Comments on: Guide to Good Food – Asking Questions (part 2)

By: Bill Medifast

Bill Medifast — Tue, 15 Sep 2009 20:02:01 +0000

Hi Terry,

This is something that I have noticed as well. I avoid buying my meats in the local grocer but there is instances where it is closest or still open since my butcher of course has given himself wonderful hours. I wouldn’t doubt that they do it just to make the meat look better as it sits on their florescent light shelving.

By: Laurie

Laurie — Mon, 03 Aug 2009 15:43:07 +0000

Many chicken processing plants use the cold-water bath to cool their chickens, which increases water retention. Bell & Evans chickens are air-chilled, and therefore have less water in them. (Their website is a great souce of information!)

By: Zach

Zach — Mon, 03 Aug 2009 00:25:54 +0000

Awesome. Please don’t think I’m a troll!, I just wanted to let you know that I was so impressed by your site, that I would like to link to it from time to time, and pass info that you have to the “paleo/primal/evolutionary” subculture that I try to write for.

So much of your guide to good food series conflates very well with those of us who are trying to choose a diet that is in line with how our bodies were evolved to eat (and live). I look forward to coming back to your site, truly, an awesome resource.

By: Diane

Diane — Thu, 30 Jul 2009 17:04:24 +0000

I know turkeys are injected with saline, so I wouldn’t be surprised if other meats are also, especially if the meat is sold by the pound…

By: Terry

Terry — Thu, 30 Jul 2009 15:36:25 +0000

Does anyone know about the practice of injecting meat that is sold at grocery stores with water? Here is what I have noticed—-I purchase my meat from a farmers market type of warehouse where the farmers sell their meats directly to the consumer. When I open a package of either pork or chicken there is very little water/blood in the package. However, when you purchase cut meats at the grocery store there is always one or two “blood diapers” (those black things to soak up moisture)at the bottom of the tray. Any thoughts about this??? Thanks.

By: Bill Medifast

Bill Medifast — Mon, 27 Jul 2009 16:26:49 +0000

The only time I see someone in the grocery store that I can ask questions to is when I am walking up to the cashier. I wish there was more people capable of answering questions for me, but only one can dream.

By: Christine

Christine — Sat, 25 Jul 2009 19:20:24 +0000

It can be quite hard asking questions when it comes to food, especially when you are in a grocery store or a restaurant. The workers there do not always know the proper answers and it does get hard.

Thanks for posting this.

Christine