#organic grass fed beef organs

[revivifyhealth]

More than half of the world's population is thought to be deficient in micronutrients. This is when the ancestral supplements mofo might come in handy. All you have to do is get in touch with Revivify Health and look through our extensive line of Healing and Meditation Products. Iodine, sodium chloride, magnesium, and adaptogenic characteristics are abundant in ancestral minerals, which assist energy generation, thyroid, and adrenal health. Our stuff is completely unadulterated. This implies that none of the extras that most supplement firms provide to save time and money will be visible. It's time to give up table salt in favour of ancient sea salt. The answer to the question of how we've developed so swiftly is easy. Through technology, we have positioned ourselves to give the best and cheapest goods as well as the greatest customer service imaginable.

[terminabense]

  "Factory Farming: Cruelty Impacting Humans, Animals, and the Planet"

Factory farming, the industrialized production of livestock, has dire consequences for humans, animals, and the planet. For animals, it means a life of suffering in overcrowded, unsanitary conditions, often without access to natural behaviors or environments. Chickens, pigs, and cows endure unimaginable stress, injuries, and premature deaths, all for the sake of maximizing efficiency and profit.

For humans, factory farming poses significant health risks. The overuse of antibiotics in livestock to promote growth and prevent disease leads to antibiotic-resistant bacteria, posing a serious threat to public health. Workers in these facilities face dangerous conditions, exposure to harmful chemicals, and exploitative labor practices. Furthermore, communities near factory farms suffer from polluted air and water, leading to respiratory problems and other health issues.

Environmentally, factory farming is a major contributor to climate change, deforestation, and biodiversity loss. It generates large amounts of greenhouse gases, particularly methane from cattle, which significantly impacts global warming. Additionally, the industry consumes vast quantities of water and contributes to soil degradation and water pollution through runoff of animal waste and chemicals.

In summary, factory farming's quest for profit comes at an enormous cost to animal welfare, human health, and the environment. Sustainable and humane alternatives are essential for a healthier, more ethical future.

[christopher-bryant]

im playing better in resurgence on warzone mobile than i do on console😭😭😭

[symbiodyke]

oh me? just thinking about food prices again....

[sintonsonslocalmeats]

Sinton & Sons Local Meats and Provisions

Full Address:

1121 Rossi Rd. Templeton, CA 93465 USA

Phone:

805-434-5050

Hours

Monday - Saturday: 9am - 6pm

Business email

info@sintonandsons.com

Website URL:

Description

Proteins you can trust to be raised the right way.  Locally sourced from ranchers and farmers who want to provide you with the best food that also regenerates the land.  When you purchase from Sinton & Sons you are not only getting a delicious, nutrient dense meal, you are also making an investment in the local agricultural community that dedicates their lives to the raising of healthy animals and regenerating the land.

[femvaylin]

*eats nothing but ultraprocessed microwave food, snacks packed with food dyes, and takeout* why do I have depression and adhd

[lchaimmeat]

Glatt Kosher Meat online

Looking for Glatt Kosher Meat online? Look no further than Lchaimmeats! We pride ourselves on providing the best kosher meat for all your dietary needs. From juicy steaks to succulent chicken, we have a wide variety of top-quality options that will satisfy your taste buds.

At Lchaimmeats, we understand the importance of adhering to kosher dietary laws, and that's why we only offer Glatt Kosher Meat. Our products are carefully sourced and supervised to ensure the highest standards of quality and purity..

With our convenient online ordering system, you can enjoy the luxury of having premium Glatt Kosher Meat delivered right to your doorstep. No more hassle of searching for kosher meat in local stores or compromising on taste and quality.

Whether you're planning a family gathering, a special occasion, or simply looking to elevate your everyday meals, Lchaimmeats is your go-to destination for the best kosher meat. Trust us to deliver exceptional service and products that will make your dining experience truly memorable.

Don't settle for less when it comes to your kosher meat needs. Visit Lchaimmeats today and discover why we're the preferred choice for those seeking top-notch Glatt Kosher Meat online!

[optimize-nutrition]

Higher Healths Grass Fed/Grass Finished Beef Organs 180Cap | Optimize Nutrition

Beef Organs are jam-packed with a TON of highly effective vitamins and minerals but we've reduced the organs down to a much more palatable form to consume. Our cattle are pasture-raised in Alberta, home of some of the finest beef in the world. They are Grass-Fed, Undefatted (yup, that's a word), and Grass-Finished to provide you with optimal results. We provide you with 100% Pure Beef Organs and we mean purest of the pure. We have freeze dried it for easier consumption. We don't use hormones, GMO's, pesticides, fillers, flow agents, or magnesium stearate (all stuff we wouldn't want to put in our bodies, so why would you?).

Our 100% Pure Beef Organs really are rockstars because they provide nourishment that only whole food products do. They combine the collective benefits of all of our organ products into one easy to consume product.

Shop with us Here: https://optimizenutrition.ca/vitamins-health/higher-healths-grass-fed-grass-finished-beef-organs-180cap/

[allsadnshit]

hi! i’m wondering what foods you eat/don’t eat to help with endo? :) i really appreciate the resources u share :) thank you

It's different for everyone so it takes time and I don't really recommend following someone else's diet cause I am of the belief what you stomach well has to do with where your ancestors are from and also physical constitution in Chinese medicine varies more than just like having endo or not! I personally eat a lot of small farm non gmo meat from what's local which is a lot of stuff in PA, local seasonal vegetables (most squash, potato, and leafy greens), bone broth, spices and herbs, drink matcha everyday, and cook strictly in high quality grass fed butter, ghee, or beef tallow! it is expensive and daunting at times but overall I think I save money now that I cook a lot and have a really organized fridge/pantry over just shopping on a whim and trying to make random meals from it. It's a big commitment to make but if you've ever gotten so sick that you lose your mobility and ability to do basic functions, I think it becomes clear it's worth the money in a very health is wealth way.

I personally can't stomach gluten, onion, or garlic (I use scallion instead) but I am not of the opinion any of those things are bad for you! And I'd like to eventually be able to eat them again when my stomach and nervous system has healed. I also do not eat seed oils, which although controversial and really political now - I think comes down to it being a super cheaply made product and has more to do with how its made than what the main ingredients are! That's probably the hardest one to avoid but I do feel different when I am strict about it but it def eliminates most eating out options realistically which I know for most people just doesn't work.

It might be worth it imo to find some quizzes online for what your chinese medicine physical constitution says you need vs looking up "endo diet" and learning more about eating and lifestyle habits that come along with it because I think even if you eat super organic whole foods all the time if you aren't sleeping and resting and working out I think it can only do so much on it's own!

Americanized health sciences do not understand the root cause of endo (and they admit that fully) so I think there's very little information or help to be harvested from people who consider themselves experts on the topic unless they themselves have endo and have found things that have made a huge difference for them - but otherwise I think western perspective on endo and the body is very small and rigid and worth exploring outside of as a good place to start if what's been given as resources to you so far hasn't changed things in a meaningful way for you!

[vi-sigoth]

I believe in taking care of myself, in a balanced ancestral diet, in a rigorous lymphatic drainage routine.

In the morning, if my face is a little puffy, I'll perform a gua shua facial massage for lymphatic drainage while I oil pull and invert my head.

After I complete the gua shua massage and spit my oil, I complete my rosemary oil scalp massage.

In the shower, I use a rassouhl clay solution for shampoo.

Then an apple cider vinegar conditioning rinse.

And on the face, a jojoba/sheabutter emulsion with eucalyptus oil for circulation.

Then I apply a pasture raised egg yolk coconut oil and turmeric masque for inflammation,which I leave on for ten minutes while I prepare the rest of my routine.

I always use a non GMO organic pasture raised and grass fed beef tallow moisturizer, because phthalates and BPA are endocrine disruptors which interfere with fertility.

Then moisturizer, then an anti-aging eye balm, followed by a final mineral, non-zinc, titanium free phthalate free organic sunscreen.

[soie-lux]

drop the bone broth recipe please

Lately I've been so busy that I haven't had time to make any, so I've been buying Bonafide Provisions' Organic Beef Bone Broth (low sodium). I simply heat up 1 cup on the stove, add the juice of half a lemon, and that's it!

Making bone broth is pretty simple as well. Place grass-fed beef bones or free-range chicken bones in a large pot. Add carrots, celery, onion, garlic, bay leaves, star anise, whole peppercorns, and a splash of apple cider vinegar. No need for measurements; just pour filtered water (until everything is fully submerged) and let it simmer for a minimum of 18 hours. Finally, strain the broth.

[gatheringbones]

[“While “essential workers” in the poultry industry were made to feel dirty, nonessential workers in fields like finance and computer engineering—the “people with laptops”—were sheltering in place, more distant from what transpired in industrial slaughterhouses than ever before.

Thanks to FreshDirect and Instacart, consuming meat no longer even requires coming into contact with a deli butcher or grocery clerk. With a few taps on a keyboard or the swipe of a screen, consumers can get as much beef, pork, and chicken as they want delivered to their doors, without ever having to think about where it comes from. And yet, as the popularity of bestselling books like Michael Pollan’s The Omnivore’s Dilemma and Jonathan Safran Foer’s Eating Animals attests, a lot of Americans do think about this. In recent years, more and more consumers have begun to carefully scrutinize the labels on the packages of the meat and poultry they buy. The ranks of such consumers have grown exponentially, paralleling the rise of the “good food” movement, which promotes healthier eating habits and reform of the industrial food system.

Although the movement is, in Pollan’s words, a “big, lumpy tent,” composed of a broad coalition of advocacy organizations and citizens’ groups that sometimes push for competing agendas, one of its aims is to persuade consumers to become more conscientious shoppers and eaters. Among those who put this idea into practice are so-called locavores, who buy food directly from local farms, ideally from small family-run enterprises that embrace organic, sustainable practices: ranchers who raise grass-fed cows that never set foot in industrial feedlots; farmers who sell eggs that come from free-range chickens reared on a diet of seeds, plants, and insects rather than genetically engineered corn and antibiotics.

Locavores engage in what social scientists call “virtuous consumption,” using their purchasing power to buy food that aligns with their values. The movement appeals to the growing number of Americans who want to feel more connected to the food they eat and to the people who raise it, with whom locavores can interact directly at farmers markets or through community-supported agriculture programs. It is a captivating vision, and the benefits of eating locally grown food—which is likely to be more nutritious, to come from more humanely treated animals, and to be better for the environment—are manifold.

But locavores have some blind spots of their own, most notably when it comes to the experiences of workers on small family farms. As the political scientist Margaret Gray discovered when she set about interviewing farm laborers in New York’s Hudson Valley, the vast majority of these workers are undocumented immigrants or guest workers who toil under abysmal conditions, often working sixty- to seventy-hour weeks for dismal pay. “We live in the shadows,” one worker told her. “They treat us like nothing,” said another. In her book Labor and the Locavore, Gray asked the butcher on a small farm why so few of his customers seemed to notice this.

“They don’t eat the workers,” the farmer told her.

“He went on to explain that, in his experience, his consumers’ primary concern is with what they put in their bodies,” Gray wrote, “and so the labor standards of farmworkers simply do not register as a priority.”]

eyal press, from dirty work: essential labor and the hidden toll of inequality in america, 2021

[devoted1989]

the dark reality behind dairy

By World of Vegan.

Within the dairy realm, two narratives intertwine: the plight of the mothers and that of their offspring.

Artificial insemination serves as a harsh introduction to the dairy industry’s cycle of exploitation. Unlike the natural way to get pregnant, female cows within commercial dairy farms are subjected to an intrusive process that blatantly violates their reproductive system.

This invasive procedure forces cows into a perpetual cycle of pregnancies, denying them the right to choose their mates or control their reproductive destinies.

Just like human mothers, a female cow has a nine-month gestation period. And after giving birth, calves typically nurse from their mothers for 6 months or longer.

But in the dairy industry, once her calf is born, she’ll experience a mere day or two of companionship—sometime less—before her calf is forcefully separated from her to prevent the loss of even a drop of valuable milk, which would cut into the profits of the dairy industry. This is the last time the mother will see her baby.

Like most moms, cows have powerful maternal instincts and are extremely distressed when their babies are taken away from them. Their anguished bellows can be heard for up to a mile away. Some cows are so distraught that they will even stop eating.

Post-separation, the mother cows are subjected to mechanical milking—a stark contrast to the nostalgic image of a farmer hand-milking a cow.

As soon as her baby is taken away, the mother will be hooked up to a milking machine to take the milk that her body made for her calf. In natural circumstances, nursing cows produce just 12 to 15 pounds of milk each day and calves nurse all day long.

But in the majority of today’s dairy operations, a mother cow will produce a staggering 50 pounds of milk daily. The pressure of her painfully loaded udder will only be relieved by mechanical milking twice a day, which often leads to mastitis and other excruciatingly painful conditions.

As time progresses, milk production wanes, initiating a vicious cycle of repeated artificial impregnation, bereavement, and mechanical milking.

This cycle persists yearly until these cows meet a grim fate—slaughtered as adolescents, their natural lifespan of 25 to 30 years cut short. Their bodies, devoid of milk-production utility, are often processed into meat products, most often burgers.

Shifting focus to their offspring, USDA statistics reveal that 97 percent of calves are separated from their mothers within the first 12 hours of birth.

Female calves, like their mothers, confront a bleak fate. Denied maternal nourishment, they are confined in solitary and often cramped pens, where they have no way to find comfort or nurse from their mother.

Replacing mother’s milk with a formula, they endure this existence for 6-8 months, foregoing a natural upbringing characterized by play, bonding, and freedom.

Once fertile, the cycle of forced impregnation, grief, mechanical milking, and eventual slaughter begins anew.

50 percent of the babies born will be male, and a male calf has little financial value to the dairy industry because he’ll never produce milk.

In most situations he’ll either be kept and raised for beef, slaughtered immediately for cheap veal, or sent to a torturous facility to become higher priced veal.

On a veal farm the baby calf will be confined in a small space in which he can barely move and fed an iron-poor diet until he becomes severely anemic. His muscles will atrophy, and at just a few months of age, he’ll be slaughtered. His tender, pale flesh will be sold as veal.

You may be surprised to learn that marketing buzzwords like “Organic, Grass-Fed and Free-range” you might see on meat, dairy, and egg labels don’t guarantee better lives for the animals.

The mechanics remain the same, including the unavoidable separation of baby from mother, painful surgical mutilations without anesthetic, factory-style milking, and premature slaughter.

These terms, designed to attract compassionate consumers, fail to dismantle the core mechanisms of exploitation.

Considering the immense suffering, is the fleeting gustatory pleasure of cow’s milk truly worth it? The array of delicious, plant-based alternatives renders this question obsolete. Opting for both taste and compassion aligns with our evolving food landscape.

Our grocery choices equate to votes for the world we desire. While personal, these choices transcend the individual, impacting the lives of others.

Opting for animal-based dairy entails contributing to a continuum of suffering. Awareness fuels change. Acknowledging one’s past contributions to cruelty ignites a journey toward more humane choices. Armed with knowledge, we navigate a path of greater compassion, for when we know better, we can genuinely do better.

[pinkglacierz]

˖⁺‧₊˚ ♡ ˚₊‧⁺˖ Jamaican Beef Patties Ingredients ˖⁺‧₊˚ ♡ ˚₊‧⁺˖

Hiii Bbys,

The Ingredients For My Jamaican Beef Patties Are FINALLY Ready & They're Literal Perfection ! I Hope Ya'll Love Em !

What's Included In Ingredient Pack 2.0 :

Grass-Fed Beef

Scotch Bonnet Peppers

Jamaican Curry Powder

Organic Yellow Oinion

Download Ingredient Pack 2.0 Here -> 🧡

⋆｡°♡✧* T.O.U  ⋆｡°♡✧*

❀ 𝐈𝐅 𝐘𝐨𝐮 𝐔𝐬𝐞 𝐌𝐲 𝐂𝐮𝐬𝐭𝐨𝐦 𝐌𝐨𝐝𝐬 𝐎𝐫/𝐀𝐧𝐝 𝐂𝐮𝐬𝐭𝐨𝐦 𝐂𝐨𝐧𝐭𝐞𝐧𝐭 𝐈𝐧 𝐘𝐨𝐮𝐫 𝐕𝐢𝐝𝐞𝐨𝐬 𝐎𝐫 𝐆𝐚𝐦𝐞𝐩𝐥𝐚𝐲𝐬, 𝐏𝐥𝐞𝐚𝐬𝐞 𝐌𝐚𝐤𝐞 𝐒𝐮𝐫𝐞 𝐓𝐨 𝐆𝐢𝐯𝐞 𝐔𝐬 𝐎𝐮𝐫 𝐅𝐥𝐨𝐰𝐞𝐫𝐬 & 𝐓𝐚𝐠 𝐔𝐬 𝐎𝐧 𝐘𝐨𝐮𝐭𝐮𝐛𝐞, 𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦, 𝐓𝐢𝐤 𝐓𝐨𝐤, 𝐓𝐮𝐦𝐛𝐥𝐫, 𝐄𝐭𝐜.

❀ 𝐃𝐨 𝐍𝐎𝐓 𝐏𝐮𝐭 𝐎𝐮𝐫 𝐂𝐫𝐞𝐚𝐭𝐢𝐨𝐧𝐬 𝐓𝐡𝐚𝐭 𝐖𝐞 𝐖𝐨𝐫𝐤 𝐒𝐨 𝐇𝐚𝐫𝐝 𝐎𝐧 𝐁𝐞𝐡𝐢𝐧𝐝 𝐀 𝐏𝐚𝐲𝐰𝐚𝐥𝐥.

❀ 𝐃𝐎 𝐍𝐎𝐓 𝐔𝐏𝐋𝐎𝐀𝐃 𝐀𝐒 𝐘𝐎𝐔𝐑 𝐎𝐖𝐍 𝐄𝐕𝐄𝐑 ; 𝐏𝐮𝐭 𝐒𝐨𝐦𝐞 𝐑𝐞𝐬𝐩𝐞𝐜𝐭 𝐎𝐧 𝐌𝐲 𝐇𝐚𝐫𝐝𝐰𝐨𝐫𝐤 🙃

𝐈𝐟 𝐘𝐨𝐮 𝐇𝐚𝐯𝐞 𝐀𝐧𝐲 𝐐𝐮𝐞𝐬𝐭𝐢𝐨𝐧𝐬 𝐎𝐫 𝐂𝐨𝐦𝐩𝐥𝐚𝐢𝐧𝐭𝐬, 𝐅𝐞𝐞𝐥 𝐅𝐫𝐞𝐞 𝐓𝐨 𝐑𝐞𝐚𝐜𝐡 𝐎𝐮𝐭!

♡︎ 𝐅𝐨𝐥𝐥𝐨𝐰 𝐔𝐬 𝐎𝐧 𝐀𝐥𝐥 𝐒𝐨𝐜𝐢𝐚𝐥𝐬 @ 𝐏𝐢𝐧𝐤𝐆𝐥𝐚𝐜𝐢𝐞𝐫𝐳 ♡︎

[daitoshi]

hi, i saw you reply to a dungeon meshi post (it was really interesting to read) and was curious. You mentioned a steer that would feed your family for more than a year. Is that from selling the meat or just careful food planning?

Not even 'careful' food planning - a single steer is an ENORMOUS animal.

Your average Holstein steer can grow into a 1,400+ lb animal. (About 18 months if it's fed primarily on grain and hay, about 26 months if grass-only...somewhere in the middle if you feed a combo seasonally, which most small farms do)

So, starting with a 1,400 lb Holstein steer... After removing the weight of hide, blood, unwanted bones and organs, then processing it down to steaks, roasts, and ground beef - you're still left with 500+ POUNDS of meat, and 200+ pounds of fat trim and bone for soups (Marrow is amazing) and cooking with. (beef tallow my beloved~) The fat trim can also be ground up with the less-desirable meat cuts to make sausage and ground beef.

If my spouse and I each ate half a pound of beef, every single day of the year, we'd still have well over a hundred pounds of meat left over. That is so much food!

We also eat chicken, and eggs as protein. (a lot of eggs tbh) Sometimes our meals don't have any meat at all.

We could gorge ourselves on steaks, and it would still be difficult for the two of us to eat an entire steer within a single year. It would be a chore.

A single steer will feed a family of 2 for over a year, easily.