““Choose from beef, pork, lamb, fish, chicken, turkey, buffalo, ostrich, and wild game. Consider pasture-/grass-fed, free-range, and organic sources whenever possible to minimize exposure to antibiotic residues, hormones, and other contaminants, as well as to do your part in encouraging a return to more humane livestock practices. There is no need to look for lean cuts; look for fatty cuts, often less expensive and full of the fats you need that facilitate success in this lifestyle. And try to overcome the modern aversion to organ meats, such as liver, heart, and tongue, the most nutritious components of all, especially liver and heart.””
