Only On The Walters Post

Every so often, I see another headline telling us to stop eating meat. Last week it was chicken. Before that, beef. And you know what? I’m not buying it.

Humans are meat eaters. Always have been. You don’t need to dig too far into our history to see that. Meat gave us strength, helped build strong bodies, and it still does. But not all meat is the same–and that’s the part a lot of folks miss.

It’s not about if we should eat beef or chicken. It’s about what kind we’re eating and how we’re cooking it.

Most of the problems come from meat that’s been pumped full of chemicals, raised in factories, and cooked until it’s blackened on a grill or fried to death in a pan. That’s not the same as a cut of grass-fed beef from a local farm or a free-range chicken roasted slowly with herbs and a little care.

I’m not here to tell anyone what to do, but I’ll say this: If you’re going to eat meat, get the good kind. Grass-fed, pasture-raised, hormone-free. Know your farmer if you can. And don’t burn it to a crisp. Simple cooking goes a long way.

Meat itself isn’t the enemy. The real trouble started when we stopped caring where our food came from. We used to raise it ourselves or know the folks who did. Now, most people just grab whatever’s wrapped in plastic, no questions asked.

I say it’s time we got back to basics. Eat real food. Cook it right. And trust your gut, not every new study that pops up on your phone. But hey—if you still feel like grabbing that burger from McDee’s on the way home, just make sure you chase it down with a walk around the block, and a promise to do better tomorrow. Balance, right?

Until the next time: Keep Your Minds Open & Your Stories Alive. GW