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Book
Meat Three Times a Day
Publish date:
January 2, 1946
Author: Frederick John Schlink
Contents
Our Meat-eating ancestors
Abundance of Meat: The American Heritage
Why we Eat Less meat than our ancestors
The healing and health values of meat
The need for protein
Meat or Vegetables
Less Sugar and Starch for Better Health
Feed and Forage for Animals--Meat for Consumers
Where Meat is Beef
Meat on the Table: How to Buy and How to Cook it
Better Eating for America
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Authors
Image | Author | Author Website | Twitter | Author Location |
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Topics
Meatritionist | A doctor or medical professional who studies or promotes exclusive meat diets | |
Facultative Carnivore | Facultative Carnivore describes the concept of animals that are technically omnivores but who thrive off of all meat diets. Humans may just be facultative carnivores - who need no plant products for long-term nutrition. | |
Carnivore Diet | The carnivore diet involves eating only animal products such as meat, fish, dairy, eggs, marrow, meat broths, organs. There are little to no plants in the diet. | |
Grass-Fed Beef | Grass-fed beef refers to meat derived from cattle that have been raised primarily on a diet of grass or forage throughout their lives. The term "grass-fed" typically implies that the cattle have been allowed to graze on pasture for most of their lives, as opposed to being fed a diet primarily composed of grains or other supplements. |
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