Sept. 24, 2025
The Hidden Truth About Meat and Eggs in America
Not all beef is created equal. Not all chicken is what it claims to be. And those eggs in your fridge? The label might not tell you the whole story.In this episode of Chasing Eden: Natural Health God’s Way, host Caroline Thompson takes a deep dive into the food labels that confuse and mislead us. What’s the real difference between conventional feedlot beef and grass-fed, pasture-raised cattle? Between cage-free chickens and truly pasture-raised heirloom birds? And why are pasture-raised eggs packed with far more nutrients than their conventional counterparts?Learn how to decode the packaging at your grocery store, avoid marketing tricks, and understand how your food’s diet and lifestyle shape its nutrition. We’ll also talk about the importance of supporting local farmers — and even how raising your own backyard chickens could change your life.👉 Subscribe now and visit ChasingEden.net for more resources, natural health wisdom, and inspiration to make better choices for your family.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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WEBVTT
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Hello, and welcome back to Chasing Eden. I'm your host,
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Carolyn Thompson, and today we're diving into a topic that
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touches almost every household, how to buy the best chicken
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and beef. We all want to feed our families nourishing food,
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but the labels at the grocery store can feel like
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a foreign language. Words like grass fed, organic, cage free,
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free range, pasture raised, and heirloom.
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They sound good, but what do they really mean and
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are they worth paying extra for.
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In this episode, we'll talk about the real differences between
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conventional beef and chicken versus those raised on pasture. We'll
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also discuss how the animals are treated, what they're fed,
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how that changes the nutrition in the meat and eggs,
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and how to read labels without getting tricked by marketing.
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We'll also explore why supporting local farmers matters, and even
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how raising your own chickens could change your health in
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your life.
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So grab your.
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Cup of tea, coffee, whatever you like, and settle in
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and let's chase some truth together. So let's start with beef.
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Most beef in America is what we call feed lot beef.
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So here's the journey of you may be familiar with
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this too. We've seen a lot of stuff on this,
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We've seen documentaries and different social media posts about this,
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but I'm just going to discuss this briefly for those
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people who aren't so familiar. Cattle are often raised in
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crowded feed lots, standing shoulder to show on dirt lots,
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and I'm not trying to make you feel bad about it.
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I'm just stating the facts here. Nobody's trying to turn
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you into a vegetarian or a vegan, which I've done
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in the past myself. These typical cattle beef. They're primarily
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fed corn and soy crops that you know. They're cheap
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and designed to fatten them up quickly. Because cow's stomachs
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are designed they're actually designed for grass, not grains, this
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diet actually can make them sick, and oftentimes it does so.
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In order to compensate for this, they often give antibiotics
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to keep their infections under control. Growth hormones are sometimes
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used to speed up weight gain and well. The result
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is a fatty cut of beef that may taste perfectly fine,
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but it's nutritionally very different from a cow that lives
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on a pasture. So here's some of the differences. Hey,
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feed lot beef has higher levels of Omega six fatty acids.
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And this particular fatty.
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Acid is the kind link to inflammation when it's eaten
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in excess. It has fewer of the beneficial compounds like CLA,
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which you might know as conjugated linolaic acid, and omega
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three fatty acids, which grass fed beef contains in higher amounts.
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If you're familiar with the omega three fatty acids, they're
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actually known for being helpful in inflammation, So they're the
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opposite of the omega six as far as that's concerned.
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And you do need some omega six fatty acids, but
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the ratio typically in our food chain gives us more
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Omega six. It's just not a very very good balance there.
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The vitamin and mineral profile is also so it's weaker
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compared to the pasture raised beef in this conventional beef
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or the feed lot beef. So let's look at the
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other side, the grass fed beef. These cows live on
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a pasture eating the food their bodies were designed to digest,
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which is grass. They are usually healthier and they require
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fewer or no antibiotics. The beef they produce is leaner,
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richer in nutrients, and it carries a flavor that may
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describe as more robust and earthy. So as you probably suspect,
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there are more nutritional advantages to this type of beef.
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It has up.
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To five times more Omega three fatty acids than grain
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fed beef. It has a significantly higher CLA, which has
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been studied for its role in fighting cancer and reducing
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body fat. It has higher levels vitamins A and E
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plus antioxidants like glutathion. Now glutathion, that's an interesting antioxidant
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because you may or may not realize that. In the
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doctor Gerson cancer therapy, one of the things that he
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recommends are it's a type of coffee cleanse. I won't
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go into too much details, but it's a it's a
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coffee that is not fully roasted, and it's a type
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of cleanse and it helps the body produce glutathion.
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Just thought i'd throw.
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That little tippit in there. As far as the labels
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for the grass fed beef, you want to look for
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one hundred percent grass fed on the label because some
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packages they'll say grass fed and the animal was fed
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fed grass, but only part of the time, and then
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it's typically finished on grain. Grass finished ensures the animal
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eate only grass and forage its whole life. Pasture raised
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usually means the animal roamed outdoors instead of living in
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a feed lot. Okay, so those are important things to consider.
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So let's talk about chicken. And this is where labels
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get really confusing. And I have my favorite chicken that
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I like to purchase, so I'll tell you that after
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I go or the different types of chickens. But I
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have a little secret I'm going to tell you about chickens.
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It's a little kind of a hack I guess that
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I do when I buy chickens. So we'll talk about
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that in a minute. As far as conventional chicken is concerned,
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it's raised in large barns, often with tens of thousands
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of birds. And I'm sure you may or may not
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have seen this. Again, social media loves to show us
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these things, especially when you're looking at the case for
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vegan and vegetarians, and I'd say they when they show
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this kind of stuff, they make a pretty good case.
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They're given diet, a diet of grains and soy. Sometimes
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laced with antibiotics, and they rarely see the light of day,
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which is really sad. Now we have the label cage free,
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and that sounds good, doesn't it. But it doesn't mean
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that the chickens roam and open fields. It simply means
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they're not kept in small cages.
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They're still usually.
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Indoors and packed in barns. Okay, So now we come
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to another term. Free range.
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Chickens are given.
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Some access to the outdoors, but often that means a
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tiny door to a small outdoor lot, and many chickens
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never even make it outside.
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Okay. So now we're.
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Getting to the label you want to look for if
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you're looking for something healthier. Pasture raised keyword pasture. This
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is the gold stand. Chickens roam on an open pasture,
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pegging at bugs, grass, and seeds their natural diet. They
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also get supplemental feed, but their lives are far healthier
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and they're happier. They're happier and they're getting sunlight. Meat
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from pasture raised chickens is richer in flavor and nutrients.
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So that brings us to my favorite kind of chicken,
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and that is the heirloom chicken. Heirloom chickens are often
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considered synonymous with heritage chickens, referring to breeds that have
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been preserved over time, and they're not hybrids. These chickens
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typically have stable genetic traits, can reproduce naturally, and are
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valued for their historical significance and unique characteristics. They grow slower,
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live more naturally, and produce meat and as with deeper
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flavor and often better nutrition. Now, I know organic is
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a great thing to look for, and ideally you would
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want to look for an organic heirloom chicken. However, this
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is a time where I just don't care if it
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says heirloom chicken, I go for it.
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And one of the.
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Reasons why is what we just read that these chickens
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they have stable genetic traits, they reproduced naturally, and they
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have unique characteristics. They grow slower, they live a more
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natural life, and the meat is absolutely delicious. It's unlike
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any chicken you'll ever eat that you've ever had. Now,
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what I noticed was a while back, quite a while back,
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probably ten or eleven years ago, we went to Ireland
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and I had hadn't heard of a heirloom chicken ever,
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and I had never eaten an heirloom chicken, and we
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ordered some fo food when we were in one of
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the towns there. I can't remember which one, perhaps it
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was Dublin or it could have been Galway. But we
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sat down to eat and I ordered the chicken and
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I was blown away. I couldn't believe it.
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I was just wow, wow, you know.
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And one of the things I noticed about the chicken
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was the fat on the chicken wasn't like the fat
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we have on chicken in America as and like, for instance,
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if there was fat on there, I could easily scrape
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it away with my fork, and it was just not
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thick and rubbery and kind of this weird texture to
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it like we have here in the States. So fast
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forward to coming back to America, and I don't, honestly,
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I can't even tell you how I discovered the heirloom.
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I think maybe I just read the label.
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I was curious, I don't know, but I bought an
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heirloom chicken, and maybe I watched some video who knows,
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brought it home ate it and I couldn't believe it.
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I went, wait a second, this tastes like the chicken
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that I had when we were in Ireland. It's delicious,
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and it's got great flavor and it's moist.
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It was amazing.
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So if you've never had chicken that was overseas or
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somewhere where maybe they grow things more traditionally, you really
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don't have much to compare it to. But there was
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this young woman who did a video and it was
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pretty funny. And I can't remember what country she was from.
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I think she was from England. But she said, America,
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what is wrong because she's visiting America, what's wrong with
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your chicken? She goes, It's not chicken. This is not chicken.
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She goes, I don't know what this is, but it's
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not chicken. It doesn't taste like chicken. I don't get it.
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It cracked me up because I knew exactly what she
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was talking about. Once you have this particular chicken, you
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look at the other chicken. You know, you can tell
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the difference in the texture. It's just our chicken's kind
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of chewy. It's kind of rubbery, even at its are freshest.
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It's just not the same. So hopefully.
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Heirloom chicken doesn't start selling out or something, and I
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can still get a hold of it after this.
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But it's really fantastic.
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If you've never ever tasted it, it's definitely something you
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want to try at least once.
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They also have other cuts.
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Of heirloom chicken, like the chicken thighs and the chicken
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breast you can buy separate. You don't have to buy
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the whole chicken if you like making bone broth.
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I love to freeze the.
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Carcass of my heirlom chicken and make bone broth with
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it when if I run out, so I always have
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a couple of the heirloom chicken carcasses and my freezer
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ready to go. So here's a label tip for your chicken.
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Typically you want to look for certified humane, pasture raised
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or animal welfare approved. Those certifications actually mean something, okay.
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So let's move from the beef and the chicken to
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the eggs. Okay, So the egg labels can be really tricky.
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For instance, we have our conventional eggs, which are from
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hens in cages or barns. They're fed grains and soy.
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They have pale yellow yolks and lower nutrition. Then we
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have what they call cage free eggs. They have slightly
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better housing, but the diet it's the same. Then we
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have the free range eggs, which I bought for many
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years thinking that I was buying the best. They do
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have some outdoor access, but not always meaningful. Then we
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have the pasture raised eggs. Now these are the true winners.
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The hens live outdoors, they eat insects and greens, and
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you can see the difference in the yolks, dark orange,
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almost glowing. Now, keep in mind, they're not always going
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to be dark orange.
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Depending on the time of year.
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Winter time, you're probably gonna the yolks are gonna the faith,
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they're gonna fade depending on where you're coming they're coming from.
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So during the spring and the summer months, you're gonna
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get a darker yolk, and then naturally, with the color
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of the grass, they're gonna lighten up. So that being said,
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there are nutritional surprise, right, there's nutritional differences between pasture
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raised and conventional eggs. Okay, so the pasta raised eggs
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have twice as much vitamin E, three times more omega
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three fatty acids, seven times more beta caroteene, higher levels
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of vitamin D from sunlight exposure. As doctor Berg points
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out about this, he says, quote, if you want nutrient density.
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Pasture raised eggs are one of the best foods on
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the planet unquote. And this this really does matter. It
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matters because you're your beef and your eggs, whether grass
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fed or grain fed, whether they're pasture raised or free range,
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they don't have the same profile nutritional profile for you.
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This is basically, your food is information for your body.
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The real pasture raised, grass fed animal foods send signals
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of health, balance, and nourishment to the body. Industrial feed locked,
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grain fed, and synthetic versions can send your body signals
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of inflammation, imbalance, and disease. Now, Gary Breca he is
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a human biologist on social media, and he's really great
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at making things easy to understand. He reminds us of this.
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He says this quote, We aren't just eating food, We're
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eating what our food ate.
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If your cow ate.
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Corn, soy and antibiotics, that ends up in you. If
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your chicken scratch for bugs in the sunlight, those neutral
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and end up in you too. So here's another piece
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