I began eating chicken again during my first pregnancy at 35. I craved it. I learned to listen to my body. Then again, I learned and relearned the science behind eating real, whole foods at 46, when I gave up grains, processed foods, and sweets for the most part. Junk food was out, and a new me was in. At age 48 I again experimented with grass fed meats and organ meats. When we eat the most healthy foods that are humanely raised and also raised in the manner that is natural to their diet, their stress hormone cortisol is not unusually high. Factory farmed, industrialized meats contain toxins and cortisol in their body, and we absorb the bad stuff when we eat it. The fat in regular cheap grocery store meat is bad fat. That is why we should buy the leanest cuts of meat if we cannot afford 100 percent grass-fed and grass-finished meats. The organ meats from grass fed animals are nutrient dense and full of good fats. If we eat fish and seafood that is closest to the bottom of the ocean, we are receiving the most minerals and nutrients that our body understands. Natural understands natural.
Organ meats are so powerful in the nutrition if we eat the right kind. They have the ability to heal wounds, aid in collagen reproduction, build the immune system, aid in memory retention, cleanse the liver, make the skin soft, and so much more. If one has an aversion to the taste of organ meats and bottom dwelling fish and seafood, smother them in butter, herbs, and spices that is to one's taste. Try and mix the new meats in with old favorites, 25 to 50 percent at first. I find the highest quality organ meats and seafood taste very different from their cheaper counterparts. Often times the organ meats are less expensive as well because of lower demand.
What have you got to lose? I want to hear of your journey to eating healthier.