond well to). A few things shifted recently that made me once again consider eating meat. Among those was a long-time friend and vegetarian who began eating meat and found that her energy levels were significantly increased (a problem I have been struggling with for some time), and another friend recently lent me The Omnivore's Dilemma by Michael Pollan, which eloquently discusses the virtues of grass fed animals and animal products (some refer to such products as grass fed beef and dairy, pastured chickens, etc.). I am a firm believer that you need to listen to your body and an equal believer that you must constantly try to improve -- the latter can only occur with change and surely requires some experimentation including trial and error. So I decided to expand my diet and incorporate some animal products on a limited basis. Thus began my experiment with grass fed beef.
This experiment began about 12 hours ago when I ate beef for the first time in years. I purchased about 1 lb of grass fed ground beef from a boutique shop in the Logan Square neighborhood of Chicago called Provenance. I'll write about the long and absurdly difficult process of finding grass fed beef in Chicago another time. The point of this post is to discuss how I feel. I felt fine eating the burger. I made sort of a half-portion burger and made sure to eat plenty of veggies with it. It tasted good and I never had any adverse reaction. Today I feel pretty great, I have to admit. I woke up this morning an hour early feeling like I must have overslept by hours as I was wide awake (something that NEVER happens). Turns out I woke up an hour early. I had tea this morning because it has become a bit of a ritual lately but I really didn't need it. I probably have more energy today (so far at least -- day's only half over) then I have in a long time. Do I feel completely and uterly rejuvinated? No, but I feel better then I have in a long time and I can't ignore that the meat is probably a huge part of it. So step one in my new experiment with animal products (albiet grass fed pastured animal products) is looking good.
This experiment began about 12 hours ago when I ate beef for the first time in years. I purchased about 1 lb of grass fed ground beef from a boutique shop in the Logan Square neighborhood of Chicago called Provenance. I'll write about the long and absurdly difficult process of finding grass fed beef in Chicago another time. The point of this post is to discuss how I feel. I felt fine eating the burger. I made sort of a half-portion burger and made sure to eat plenty of veggies with it. It tasted good and I never had any adverse reaction. Today I feel pretty great, I have to admit. I woke up this morning an hour early feeling like I must have overslept by hours as I was wide awake (something that NEVER happens). Turns out I woke up an hour early. I had tea this morning because it has become a bit of a ritual lately but I really didn't need it. I probably have more energy today (so far at least -- day's only half over) then I have in a long time. Do I feel completely and uterly rejuvinated? No, but I feel better then I have in a long time and I can't ignore that the meat is probably a huge part of it. So step one in my new experiment with animal products (albiet grass fed pastured animal products) is looking good.
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