Following on from the excellent blog last week from my colleague and friend Adrian, I would love to share with you my thoughts on the ‘protein debate’, and share some tips on how to prepare animal protein to mitigate some of the potential risks of cooking with these wonderful foods.
Red meat, chicken, pork and animal products in general have had a bad wrap over the past 40 years via nutritional experts and government health promotion. Consumption of animal products such as meat and dairy has been linked to giving us cancer and heart disease; our two biggest killers here in Australia. Why though? When human beings have been consuming animal products for millennia and archaeological records suggest that humans did not suffer as we do today. Could it be that the animals that we eat today bear little resemblance to the healthier animals of the past?